Scale

4 boneless, skinless chicken breasts

2 cups cooked white rice

1 (10.5 oz) can cream of chicken soup

1 (8 oz) package cream cheese, softened

1/2 cup chicken broth

1 packet Italian dressing mix

1/2 tsp garlic powder

1 cup shredded mozzarella or Italian blend cheese

Salt and pepper, to taste

Chopped parsley for garnish (optional)

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.

2. In a large bowl, whisk together cream of chicken soup, cream cheese, broth, Italian dressing mix, garlic powder, salt, and pepper until smooth.

3. Stir in cooked rice and half of the shredded cheese.

4. Spread rice mixture evenly into the prepared dish.

5. Place chicken breasts on top of the rice layer. Spoon some sauce over each breast.

6. Top with remaining shredded cheese.

7. Cover with foil and bake for 35–40 minutes, until chicken is cooked through (165°F internal temp).

8. Remove foil and bake an additional 5–10 minutes to lightly brown the top.

9. Garnish with parsley and serve warm.

• Use rotisserie chicken or cooked shredded chicken to save time—just mix it into the rice and bake.

• Add frozen peas or steamed broccoli to make it a full one-dish meal.

• Substitute angel hair pasta for rice to make it more like classic Angel Chicken.

Keywords: angel chicken rice casserole, creamy chicken rice bake, easy chicken casserole, comfort food dinner