Smothered Chicken and Rice
This hearty, comforting dish combines tender chicken breasts, savory soups, and seasoned rice for a mouthwatering meal. Baked together in one pan, it's a simple yet delicious recipe that will become a family favorite.
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 the Oven:
- Preheat the oven to 350°F (175°C).
Prepare the Chicken:
- Heat olive oil in a large skillet over medium-high heat.
- Season the chicken breasts with salt, pepper, garlic powder, and paprika.
- Sear the chicken on each side for 2-3 minutes until golden brown (it doesn't need to cook through at this stage).
- Remove the chicken from the skillet and set aside.
Sauté the Vegetables:
- In the same skillet, add the chopped onion and green bell pepper.
- Sauté for 5 minutes or until softened, scraping up any flavorful bits left from the chicken.
Mix the Sauce:
- In a large mixing bowl, combine the cream of chicken soup, cream of mushroom soup, and chicken broth.
- Stir in the uncooked rice until well blended.
Assemble the Dish:
- Layer the sautéed onions and bell peppers evenly in the bottom of a baking dish.
- Place the seared chicken breasts on top.
- Pour the soup-rice mixture over the chicken, ensuring the rice is fully submerged in the liquid.
Bake to Perfection:
- Cover the dish tightly with aluminum foil to lock in moisture.
- Bake in the preheated oven for 60 minutes, or until the rice is tender and the chicken is fully cooked through.
Serve and Enjoy:
- Let the dish rest for 5 minutes before serving, allowing the flavors to meld beautifully.
- Serve warm and enjoy this comforting meal with your loved ones.