Creamy Southern Smothered Chicken
This Creamy Southern Smothered Chicken recipe is a delicious and hearty meal that is perfect for a cozy family dinner or a gathering with friends. The chicken thighs are smothered in a rich and creamy sauce made from condensed cream of cheddar and herbed chicken soups, along with garlic, onion powder, paprika, and red pepper flakes.
Ingredients
- 6-8 chicken thighs boneless, preferred
- 2 cans 10.75 oz. each condensed cream of cheddar soup
- 1 can 10.75 oz. condensed cream of herbed chicken soup
- 3 cups cooked white or brown rice
- 1 1/2 cups milk whole or 2%
- 1 cup sharp cheddar cheese grated
- 5 cloves garlic minced
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/4 teaspoon red pepper flakes
- kosher salt and freshly ground pepper to taste
- bacon bits for garnish (optional)
Instructions
- Preheat oven to 350ºF and lightly grease a 9x13-inch baking dish with non-stick spray.
- In a large bowl, whisk together the condensed cheddar soup, condensed herbed chicken soup, milk, garlic, onion powder, paprika, and red pepper flakes until fully combined. If desired, stir in the grated cheddar cheese.
- Spread the cooked rice evenly on the bottom of the greased baking dish, then place the chicken thighs on top of the rice. Season the chicken with salt and pepper.
- Pour the soup mixture over the chicken and rice, making sure everything is evenly coated. Sprinkle with additional grated cheddar cheese or bacon bits, if desired.
- Bake the dish for 45-50 minutes or until the chicken is fully cooked through.
- Remove from the oven and let it cool for a few minutes before serving. Enjoy!