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Rose-Marie's Smothered Chicken

User Rating 3.5 Star Rating (2 Reviews)


This smothered chicken makes a tasty and easy meal with hot cooked rice, potatoes, or noodles.


  • 4 to 6 boneless chicken breast halves, without skin
  • 12 ounces small portobello or crimini mushrooms, sliced
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 1 can French onion soup
  • 1 large onion, sliced
  • vegetables, your choice, 2 cups sliced/diced


Cut chicken into bite size chunks and quickly brown in small amount of olive oil. Remove from pan, set aside and brown onion until almost soft. Add mushrooms and sauté for another 5 minutes. Layer all vegetables in bottom of crock, add some of the onions, then all of the chicken Top with rest of onion. Empty all three soups into sautee pan. Stir and deglaze thoroughly then pour over chicken. Cover and cook on high for 2 hours, then on low for another 2-1/2 hours. Serve over rice, noodles, vegetables, or your favorite.
Rose-Marie's Note: We steamed a head of cauliflower, cut it into wedges and topped it with the chicken mixture. This eliminated the extra starch calories... different and delicious.
Serves 4 to 6.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
This is delicious!, Member 5150chick

I have made this dish (as per directions) several times! It is not too soupy/watery at all. When you use the soups to deglaze the pan, some of it cooks down. Although I have not found it necessary, you can always thicken the dish by adding a cornstarch/water combo (Mix one Tbls cornstarch + one Tbls water). It takes just a few minutes of prep work, but it is well worth it!

2 out of 2 people found this helpful.

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