Angel Chicken Rice
Ingredients:
4 boneless, skinless chicken breasts
1 (10.5 oz) can cream of mushroom soup
1 (10.5 oz) can cream of chicken soup
1 packet (1 oz) dry onion soup mix
1/2 cup butter (1 stick)
1 cup chicken broth
1 cup white rice (uncooked)
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/2 cup chopped fresh parsley (optional, for garnish)
Directions:
Prepare the Sauce:
Preheat your oven to 350°F (175°C).
In a bowl, combine the cream of mushroom soup, cream of chicken soup, dry onion soup mix, and chicken broth. Mix well until smooth.
Prepare the Chicken:
Place the chicken breasts in a 9×13-inch baking dish.
Pour the soup mixture over the chicken, making sure they are well coated.
Add Rice and Butter:
Sprinkle the uncooked rice evenly over the top of the soup mixture and chicken.
Cut the butter into small pieces and scatter them over the rice.
Bake:
Cover the baking dish with aluminum foil and bake in the preheated oven for 1 hour.
After 1 hour, remove the foil and bake for an additional 15-20 minutes, or until the rice is tender and the chicken is cooked through (internal temperature should reach 165°F or 74°C).
Add Cheese:
Sprinkle the shredded cheddar cheese and grated Parmesan cheese over the top of the dish.
Return to the oven and bake for another 5-10 minutes, or until the cheese is melted and bubbly.
Garnish and Serve:
Remove from the oven and let it sit for a few minutes before serving.
Garnish with chopped fresh parsley if desired.
Prep Time: 10 minutes | Cook Time: 1 hour 15 minutes | Total Time: 1 hour 25 minutes
Kcal: Approx. 400 per serving | Servings: 6