Smothered Chicken Rice (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 boneless, skinless chicken breasts
02 -
1 tablespoon olive oil
03 -
1 onion, chopped
04 -
1 green bell pepper, chopped
05 -
1 can (10.75 oz) cream of chicken soup
06 -
1 can (10.75 oz) cream of mushroom soup
07 -
1 can (14 oz) chicken broth
08 -
1 cup long-grain white rice, uncooked
09 -
Salt and pepper, to taste
10 -
1 teaspoon garlic powder
11 -
1 teaspoon paprika
# Instructions:
01 -
Preheat your oven to 350°F (175°C).
02 -
Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt, pepper, garlic powder, and paprika. Sear for 2-3 minutes per side until lightly browned. Remove from the skillet and set aside.
03 -
In the same skillet, add the chopped onion and green bell pepper. Sauté until softened, about 5 minutes.
04 -
In a mixing bowl, combine the cream of chicken soup, cream of mushroom soup, and chicken broth. Stir in the uncooked rice.
05 -
In a greased baking dish, spread the sautéed onions and bell peppers evenly. Place the browned chicken breasts on top. Pour the soup and rice mixture over everything.
06 -
Cover tightly with aluminum foil and bake for 60 minutes, or until the rice is tender and the chicken is fully cooked.
07 -
Let the dish rest for a few minutes before serving. Enjoy with a side of roasted vegetables, a crisp salad, or warm cornbread.
# Notes:
01 -
Generously season the chicken before browning to enhance flavor.
02 -
For a crispy top layer, remove the foil during the last 10 minutes of baking.
03 -
Substitute white rice with brown rice or quinoa, adjusting the liquid and cooking time as needed.