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 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!