Creamy Southern Smothered Chicken

You know those foods that make you feel better? Of those warm, bubbly drinks that fill you up, taste great, and make you feel good? We have one of those for you today. Smothered chicken from the South. This is a traditional chicken and rice recipe that has been changed a bit to make it taste even better.

We’re sure you’ll love it. Using condensed soup as the base for our “smothered chicken,” we added a lot more seasoning to get a nice, round depth of flavor. Then, we put our chicken thighs, which are so flavorful and great in this recipe, on top of a bed of rice and drizzled them with this sauce.

As it bakes, everything comes together perfectly, leaving you with a dinner that everyone will love and that you can make whenever you want. Though you can use any condensed soup you like (mushroom would be great too), we like the cream of cheddar and cream of herbed chicken because they make the dish more cheesy and herb-y.

When you cook the chicken this way and cover it in a thick, creamy sauce, the chicken stays moist and is always cooked just right. Plus, the sauce and juices soak into the rice, making it a great side dish that’s baked into the main dish. Good for everyone!

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