Ingredients:
- 6-8 boneless chicken thighs (preferred)
- 2 cans (10.75 oz. each) condensed cream of cheddar soup
- 1 can (10.75 oz.) condensed cream of herbed chicken soup
- 3 cups of cooked white or brown rice
- 1 1/2 cups whole or 2% milk
- 1 cup sharp cheddar cheese, grated
- 5 minced garlic cloves
- 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)
Instructions:
Preheat your oven to 350ºF and prepare a 9×13-inch baking dish by lightly greasing it with non-stick spray.
In a large mixing bowl, combine the condensed cheddar and herbed chicken soups with the milk, whisking until smooth. Add the garlic, onion powder, paprika, and red pepper flakes, and mix well. If desired, stir in the grated cheddar cheese at this stage or reserve it for topping later.
Evenly spread the cooked rice across the bottom of the prepared baking dish, then arrange the chicken thighs on top. Season generously with salt and pepper.
Pour the soup mixture over the chicken and rice, ensuring everything is well-coated. If you haven’t already mixed the cheese into the sauce, sprinkle it over the top now, along with bacon bits if you’re using them.
Transfer the dish to the oven and bake for 45-50 minutes, or until the chicken is thoroughly cooked.
Remove from the oven and serve hot.