Can I use brown rice instead of white rice?

White rice is strongly recommended for this recipe. Brown rice requires significantly more liquid and a longer cook time, so it will not fully cook through using the same method. If you prefer brown rice, parboil it for 20 minutes first and reduce the added water to 1/4 cup.

What can I substitute for Italian dressing mix?

If you do not have a packet on hand, combine 1 teaspoon garlic powder, 1 teaspoon dried Italian seasoning, 1/2 teaspoon onion powder, and a small pinch of sugar. It delivers a very similar savory flavor that works well in this Angel Chicken and Rice Casserole.

Why is my casserole dry after baking?

This usually means the foil was not sealed tightly enough and steam escaped during the bake. Press the foil snugly against all edges of the dish before it goes in the oven. You can stir in a few tablespoons of warm chicken broth before serving to bring moisture back.

Angel Chicken and Rice Casserole

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This Angel Chicken and Rice Casserole is a creamy, cheesy one-dish meal perfect for busy weeknights. Tender chicken bakes with rice in a savory sauce of cream of chicken soup, sour cream, and Italian dressing mix, topped with melted sharp cheddar cheese.

Author: Sarah Mae Carter
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 65 minutes
Yield: 6 servings 1x
Category: Dinner
Method: Bake
Cuisine: American

Ingredients

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4 boneless, skinless chicken breasts, fully thawed
1 cup uncooked long-grain white rice
1 can (10.5 oz) condensed cream of chicken soup, undiluted
1 cup full-fat sour cream
1/2 cup water
1 packet (1 oz) Italian dressing mix
1/2 cup unsalted butter, melted
1 cup shredded sharp cheddar cheese (freshly shredded recommended)
Salt and pepper to taste

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Instructions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish with cooking spray or butter.
Place chicken breasts in a single layer in the prepared baking dish. Season both sides lightly with salt and pepper.
In a large bowl, stir together the uncooked white rice, condensed cream of chicken soup, sour cream, water, Italian dressing mix, and melted butter until fully combined.
Pour the rice and sauce mixture evenly over the chicken, spreading the rice around the breasts so it is not piled in one spot.
Press aluminum foil tightly over the dish, sealing the edges firmly. Bake for 45 to 50 minutes, until chicken reaches 165 degrees F internally and rice is tender. Do not lift the foil during baking.
Remove the foil carefully. Sprinkle shredded cheddar cheese evenly over the top. Return to the oven uncovered and bake 5 to 10 more minutes, until cheese is melted and edges are lightly golden.
Let the casserole rest 5 minutes before serving to allow the sauce to thicken slightly.

Notes

Use full-fat sour cream. Low-fat versions may separate and make the sauce watery.
Long-grain white rice is strongly recommended. Brown rice will not cook through properly without adjustments to liquid and time.
If rice is still firm after the initial bake, re-cover with foil and bake an additional 10 to 15 minutes before adding the cheese.
Substitute cream of mushroom soup for a slightly earthier flavor.
Leftovers can be frozen for up to 2 months. Add a splash of chicken broth when reheating to restore creaminess.

Nutrition

Serving Size: 1 serving
Calories: 520 kcal
Sugar: 3 g
Sodium: 780 mg
Fat: 28 g
Saturated Fat: 15 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 1 g
Protein: 38 g
Cholesterol: 140 mg

Find it online: https://www.benefitiany.com/angel-chicken-and-rice-casserole/