Here’s a creamy, comforting dish that combines tender chicken with flavorful rice: Angel Chicken Rice. This recipe is a twist on the classic “Angel Chicken” — traditionally made with pasta — but served with rice for an extra cozy, casserole-style meal.
🍗 Angel Chicken Rice
🕒 Total Time: ~1 hour
🍽 Serves: 6
🍛 Creamy, cheesy, and full of savory flavor
Ingredients:
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4–6 boneless, skinless chicken breasts or thighs
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Salt & pepper, to taste
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2 tbsp olive oil or butter (for browning)
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1 can (10.5 oz) cream of chicken soup
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1 package (8 oz) cream cheese, softened
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1 packet (0.7 oz) Italian dressing mix (dry)
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½ cup chicken broth (or white wine for extra depth)
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2 cups cooked white or jasmine rice
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1 cup shredded mozzarella or cheddar cheese (optional topping)
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Fresh parsley (for garnish)
Instructions:
1. Preheat & prep:
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Preheat oven to 375°F (190°C).
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Lightly grease a 9×13-inch baking dish.
2. Brown the chicken (optional but flavorful):
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Season chicken with salt and pepper.
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In a skillet, heat olive oil and sear chicken 2–3 minutes per side until lightly browned.
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Transfer to a plate (they will finish cooking in the oven).
3. Make the sauce:
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In the same skillet or a mixing bowl, combine cream of chicken soup, cream cheese, Italian dressing mix, and chicken broth.
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Stir over medium heat or whisk until smooth and creamy.
4. Assemble:
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Spread cooked rice evenly in the baking dish.
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Place seared chicken on top.
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Pour the cream cheese sauce over the chicken and rice.
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(Optional) Sprinkle with shredded cheese.
5. Bake:
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Cover with foil and bake for 30–35 minutes (or until chicken reaches 165°F/74°C).
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Remove foil and bake uncovered for another 5–10 minutes to brown the top if desired.
6. Serve:
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Garnish with fresh parsley.
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Serve warm with a side of steamed veggies or salad.
✅ Tips:
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Great for meal prep — leftovers reheat beautifully.
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You can make this in a crockpot too: cook on low for 4–6 hours, then serve over freshly cooked rice.
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Swap rice for quinoa or cauliflower rice for a lighter version.
Would you like a one-pot version or instructions for making this in an Instant Pot or slow cooker?