Angel Chicken And Rice Casserole Recipe
This Angel Chicken and Rice Casserole recipe combines tender chicken, creamy sauce, and fluffy rice for a comforting, family-friendly dinner.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 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
- Preheat oven to 350°F (175°C).
- Lightly grease a 9x13-inch baking dish and spread uncooked rice evenly at the bottom.
- In a bowl, mix cream of mushroom soup, cream of chicken soup, chicken broth, sour cream, Italian dressing mix, and Parmesan cheese.
- Pour half of the soup mixture over the rice.
- Place chicken breasts over the rice, then cover with the remaining soup mixture.
- Season with salt and pepper to taste.
- Cover the dish with aluminum foil and bake for 45-50 minutes or until the chicken is cooked through and rice is tender.
- Remove foil in the last 5 minutes for a golden finish.
- 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.
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 3g
- Sodium: 980mg