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:

Preheat your oven to 350°F (175°C).
In a large skillet, heat the olive oil over medium-high heat. Season the chicken breasts with salt, pepper, garlic powder, and paprika. Add to the skillet and cook until browned on both sides, about 2-3 minutes per side.
Remove the chicken and set aside. In the same skillet, add the onion and bell pepper, and sauté until softened, about 5 minutes.
In a mixing bowl, combine the cream of chicken soup, cream of mushroom soup, and chicken broth. Stir in the uncooked rice.
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.
Cover with aluminum foil and bake for 60 minutes, or until the rice is tender and the chicken is cooked through.
Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 75 minutes
Kcal: 510 kcal | Servings: 4 servings