Description
This version takes the traditional gravy up a notch by incorporating cream-based ingredients such as cream of mushroom or cream of chicken soup. This creates a smoother, richer sauce that coats the chicken and rice, adding an extra layer of indulgence to the dish. The cream-based version tends to be popular among those who enjoy a more luxurious, comforting texture, ideal for colder weather or when you’re craving something heartier.
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
Instructions
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.
Notes
Adding extra cream or milk can enhance the richness, but be cautious with salt, as canned soups often contain sodium. You can balance this by using low-sodium broth or soup if available.