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Delicious Angel Chicken Rice Casserole topped with crispy edges and creamy sauce

Angel Chicken Rice Casserole

A creamy and comforting casserole made with tender chicken, ranch-flavored sauce, and fluffy rice, perfect for busy weeknights and family gatherings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 pieces boneless, skinless chicken breasts
  • 2 cups cooked rice
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup sour cream
  • 1 cup chicken broth
  • 1 packet (1 oz) ranch seasoning mix
  • 1 cup shredded cheese (cheddar or mozzarella)
  • to taste Salt and pepper
  • as needed Fresh parsley for garnish (optional)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, mix together the cream of chicken soup, sour cream, ranch seasoning, and chicken broth until well combined.
  3. Layer the cooked rice in the bottom of a greased 9×13 inch baking dish.
  4. Place the chicken breasts on top of the rice and season with salt and pepper.
  5. Pour the soup mixture over the chicken and rice, spreading it evenly.
  6. Cover the dish with aluminum foil and bake for 45 minutes.
  7. Remove the foil, sprinkle shredded cheese on top, and bake for an additional 15 minutes or until the chicken is cooked through and the cheese is bubbly.
  8. Garnish with fresh parsley before serving.

Notes

To keep leftovers fresh, store any uneaten casserole in an airtight container in the refrigerator for up to three days. For longer storage, freeze it for up to three months. Reheat thoroughly before eating.