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Hearty Chicken and Rice Delight

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This comforting Smothered Chicken and Rice is a one-dish wonder that’s both easy to make and packed with flavor! Tender chicken breasts are smothered in a creamy soup mixture with sautéed onions and bell peppers, all baked together with fluffy rice. Perfect for family dinners or cozy weeknights, this dish is sure to become a staple in your meal rotation.

Ingredients

Scale
  1. 4 boneless, skinless chicken breasts
  2. 1 tablespoon olive oil
  3. 1 onion, chopped
  4. 1 green bell pepper, chopped
  5. 1 can (10.75 oz) cream of chicken soup
  6. 1 can (10.75 oz) cream of mushroom soup
  7. 1 can (14 oz) chicken broth
  8. 1 cup long-grain white rice, uncooked
  9. Salt and pepper to taste
  10. 1 teaspoon garlic powder
  11. 1 teaspoon paprika

Instructions

  1. Preheat Oven:

    • Preheat your oven to 350°F (175°C).
  2. Brown the Chicken:

    • 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, about 2-3 minutes per side. Remove the chicken and set it aside.
  3. Sauté Vegetables:

    • In the same skillet, add the chopped onion and bell pepper. Sauté until softened, about 5 minutes.
  4. Prepare the Sauce:

    • In a mixing bowl, combine the cream of chicken soup, cream of mushroom soup, and chicken broth. Stir in the uncooked rice.
  5. Assemble the Dish:

    • In a baking dish, layer the sautéed onions and bell peppers. Place the browned chicken on top. Pour the soup and rice mixture over the chicken.
  6. Bake:

    • Cover the baking dish with aluminum foil and bake for 60 minutes, or until the rice is tender and the chicken is fully cooked.
  7. Serve Hot:

    • Enjoy this comforting and flavorful dish with your loved ones!

Notes

  • For extra veggies, add diced carrots or celery to the sautéed onions and bell peppers.
  • Use gluten-free cream of soups for a gluten-free option.
  • Substitute white rice with brown rice for added fiber and nutrition.

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