Quick Smothered Chicken…

Another comfort meal here. A real tummy warmer. We’ve actually had a little rain here in San Diego lately. Shock, right? So this is one of those meals that I happen to like on a rainy day.

This chicken dish is some good stuff. It’s good with rice or noodles, but I will pick rice every time! Ohhhh, when that hot rice absorbs that creamy sauce. Holy crap it’s so good.  This is such an easy dish. I prefer chicken thighs, but chicken breast works just as well. You could of course make your own mushroom sauce, but why???!!! This is supposed to be a quick meal, so I just use the soup in a can. Seriously, it works just fine. I like making homemade soups, but when you’re making a casserole type dish, the canned soups work just fine.

Let’s get to it….

Quick Smothered Chicken

4 chicken thighs or half breasts
2 cans of cream of mushroom soup
2-3  cloves of fresh garlic, minced or 1/2  tsp garlic powder
1/2 tsp salt and 1/2 tsp black pepper
1/2 to 1 cup milk, depending on how thick you want your sauce
cooked rice or noodles

Place 2 Tablespoons of oil in a large skillet, over medium heat, brown the chicken on both sides.

In a bowl, mix together the garlic, soup, milk, salt and pepper. Pour the mixture over the chicken and heat to a medium boil. Reduce heat to simmer. Cover the pan and allow to cook for about 30-45 minutes or until chicken is thoroughly cooked.

Serve over or with rice or noodles.

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