Description
Introducing the Smothered Chicken and Rice Bake, a delightful entrée that combines the hearty flavors of tender chicken, creamy soups, and aromatic spices baked with fluffy rice. This dish is a perfect testament to the comforting power of home-cooked meals, ideal for bringing a warm, satisfying experience to any family dinner table.
Ingredients
- 4 boneless, skinless chicken fillets
- 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
Step-by-step Directions
1. Preheat the Oven
Start by preheating your oven to 350°F (175°C) to ensure it’s ready for baking once the dish assembly is complete.
2. Cook the Chicken
Heat olive oil in a large skillet over medium-high heat. Season the chicken fillets with salt, pepper, garlic powder, and papaprika. Sear the chicken for about 2-3 minutes on each side until nicely browned. Remove from the skillet and set aside.
3. Prepare the Vegetables
In the same skillet used for chicken, sauté the chopped onions and green bell peppers until they are soft and translucent, about 5 minutes.
4. Mix the Soups and Broth
In a mixing bowl, whisk together the cream of chicken soup, cream of mushroom soup, and chicken broth. Stir in the uncooked rice until everything is well combined.
5. Assemble the Dish
In a baking dish, arrange the sautéed onions and bell peppers at the bottom, then layer the browned chicken fillets on top. Pour the soup and rice mixture over the chicken, ensuring an even distribution.
6. Bake
Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 60 minutes, or until the rice is fully cooked and the chicken is tender.
Servings & Preparation Time
The Smothered Chicken and Rice Bake serves approximately 4 people. Total preparation time includes roughly 15 minutes of active kitchen work and 60 minutes of baking, resulting in a total time of about 75 minutes.
Tips for Storage & Reheating
- Store leftovers in an airtight container and refrigerate for up to 3-4 days.
- To reheat, gently warm in a microwave or oven until heated through. Add a splash of broth if the rice seems too dry.
- For optimal freshness, avoid freezing the dish as the creamy soups and rice may change in texture.
Conclusion
The Smothered Chicken and Rice Bake is a fantastic choice for anyone seeking a delicious, no-fuss dinner that feels like a warm hug on a plate. Its simple ingredients and straightforward preparation method make it a reliable go-to for busy weeknights or a comforting weekend feast. Enjoy the perfect blend of flavor and convenience with every bite!
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Smothered Chicken and Rice Bake
- Total Time: 75 minutes
- Yield: 4 servings 1x
Description
Introducing the Smothered Chicken and Rice Bake, a delightful entrée that combines the hearty flavors of tender chicken, creamy soups, and aromatic spices baked with fluffy rice. This dish is a perfect testament to the comforting power of home-cooked meals, ideal for bringing a warm, satisfying experience to any family dinner table.
Ingredients
- 4 boneless, skinless chicken fillets
- 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
Instructions
- Preheat the Oven: Start by preheating your oven to 350°F (175°C) to ensure it’s ready for baking once the dish assembly is complete.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken fillets with salt, pepper, garlic powder, and paprika. Sear the chicken for about 2-3 minutes on each side until nicely browned. Remove from the skillet and set aside.
- Prepare the Vegetables: In the same skillet used for chicken, sauté the chopped onions and green bell peppers until they are soft and translucent, about 5 minutes.
- Mix the Soups and Broth: In a mixing bowl, whisk together the cream of chicken soup, cream of mushroom soup, and chicken broth. Stir in the uncooked rice until everything is well combined.
- Assemble the Dish: In a baking dish, arrange the sautéed onions and bell peppers at the bottom, then layer the browned chicken fillets on top. Pour the soup and rice mixture over the chicken, ensuring an even distribution.
- Bake: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 60 minutes, or until the rice is fully cooked and the chicken is tender.
- Prep Time: 15 minutes