Angel Chicken Casserole: A Deliciously Easy Family Dinner Recipe
Angel Chicken Casserole is a comforting, creamy baked dish featuring tender seared chicken breasts smothered in a rich mixture of cream soups, cream cheese, cheddar, and rice. Perfect for family dinners, this easy one-dish meal combines savory spices, cheesy goodness, and a baked creamy rice topping for a satisfying and flavorful experience.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
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
Casserole Base
- 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 right baking temperature by the time your casserole is ready.
- Season Chicken: Rub the chicken breasts evenly with salt, pepper, garlic powder, onion powder, and paprika to infuse them with flavorful spices.
- Sear Chicken: Heat olive oil in a large skillet over medium heat. Sear the seasoned chicken breasts for 5-7 minutes per side until they develop a golden brown crust. Remove them from the skillet and set aside.
- Prepare Casserole Mixture: In a large mixing bowl, blend together the cream of mushroom soup, cream of chicken soup, sour cream, and chicken broth until smooth and well combined.
- Add Cream Cheese: Cut the softened cream cheese into smaller chunks and blend it into the soup mixture thoroughly using a whisk or electric mixer until creamy and smooth.
- Fold in Rice and Cheese: Gently fold in the uncooked white rice, shredded cheddar cheese, and chopped green onions, ensuring the ingredients are evenly distributed throughout the mixture.
- Assemble Casserole: Lightly grease a 9×13 inch baking dish. Place the seared chicken breasts flat on the bottom of the dish. Pour the creamy rice mixture evenly over the chicken, spreading with a spatula if needed to cover them completely.
- Cover and Bake: Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes to allow the rice to cook and flavors to meld.
- Uncover and Finish Baking: Carefully remove the foil and return the casserole to the oven. Bake uncovered for another 15-20 minutes until the casserole is bubbly and the top reaches a golden brown color.
- Rest and Serve: Once baked, remove the casserole from the oven and let it rest for 10 minutes to set. Garnish with fresh parsley if desired and serve hot, pairing nicely with a side salad or steamed vegetables for a complete meal.
Notes
- To ensure the rice cooks properly, avoid skipping the covered baking time.
- Searing the chicken first locks in juices and develops extra flavor in the casserole.
- You can substitute cheddar cheese with Monterey Jack or mozzarella for a different flavor profile.
- For a lower-fat version, use reduced-fat sour cream and cream cheese.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
Keywords: chicken casserole, creamy chicken casserole, baked chicken and rice, easy family dinner, chicken cheese casserole
