Description
Grandma’s Smothered Chicken and Rice is a comforting Southern classic. This one-pan dish combines tender chicken, creamy rice, and bold seasonings, creating a meal perfect for family dinners or special occasions. Its simplicity and rich flavors make it a timeless favorite.
Ingredients
Units
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- Chicken and Rice:
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 1 medium onion, diced
- 1 green bell pepper, chopped
- Sauce:
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 2 cups chicken broth
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Prepare the Ingredients:
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. - Sear the Chicken:
Heat a skillet over medium-high heat and sear the chicken breasts on both sides until golden brown. Set aside. - Layer the Dish:
Spread the uncooked rice evenly in the baking dish. Layer the diced onion and chopped bell pepper over the rice. - Make the Sauce:
In a bowl, combine the cream of chicken soup, cream of mushroom soup, chicken broth, paprika, garlic powder, salt, and pepper. Mix well. - Assemble and Bake:
Place the seared chicken breasts on top of the vegetables and rice. Pour the prepared sauce evenly over the chicken and rice. Cover tightly with aluminum foil. - Bake and Rest:
Bake in the preheated oven for 1 hour or until the chicken is cooked through and the rice is tender. Let the dish rest for 5 minutes before serving.
- Category: Lunch