Angel Chicken Rice Casserole

A creamy, cheesy rice casserole that transforms ordinary ingredients into pure bliss, perfect for busy weeknights or casual get-togethers.

Scale

2 tablespoons olive oil or unsalted butter
1 small onion (finely diced)
2 cloves garlic (minced)
1 ½ cups long-grain white rice (uncooked)
3 cups low-sodium chicken broth
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
1 teaspoon Italian seasoning
1 pound boneless skinless chicken breasts or thighs (cut into bite-sized pieces)
1 can (10.5 oz / 295 g) cream of chicken soup
4 oz (115 g) cream cheese, softened and cubed
½ cup sour cream
½ cup grated Parmesan cheese
1 cup shredded mozzarella cheese
2 tablespoons fresh parsley (chopped, optional, for garnish)

Prep your ingredients by gathering all components and pre-chopping what you need.
Sauté the onion and garlic in olive oil or butter over medium heat until translucent.
Add the uncooked rice to the skillet, toasting for 2-3 minutes.
Pour in chicken broth, salt, black pepper, and Italian seasoning, bringing to a gentle boil.
Simmer the mixture on low, covered, until the rice is cooked (about 15 minutes).
Prepare the chicken in another skillet, seasoning and cooking until browned, about 5-7 minutes.
Combine the rice mixture with cream of chicken soup, cream cheese, sour cream, and half the cheeses, then fold in the chicken.
Transfer the mixture to a greased baking dish, topping with remaining cheeses.
Bake at 350°F (175°C) for 25 minutes covered, then uncover and bake for an additional 10-15 minutes until golden and bubbly.
Garnish with fresh parsley before serving.

Feel free to experiment with different vegetables or spices to customize the casserole to your liking!

Keywords: casserole, chicken, comfort food, creamy rice, easy weeknight meal

Find it online: https://pureproteinbites.com/minute-angel-chicken-rice-casserole-weeknights/