Description
This Smothered Chicken & Rice recipe combines tender chicken tenders baked with creamy soup, melted cheese, and crispy bacon for a comforting, easy-to-make meal perfect for family dinners.
Ingredients
Scale
Chicken & Rice
- 1½ lbs boneless skinless chicken tenders
- ½ tsp seasoned salt
- 2 cups cooked rice
Sauce & Toppings
- 1 (10.5-oz) can Unsalted Cream of Chicken Soup
- 1¼ cups milk
- ¾ cup shredded mozzarella cheese
- ½ cup shredded cheddar cheese
- 8 slices bacon, cooked and chopped
Instructions
- Preheat Oven: Preheat your oven to 375ºF and lightly spray a 9×13-inch baking pan with cooking spray to prevent sticking.
- Layer Rice and Chicken: Spread the cooked rice evenly on the bottom of the prepared pan, then place the chicken tenders on top. Sprinkle the seasoned salt evenly over the chicken.
- Prepare Sauce and Pour: In a bowl, mix together the unsalted cream of chicken soup and milk until smooth. Pour this creamy mixture evenly over the chicken and rice layer.
- Bake Initial Layer: Bake the dish uncovered for 25 minutes to allow the chicken to cook through and the sauce to heat thoroughly.
- Add Cheese and Bacon: Remove the pan from the oven. Sprinkle the shredded mozzarella and cheddar cheeses over the chicken, then evenly distribute the cooked, chopped bacon on top of the cheese layer.
- Final Bake: Return the pan to the oven and bake for an additional 5 to 10 minutes, or until the cheese is melted and bubbly, and the chicken reaches an internal temperature of 165ºF, ensuring it is fully cooked.
Notes
- Use fully cooked bacon for topping to add crispy texture and flavor.
- You can substitute the cream of chicken soup with a homemade white sauce for a fresher taste and less sodium.
- Ensure the chicken is cooked to at least 165ºF for safe consumption.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For extra flavor, add herbs such as thyme or parsley to the soup mixture before pouring.
