Angel Chicken Rice Bake
Angel Chicken Rice Bake is a comforting and flavorful dish that combines tender chicken, creamy rice, and a rich sauce, all baked to perfection. It’s an easy one-dish meal that's perfect for family dinners or gatherings, sure to please everyone at the table.
Equipment
- 1 oven
- 1 9x13 inch baking dish
- 1 mixing bowl
- 1 whisk or spoon
- 1 aluminum foil
- 1 set measuring cups and spoons
Ingredients
- 6 pieces boneless, skinless chicken breasts about 1.5 lbs
- 2 cups long-grain white rice
- 4 cups chicken broth
- 1 cup sour cream
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup shredded cheddar cheese
- 1 packet (1 oz) onion soup mix
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- salt and pepper to taste
- chopped parsley for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the sour cream, cream of mushroom soup, onion soup mix, minced garlic, and a pinch of salt and pepper. Mix until well blended.
- In the baking dish, spread out the uncooked rice evenly. Pour the chicken broth over the rice, ensuring that it is evenly covered.
- Place the chicken breasts on top of the rice and broth mixture.
- Pour the sour cream and soup mixture over the chicken, spreading it out evenly.
- Sprinkle the shredded cheddar cheese on top of the dish.
- Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
- After 30 minutes, remove the foil and bake for an additional 15 minutes, or until the chicken is cooked through and the cheese is bubbly.
- Remove from the oven and let it sit for about 5 minutes before serving.
- Garnish with chopped parsley if desired and serve warm.
Notes
This dish can easily be customized with added vegetables such as broccoli or bell peppers for more nutrition and flavor.
Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven.