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Smothered Chicken and Rice

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This comforting and hearty Smothered Chicken and Rice is the perfect one-dish meal for family dinners! Tender chicken breasts, creamy rice, and flavorful sautéed vegetables come together in a rich, savory sauce. Easy to make and utterly delicious, this recipe is ideal for cozy evenings.

Ingredients

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  1. 4 boneless, skinless chicken breasts – tender and juicy
  2. 1 tablespoon olive oil – for browning the chicken
  3. 1 onion, chopped – adds sweetness and flavor
  4. 1 green bell pepper, chopped – a pop of freshness
  5. 1 can (10.75 oz) cream of chicken soup – creamy base
  6. 1 can (10.75 oz) cream of mushroom soup – adds depth
  7. 1 can (14 oz) chicken broth – enhances the flavor
  8. 1 cup long-grain white rice, uncooked – cooks perfectly in the dish
  9. Salt and pepper, to taste – essential seasoning
  10. 1 teaspoon garlic powder – for extra flavor
  11. 1 teaspoon paprika – for warmth and color

Instructions

  • Preheat your oven to 350°F (175°C).
  • Heat olive oil in a large skillet over medium-high heat.
  • Season chicken breasts with salt, pepper, garlic powder, and paprika. Brown chicken in the skillet for 2-3 minutes per side. Remove and set aside.
  • In the same skillet, sauté chopped onion and bell pepper until softened (about 5 minutes).
  • In a large bowl, mix cream of chicken soup, cream of mushroom soup, and chicken broth. Stir in the uncooked rice.
  • In a baking dish, layer sautéed onions and bell peppers. Arrange the browned chicken breasts on top. Pour the soup and rice mixture over the chicken.
  • Cover tightly with aluminum foil and bake for 60 minutes, or until the rice is tender and chicken is cooked through.
  • Let rest for 5 minutes before serving. Enjoy!

Notes

  • Feel free to substitute brown rice, but increase the cooking time by 15-20 minutes.
  • Add a pinch of red pepper flakes for a spicy kick!
  • Leftovers store well in the fridge for up to 3 days.

Nutrition

Find it online: https://grandmarecipesflash.com/smothered-chicken-and-rice-2/