Creamy Angel Chicken Rice Casserole: A Hearty Dinner (Print Version)

Angel Chicken Rice Casserole is a comforting, easy dinner. This creamy, flavorful dish comes together with simple ingredients for a satisfying meal.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 75 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Contains Dairy, Contains Gluten

# Ingredients:

→ Main Players

01 - 2 boneless, skinless chicken breasts, diced (about 1.5 lbs)
02 - 1.5 cups uncooked long-grain white rice

→ Creamy Foundation

03 - 1 (10.5 oz) can cream of mushroom soup (full-fat)
04 - 1 (10.5 oz) can cream of celery soup (full-fat)
05 - 1.5 cups chicken broth (low-sodium preferred)
06 - 0.5 cup sour cream (full-fat)

→ Flavor Boosters

07 - 1 tsp onion powder
08 - 1 tsp garlic powder
09 - 0.5 tsp dried parsley
10 - Salt and freshly ground black pepper, to taste

→ Finishing Touches

11 - 1.5 cups shredded sharp cheddar cheese
12 - 0.5 cup crispy fried onions (optional)

# Instructions:

01 - First things first, get that oven preheating to 375°F (190°C). While it warms up, grab your chicken breasts and dice them into bite-sized pieces, roughly 1-inch cubes. You want them uniform so they cook evenly, you know? Pop them into a large 9x13 inch baking dish. Then, sprinkle the uncooked rice right over the chicken. I usually try to spread it out as much as possible, a nice even layer, before moving on.
02 - In a separate medium bowl, it's time to get saucy! Whisk together the cream of mushroom soup, cream of celery soup, chicken broth, and sour cream. This is where the magic really starts for our Angel Chicken Rice Casserole. Add in the onion powder, garlic powder, dried parsley, salt, and pepper. Give it a good whisk until everything is super smooth and well combined. I always take a little sniff here; it smells so comforting already!
03 - Now, pour that glorious creamy mixture evenly over the chicken and rice in the baking dish. Make sure everything is submerged and coated. Sometimes I gently stir it a little just to ensure the rice is really nestled down in the liquid. This step is crucial for the rice to cook properly. Then, cover the dish tightly with aluminum foil. Don't skimp on this step; the foil traps the steam, which helps cook the rice and chicken perfectly.
04 - Carefully place your covered dish into the preheated oven. Let it bake for about 45 minutes. During this time, the rice will absorb all that delicious liquid, and the chicken will cook through. You'll start to smell it about halfway through, and honestly, that's when my stomach really starts rumbling! Just let it do its thing, resist the urge to peek too much.
05 - After 45 minutes, carefully remove the foil. The casserole should be bubbly and the rice should be mostly cooked. Now, sprinkle that lovely shredded cheddar cheese all over the top. If you're using crispy fried onions, scatter those over the cheese too. Pop the dish back into the oven, uncovered, for another 15-20 minutes, or until the cheese is melted, bubbly, and slightly golden, and the fried onions are perfectly crispy. Watch it closely so the onions don't burn!
06 - Once it's beautifully golden and bubbling, pull the casserole out of the oven. This is the hardest part: let it rest for about 10 minutes before serving. Seriously, that rest time allows the liquids to redistribute and the casserole to set up a bit, making it easier to serve and even more delicious. Garnish with a little fresh parsley if you're feeling fancy, and then dig in!

# Notes:

01 - Always use full-fat cream soups and sour cream for the best flavor and texture in this casserole.
02 - If the casserole looks a little dry after baking, stir in a splash more warm chicken broth before serving.
03 - Leftovers store beautifully in an airtight container for up to 3 days; just reheat gently.
04 - Try adding some frozen peas or corn during the last 10 minutes of baking for a veggie boost.

# Tools You'll Need:

01 - 9x13 inch baking dish
02 - medium mixing bowl
03 - whisk
04 - aluminum foil

# Nutrition Facts (Per Serving):

Calories: 450
Total Fat: 20g
Total Carbohydrate: 45g
Protein: 25g

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