For a hearty and comforting meal, nothing beats this Creamy Southern Smothered Chicken. Tender chicken thighs smothered in a rich, cheesy sauce and served over a bed of perfectly cooked rice make this dish a true Southern classic. With bold flavors from garlic, paprika, and a hint of spice, this creamy casserole is perfect for family dinners, gatherings, or whenever you’re craving some good old-fashioned comfort food.
A Southern Classic with Creamy Flavors
This casserole brings together all the warmth of home-cooked Southern meals. The combination of cream of cheddar and herbed chicken soups, sharp cheddar, and seasonings creates a sauce that is irresistibly rich and flavorful. Paired with tender chicken and rice, every bite is a delightful blend of textures and tastes that will leave you and your family coming back for seconds.
Preparation Time: 15 minutes
Cooking Time: 45-50 minutes
Serving: 6-8 servings
Equipment: 9×13-inch baking dish
Creamy Southern Smothered Chicken
Ingredients:
- 6-8 boneless chicken thighs
- 2 (10.75 oz) cans condensed cream of cheddar soup
- 1 (10.75 oz) can 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 black pepper, to taste
- Bacon bits, for garnish (optional)
Preparation:
- Preheat your oven to 350ºF (175ºC) and lightly grease a 9×13-inch baking dish with non-stick spray.
- In a large bowl, whisk together the condensed cheddar and herbed chicken soups and milk until smooth and combined. Stir in the minced garlic, onion powder, paprika, and red pepper flakes.
- If desired, stir the grated cheddar cheese into the soup mixture, or reserve it to sprinkle on top of the casserole later.
- Spread the cooked rice evenly across the bottom of the prepared baking dish.
- Place the chicken thighs on top of the rice, making sure they are spread out evenly. Season the chicken with salt and pepper.
- Pour the soup mixture over the chicken and rice, ensuring that everything is evenly coated. If you haven’t already mixed the cheddar cheese into the sauce, sprinkle it (or bacon bits, if using) over the top.
- Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the chicken is fully cooked through and the top is bubbly and golden.
- Remove the casserole from the oven and let it rest for a few minutes before serving hot.