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Angel Chicken And Rice Casserole Recipe

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This Angel Chicken and Rice Casserole recipe combines tender chicken, creamy sauce, and fluffy rice for a comforting, family-friendly dinner.

Ingredients

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  • 4 boneless, skinless chicken breasts
  • 1 cup uncooked white rice
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup chicken broth
  • 1 packet dry Italian dressing mix
  • 1/2 cup sour cream
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Lightly grease a 9x13-inch baking dish and spread uncooked rice evenly at the bottom.
  3. In a bowl, mix cream of mushroom soup, cream of chicken soup, chicken broth, sour cream, Italian dressing mix, and Parmesan cheese.
  4. Pour half of the soup mixture over the rice.
  5. Place chicken breasts over the rice, then cover with the remaining soup mixture.
  6. Season with salt and pepper to taste.
  7. Cover the dish with aluminum foil and bake for 45-50 minutes or until the chicken is cooked through and rice is tender.
  8. Remove foil in the last 5 minutes for a golden finish.
  9. Garnish with fresh parsley before serving, if desired.

Notes

  • You can substitute brown rice for white rice, but adjust cooking time accordingly.
  • Add sautéed mushrooms or frozen peas for extra flavor and nutrition.
  • Leftovers store well in an airtight container for up to 3 days in the refrigerator.

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