Creamy Smothered Southern Style Chicken

This is a dish that many of us will call comfort food. It is juicy chicken smothered in a creamy sauce. The dish also includes rice to make it filling and even more flavorful.

With a select choice of spices, this dish is savory as well as comforting. What makes this dish so perfect for you is that it is a meal that bakes up in one dish.

This dish is also an all in one meal for the most part. There are numerous sides that can be made to go along with this dish such as mashed potatoes, roasted green vegetables or even a simple dinner salad.

You can eat it with just the Chicken and Rice if you prefer.

Frequently Asked Questions:

            Which cut of Chicken is best used in this dish?

I prefer the skinless and boneless Chicken Thighs. They are moist to begin with, but to also soak up some of the flavor from the sauce is even better.

            Can I use skin on Chicken Thighs?

Of course, I remove the skin to help my crew eat healthier. You are more than welcome to use bone in thighs also.

            Can I use a blend of cheese instead of Cheddar?

You could certainly use Monterey Jack or Colby Jack. You could also use a Mexican blend or Mozzarella Cheese.

What do you need to make Creamy Smothered Southern Style Chicken

6 to 8 Chicken Thighs, preferably boneless and skinless

2 cans Cream of Cheddar Soup

1 can Cream of herbed Chicken Soup

3 cups Rice, Brown or white, cooked

1 ½ cups Milk, 2% or whole

1 cup Sharp Cheddar Cheese, grated or shredded

5 Garlic cloves, freshly minced

1 tsp Onion Powder

1 tsp Smoked Paprika

¼ to ½ tsp Red Pepper Flakes

Salt and pepper to taste

Bacon Bits to use as Garnish

How to make Creamy Smothered Southern Style Chicken

FIRST STEP:

Preheat the oven to 350*

Spray a 9×13 baking pan with nonstick spray

In a large bowl combine herbed Chicken Soup and Cream of Cheddar Soup, with the milk and whisk until smooth

a)

b)

c)

Add in the garlic, onion powder, paprika and pepper flakes, whisk to combine

a)

b)

Spread the cooked rice in the bottom of the baking pan

SECOND STEP:

Place the chicken thighs on top of the rice

a)

b)

Pour the soup mixture over the rice and chicken, as evenly as possible

Top with the Cheddar Cheese and sprinkle the bacon bits on the top

a)

b)

THIRD STEP:

Bake for 45 to 55 minutes, until the chicken reads 165* on a meat thermometer

Serve hot and enjoy!

YUM!