Smothered Chicken and Rice
Servings: 6 Servings
Ingredients
- 1 1/2 – 2 lbs chicken tenderloins
- 6 slices of bacon broken into small pieces
- 2 family size bags* of Success Rice cooked
- 1 can cream of chicken soup
- 1 1/4 cup milk I use 2%
- 1 medium red onion thinly sliced into half rings
- 3/4 cup cheddar cheese shredded
- 1/2 cup Monterey Jack cheese shredded
- 6 TBSP butter
- 4 tsp minced garlic divided
- 2 tsp Lawry’s Seasoned Salt
- 1 tsp onion powder
- 1 tsp garlic pepper
- 1 tsp dried minced onion
- Salt and pepper to taste
Instructions
- Preheat oven to 375 °
- Lightly grease a 9 × 13 inch casserole dish (I spray mine with Pam).
- Cook your bacon in a large skillet. Set aside on paper towel to drain.
- Place your chicken tenderloins in the skillet with the bacon grease and add about 2 TBSP butter and 2 tsp minced garlic. Season tenders with seasoned salt, garlic pepper and onion powder.
- Cook tenderloins for 2 – 3 minutes, just long enough to get a slight golden color. (I cook mine in 2 batches so I don’t crowd the pan.) Flip them over and season as before. The goal here is not to completely cook them. They will finish cooking in the oven. You just want to get a little color on them and add flavor to them. Repeat for 2nd batch.
- Remove chicken tenderloins and set aside.
- Add remaining butter to skillet and saute onions until soft.
- Place cooked rice in the bottom of prepared casserole dish.
- Lay chicken tenders on top of rice.
- Top chicken tenders with sauteed onions.
- Combine soup, milk, 2 tsp minced garlic, 1 tsp minced onion and salt and pepper to taste.
- Pour soup mixture over chicken and rice.
- Place in oven and cook for 20 minutes.
- After 20 minutes add bacon and cheese to casserole and place back in oven to cook for 5 – 10 minutes more, until cheese is melted.
Notes
*2 family sized bags of Success Rice makes approximately 3 cups of cooked rice.