Description
Angel Chicken Rice is a comforting and creamy chicken and rice casserole that combines tender sautéed chicken with a rich blend of soups, cream cheese, and seasonings. It’s baked to perfection with a golden Parmesan cheese topping, making it an easy and satisfying family dinner option.
Ingredients
Scale
Chicken
- 1 1/2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- Salt and pepper to taste
Rice Mixture
- 1 cup long-grain white rice (uncooked)
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 package (8 oz) cream cheese, softened and cubed
- 1/2 cup chicken broth
- 1/2 cup dry white wine (optional; can substitute with more broth)
- 1 packet Italian dressing mix (about 0.7 oz)
- 1/2 teaspoon garlic powder
- Additional salt and pepper to taste
Topping and Garnish
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
- Preheat and prepare baking dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish to ensure the casserole doesn’t stick.
- Sauté chicken: Heat olive oil in a large skillet over medium heat. Add the bite-sized chicken pieces, season with a pinch of salt and pepper, and sauté for 3 to 4 minutes until they are lightly browned but not fully cooked through.
- Mix the creamy base: In a large mixing bowl, whisk together the cream of chicken soup, cream of mushroom soup, softened cream cheese, chicken broth, dry white wine (or additional broth if not using wine), Italian dressing mix, garlic powder, and additional salt and pepper to taste until smooth and well combined.
- Add rice: Stir the uncooked long-grain white rice into the creamy mixture, ensuring the rice is fully coated with the sauce.
- Assemble casserole: Pour the rice mixture evenly into the prepared baking dish. Then layer the sautéed chicken pieces on top, gently pressing them into the mixture.
- Bake covered: Cover the casserole dish tightly with aluminum foil and bake in the preheated oven for 45 minutes to allow the rice to cook and flavors to meld.
- Add topping and finish baking: Remove the foil, sprinkle the grated Parmesan cheese evenly over the top, and bake uncovered for an additional 10 to 15 minutes, or until the rice is tender and the top is golden brown.
- Rest and garnish: Let the casserole rest for 5 minutes after removing from the oven. Garnish with freshly chopped parsley before serving.
Notes
- This dish can be prepared ahead of time and refrigerated before baking; just add an extra 5 to 10 minutes to the cook time when baking from cold.
- For added texture and flavor, consider sprinkling crushed butter crackers or French fried onions on top before the final baking step.
- If you prefer not to use white wine, substitute with additional chicken broth without affecting the flavor significantly.
- Ensure the chicken is only lightly browned in the skillet, as it will continue cooking in the oven and you want to avoid overcooking.
