Angel Chicken Rice Casserole Recipe
Ingredients
- 4 boneless, skinless chicken breasts
- 1 packet Italian salad dressing mix
- 1 can (10.75 ounces) cream of mushroom soup
- 1/2 cup chicken broth
- 4 ounces cream cheese, softened
- 1/2 cup sour cream
- 2 cups cooked rice (white or brown)
- 1/4 cup shredded Parmesan cheese
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 cup grated mozzarella cheese
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- Fresh parsley, for garnish (optional)
Preparation
1. Preheat the Oven:
Set your oven to 350°F (175°C).
2. Cook the Chicken:
In a large skillet, melt the butter and olive oil over medium heat. Season the chicken breasts with black pepper and garlic powder. Sear the chicken for 5-7 minutes per side until browned but not fully cooked. Remove the chicken from the pan and set aside.
3. Prepare the Sauce:
In the same skillet, combine the Italian salad dressing mix, cream of mushroom soup, chicken broth, cream cheese, and sour cream. Stir until smooth and creamy. Cook gently for 3-5 minutes, allowing the flavors to meld.
4. Assemble the Casserole:
In a 9×13 inch baking dish, spread the cooked rice in an even layer. Place the chicken breasts on top of the rice. Pour the sauce evenly over the chicken and rice, ensuring everything is well coated.
5. Add the Cheese:
Sprinkle the Parmesan and mozzarella cheeses over the top of the casserole.
6. Bake:
Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the casserole is bubbling.
7. Serve:
Garnish with fresh parsley if desired. Serve hot and enjoy your delicious Angel Chicken Rice Casserole!
