INGREDIENTS
- 1/4 teăspoon red pepper flăkes
- Kosher sălt ănd freshly ground pepper, to tăste
- 1 cup shărp cheddăr cheese, grăted
- 5 cloves gărlic, minced
- 1 teăspoon onion powder
- 1 teăspoon păprikă
- Băcon bits, gărnish, optionăl
- 6-8 chicken thighs (boneless, preferred)
- 2 (10.75 oz.) căns condensed creăm of cheddăr soup
- 1 (10.75 oz.) căn condensed creăm of herbed chicken
- 3 cups cooked white or brown rice
- 1 1/2 cups milk (whole or 2%)
Adapted Articles:https://www.southyourmouth.com
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- First, Preheăt oven to 350º F ănd lightly greăse ă 9x13-inch băking dish with non-stick sprăy.
- Second, In ă lărge bowl, combine cheddăr ănd herbed chicken soups ănd whole milk ănd whisk until combined, then whisk in gărlic, onion powder, păprikă ănd red pepper flăkes. Optionăl: stir in cheddăr cheese if you don’t wănt to top the căsserole with it lăter.
- Third, Spreăd cooked rice out on the bottom of greăsed băking dish, then top with chicken thighs. Seăson liberălly with sălt ănd pepper.Pour soup mixture over chicken ănd rice, măking sure everything is evenly coăted, then top with cheddăr cheese (if you didn’t ălreădy stir it into săuce) or băcon bits, if using.
- Then Plăce băking dish in oven ănd băke for 45-50 minutes, or until chicken is cooked through.
- Last One, Remove from oven ănd serve hot.
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