Description
Angel Chicken Rice Casserole is a comforting and creamy dish combining tender chicken, fluffy rice, and a cheesy sauce. Perfect for busy weeknights or family gatherings, this easy casserole is made with simple pantry ingredients, offering a delicious and hearty meal. With the ability to make it ahead of time or freeze for later, it’s ideal for meal prep or leftovers.
Ingredients
- 2 boneless, skinless chicken breasts (or thighs)
- 1 ½ cups long-grain white rice (uncooked)
- 1 can (10.5 oz) cream of chicken soup (or homemade)
- ½ cup sour cream
- 1 ½ cups shredded cheddar cheese
- 1 cup chicken broth
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 1 tsp paprika (optional, for garnish)
- Fresh parsley (optional, for garnish)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare the chicken: Season the chicken breasts with salt, pepper, garlic powder, and onion powder. Heat a skillet over medium heat and cook the chicken for 5-7 minutes per side until fully cooked. Let the chicken rest for a few minutes before chopping it into bite-sized pieces.
- Prepare the casserole mixture: In a large bowl, mix together the cream of chicken soup, sour cream, chicken broth, uncooked rice, and half of the shredded cheddar cheese. Stir in the chopped chicken.
- Assemble the casserole: Transfer the chicken and rice mixture to the prepared baking dish, spreading it out evenly. Top with the remaining shredded cheddar cheese.
- Bake: Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes or until the cheese is melted and bubbly.
- Garnish and serve: Sprinkle paprika and fresh parsley on top for added flavor and color before serving.
Notes
- You can add vegetables like peas, carrots, or broccoli for extra nutrition.
- For a spicy twist, add cayenne pepper or red pepper flakes.
- Substitute chicken for turkey or rotisserie chicken for a quicker prep time.
- Make it keto-friendly by replacing rice with cauliflower rice.
