Sally Struthers’ Mother’s Smothered Chicken

Sally Struthers' Mother's Smothered Chicken

I don’t pretend that this is a fancy gourmet dish. It is, however, a tasty and basic quick fix when you want chicken and rice and gravy.  I love making it with green beans (if you put the gravy on your beans, you basically make them into green bean casserole).  And, in case you were wondering, I have no idea who Sally Struthers’ mother was.

Prep Time: 10 min. (not including rice)
Cook Time: 1 hr.
Serves: 4


  • Package of chicken breasts or chicken tenders
  • 2 cans cream of mushroom soup (original recipe called for one can, but we like extra gravy. I sometimes even use three cans)
  • Minced garlic
  • Salt and pepper to taste (you probably don’t need the salt, since the soup will probably give you four times your daily allotment of sodium)
  • Small can of French fried onions (or half a large can)
  • Rice, cooked

Lightly grease baking dish.  Arrange chicken in dish; top with minced garlic, salt, and pepper. Dump cream of mushroom on top.  Cover; bake at 350 for 45-60 minutes, until chicken is done.  Sprinkle French fried onions over the top; bake uncovered for 5 minutes or until onions are crispy.  Serve over rice.

About Charity

I have an inexcusable number of cookbooks (and like to experiment with them), have worked in architectural antiques, and have been sewing most of my life. I recently graduated with a Ph.D. in Apparel, Merchandising, & Design from Iowa State University. Doing household things (except for cleaning!) and hunting for antiques are my favorite pastimes.
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