Name: Angel Chicken Rice Casserole
Ingredients: 2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces; 1½ cups uncooked white rice (long-grain works best); 8 oz cream cheese, softened; 2 cans (10.5 oz each) condensed cream of chicken soup; 2 cups chicken broth, low sodium; 1 packet (1 oz) dry Italian dressing mix; ½ cup butter, melted; ½ cup white wine (optional, can substitute with additional broth); 3 cloves garlic, minced; 1 medium onion, finely diced; 1 cup sliced mushrooms (optional); 2 tbsp fresh parsley, chopped (for garnish); Salt and black pepper to taste

Description

This Angel Chicken Rice Casserole is what comfort food dreams are made of – one bite of this creamy, heavenly dish and your dinner table will never be the same.

Ingredients

Scale

2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
1½ cups uncooked white rice (long-grain works best)
8 oz cream cheese, softened
2 cans (10.5 oz each) condensed cream of chicken soup
2 cups chicken broth, low sodium
1 packet (1 oz) dry Italian dressing mix
½ cup butter, melted
½ cup white wine (optional, can substitute with additional broth)
3 cloves garlic, minced
1 medium onion, finely diced
1 cup sliced mushrooms (optional)
2 tbsp fresh parsley, chopped (for garnish)
Salt and black pepper to taste

Instructions

Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish. Cut chicken into even 1-inch pieces and pat dry with paper towels.
In a large bowl, whisk together softened cream cheese and melted butter until smooth. Gradually add chicken broth, whisking continuously. Stir in condensed soup, Italian dressing mix, wine (if using), garlic, salt and pepper.
Spread uncooked rice evenly in prepared baking dish. Layer chicken pieces over rice, followed by onions and mushrooms. Pour sauce mixture evenly over everything, ensuring all rice and chicken are submerged.
Cover tightly with aluminum foil and bake for 1 hour and 15 minutes. Halfway through, carefully stir the casserole to ensure even cooking, then re-cover with foil.
Check that rice is tender and chicken reaches 165°F. If needed, bake an additional 10-15 minutes. Remove from oven, let stand uncovered for 10 minutes, then garnish with parsley before serving.