Description
This Angel Chicken Rice Casserole is a comforting and creamy dish that combines tender chicken, creamy sauces, and fluffy rice baked to perfection. It’s an easy and delicious main course that the whole family will love.
Ingredients
Scale
For the Chicken:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons butter
For the Sauce:
- 1 packet Italian dressing seasoning mix
- 1 (10.5 oz) can cream of chicken soup
- 1 (10.5 oz) can cream of mushroom soup
- 8 oz cream cheese, softened
- 1/2 cup chicken broth
Additional Ingredients:
- 2 cups cooked white rice
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Chopped parsley for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Cook the Chicken: In a large skillet over medium heat, melt the butter. Add the chicken pieces and cook until lightly browned but not fully cooked through. Remove from heat and set aside.
- Prepare the Sauce: In a large bowl, whisk together the Italian seasoning mix, cream of chicken soup, cream of mushroom soup, softened cream cheese, chicken broth, garlic powder, salt, and pepper until smooth. Stir in the cooked rice and half of the Parmesan cheese. Fold in the partially cooked chicken.
- Bake the Casserole: Pour the mixture into a greased 9×13-inch baking dish. Sprinkle the remaining Parmesan cheese over the top. Cover with foil and bake for 25 minutes. Uncover and bake an additional 10–15 minutes until the top is golden and bubbly and the chicken is fully cooked.
- Serve: Let the casserole rest for 5 minutes before serving. Garnish with parsley if desired.
Notes
- You can substitute rotisserie chicken to save time.
- Add a handful of frozen peas or steamed broccoli to the mix for extra veggies.
Nutrition
- Serving Size: 1 portion
- Calories: 430
- Sugar: 3g
- Sodium: 780mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 90mg
