Angel Chicken And Rice Casserole Recipe
Angel Chicken and Rice Casserole combines tender chicken, creamy sauce, and perfectly cooked rice in a hearty, satisfying dish.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup uncooked long-grain rice
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 cup sour cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon dried parsley
- Salt and pepper, to taste
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- Spread the uncooked rice evenly across the bottom of the dish.
- In a large bowl, mix cream of chicken soup, chicken broth, sour cream, Parmesan cheese, garlic powder, onion powder, and parsley until smooth.
- Season the chicken breasts with salt and pepper, then place them on top of the rice in the dish.
- Pour the creamy mixture evenly over the chicken and rice.
- Cover tightly with foil and bake for 1 hour or until the chicken is cooked through and the rice is tender.
- Remove the foil, stir the rice gently, and serve hot.
Notes
- Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
- For added flavor, sprinkle shredded cheddar cheese on top before serving.
- You can substitute cream of mushroom or cream of celery soup for a different flavor profile.
Nutrition
- Serving Size: 1 portion
- Calories: 430
- Sugar: 2g
- Sodium: 650mg