– **Title**: Angel Chicken Rice Casserole
– **Ingredients**:
– 4 boneless, skinless chicken breasts
– 1 cup uncooked white rice
– 1 can (10.5 oz) cream of chicken soup
– 1 can (10.5 oz) cream of mushroom soup
– 1 cup chicken broth
– 1 cup milk
– 1 cup shredded cheddar cheese
– 1/2 cup onion, finely chopped
– 1/2 cup bell pepper, finely chopped
– 2 teaspoons garlic powder
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 teaspoon paprika
– 1 tablespoon fresh parsley, chopped (for garnish)
– **Instructions**:
1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the uncooked white rice, cream of chicken soup, cream of mushroom soup, chicken broth, and milk. Mix well.
3. Stir in the chopped onion, bell pepper, garlic powder, salt, black pepper, and paprika until evenly combined.
4. Place the chicken breasts in the bottom of a greased 9×13 inch baking dish.
5. Pour the rice mixture over the chicken breasts, spreading it evenly.
6. Cover the baking dish with aluminum foil and bake for 1 hour.
7. After 1 hour, remove the foil, sprinkle the shredded cheddar cheese on top, and bake uncovered for an additional 15-20 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
8. Once done, remove from the oven and let it cool for a few minutes before serving. Garnish with fresh parsley.
9. Serve hot and enjoy your Angel Chicken Rice Casserole!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are great for this casserole. If you’re looking for a healthier option, you could use turkey breast or even swap in shredded rotisserie chicken for quicker prep.
Long-Grain White Rice: Long-grain rice keeps the dish fluffy and doesn’t get mushy. You can substitute with jasmine rice for a bit more flavor, or use brown rice for added nutrition—just adjust the cooking time and liquid.
Chicken Broth: Use low-sodium chicken broth to control salt levels. If you’re vegetarian, vegetable broth works well too. It still gives a nice flavor without the meatiness.
Cream of Chicken Soup: This adds creaminess and flavor. If you’re avoiding canned soups, try homemade versions or use a white sauce combined with some seasonings as a healthier alternative.
Ranch Dressing Mix: This adds a tangy kick. You can make your own blend with dried herbs, like dill and parsley, plus garlic powder and onion powder if you prefer to avoid store-bought packets.
Cheddar Cheese: I love sharp cheddar for its strong flavor. However, you can use mozzarella or Swiss cheese for a milder taste, or dairy-free cheese for a lactose-free option.
How Do I Sear Chicken Properly?
Searing the chicken is crucial for adding flavor. It locks in juices and gives you a nice golden color. Follow these steps for best results:
- Heat your skillet over medium-high heat and add olive oil until it shimmers.
- Season the chicken on both sides with salt and pepper before placing it in the skillet.
- Don’t overcrowd the pan—give chicken space to sear nicely.
- Cook for 5-7 minutes on each side until golden; don’t flip too often, or you won’t get that nice crust.
- Once done, let it rest for a few minutes before cutting into pieces for the casserole.
This method really boosts the flavor of your dish, making it so much more satisfying! Enjoy cooking!
How to Make Angel Chicken Rice Casserole
Ingredients You’ll Need:
For the Casserole:
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 packet (1 oz) ranch dressing mix
- 1 cup shredded cheddar cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 40-45 minutes to cook. You’ll have a delicious and comforting meal ready in under an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that your casserole cooks evenly as you prepare the other ingredients.
2. Sear the Chicken:
In a large skillet over medium-high heat, add the olive oil. Season the chicken breasts with salt and pepper. Sear the chicken for about 5-7 minutes on each side, or until they are golden brown. Once done, remove the chicken from the skillet and set it aside.
3. Prepare the Rice Mixture:
In a large mixing bowl, mix together the long-grain rice, chicken broth, cream of chicken soup, and ranch dressing mix. Stir until everything is well combined and the rice is coated with the soup and broth mixture.
4. Assemble the Casserole:
Pour the rice mixture into a greased 9×13-inch baking dish. Spread the mixture evenly across the bottom. Then, cut the seared chicken into bite-sized pieces and place them on top of the rice mixture.
5. Bake the Casserole:
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. This helps to cook the rice thoroughly and blend all the flavors.
6. Add Cheese and Finish Baking:
After 30 minutes, carefully remove the foil and sprinkle the shredded cheddar cheese over the top of the chicken and rice. Return the baking dish to the oven uncovered and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
7. Cool and Serve:
Once baked, take the casserole out of the oven and let it cool for a few minutes. Before serving, garnish with fresh chopped parsley to add a pop of color and freshness.
Enjoy your hearty and delicious Angel Chicken Rice Casserole!
Can I Use Brown Rice Instead of White Rice?
Yes, you can use brown rice, but keep in mind that it requires more liquid and a longer cooking time. For this recipe, increase the chicken broth to about 2.5 cups and bake the casserole for an additional 15-20 minutes, or until the rice is tender. Just be sure to check the doneness before serving!
Can I Substitute the Cream of Chicken Soup?
Absolutely! If you prefer a homemade option, you can make your own cream of chicken soup using butter, flour, milk, and chicken broth. Alternatively, use cream of mushroom soup for a different flavor profile or a dairy-free soup if needed!
How Do I Store Leftovers?
Let the casserole cool completely, then transfer it to an airtight container. You can store it in the fridge for up to 3-4 days. To reheat, simply microwave individual portions or warm it in the oven at 350°F (175°C) until heated through.
Can I Make This Casserole Ahead of Time?
Yes, you can prepare it ahead! Assemble the casserole without baking, cover it tightly, and refrigerate for up to 24 hours. When you’re ready to bake, remove it from the fridge and add about 10 more minutes to the baking time to account for the chill.
