Smothered Chicken

I was in Branson, MO recently and my Aunt Carolyn made Smothered Chicken or that is what I call it. The best way I can describe it is Chicken and Rice Casserole with out the rice. I love Chicken and Rice Casserole but the rice absorbs all of the goodness! In this recipe those soups becomes like a gravy, and it's so hearty. I believe the key also to this recipe is that you dredge the chicken in flour then sear the chicken in a pan first which really helps keep those juices in and causes the chicken to become very tender.

Also you add Mayonnaise to the mixture that you pour over the chicken to bake which gives it an even more creaminess to the gravy.   You would never know it had mayonnaise in it.

My Aunt who is 89 still cooks quite a bit and has the touch for hearty and delicious food.  You know the touch that makes you wonder how did she do that?

I always say when you bite into something that is delicious ask for the recipe because the secret to cooking is "It's All About A Good Recipe, right"!  So I asked her for the recipe which she told me without the recipe in hand which are the best recipes.  It's really is a simple but so very good recipe to have and easy!

My Aunt served this with Baked Potatoes which went well, when fixed it I made mashed potatoes because I was taking it to a family for them to eat the next day.  I thought the mashed potatoes would be easier for them to reheat and the gravy as I call it went well over the mashed potatoes.

I have a 3 ladies  in my life that I say, I'm going to be like her when I grow up (even though I'm grown) and my Aunt Carolyn is one of the 3. They are all go getters and all still cook  and enjoy cooking for family and friends.  All 3 of these ladies are over 80 years old and still cook for groups of people and they are the hostess of the mostess. 

My Mom who passed away 3 years ago had that gift for sure, we had people over to eat at our house often growing up. Then many times we would ask her, who is coming over to eat because she had so much food and often it would be just for us. We were blessed for sure that she loved to cook and her food was delicious.  

My Aunt Carolyn when most people stop being as active because of age, still cooks meals for 15 plus, drives, has guest stay with her often at her house and has a garden of flowers and a view of the river that most would be jealous of (me).  I don't use the word jealous much so I'll say admire, she has 3 beautiful huge peony plants that have an abundance of  flowers on them right now and her hydrangeas are about to show off!  There are buds starting  to form all over the large area of the hydrangea plants.   The buds will get so large and are so so beautiful,  they are picturesque! Behind them is the upper part of Lake Taneycom0 so that just adds to the beauty.

The thing I admire the most about my Aunt is that she loves the Lord with all her heart and it shows.  She takes time with people, she spreads the Love of Jesus to everyone she meets and truly her mission in life is to make sure people know Christ.

Tips:

I will have to say if I know of an off brand that is good I'll buy it but 2 things that I stick with on name brand is Campbell Cream of Soups and Hellman's Mayonnaise.  

Because you sear the chicken first it doesn't take as long as most dishes.  The chicken is partially cooked from searing, I checked on it at an hour and 15 minutes then took it out at 1 1/2 hours.  Honestly the chicken was done when I checked the first time but I left it in there another 15 minutes.

Honestly I didn't capture a very good picture but believe me it's good. 

                                     

Smothered Chicken

4 Chicken Breast, Skinless Boneless, butterflied

2 Cans of Cream of Mushroom

1 Can of Cream of Chicken

1/2 Cup Mayonnaise

1/2 to 3/4 cup Chicken Broth

Salt and Pepper to taste (I use Lawry's Garlic Salt with Parsley)

Preheat oven to 350

Butterfly the chicken breast add seasoning and toss in the flour on both sides. 

In a skillet add oil and sear on both sides, I like to get a little color on both sides.

Take chicken out and place in a pan.

In a separate bowl add the cream of mushroom, cream of chicken, mayonnaise and chicken broth, mix them together then pour over chicken making sure to cover each piece.  

Bake at 350 degrees for about 1 1/2 hours.

Butterfly your chicken, take your knife at the thickest point and slide across

season with salt and pepper or I use Lawry's garlic salt in place of salt.

Dredge both sides into flour 

                                                            

In a skillet add a small amount of Vegetable Oil, let heat up then

           add the chicken breast you just dredged in flour.

                                        

     Add to a Casserole pan

                                                                   

Mix the Cream of Mushroom and Chicken Soup, Mayonnaise and Chicken Broth

together.

Pour over the chicken and spread to cover the chicken.

This picture doesn't do it justice but this is so easy and so good, enjoy!