Smothered Chicken and Rice

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

Directions

1. Preheat oven to 350°F (175°C).
2. Heat olive oil in a skillet over medium-high heat. Season chicken with salt, pepper, garlic powder, and paprika. Brown 2–3 minutes per side.
3. Remove chicken. In the same skillet, sauté onion and bell pepper for 5 minutes until softened.
4. In a bowl, mix cream of chicken soup, cream of mushroom soup, and chicken broth. Stir in uncooked rice.
5. In a baking dish, layer onions and peppers, place chicken on top, and pour soup-rice mixture over.
6. Cover with foil and bake for 60 minutes, until rice is tender and chicken fully cooked.
7. Serve warm and enjoy.