Angel Chicken Rice
Ingredients:
4 boneless, skinless chicken breasts
2 tablespoons olive oil
1 packet (1 oz) dry Italian dressing mix
1 can (10.5 oz) condensed cream of chicken soup
1 can (10.5 oz) condensed cream of mushroom soup
1 cup chicken broth
1 block (8 oz) cream cheese, softened and cut into cubes
½ cup dry white wine (or additional chicken broth)
1 tablespoon garlic powder
1 teaspoon onion powder
1 cup Parmesan cheese, grated (optional)
2 cups uncooked rice (for serving)
Fresh parsley, chopped (for garnish)
Instructions:
Step 1: Cook the Chicken
Preheat your oven to 350°F (175°C).
In a large skillet, heat 2 tablespoons of olive oil over medium heat.
Season the chicken breasts with Italian dressing mix and lightly brown them in the skillet for about 2-3 minutes on each side (they don’t need to be cooked through). Remove the chicken from the skillet and set aside.
Step 2: Make the Sauce
In the same skillet, add the cream of chicken soup, cream of mushroom soup, chicken broth, cream cheese, white wine, garlic powder, and onion powder.
Stir until the cream cheese is fully melted and the sauce is smooth and creamy.
Step 3: Bake the Chicken
Place the browned chicken breasts in a baking dish and pour the sauce over them.
Cover the dish with foil and bake in the preheated oven for 30-35 minutes, or until the chicken is fully cooked and the sauce is bubbly.
Step 4: Cook the Rice
While the chicken is baking, cook the rice according to the package instructions.
Fluff the rice with a fork and set it aside for serving.
Step 5: Serve
Once the chicken is done, spoon the creamy sauce over the cooked rice.
Optional: Sprinkle grated Parmesan cheese on top and garnish with fresh parsley.