Ingredients:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1 green bell pepper, diced
- 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 uncooked long-grain white rice
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
Directions:
- Preheat the oven to 350°F (175°C).
- Prepare the chicken: Heat olive oil in a skillet over medium-high heat. Season the chicken breasts with garlic powder, paprika, salt, and pepper. Sear the chicken for 2–3 minutes on each side until golden brown. Remove from skillet and set aside.
- Cook the vegetables: In the same skillet, sauté the chopped onion and bell pepper for 5 minutes or until softened.
- Mix the sauce: In a bowl, combine the cream of chicken soup, cream of mushroom soup, and chicken broth. Stir in the uncooked rice until evenly mixed.
- Assemble the dish: Layer the sautéed vegetables in the bottom of a baking dish. Place the chicken on top and pour the soup-and-rice mixture over everything.
- Bake: Cover the dish with aluminum foil and bake for 60 minutes, or until the rice is fully cooked and the chicken is tender.
- Serve and enjoy: Serve hot with a side salad or steamed vegetables for a complete meal.
Variations:
- Protein swap: Use boneless thighs, turkey breast, or even tofu for a twist.
- Vegetable additions: Add mushrooms, zucchini, or carrots to enhance the dish.
- Cheesy touch: Sprinkle shredded cheese over the top during the last 10 minutes of baking.
Tips:
- For extra flavor, marinate the chicken beforehand in a mixture of olive oil, lemon juice, and your favorite spices.
- Make this recipe gluten-free by using gluten-free cream soups.
- For a creamier texture, replace chicken broth with half-and-half or milk.
- To avoid overcooking, check the rice and chicken at 50 minutes and adjust the cooking time if necessary.