Description
This Creamy Smothered Southern Style Chicken is a comforting baked dish featuring tender chicken thighs smothered in a rich, cheesy soup mixture layered over fluffy cooked rice. With a blend of cheddar and herbed chicken soup, garlic, smoked paprika, and a touch of heat from red pepper flakes, this hearty one-pan casserole is topped with sharp cheddar and crispy bacon bits for an irresistible Southern-inspired meal that’s perfect for family dinners.
Ingredients
Units
Scale
Chicken and Rice
- 6 to 8 boneless, skinless chicken thighs
- 3 cups cooked rice (brown or white)
Soup Mixture
- 2 cans Cream of Cheddar Soup
- 1 can Cream of Herbed Chicken Soup
- 1 1/2 cups milk (2% or whole)
- 5 garlic cloves, freshly minced
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/4 to 1/2 tsp red pepper flakes
- Salt and pepper, to taste
Toppings
- 1 cup sharp cheddar cheese, grated or shredded
- Bacon bits, for garnish
Instructions
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Lightly spray a 9×13 inch baking pan with nonstick spray to prevent sticking and ensure easy cleanup.
- Make Soup Mixture: In a large mixing bowl, combine the Cream of Herbed Chicken Soup, Cream of Cheddar Soup, and milk. Whisk until smooth and creamy. Add minced garlic, onion powder, smoked paprika, red pepper flakes, and season with salt and pepper. Whisk again to fully incorporate all the flavors.
- Assemble Base Layer: Spread the cooked rice evenly in the bottom of the prepared baking pan, creating a solid base for the casserole.
- Add Chicken and Soup Mixture: Arrange the chicken thighs evenly over the rice layer. Pour the creamy soup mixture over the chicken and rice, distributing it as evenly as possible to cover everything.
- Add Toppings: Sprinkle the shredded sharp cheddar cheese uniformly over the top. Then add a generous amount of bacon bits for added texture and flavor.
- Bake the Dish: Place the pan in the preheated oven and bake for 45 to 55 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) as measured by a meat thermometer.
- Serve: Remove from oven and let the dish rest for a few minutes. Serve hot and enjoy the creamy, cheesy, Southern-style chicken smothered over rice.
Notes
- Boneless, skinless chicken thighs are preferred for tenderness and even cooking.
- You can substitute with brown rice for a nuttier flavor and healthier option.
- Adjust the red pepper flakes to control the heat level.
- To keep the dish gluten-free, ensure the canned soups are labeled gluten-free.
- Use a meat thermometer for the best results to avoid undercooked or overcooked chicken.
- For a crispier topping, broil the casserole for 2-3 minutes after baking, watching carefully to prevent burning.
