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Preheat your oven to 400°F (200°C).

Place the raw chicken wings or drumettes in a large cast-iron pan or oven-safe baking dish.

Season the chicken evenly with black pepper, dried thyme leaves, seasoned pepper, and Cajun seasoning.

Sprinkle the Lipton Recipe Secrets Onion Recipe Soup & Dip Mix powder over the seasoned chicken.

Add the diced orange bell pepper, diced white onion, and diced red bell pepper to the pan, distributing them around the chicken.

Spoon both cans of Campbell's Condensed Cream of Mushroom Soup and Campbell's Condensed Cream of Chicken Soup into the pan.

Drizzle the Kitchen Bouquet Browning & Seasoning Sauce over all the ingredients in the pan.

Add the minced garlic to the pan.

Pour the 2 cups of chicken broth into the pan.

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.

Cover the pan tightly with aluminum foil.

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.

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.

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.

Let the rice simmer on low heat, undisturbed, for 20 minutes.

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.

Carefully remove the smothered chicken from the oven. Uncover and let it rest for a few minutes before serving.

Serve the hot smothered chicken and its rich gravy generously over portions of the fluffy cooked rice.


Preheat your oven to 400°F (200°C).

Place the raw chicken wings or drumettes in a large cast-iron pan or oven-safe baking dish.

Season the chicken evenly with black pepper, dried thyme leaves, seasoned pepper, and Cajun seasoning.

Sprinkle the Lipton Recipe Secrets Onion Recipe Soup & Dip Mix powder over the seasoned chicken.

Add the diced orange bell pepper, diced white onion, and diced red bell pepper to the pan, distributing them around the chicken.

Spoon both cans of Campbell's Condensed Cream of Mushroom Soup and Campbell's Condensed Cream of Chicken Soup into the pan.

Drizzle the Kitchen Bouquet Browning & Seasoning Sauce over all the ingredients in the pan.

Add the minced garlic to the pan.

Pour the 2 cups of chicken broth into the pan.

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.

Cover the pan tightly with aluminum foil.

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.

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.

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.

Let the rice simmer on low heat, undisturbed, for 20 minutes.

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.

Carefully remove the smothered chicken from the oven. Uncover and let it rest for a few minutes before serving.

Serve the hot smothered chicken and its rich gravy generously over portions of the fluffy cooked rice.
