Easy Smothered Chicken

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Hey y’all! We sure have been having a stint of BEAUTIFUL weather here in the South!  In the 70s nearly every day for the past several weeks.  Things are budding out, bulbs are coming up, it’s really starting to seem like spring.  To take advantage of the beautiful weather, we spent last Sunday out on my Dad’s land.  It was a big day because it was the first time I was able to take my little guy fishing, cooking hot dogs over an open fire, riding on a 4-wheeler, and learning to shoot his Red Ryder BB gun!  We squeezed a bunch of firsts into this one!  He had a blast, and we had a blast.  So nice to get outdoors with family and soak up the sun.  I hope you all are able to do start doing that soon!

When we got in Sunday afternoon, we all were tired, but HUNGRY.  So I whipped up one of my family favs, Smothered Chicken.  I’m not sure what it is about Smothered Chicken that makes people come ‘a runnin’, but it does.  And the best part about this recipe is that it’s one of those quick and easy oh-no-I-don’t-know-what-I’m-cooking-for-supper meals.   I put this together and had it on the table in less than an hour.  Yummy!

Ya’ll enjoy!

Ingredients

  • 1.5 lbs of boneless, skinless chicken tenders
  • 1/2 cup all purpose flour
  • 1 medium onion, sliced
  • 1 can cream of chicken with mushrooms soup (or your other favorite condensed soup)
  • 2 cups Italian blend cheese
  • 1/2 lb bacon, cooked with drippings reserved

Directions

  1. Preheat oven to 350 degrees F.   Season chicken tenders with salt and pepper and lightly coat with all purpose flour.
  2. Lightly brown chicken in bacon drippings (or about 2 tablespoons of vegetable oil if you don’t have drippings – I know some of y’all  – and I’m not saying any names – use that pre-cooked bacon stuff.)
  3. Place chicken in greased baking dish and top with sliced onions.
  4. Combine cream of chicken and mushroom soup with one can of water and pour over chicken.
  5. Bake uncovered for 25 to 30 minutes, or until chicken is cooked through.
  6. Remove from oven and top with cheese and crumbled bacon.  Return to oven 5 to 7 minutes, or until cheese is melted and bubbly.  Serve over hot white rice.

Easy Smothered Chicken

Rating: 51

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Easy Smothered Chicken

Ingredients

  • 1.5 lbs of boneless, skinless chicken tenders
  • 1/2 cup all purpose flour
  • 1 medium onion, sliced
  • 1 can cream of chicken with mushrooms soup (or your other favorite condensed soup)
  • 2 cups Italian blend cheese
  • 1/2 lb bacon, cooked with drippings reserved

Instructions

Preheat oven to 350 degrees F. Season chicken tenders with salt and pepper and lightly coat with all purpose flour.

Lightly brown chicken in bacon drippings.

Place chicken in greased baking dish and top with sliced onions.

Combine cream of chicken and mushroom soup with one can of water and pour over chicken.

Bake uncovered for 25 to 30 minutes, or until chicken is cooked through.

Remove from oven and top with cheese and crumbled bacon. Return to oven 5 to 7 minutes, or until cheese is melted and bubbly. Serve over hot white rice.

http://southernbite.com/2011/03/01/smothered-chicken/

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Comments

  1. I am confused about the soup in the recipe. Is it one can of cream of chicken with mushrooms or 1 can of cream of chicken and 1 can
    of cream of mushroom

  2. I really like smothered chicken and your recipe sounds great!

  3. This sounds so good, I’m hungry even though I just finished lunch! I love Southern cooking even though I’m a Yankee. I tell people it’s cause I’m from SOUTH Philadelphia. :-)

  4. Fantastic recipe! I too love Campbell’s Cream of Chicken with Mushroom Soup…it makes a great fried chicken gravy too, with the drippings plus 1 can of soup and a can or so of milk, cream, or even water. Serve over rice.

    Thanks for the great website…Mike

  5. I’m new to your site, recommended by The Southern Lady Cooks via Facebook, and I’m really enjoying reading all your recipes and can’t wait to try them! Thank you!

    Out of curiosity, and being a Yankee married to a southerner, what is “that pre-cooked bacon stuff” used in lieu of bacon drippings?

    Have a beautiful and blessed day! :)

  6. Would this cook in slow cooker, adding cheese when done?

  7. Allyson Rose says:

    Stacey, I’ll be making this tonight! Also the picture of you and your sweet little boy is just precious.

  8. OMG!!! This sounds and looks so DARN good!!!!!

  9. Maria E Parascan says:

    Thank you for the great recipe!!!

  10. Now this is easy and delish. I added it to my November Menu and I will let you know how the family likes it. I mean how can you go wrong with bacon and chicken. BTW the photo of you and your son look identical. So sweet and I miss you my friend.

    • I hope y’all love it as much as we do! Miss you, too! Maybe I can get out that way for a signing or something soon. :)

      • Fingers crossed you can make this way. If not I do understand and I just know we all will see each other again. I am making this tomorrow night when my oldest son (19) brings his new GF over for dinner. He bragged about my blog and my cooking and now I am making a new dish, no pressure right? I am sure it will be delicious.. I can’t wait.

  11. Ciindy Schottie says:

    The chicken sounds yummy. I saw the cream of chicken and cream of mushroom, combined in one can and thought this would be good in something. Well, now I have a recipe for it. I use good ole bacon grease.Love it in my greenbeans, along with some onion. Thanks for all your recipes.

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