Angel Chicken And Rice Casserole Recipe
Indulge in this creamy Angel Chicken and Rice Casserole recipe! Packed with tender chicken, savory flavors, and perfectly cooked rice, it's the ultimate comfort food for busy weeknights or cozy family dinners.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup long-grain 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 cup sour cream
- 1 packet (1 oz) dry Italian dressing mix
- 1/2 cup shredded Parmesan cheese
- 2 tbsp butter, melted
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
- Spread rice evenly across the bottom of the prepared baking dish.
- In a large bowl, whisk together cream of mushroom soup, cream of chicken soup, chicken broth, sour cream, and dry Italian dressing mix until smooth.
- Pour half of the mixture over the rice.
- Arrange chicken breasts on top of the rice, then pour the remaining mixture evenly over the chicken.
- Sprinkle shredded Parmesan cheese on top and drizzle with melted butter.
- Cover with foil and bake for 40-45 minutes, or until the chicken is cooked through and rice is tender.
- Remove foil, broil for 3-5 minutes to brown the top (optional).
- Let cool for 5 minutes, garnish with parsley, and serve warm.
Notes
- You can substitute brown rice for white rice, but adjust cooking time accordingly.
- Add veggies like mushrooms or spinach for extra nutrition.
- Leftovers store well in the fridge for up to 3 days.
Nutrition
- Serving Size: 1/4 of the casserole
- Calories: 460
- Sugar: 3g
- Sodium: 1100mg