Creamy Chicken & Rice. Clean chicken breasts and season with salt, pepper and garlic powder (or whichever seasonings you prefer) on both sides of chicken pieces. Serve over rice or egg noodles. A yummy, creamy chicken casserole which can turn into an elegant dish when the chicken breasts are left whole. Creamy Chicken & Rice

You can have Creamy Chicken & Rice using 8 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Creamy Chicken & Rice
  1. You need 6 tbsp. of olive oil, divided (1/2).
  2. You need 4 of chicken thighs.
  3. It’s Dash of salt, pepper, paprika, & dried thyme.
  4. It’s 1 1/2 cups of mushrooms, sliced.
  5. Prepare 1 cup of water.
  6. Prepare 3 tbsp of fresh rosemary, very finely chopped.
  7. It’s 1 can of cream of chicken soup.
  8. It’s 1/4 cup of Madeira wine (or Marsala, etc.).

A green vegetable or a salad, and some crusty bread, are perfect sides! Add chicken to flour dish, one at a time, turning to coat lightly in flour. Heat olive oil in heavy skillet over MED HIGH heat until hot. Add butter, then add flour-dredged chicken to skillet, being careful not to overcrowd the pan.

Creamy Chicken & Rice step by step

  1. Heat the oil in a large frying pan over medium heat. Place the chicken thighs (skin side up) on a plate and sprinkle the spices on top..

  2. Place the chicken in the heated pan and fry for 10 minutes. Use a screen lid to reduce any grease splatters. Turn the pieces over and fry for another 10 minutes. [Repeat this frying step. Total time 30-40 minutes].

  3. Remove the chicken from the pan and place them back on the plate. Remove the skin if so desired. Drain the grease from the pan..

  4. Add olive oil to the pan, heat, and then add the mushrooms. Sauté for 2-3 minutes. Add the water to the pan and raise the heat to medium-high. Add the rosemary..

  5. While the water begins to bubble, slowly scrap the pan with a spatula to loosen up the brown bits on the bottom..

  6. Add the cream of chicken soup to the pan and stir. Reduce the heat to low and continue stirring until smooth..

  7. Add the chicken to the pan. Add the Madeira wine and cover. Simmer on low for 20 minutes, turning the chicken over halfway through..

  8. Prepare the rice according to the package directions. When done, place the rice on separate plates and add the chicken on top, or to the side. Spoon the mushroom chicken gravy over the chicken and the rice..

CHICKEN BREAST Crispy, golden chicken on the outside → tender and succulent on the inside → lightly simmered in a creamy sauce with so much flavour. Chicken breasts tend to have a bad reputation for being too dry, chalky or hard to swallow. Cooked chicken breast meat simmered with cream, chicken broth, almonds and peas in a lightly seasoned mixture perfect for pouring over hot biscuits. Season generously with salt and pepper. Transfer to a plate; set aside.