Southern Smothered Chicken

 

A great meal not only for Sunday dinner but for any other time or occasion.

 

6-8 chicken thighs boneless

2 (10.75 oz.) cans condensed cream of cheddar soup

1 (10.75 oz.) can condensed cream of herbed chicken

3 cups cooked white or brown rice

 

1 1/2 cups milk whole

1 cup sharp cheddar cheese, grated

5 cloves garlic, minced

1 teaspoon onion powder

1 teaspoon paprika

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1/4 teaspoon red pepper flakes

kosher salt and freshly ground pepper, to taste

bacon bits, garnish, optional

 

Preheat the oven to 350º F. Lightly spray nonstick cooking spray in a 9 x 13-inch baking dish.

Whisk together the cheddar and herbed chicken soups with whole milk in a large bowl. Add the garlic, onion powder, paprika, and red pepper flakes and continue whisking. If you choose not to use cheddar cheese as a topping for the casserole afterward, toss it in.

Line the bottom of a baking dish with cooking rice, then arrange chicken thighs on top. Use a lot of salt and pepper to season.

Make sure everything is uniformly coated by pouring the soup mixture over the chicken and rice. If using, sprinkle some cheddar cheese or bacon pieces on top (if you haven't already mixed them into the sauce).

Bake the baking dish for 45 to 50 minutes in the oven.

Take out of the oven