Angel Chicken Rice
Ingredients:
4 boneless, skinless chicken breasts
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) cream of mushroom soup
1/2 cup (1 stick) unsalted butter, melted
1 packet (1 oz) Italian dressing mix
1 cup chicken broth
2 cups uncooked white rice (jasmine or long-grain)
4 cups water or chicken broth (for cooking rice)
Salt and pepper, to taste
Chopped parsley (for garnish, optional)
Instructions:
1. Prepare the Chicken:
Preheat your oven to 350°F (175°C).
In a bowl, mix the cream of chicken soup, cream of mushroom soup, melted butter, Italian dressing mix, and chicken broth until well combined.
2. Arrange the Chicken:
Place the chicken breasts in a greased 9×13-inch baking dish. Season with salt and pepper to taste.
Pour the soup mixture over the chicken, ensuring the chicken is well coated.
3. Bake:
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
4. Cook the Rice:
While the chicken is baking, cook the rice according to package instructions. Use 4 cups of water or chicken broth for added flavor.
Once cooked, fluff the rice with a fork.
5. Serve:
Remove the chicken from the oven and let it rest for a few minutes.
Serve the chicken on a bed of rice, spooning the creamy sauce over the top.
Garnish with chopped parsley if desired.