Ingredients:
2 boneless, skinless chicken breasts, cubed
1 cup long-grain rice (uncooked)
2 cups chicken broth
1 can (10.5 oz) cream of mushroom soup
1 small onion, diced
1 clove garlic, minced
1 teaspoon paprika
1 tablespoon olive oil
1 tablespoon butter
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Directions:
Preheat your oven to 350°F (175°C).
In a skillet, heat olive oil over medium heat. Add cubed chicken and cook until browned on the outside, about 5-7 minutes. Set aside.
In the same skillet, melt the butter and sauté the diced onion and minced garlic until softened, about 3 minutes.
In a mixing bowl, combine the uncooked rice, chicken broth, cream of mushroom soup, paprika, salt, and pepper. Stir in the sautéed onion and garlic.
Pour the rice mixture into a greased 9×13-inch baking dish. Arrange the browned chicken pieces on top of the rice mixture.
Cover the dish with aluminum foil and bake for 45-50 minutes, or until the rice is tender and the chicken is cooked through.
Garnish with fresh parsley before serving.
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4
Calories: 400 kcal per serving
