Do you have any favorite comfort foods? You know, the ones that are warm and bubbling, filling, delicious, and just make you happy? Today we have one of those for you. Chicken smothered in the South. That’s true, this is an old-fashioned chicken and rice recipe, but it’s been updated for optimum flavor.

You’ll adore it, we promise. Using condensed soup as the foundation for our “smothered chicken,” we added plenty more seasoning to ensure a nice, round depth of flavor, then layered our chicken thighs – so flavorful and amazing in this recipe – over a bed of rice and topped with this sauce.

Everything bakes together to perfection, leaving you with a supper that everyone will enjoy and that you can make at any moment. While you may use whatever condensed soup you choose (mushroom would be delicious), we like to use cream of cheddar and cream of herbed chicken to add extra cheesiness and herby flavor to the dish.

Cooking the chicken in this manner, drenched in a thick and creamy sauce, ensures that it is moist and cooked perfectly every time, plus all the fluids and tastes trickle down into the rice, resulting in an outstanding side dish that is virtually baked into your main course. Win-win!