Smothered chicken has long held a place in American kitchens as a dish that feels both comforting and dependable. This version from 1962 takes a smart shortcut using dry chicken noodle soup mix for flavor and texture, and evaporated milk for a creamy finish. There’s no need for elaborate prep or specialty ingredients — just a few pantry staples and a good skillet.
The method is simple: Brown the chicken, simmer it with the soup and onions, then finish it off with a smooth sauce. What comes out of the pan is a full meal that doesn’t skimp on flavor. If you grew up with dishes like this on the table, the smell alone might bring back memories. If you didn’t, this is a great place to start.
Smothered Chicken recipe
Fine, fancy, flavorful… and the easiest way you ever made such a noble dish.
Dried soup mix adds the noodles (without precooking). PET milk adds the richness to a chicken-y sauce that’s velvet-smooth… thin milk would never do!
Smothered chicken
Yield:
4-6
Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
1 hour
Ingredients
- 1/3 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 1 cut-up chicken (about 2-1/2 to 3 pounds)
- 1/2 cup shortening
- 1 envelope dry chicken noodle soup mix
- 1/2 cup water
- 1 medium onion, sliced
- 1 cup evaporated milk
- 2 teaspoons dried parsley flakes
- 1/2 teaspoon poultry seasoning
Instructions
- In a paper bag, combine flour, salt and paprika. Shake chicken pieces in flour mixture a few at a time until well coated.
- In a 10-inch skillet, heat shortening over medium heat. Brown the coated chicken pieces. Drain off drippings.
- Add the dry soup mix, water and sliced onion to the skillet.
- Cover and cook over low heat for 30 to 35 minutes, or until the drumsticks are tender when pierced with a fork.
- Remove chicken to a deep serving dish. Stir evaporated milk, parsley flakes and poultry seasoning into the skillet. Cook and stir until thickened, but do not boil.
- Pour sauce over chicken and serve.
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