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Creamy Angel Chicken and Rice Bake

Tender chicken and fluffy rice baked together in a creamy, cheesy sauce for a comforting family dinner.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Casserole, Dinner
Cuisine: American, Comfort Food
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups uncooked long-grain rice
  • 4 cups chicken broth
  • 1 lb chicken breasts cut into bite-sized pieces
  • 1 cup cream of mushroom soup or cream of chicken
  • 0.5 cup sour cream
  • 0.5 cup shredded cheddar cheese divided
  • 0.25 cup grated parmesan cheese divided
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 tsp paprika
  • 1 tsp dried thyme or Italian seasoning
  • 0.5 tsp black pepper
  • 0.5 tsp salt
  • 1 tbsp olive oil
  • Fresh parsley chopped, for garnish

Equipment

  • Mixing bowls
  • Skillet
  • 9x13 inch baking dish
  • Aluminum foil
  • Measuring cups & spoons

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil.
  2. Sauté chicken in olive oil with paprika, salt, pepper, and garlic until lightly browned. Remove from heat.
  3. In a bowl, combine rice, chicken broth, cream of mushroom soup, sour cream, onion, thyme, and half of the cheddar and parmesan cheese.
  4. Transfer mixture to baking dish and top with browned chicken pieces. Sprinkle remaining cheese on top.
  5. Cover with foil and bake 35–40 minutes. Remove foil and bake 10–15 more minutes until cheese is melted and rice is cooked.
  6. Let rest 5 minutes before serving. Garnish with fresh parsley.

Notes

Add vegetables like broccoli or peas for extra nutrition. Substitute mozzarella for cheddar for a different cheesy twist.