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The Boat Shed Kitchen

Creamy Angel Chicken and Rice Casserole

Creamy angel chicken and rice casserole combines tender chicken, fluffy rice, and a creamy sauce made with chicken soup, sour cream, cheddar cheese, garlic, and onion. It’s baked all together in one pan for an easy, no-fuss dinner that delivers major flavor.
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Prep Time 10 minutes
Bake Time 1 hour
Total Time 1 hour 10 minutes
Servings: 4
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts, cut into strips
  • 1 cup uncooked white rice long grain
  • 2 cups chicken broth
  • 1 can 10.5 oz cream of chicken soup
  • ½ cup sour cream
  • 1 cup shredded cheddar cheese
  • ½ medium onion finely chopped
  • 2 cloves garlic minced
  • 1 tsp salt
  • ½ tsp black pepper
  • Fresh parsley chopped (for garnish)

Method
 

  1. Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish.
  2. In the dish, mix rice, broth, soup, sour cream, onion, garlic, salt, and pepper. Stir well.
  3. Add chicken strips on top. Spoon some sauce over them.
  4. Cover tightly with foil and bake for 55–60 minutes.
  5. Remove foil. Sprinkle with cheddar cheese and bake 5–10 minutes more.
  6. Let rest 5 minutes. Garnish with parsley and serve warm.
  7. See full steps with tips & photos → https://theboatshedcafe.com/easy-creamy-angel-chicken-and-rice-casserole/

Notes

• Use long-grain white rice—do not substitute with instant or brown rice.
• You can substitute cream of mushroom or cream of celery soup for variation.
• Add frozen peas or baby spinach before baking for extra veggies.