Ingredients
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4 boneless, skinless chicken breasts
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1 tablespoon olive oil
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1 onion, chopped
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1 green bell pepper, chopped
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1 can (10.75 oz) cream of chicken soup
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1 can (10.75 oz) cream of mushroom soup
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1 can (14 oz) chicken broth
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1 cup long-grain white rice, uncooked
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Salt and pepper, to taste
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1 teaspoon garlic powder
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1 teaspoon paprika
Instructions
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Preheat oven to 350°F (175°C).
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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.
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Remove chicken. Add onion and bell pepper; sauté 5 minutes.
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Mix cream soups and chicken broth in a bowl; stir in rice.
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In a baking dish, layer vegetables, then chicken, and pour the soup mixture over.
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Cover with foil and bake 60 minutes, until rice is tender and chicken is cooked through.
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Rest 5 minutes before serving. Enjoy! 🍽️
Notes
Serves: 4 | Prep Time: 15 min | Cook Time: 1 hr | Total: 1 hr 15 min