Go Back

Angel Chicken Rice Casserole

A comforting and delicious casserole featuring tender chicken, creamy sauce, fluffy rice, and a cheesy topping, perfect for family gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts
  • 1 packet dry ranch dressing mix
  • 1 can cream of chicken soup
  • 1 cup sour cream
  • 2 cups cooked rice
  • 1 cup shredded cheese (cheddar or your choice)
  • to taste Salt and pepper
  • 1 cup chicken broth

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large baking dish, place the boneless, skinless chicken breasts and season lightly with salt and pepper.
  3. In a medium-sized bowl, combine the cream of chicken soup, sour cream, dry ranch dressing mix, and chicken broth. Mix until smooth.
  4. Pour the creamy mixture evenly over the chicken breasts, ensuring they are well coated.
  5. Evenly distribute the cooked rice around the chicken in the baking dish.
  6. Sprinkle the shredded cheese over the top of the casserole.
Baking
  1. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
  2. After 25 minutes, remove the foil and bake for an additional 10 minutes, or until the chicken is cooked through, and the cheese is bubbly and lightly golden.
Serving
  1. Once it’s done, let it cool for a few minutes, and serve hot!

Notes

For perfect results, substitute cream of chicken soup with homemade alternatives, ensure chicken is cooked through, and always cover with foil for the initial baking time. Leftover casserole can be refrigerated for 3-4 days, or frozen for up to 3 months.