Angel Chicken Rice Bake
Angel Chicken Rice Bake is a comforting, cheesy dish that combines tender chicken and flavorful rice baked together in a creamy sauce. This simple recipe is perfect for family dinners or potlucks.
Equipment
- 1 9x13 inch baking dish
- 1 large skillet
- 1 mixing bowl
- 1 spoon or spatula
- 1 measuring cups and spoons
- 1 aluminum foil
Ingredients
- 3 cups cooked white rice
- 4 boneless, skinless chicken breasts Approximately 1.5 pounds.
- 1 can cream of mushroom soup 10.5 oz can.
- 1 can cream of chicken soup 10.5 oz can.
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- ½ cup chicken broth
- 2 tablespoons butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste salt
- to taste pepper
- ¼ cup chopped fresh parsley For garnish.
Instructions
- Preheat the oven to 350°F (175°C).
- In a large skillet, melt the butter over medium heat. Season the chicken breasts with garlic powder, onion powder, salt, and pepper. Sauté the chicken for about 6-7 minutes on each side until golden. Remove from heat and cut into bite-size pieces.
- In a mixing bowl, combine cooked rice, cream of mushroom soup, cream of chicken soup, sour cream, and chicken broth. Stir until well combined.
- Spread half of the rice mixture evenly in the bottom of the greased baking dish. Layer the sautéed chicken pieces on top, then top with remaining rice mixture.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Remove the foil, sprinkle shredded cheddar cheese on top, and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
- Remove from the oven, let it cool for a few minutes, and garnish with chopped parsley before serving.
Notes
Feel free to add your favorite vegetables, such as peas or broccoli, for extra nutrition.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
This dish can be frozen before baking; just thaw and bake as per the instructions above.