1.5lbboneless skinless chicken breasts, cut into 1-inch pieces
10.5ozcream of chicken soup
10.5ozcream of mushroom soup
6ozcream cheese, softened
3tbspunsalted butter, melted
1.5tbspdry Italian dressing mix
2tspminced garlic
0.75cupfinely chopped onion
1tbspolive oil
0.5cupgrated Parmesan cheese
0.25cupsour creamoptional
0.75tspkosher salt
0.5tspground black pepper
1tbspchopped fresh parsleyfor garnish
Instructions
Preparation Steps
Heat oven to 350°F. Grease a 9x13-inch baking dish.
Warm olive oil in a large skillet over medium heat. Soften onion for 3–4 minutes.
Add chicken to the skillet. Season with salt and pepper. Brown lightly, 4–5 minutes. Remove from heat.
Whisk broth, both soups, cream cheese, melted butter, Italian mix, garlic, and sour cream in a large bowl until smooth.
Spread uncooked rice evenly in the prepared dish. Scatter chicken and onions over the rice.
Pour the creamy sauce over everything. Tap the pan to settle the liquid.
Cover tightly with foil and bake for 45 minutes.
Uncover, stir gently, and sprinkle Parmesan on top. Bake 12–15 minutes more, until rice is tender and chicken is 165°F.
Rest 10 minutes. Fluff the rice and garnish with parsley before serving.
Notes
Variation: Stir in 1 cup thawed peas during the final stir for a pop of color and sweetness. For a little heat, add a pinch of red pepper flakes to the sauce.Storage: Refrigerate leftovers in an airtight container up to 4 days. Reheat gently with a splash of broth to loosen the sauce, or freeze up to 2 months.This recipe is an original creation inspired by classic Angel Chicken Rice Casserole flavors. All ingredient ratios and instructions are independently developed.