Smothered Chicken and Rice Bake

👩‍🍳 Instructions

1. Preheat Oven:
   Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or non-stick spray.
2. Sear the Chicken:
   Heat olive oil in a large skillet over medium-high heat. Season chicken breasts on both sides with garlic powder, paprika, salt, and black pepper. Sear each side for 2–3 minutes until lightly browned. Set aside.
3. Sauté the Veggies:
   In the same skillet, add chopped onion and bell pepper. Sauté for about 5 minutes until softened and fragrant.
4. Prepare the Sauce Mixture:
   In a mixing bowl, stir together the cream of chicken soup, cream of mushroom soup, and chicken broth. Mix in the uncooked rice until fully coated.
5. Assemble the Casserole:
   Spread the sautéed onions and bell peppers evenly in the bottom of the prepared baking dish. Lay the seared chicken breasts on top. Pour the soup-and-rice mixture evenly over the chicken.
6. Bake:
   Cover the baking dish with foil. Bake for 60 minutes, or until the rice is tender and the chicken is cooked through. Remove foil during the last 10 minutes if you want the top to brown slightly.
7. Serve:
   Garnish with chopped parsley if desired. Serve hot with steamed green beans, corn on the cob, or a simple side salad for a complete comfort meal.

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