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Angel Chicken Rice Casserole

A creamy and savory casserole featuring baked chicken atop fluffy rice, making it a perfect comfort dish for family gatherings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts
  • 1 can cream of chicken soup
  • 1 cup sour cream
  • 1 cup rice Any long-grain rice like jasmine or basmati can be used.
  • 2 cups chicken broth
  • 1 packet onion soup mix Can be replaced with fresh onions sautéed in olive oil for a homemade touch.
  • 1 cup shredded cheese Optional, can be added for extra indulgence.
  • Salt and pepper to taste
  • Chopped parsley for garnish Optional.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a medium-sized bowl, combine the rice and chicken broth. Stir well.
  3. In a greased 9x13-inch baking dish, spread the uncooked rice mixture evenly across the bottom.
  4. Place the chicken breasts on top of the rice and season with salt and pepper.
  5. In a bowl, combine the cream of chicken soup, sour cream, and onion soup mix. Stir until smooth, then pour over the chicken.
  6. If using cheese, sprinkle it on top.
  7. Cover with aluminum foil and bake for about 45 minutes. Then remove the foil and bake for an additional 15 minutes, or until chicken is cooked through.
  8. Garnish with chopped parsley if desired and serve hot.

Notes

The casserole can be stored in the refrigerator for up to 3 days and freezes beautifully for up to 3 months. To reheat, thaw overnight and warm in the oven.