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Angel Chicken Rice Bake

Angel Chicken Rice Bake is a creamy, flavorful dish combining tender chicken, rice, and savory seasonings baked to perfection. It's a comforting one-dish meal that’s easy to prepare and perfect for family dinners.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 4 People
Calories 450 kcal

Equipment

  • 1 large skillet
  • 1 mixing bowl
  • 1 9x13 inch baking dish
  • 1 wooden spoon or spatula
  • 1 aluminum foil
  • 1 set measuring cups and spoons

Ingredients
  

  • 6 pieces boneless, skinless chicken breasts About 2.5 pounds.
  • 2 cups uncooked long-grain white rice
  • 1 can (10.5 ounces) cream of mushroom soup
  • 1 can (10.5 ounces) cream of chicken soup
  • 1 cup chicken broth
  • 1 packet (1 ounce) ranch salad dressing mix
  • 1 cup shredded cheese Such as mozzarella or cheddar.
  • ½ cup butter (1 stick)
  • to taste salt
  • to taste pepper
  • chopped parsley Optional for garnish.

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a large skillet over medium heat, melt the butter. Once melted, add the chicken breasts and season them with salt and pepper. Cook for about 5-7 minutes on each side until browned.
  • In a mixing bowl, combine the cream of mushroom soup, cream of chicken soup, chicken broth, and ranch dressing mix. Whisk until well combined.
  • In the bottom of the baking dish, add the uncooked rice and then pour the soup mixture evenly over the rice.
  • Place the browned chicken breasts on top of the soup and rice mixture. Do not stir.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
  • After 30 minutes, remove the foil and sprinkle the shredded cheese over the top. Bake uncovered for an additional 15 minutes, or until the rice is tender and the chicken is fully cooked.
  • Remove from the oven and let it rest for 5 minutes before serving. Garnish with chopped parsley if desired.

Notes

You can substitute the chicken breasts for thighs if you prefer dark meat.
Feel free to add vegetables such as peas or broccoli for extra nutrition.
This dish can be made ahead of time and stored in the refrigerator before baking. Just add an additional 10-15 minutes to the cooking time if baking straight from the fridge.