Description
Angel Chicken Casserole is a creamy, comforting baked dish featuring tender seared chicken breasts smothered in a rich blend of cream soups, cream cheese, sour cream, cheddar, and aromatic spices, combined with uncooked rice that bakes to perfection inside the casserole. This hearty one-dish meal is easy to prepare and perfect for family dinners.
Ingredients
Scale
Chicken and Seasonings
- 4 boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
Creamy Mixture
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 cup chicken broth
- 1 package (8 oz) cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup uncooked white rice
- 1/2 cup chopped green onions
Garnish
- Fresh parsley for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect baking temperature for the casserole.
- Season the Chicken: Rub the chicken breasts evenly with salt, pepper, garlic powder, onion powder, and paprika to infuse them with flavorful spices.
- Sear the Chicken: Heat olive oil in a large skillet over medium heat and sear each chicken breast for 5-7 minutes per side until they develop a golden brown crust. Remove from heat and set aside.
- Prepare Creamy Sauce: In a large mixing bowl, combine the cream of mushroom soup, cream of chicken soup, sour cream, and chicken broth. Stir thoroughly until smooth.
- Add Cream Cheese: Cut the softened cream cheese into smaller chunks and blend it into the mixture using a whisk or electric mixer until the sauce is fully creamy and uniform.
- Mix in Rice and Cheese: Fold uncooked white rice, shredded cheddar cheese, and chopped green onions into the sauce mixture until they are evenly distributed.
- Assemble Casserole: Lightly grease a 9×13 inch baking dish and arrange the seared chicken breasts evenly on the bottom.
- Add Creamy Mixture: Pour the prepared rice and cheese mixture over the chicken, spreading with a spatula to ensure even coverage.
- Cover and Bake: Cover the dish tightly with aluminum foil and bake in the preheated oven for 45 minutes to allow the chicken to cook through and the rice to soften.
- Finish Baking Uncovered: Remove the foil carefully and bake uncovered for an additional 15-20 minutes until the casserole is bubbly and the top is golden brown.
- Rest Before Serving: Remove the casserole from the oven and let it sit for 10 minutes to settle and make serving easier.
- Garnish and Serve: Garnish with fresh parsley if desired, and serve alongside a simple side salad or steamed vegetables for a complete meal.
Notes
- You can substitute the cream soups with homemade versions for a fresher taste.
- For a lower-fat option, use reduced-fat sour cream and cheese.
- Make sure the cream cheese is softened for easier mixing into the sauce.
- If you prefer a spicier flavor, add a pinch of cayenne pepper or chili flakes.
- Uncooked rice cooks in the casserole, so do not pre-cook it.
- Leftovers store well in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Main Course
- Method: Baking, Searing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.3 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 110 mg
Keywords: chicken casserole, creamy chicken bake, comfort food, easy dinner, baked chicken recipe, chicken and rice casserole
