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
Instructions
Preheat oven to 350°F (175°C).
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.
Remove chicken. Add onion and bell pepper; sauté 5 minutes.
Mix cream soups and chicken broth in a bowl; stir in rice.
In a baking dish, layer vegetables, then chicken, and pour the soup mixture over.
Cover with foil and bake 60 minutes, until rice is tender and chicken is cooked through.
Rest 5 minutes before serving. Enjoy! 🍽️
Notes
Serves: 4 | Prep Time: 15 min | Cook Time: 1 hr | Total: 1 hr 15 min