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Angel Chicken Rice Bake

Angel Chicken Rice Bake is a comforting and delicious one-dish meal. This creamy and cheesy chicken bake is paired with rice, making it a satisfying option perfect for family dinners.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Dish
Cuisine American
Servings 4 People
Calories 400 kcal

Equipment

  • 1 large baking dish (3-quart)
  • 1 medium mixing bowl
  • 1 large skillet
  • 1 wooden spoon or spatula
  • 1 measuring cups and spoons
  • 1 aluminum foil

Ingredients
  

  • 6 breasts boneless, skinless chicken About 1.5 lbs.
  • 1 cup uncooked white rice
  • 2 cups chicken broth
  • 1 can cream of mushroom soup 10.5 oz.
  • 1 cup sour cream
  • 1 cup shredded cheese Cheddar or mozzarella.
  • 1 packet onion soup mix 1 oz.
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • to taste salt and pepper
  • for garnish fresh parsley Optional.

Instructions
 

  • Preheat the oven to 350°F (175°C).
  • In a large skillet, heat olive oil over medium heat. Season the chicken breasts with salt, pepper, and garlic powder. Add them to the skillet, cooking until golden brown on both sides (about 5-7 minutes per side). Remove from heat.
  • In a medium mixing bowl, combine the cream of mushroom soup, sour cream, onion soup mix, and chicken broth. Mix well until all ingredients are fully incorporated.
  • In the bottom of a greased 3-quart baking dish, spread the uncooked rice evenly. Pour the soup mixture over the rice.
  • Place the browned chicken breasts on top of the soup mixture. Cover the dish tightly with aluminum foil.
  • Bake in the preheated oven for 45 minutes.
  • Remove the foil, sprinkle the shredded cheese over the top, and bake for an additional 15 minutes, until the cheese is melted and bubbly.
  • Once done, remove from the oven and let it sit for 5-10 minutes before serving. Garnish with fresh parsley if desired.

Notes

For added flavor, you can include cooked vegetables like peas or broccoli in the rice mixture.
Feel free to use brown rice, but adjust the cooking time to account for the longer cook time required.
This dish can be prepared ahead of time and refrigerated before baking; just extend the cooking time if baking from cold.