I’ve always been scared to try some of the recipes from South Your Mouth. Not because it looks bad….actually the opposite. It looks AMAZING. She loves spice. Sadly, my husband just can’t do spice. Once I figured out how to remove some of that spice, without messing up the whole meal, I made SO much of her stuff! Definitely check out her blog. She has some great stuff.
Today we’ve been struggling over what vacation we are going to take. We’ve tossed around 100 different locations and we just can’t settle on one. We’re not going to be able to be gone for as long as we thought, so we aren’t going to be able to go to family places in Florida. It’s disappointing, but we’ll get there soon. We have to go some where closer to home. I’m not even sure yet what we’re going to be able to do. I really am looking forward to some time away though. I’d love to get my relaxin’ on!
6-8 chicken thighs (boneless, preferred)
2 (10.75 oz.) cans condensed cream of cheddar soup
1 (10.75 oz.) can condensed cream of herbed chicken
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 pepper, to taste
bacon bits, garnish, optional
Preheat oven to 350º F and lightly grease a 9×13-inch baking dish with non-stick spray. In a large bowl, combine cheddar and herbed chicken soups and whole milk and whisk until combined, then whisk in garlic, onion powder, paprika and red pepper flakes. Optional: stir in cheddar cheese if you don’t want to top the casserole with it later. Spread cooked rice out on the bottom of greased baking dish, then top with chicken thighs. Season liberally with salt and pepper. Pour soup mixture over chicken and rice, making sure everything is evenly coated, then top with cheddar cheese (if you didn’t already stir it into sauce) or bacon bits, if using. Place baking dish in oven and bake for 45-50 minutes, or until chicken is cooked through.