Smothered Chicken and Rice For Two – An Easy & Creamy Casserole Dinner

f you are looking for an easy, comforting dinner for two, this Smothered Chicken and Rice Casserole is the perfect recipe to make. Tender chicken thighs, creamy rice and broccoli cook together in one small casserole dish for a hearty meal that is both delicious and budget-friendly.

The recipe starts with boneless, skinless chicken thighs, which are an inexpensive cut of meat that stays incredibly tender and juicy when baked. After a quick browning in a skillet, the chicken is nestled into a creamy mixture of white rice, broccoli florets and cream of mushroom soup.

Best of all, everything finishes cooking together in the oven, giving the rice plenty of time to soak up all of that wonderful flavor. There is no need to prepare a separate vegetable or side dish, making this a great choice for an easy weeknight dinner for two. Add a warm No Yeast Dinner Roll on the side, and you have a classic comfort-food meal that is filling and satisfying.

So what exactly makes this “smothered chicken”? The term can mean different things depending on the recipe. Traditionally, smothered chicken referred to fried or roasted chicken covered in a rich, thick gravy. Over time, the name expanded to include chicken cooked beneath just about any thick, creamy sauce.

Many smothered chicken recipes use cream of mushroom or cream of chicken soup to create that signature creamy coating. For this recipe, cream of mushroom soup does double duty – it keeps the chicken moist and tender while creating a rich, creamy sauce that flavors the rice as it bakes.

And because this recipe is made specifically for two, you won’t be stuck eating the same casserole all week. It’s an easy, cozy dinner that’s just the right size when you’re cooking for yourself and one other person.

Smothered Chicken & Rice Casserole Recipe

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• 3-4 chicken thighs, boneless, skinless
• 1 Tbsp olive oil
• 2 cloves garlic, minced
• 3/4 c long-grain white rice, uncooked
• 2 cans cream of mushroom soup, low-sodium
• 1 c sliced mushrooms
• 1 1/2 cups chopped broccoli florets (or asparagus)
• 1/2 c milk
• 1/2 cup chicken broth or water
• salt, to taste
• fresh ground pepper, to taste
• 1/2 teaspoon garlic powder
• Optional Ingredient: Cayenne pepper powder or Hot pepper flakes

INSTRUCTIONS

The first step is to preheat the oven and spray a medium size baking dish with non-stick cooking spray. You can use either an 8 x 8 inch square baking dish or an 11 x 7 inch rectangular to make this Smothered Chicken and Rice Casserole.

Set the pan aside while you prepare the sauce. In a large bowl add the uncooked rice, cream of mushroom soup, milk, broth/water, salt/pepper to taste, garlic powder, sliced mushrooms, and broccoli florets and stir.

Then pour enough of the mixture into the bottom of the prepared dish so that it covers the bottom. Set the dish aside and leave the remaining cream sauce in the bowl.

Brown The Chicken Thighs

It is now time to brown the chicken things. First, season the chicken thighs with salt and pepper on both sides, set aside.

Then in a large skillet heat the olive oil over medium-high heat. Once hot, place the chicken thighs in the oil.

Brown for 3-4 minutes, flip and then brown on the other side for 3-4 minutes. Remove the chicken thighs from the pan and place directly on top of the mixture in the bottom of the baking dish.

Add the minced garlic to the same skillet that you cooked the chicken thighs and turn the heat source off. Let the garlic heat in the oil/juices of the chicken thighs for 1 minute.

Then transfer the minced garlic to the remaining cream of mushroom mixture in the medium bowl. Stir and pour the mixture over top of the chicken thighs that are in the baking dish. Be sure to tuck any grains of rice in the liquid mixture so that they cook properly.

Cover the smothered chicken and rice with foil and cook for about 50 minutes. Uncover and cook for an additional 5-10 minutes or until the internal temperature of the chicken thighs reach 165°F and the rice is tender.

Remove the baking dish from the oven and let it sit for 5 minutes before serving.

Other Possible Recipe Variations

Although this recipe is delicious as written, feel free to make substitutions or changes based on your preferences. Below I have listed the most common substitutions for this Smothered Chicken and Rice Casserole recipe.

1. Condensed Cream of Mushroom Soup

It is recommended to use a Heart Healthy, or low-sodium condensed cream of mushroom soup to lower the sodium content. Remember, you can always add more salt to the dish when you go to serve it, but you can’t take it out during the baking process.

2. Don’t Like Mushrooms?

Not a huge mushroom fan? No problem! Switch out the condensed cream of mushroom soup with condensed cream of chicken or cheese soup.

And of course, omit the sliced mushrooms as well! The Smothered Chicken and Rice Casserole will still be delicious!

3. Need a Dairy-Free Recipe?

If you are sensitive to dairy products, be sure to substitute the milk with a plant based Almond or Soy milk. Just be sure to use plain, unsweetened milk.

In addition, you will need to find a plant based cream of mushroom soup or make Homemade Cream of Mushroom Soup with plant based milk and butter products.

4. Use Cooked Rice Instead

Want to make this recipe even faster? You can make this recipe in under 30 minutes by using cooked white or brown rice instead of uncooked long grain white rice.

If you are using cooked rice, place 1 1/2 cups of cooked rice in the bottom of the sprayed baking dish. Then add the browned chicken thighs directly on top of the rice.

Finally, pour the cream of mushroom mixture on top. Cover and bake at the recommended temperature for 20-25 minutes. Then uncover and continue to cook for an additional 5-10 minutes or until the chicken thighs are cooked through.

The chicken thighs need to be at an internal temperature of 165°F when checked with an instant read digital thermometer placed in the thickest section of the thighs.

Storing and Reheating Instructions

If you have any leftovers, store them in a closed container in the refrigerator for up to 5 days. Then simply reheat the smothered chicken and rice in the microwave for 2-3 minutes on high power.

You can also reheat this dish is an oven that is preheated to 350°F. Place the casserole on the counter and let it come to room temperature. Then place it in the oven and let it heat for 20 minutes or until warmed through.

If you like other chicken and rice recipes, be sure to try my Instant Pot Chicken and Rice recipe. It is another favorite dinner recipe that is made entirely in a pressure cooker.

Enjoy! Mary

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