Description
Comfort meets elegance in this hearty Angel Chicken and Rice Casserole, blending creamy textures with savory chicken. Midwest home cooking shines through with its simple ingredients and soul-warming appeal, inviting you to savor each comforting bite.
Ingredients
Scale
Proteins:
- 4 boneless, skinless chicken breasts
Grains and Base:
- 1 cup uncooked white rice
Sauces and Seasonings:
- 1 can (10.5 ounces / 298 grams) cream of mushroom soup
- 1 can (10.5 ounces / 298 grams) cream of chicken soup
- 1 cup chicken broth
- 1/2 cup sour cream
- 1/4 cup butter, melted
- 1 packet Italian dressing mix
- 1/2 teaspoon garlic powder
- Salt to taste
- Pepper to taste
Garnish:
- Chopped parsley
Instructions
- Prepare the oven by heating to 350°F (175°C) and coat a 9×13-inch baking dish with non-stick spray.
- Create an even layer of uncooked rice across the bottom of the prepared baking dish.
- Blend cream of mushroom soup, cream of chicken soup, chicken broth, sour cream, melted butter, Italian dressing mix, garlic powder, salt, and pepper in a mixing bowl until smooth and well-combined.
- Distribute half of the sauce mixture evenly over the rice layer, ensuring complete coverage.
- Arrange chicken breasts directly on top of the rice-sauce base, positioning them carefully for uniform cooking.
- Pour the remaining sauce over the chicken, thoroughly coating each piece to lock in moisture and flavor.
- Seal the baking dish completely with aluminum foil, creating a tight barrier to trap steam and heat.
- Bake for 1 hour, maintaining the foil cover to ensure even cooking and prevent drying.
- Remove the foil and return the casserole to the oven for an additional 10-15 minutes, allowing the top to slightly crisp and the chicken to reach optimal doneness.
- Verify chicken is fully cooked by checking internal temperature reaches 165°F.
- Sprinkle freshly chopped parsley across the surface for a vibrant garnish before serving.
Notes
- Swap white rice for brown rice or quinoa to boost nutritional value and add more fiber to the dish.
- Use low-sodium soup and broth to control salt intake for health-conscious individuals.
- Create a gluten-free version by selecting gluten-free cream soups and dressing mix.
- Add sautéed vegetables like mushrooms or spinach between rice and chicken for extra nutrients and flavor complexity.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 415 kcal
- Sugar: 3 g
- Sodium: 820 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg