Angel Chicken Rice Casserole
A comforting and creamy casserole featuring chicken and rice, perfect for busy families.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup long-grain white rice Do not use instant rice
- 1 can cream of chicken soup
- 1 can chicken broth
- 1 cup sour cream Can substitute with Greek yogurt
- 1 package onion soup mix Taste before adding extra salt
- 1 cup shredded cheese Optional, can use cheddar or mozzarella
- salt and pepper To taste
- chopped parsley for garnish Optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cream of chicken soup, chicken broth, sour cream, and onion soup mix. Mix well until smooth.
Assembly
- In a greased 9x13 inch baking dish, spread the uncooked rice evenly across the bottom.
- Place the chicken breasts over the rice in a single layer.
- Pour the soup mixture evenly over the chicken and rice, ensuring everything is covered.
- Cover the dish tightly with aluminum foil.
Cooking
- Bake for about 1 hour, or until the chicken is cooked through and the rice is tender.
- If desired, sprinkle shredded cheese on top and bake uncovered for an additional 10 minutes until melted and bubbly.
Serving
- Before serving, garnish with chopped parsley.
Notes
Store leftovers in an airtight container for 3-4 days in the fridge. Can freeze before baking for up to 3 months.