![]() Let the garlic heat in the oil/juices of the chicken thighs for 1 minute. Remove the chicken thighs from the pan and place directly on top of the mixture in the bottom of the baking dish.Īdd the minced garlic to the same skillet that you cooked the chicken thighs and turn the heat source off. Once hot, place the chicken thighs in the oil.īrown for 3-4 minutes, flip and then brown on the other side for 3-4 minutes. Then in a large skillet heat the olive oil over medium-high heat. First, season the chicken thighs with salt and pepper on both sides, set aside. It is now time to brown the chicken things. Set the dish aside and leave the remaining cream sauce in the bowl.īrowning the chicken thighs will give them extra flavor and will decrease the overall cook time for the casserole. Then pour enough of the mixture into the bottom of the prepared dish so that it covers the bottom. 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 to the bowl and stir. Set the pan aside while you prepare the sauce. You can use either an 8 x 8 inch square baking dish or an 11 x 7 inch rectangular to make Smothered Chicken and Rice Casserole. The first step is to preheat the oven and spray a medium size baking dish with non-stick cooking spray.
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