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 and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
Directions:
- Preheat the oven to 350°F (175°C).
- In a large skillet, heat the olive oil over medium-high heat. Season the chicken breasts with salt, pepper, garlic powder, and paprika. Add to the skillet and cook until browned on both sides, about 2-3 minutes per side.
- Remove the chicken and set aside. In the same skillet, add the onion and bell pepper, and sauté until softened, about 5 minutes.
- In a mixing bowl, combine the cream of chicken soup, cream of mushroom soup, and chicken broth. Stir in the uncooked rice.
- In a baking dish, layer the sautéed onions and bell peppers, then place the browned chicken on top. Pour the soup and rice mixture over the chicken.
- Cover with aluminum foil and bake for 60 minutes, or until the rice is tender and the chicken is cooked through.
Prep Time: 15 minutes
Cooking Time: 60 minutes
Total Time: 75 minutes
Calories: 510 kcal | Servings: 4
This smothered chicken and rice dish brings a comforting, home-cooked warmth to any holiday table, filling your kitchen with rich aromas and a Southern spirit of celebration.