Angel Chicken Rice Casserole Recipe
This casserole combines the best of creamy chicken and rice with the nostalgic flavor of angel chicken — and it all comes together in the oven with minimal effort.
Ingredients
For the Chicken & Sauce:
- 4 boneless, skinless chicken breasts (about 1.5–2 lbs)
- 1 tablespoon olive oil
- 1 packet (0.7 oz) Italian dressing seasoning mix
- 1 (10.5 oz) can of cream of mushroom soup
- 4 oz cream cheese, softened
- ½ cup chicken broth
- 1 tablespoon butter
For the Rice Layer:
- 1 cup uncooked long-grain white rice
- 1 ½ cups water
- ¼ teaspoon salt
Optional Garnishes:
- Fresh parsley, chopped
- Grated Parmesan cheese
- Crushed buttery crackers or French fried onions (for added crunch)
Instructions
- In a bowl, mix the uncooked rice, water, and salt. Pour into the base of a greased 9x13-inch casserole dish.
- Heat olive oil in a skillet over medium-high heat. Lightly season the chicken with salt and pepper, then sear on both sides until golden (about 2–3 minutes per side). Don’t cook fully — it will finish in the oven.
- In a saucepan, melt butter, then stir in the cream of mushroom soup, cream cheese, Italian seasoning mix, and chicken broth. Cook over medium heat, stirring, until smooth and creamy.
- Place the browned chicken over the rice layer. Pour the cream sauce evenly on top, making sure everything is well-coated.
- Cover tightly with foil and bake at 375°F (190°C) for 45–50 minutes. Check if rice is tender and chicken reaches 165°F.
- Remove foil and broil for 3–5 minutes for a bubbly, golden top.
- Let it rest for 5–10 minutes before serving. Garnish with parsley, Parmesan, or crunchy toppings as desired.