Chicken and Rice Dish (Print Version)
# Ingredients:
01 -
4 chicken breasts, no bones or skin
02 -
1 tablespoon of olive oil
03 -
1 chopped onion
04 -
1 chopped green bell pepper
05 -
1 can (10.75 oz) of chicken soup with cream
06 -
1 can (10.75 oz) of mushroom soup with cream
07 -
1 can (14 oz) of chicken stock
08 -
1 cup of uncooked white rice (long-grain)
09 -
A bit of salt and pepper, use as needed
10 -
1 teaspoon of garlic seasoning
11 -
1 teaspoon of paprika spice
# Instructions:
01 -
Turn your oven on and set it to 350°F (175°C).
02 -
Warm up olive oil in a large pan over medium-high heat. Sprinkle salt, paprika, garlic seasoning, and pepper onto the chicken breasts. Cook for around 2-3 minutes on each side until they're lightly browned.
03 -
Take the chicken out and put it aside. Toss the chopped onion and bell pepper into the same pan. Let them soften for about 5 minutes.
04 -
In a bowl, combine the cream soups and chicken stock. Add the uncooked rice and stir it all together.
05 -
Put the cooked onions and bell peppers in the bottom of a baking dish. Lay the browned chicken on top. Pour the soup and rice mix over everything.
06 -
Cover the dish with foil and put it in the oven for an hour. It's done when the rice is soft and the chicken's completely cooked.