A comforting and hearty dish featuring tender chicken breasts smothered in a creamy sauce with rice, onions, and bell peppers. Perfect for a family dinner.
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 your oven to 350°F (175°C).
- Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt, pepper, garlic powder, and paprika. Cook until browned on both sides, around 2-3 minutes per side.
- Remove the chicken and set it aside. In the same skillet, add the chopped onion and bell pepper, sauté until softened, about 5 minutes.
- In a mixing bowl, mix 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 fully cooked.
- Enjoy this comforting meal with your loved ones!
Notes
- Ensure the chicken is fully cooked by checking the internal temperature (should reach 165°F or 74°C).
- You can customize the recipe by adding your favorite vegetables or spices.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 3g
- Sodium: 1200mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 45g
- Protein: 35g
- Cholesterol: 85mg
