Description
This Angel Chicken Rice Casserole is a comforting and creamy baked dish that combines tender chicken, flavorful rice, and a cheesy topping. Perfect for a family dinner or potluck, this easy-to-make casserole is sure to be a hit!
Ingredients
Scale
For the Casserole:
- 1½ cups uncooked long-grain white rice
- 2½ cups chicken broth
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup frozen peas and carrots mix
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese
- 1 can (10.5 ounces) cream of chicken soup
- ½ cup sour cream
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Sauté onions and garlic: In a large skillet, heat olive oil over medium heat. Sauté diced onion and garlic for 3-4 minutes until softened.
- Cook chicken: Add chicken pieces to the skillet and cook for 5-6 minutes until lightly browned.
- Mix ingredients: In a large bowl, combine uncooked rice, chicken broth, cream of chicken soup, sour cream, thyme, paprika, salt, and pepper. Add sautéed chicken, onion, garlic, and frozen peas and carrots. Stir well.
- Bake: Transfer mixture to a greased 9×13-inch baking dish. Cover with foil and bake for 45 minutes. Remove foil, sprinkle cheddar cheese on top, and bake uncovered for 10-15 minutes until cheese is melted.
- Serve: Let casserole rest for 5 minutes before serving.
Notes
- Use fresh or frozen vegetables based on availability.
- For a lighter option, swap sour cream for Greek yogurt.
- This casserole can be assembled ahead and refrigerated until ready to bake.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 4g
- Sodium: 750mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg
