Angel Chicken Rice Casserole Recipe
This creamy angel chicken rice casserole combines tender chicken breasts with long grain white rice and a rich cream sauce made with cream of mushroom soup, cream cheese, sour cream, butter, and Italian dressing mix.
Equipment
- 9x13-inch baking dish
- medium saucepan
- aluminum foil
- nonstick cooking spray
- wooden spoon or spatula
Ingredients
- 4 boneless, skinless chicken breasts
- 1 1/2 cups long grain white rice, uncooked
- 3 cups chicken broth
- 1 10.5 oz can condensed cream of mushroom soup
- 1 8 oz package cream cheese, softened and cubed
- 1/4 cup unsalted butter
- 1 0.7 oz packet Italian dressing mix
- 1/2 cup sour cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- Preheat your oven to 325°F (163°C). Lightly grease a 9×13 inch baking dish with nonstick cooking spray.
- Spread the uncooked long grain white rice evenly across the bottom of the prepared baking dish.
- In a medium saucepan over medium heat, combine the butter, cream of mushroom soup, chicken broth, cream cheese, sour cream, Italian dressing mix, garlic powder, onion powder, salt, and black pepper. Stir frequently until the butter and cream cheese are fully melted and the sauce is smooth and well combined, about 5 minutes. Do not boil.
- Pour approximately two-thirds of the cream sauce evenly over the uncooked rice in the baking dish, stirring gently to coat the rice.
- Season the chicken breasts lightly with salt and pepper on both sides, then place them on top of the rice mixture in a single layer.
- Pour the remaining cream sauce evenly over the top of the chicken breasts, making sure each piece is well coated.
- Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 1 hour and 15 minutes.
- Remove the foil and continue baking uncovered for an additional 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the top is lightly golden.
- Remove from the oven and let the casserole rest for 5 minutes before serving.
- Garnish with freshly chopped parsley and serve hot directly from the baking dish.
Notes
For best results, do not use instant or quick-cook rice as it will become mushy during the long baking time. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave with a splash of chicken broth to restore creaminess. You can substitute cream of chicken soup for the cream of mushroom soup if preferred. For a slightly lighter version, reduced-fat cream cheese and light sour cream work well without sacrificing much flavor. This casserole can also be assembled the night before, covered, and refrigerated overnight before baking — just add 10 to 15 extra minutes to the bake time if starting from cold.