Description
This easy angel chicken casserole is a family-friendly baked dinner made with cream cheese, Italian seasoning, and a flavorful creamy sauce over rice.
Ingredients
2 cups (400g) uncooked white rice
4 boneless, skinless chicken breasts (about 1.5 lbs / 680g)
1 can (10.5 oz / 300g) cream of mushroom soup
1 can (10.5 oz / 300g) cream of chicken soup
1 cup (240ml) chicken broth
1/2 cup (120ml) dry white wine (or more broth as a substitute)
1 block (8 oz / 225g) cream cheese, softened
1 packet (1 oz / 28g) Italian dressing mix
1/2 tsp garlic powder
Salt and pepper, to taste
1 cup (100g) shredded mozzarella or Parmesan cheese (optional, for topping)
Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat oven to 350°F (175°C). Grease a 9×13-inch casserole dish and spread the uncooked rice evenly in the bottom.
Lightly season chicken breasts with salt, pepper, and garlic powder. Place them on top of the rice.
In a saucepan, combine cream of mushroom soup, cream of chicken soup, broth, white wine, cream cheese, and Italian dressing mix. Cook over medium-low heat, stirring until smooth.
Pour sauce evenly over chicken and rice. Cover the casserole dish tightly with foil.
Bake for 45–50 minutes, until the chicken reaches 165°F (74°C) and the rice is tender.
Optional: Remove foil, top with shredded cheese, and return to oven for 5–7 minutes until melted and bubbly.
Let rest for 5 minutes before serving. Garnish with parsley if desired.
Notes
Substitute white rice with brown or wild rice (adjust liquid and bake time).
Add vegetables like broccoli, peas, or mushrooms for extra flavor.
Use cheddar or Colby Jack instead of mozzarella for variation.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: American
