Smothered Chicken and Rice

Smothered Chicken and Rice

A comforting, creamy chicken-and-rice classic everyone will love!

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 can (10.75 oz) cream of chicken soup
• 1 can (10.75 oz) cream of mushroom soup
• 1 can (14 oz) chicken broth
• 1 cup long-grain white rice (uncooked)
• Salt & pepper, to taste
• 1 teaspoon garlic powder
• 1 teaspoon paprika

Directions:

1. Preheat oven to 350°F (175°C).
2. Heat olive oil in a skillet over medium-high heat. Season chicken with salt, pepper, garlic powder, and paprika. Brown 2–3 minutes per side.
3. Set chicken aside. In the same skillet, sauté onion and bell pepper for 5 minutes until softened.
4. In a bowl, mix cream of chicken soup, cream of mushroom soup, and chicken broth. Stir in uncooked rice.
5. Layer sautéed onion and pepper in a baking dish, place chicken on top, and pour the soup-rice mixture over it.
6. Cover with foil and bake for 60 minutes, or until rice is tender and chicken is fully cooked.
7. Serve warm and enjoy!

Details:

• Prep Time: 10 minutes
• Cooking Time: 60 minutes
• Total Time: 70 minutes
• Servings: 4

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