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 :
- 1. Preheat your oven to 350°F (175°C).
- 2. 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.
- 3. Remove the chicken and set it aside. In the same skillet, add the chopped onion and bell pepper, sauté until softened, about 5 minutes.
- 4. In a mixing bowl, mix the cream of chicken soup, cream of mushroom soup, and chicken broth. Stir in the uncooked rice.
- 5. 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.
- 6. Cover with aluminum foil and bake for 60 minutes, or until the rice is tender and the chicken is fully cooked.
- 7. Enjoy this comforting meal with your loved ones!
