Smothered Chicken & Rice
Smothered Chicken & Rice
Ingredients
For the Smothered Chicken
- 2 pounds chicken wings, or drumettes
- 1 teaspoon black pepper, or to taste
- 1 teaspoon dried thyme leaves
- 1 teaspoon seasoned pepper, or to taste
- 1 tablespoon Cajun seasoning, or to taste
- 1 ounce Lipton Recipe Secrets Onion Recipe Soup & Dip Mix, packet
- 1 orange bell pepper, diced
- 1 white onion, diced
- 1 red bell pepper, diced
- 1 can Campbell's Condensed Cream of Mushroom Soup, 10.5 ounces
- 1 can Campbell's Condensed Cream of Chicken Soup, 10.5 ounces
- 1 tablespoon Kitchen Bouquet Browning & Seasoning Sauce
- 2 teaspoons minced garlic
- 2 cups chicken broth
For the Rice
- 1 cup long-grain white rice, rinsed
- 2 cups water
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 15 min•🌡️ 400
- 2
Place the raw chicken wings or drumettes in a large cast-iron pan or oven-safe baking dish.
⏱️ 2 min
- 3
Season the chicken evenly with black pepper, dried thyme leaves, seasoned pepper, and Cajun seasoning.
⏱️ 2 min
- 4
Sprinkle the Lipton Recipe Secrets Onion Recipe Soup & Dip Mix powder over the seasoned chicken.
⏱️ 1 min
- 5
Add the diced orange bell pepper, diced white onion, and diced red bell pepper to the pan, distributing them around the chicken.
⏱️ 3 min
- 6
Spoon both cans of Campbell's Condensed Cream of Mushroom Soup and Campbell's Condensed Cream of Chicken Soup into the pan.
⏱️ 2 min
- 7
Drizzle the Kitchen Bouquet Browning & Seasoning Sauce over all the ingredients in the pan.
⏱️ 1 min
- 8
Add the minced garlic to the pan.
⏱️ 1 min
- 9
Pour the 2 cups of chicken broth into the pan.
⏱️ 1 min
- 10
Using a spoon or gloved hands, thoroughly mix all the ingredients in the pan, ensuring the chicken is well coated and the vegetables and sauces are evenly distributed.
⏱️ 3 min
- 11
Cover the pan tightly with aluminum foil.
⏱️ 1 min
- 12
Bake the covered chicken in the preheated oven for 45-50 minutes, or until the chicken is cooked through and the sauce is bubbling vigorously.
⏱️ 50 min•🌡️ 400
- 13
While the chicken is baking, prepare the rice. Pour 2 cups of water into a medium pot and bring it to a rolling boil over high heat.
⏱️ 5 min
- 14
Once the water is boiling, add the 1 cup of rinsed long-grain white rice to the pot. Stir once, then immediately reduce the heat to low and cover the pot tightly with a lid.
⏱️ 1 min
- 15
Let the rice simmer on low heat, undisturbed, for 20 minutes.
⏱️ 20 min
- 16
After 20 minutes, remove the rice from the heat (keep it covered) and let it rest for 5 minutes. Then, uncover and fluff the rice with a fork.
⏱️ 5 min
- 17
Carefully remove the smothered chicken from the oven. Uncover and let it rest for a few minutes before serving.
⏱️ 5 min
- 18
Serve the hot smothered chicken and its rich gravy generously over portions of the fluffy cooked rice.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Smothered Chicken & Rice
For the Smothered Chicken
- 2 pounds chicken wings, or drumettes
- 1 teaspoon black pepper, or to taste
- 1 teaspoon dried thyme leaves
- 1 teaspoon seasoned pepper, or to taste
- 1 tablespoon Cajun seasoning, or to taste
- 1 ounce Lipton Recipe Secrets Onion Recipe Soup & Dip Mix, packet
- 1 orange bell pepper, diced
- 1 white onion, diced
- 1 red bell pepper, diced
- 1 can Campbell's Condensed Cream of Mushroom Soup, 10.5 ounces
- 1 can Campbell's Condensed Cream of Chicken Soup, 10.5 ounces
- 1 tablespoon Kitchen Bouquet Browning & Seasoning Sauce
- 2 teaspoons minced garlic
- 2 cups chicken broth
For the Rice
- 1 cup long-grain white rice, rinsed
- 2 cups water
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 15 min•🌡️ 400 - 2
Place the raw chicken wings or drumettes in a large cast-iron pan or oven-safe baking dish.
⏱️ 2 min - 3
Season the chicken evenly with black pepper, dried thyme leaves, seasoned pepper, and Cajun seasoning.
⏱️ 2 min - 4
Sprinkle the Lipton Recipe Secrets Onion Recipe Soup & Dip Mix powder over the seasoned chicken.
⏱️ 1 min - 5
Add the diced orange bell pepper, diced white onion, and diced red bell pepper to the pan, distributing them around the chicken.
⏱️ 3 min - 6
Spoon both cans of Campbell's Condensed Cream of Mushroom Soup and Campbell's Condensed Cream of Chicken Soup into the pan.
⏱️ 2 min - 7
Drizzle the Kitchen Bouquet Browning & Seasoning Sauce over all the ingredients in the pan.
⏱️ 1 min - 8
Add the minced garlic to the pan.
⏱️ 1 min - 9
Pour the 2 cups of chicken broth into the pan.
⏱️ 1 min - 10
Using a spoon or gloved hands, thoroughly mix all the ingredients in the pan, ensuring the chicken is well coated and the vegetables and sauces are evenly distributed.
⏱️ 3 min - 11
Cover the pan tightly with aluminum foil.
⏱️ 1 min - 12
Bake the covered chicken in the preheated oven for 45-50 minutes, or until the chicken is cooked through and the sauce is bubbling vigorously.
⏱️ 50 min•🌡️ 400 - 13
While the chicken is baking, prepare the rice. Pour 2 cups of water into a medium pot and bring it to a rolling boil over high heat.
⏱️ 5 min - 14
Once the water is boiling, add the 1 cup of rinsed long-grain white rice to the pot. Stir once, then immediately reduce the heat to low and cover the pot tightly with a lid.
⏱️ 1 min - 15
Let the rice simmer on low heat, undisturbed, for 20 minutes.
⏱️ 20 min - 16
After 20 minutes, remove the rice from the heat (keep it covered) and let it rest for 5 minutes. Then, uncover and fluff the rice with a fork.
⏱️ 5 min - 17
Carefully remove the smothered chicken from the oven. Uncover and let it rest for a few minutes before serving.
⏱️ 5 min - 18
Serve the hot smothered chicken and its rich gravy generously over portions of the fluffy cooked rice.
⏱️ 2 min