Angel Chicken and Rice Casserole Recipe
Angel Chicken and Rice Casserole Recipe feels like a warm hug after a long day. I first made this dish on a quiet evening. I wanted something creamy and filling.
Ingredients
- Boneless chicken breasts – 2 pounds
- Long grain white rice – 1½ cups
- Cream of chicken soup – 2 cans 10.5 ounces each
- Cream cheese – 8 ounces softened
- Italian dressing mix – 1 packet
- Chicken broth – 2½ cups
- Butter – 2 tablespoons melted
- Garlic powder – 1 teaspoon
- Black pepper – 1 teaspoon
- Salt – ½ teaspoon
- Fresh parsley – 1 tablespoon chopped
Instructions
Preheat the Oven
- Preheat your oven to 375°F. Lightly grease the baking dish.
Rinse the Rice
- Rinse rice under cold water. Drain well to remove extra starch.
Prepare the Sauce
- In a bowl, mix soup, cream cheese, broth, butter and dressing mix until smooth.
Season the Chicken
- Season chicken breasts with salt, pepper and garlic powder on both sides.
Arrange the Rice
- Spread rinsed rice evenly across the bottom of the baking dish.
Add the Chicken
- Place chicken breasts directly on top of the rice layer.
Pour the Sauce
- Pour creamy sauce evenly over chicken and rice. Make sure everything is covered.
Cover the Dish
- Cover dish tightly with aluminum foil. This helps rice cook properly.
Bake Slowly
- Bake for forty minutes. Keep oven steady and avoid opening early.
Uncover and Finish
- Remove foil and bake five more minutes for light browning.
Rest Before Serving
- Let casserole rest ten minutes. This helps sauce thicken nicely.
Garnish and Serve
- Sprinkle parsley on top. Serve warm and enjoy immediately.
Notes
- Use chicken thighs for richer flavor.
- Add mushrooms for earthy taste.
- Use brown rice with extra broth.
- Add spinach for color and nutrition.
- Sprinkle cheese on top before final bake.
- Cut chicken smaller for faster cooking.
- Use low-sodium soup if preferred.