Smothered Cajun Chicken W Rice And Veggies Food

SMOTHERED CHICKEN WITH GRAVY AND RICE

Steps:

• Place chicken breasts in a baking dish. Sprinkle with Ms. Dash, salt and pepper.
• Mix cream of mushroom soup and sour cream. Pour over chicken breasts.
• Bake covered in a 350 degree oven for 45 minutes. Remove and place on onion rings. Bake uncovered for 15 minutes.
• Serve chicken breasts and gravy over cooked rice. Makes a pretty dish.
• ENJOY!

CAJUN SMOTHERED CHICKEN

Steps:

• Season the chicken with salt, black pepper, and cayenne pepper to taste and cut the chicken so that it cooks faster. I recommend under-seasoning at this point rather than overseasoning so that you can make alterations further down the road.
• Brown the chicken in hot oil on a skillet. This will only take a few minutes as you don't want the chicken to cook all the way through just yet. The aim is to get a nice crisp color on the outside that will seal in the seasoning.
• Next, remove the browned chicken from the skillet and place the sausages on the skillet. Brown the sausages evenly and cut them into one-inch slices.
• Chop up the bell pepper, onion, and celery, and remove the majority of the oil from the skillet. Try off the veggies in the skillet until you see that the onions have become transparent.
• Add the chicken and pork sausages to the skillet and fry them all off together or a minute or so.
• Add the water and the garlic powder to the skillet. You might want to transfer the ingredients into a larger pot at this point. You can also add a cube of vegetable stock or chicken stock to the water if you want some added flavors.
• You should leave the Cajun smothered chicken to simmer for approximately 40 minutes. Check the pot regularly and stir every now and then to ensure nothing burns.
• Now is the time to add your toppings. Parsley and chopped onion tops are perfect toppings for this dish!
• Serve on its own or with your favorite chicken side dish, and enjoy!

SMOTHERED CHICKEN AND RICE

Steps:

• Cook and stir bacon in large nonstick skillet on medium heat until crisp. Use slotted spoon to remove bacon from skillet; drain on paper towels. Discard drippings from skillet.
• Add chicken to skillet; cook 5 to 6 min. on each side or until golden brown on both sides and done (165ºF). Transfer chicken to plate; cover to keep warm. Add vegetables and 1/2 cup broth to skillet; cover and simmer 10 min. or until vegetables are tender.
• Stir in remaining broth and Neufchatel; cook, uncovered, 2 min. or until Neufchatel is melted and sauce is thickened, stirring frequently. Return chicken to skillet; cook 2 min. or until heated through.
• Spoon rice onto serving plate; top with chicken, sauce and bacon.