Heavenly Creamy Angel Chicken Rice (Print Version)
# Ingredients:
→ Main
01 -
2 cups cooked white rice
02 -
1 pound boneless, skinless chicken breasts, diced
03 -
300 grams cream of chicken soup
04 -
240 milliliters sour cream
05 -
120 grams shredded cheddar cheese
06 -
150 grams frozen mixed vegetables (peas, carrots, corn)
07 -
1 teaspoon garlic powder
08 -
1 teaspoon onion powder
09 -
0.5 teaspoon paprika
10 -
0.5 teaspoon ground black pepper
11 -
1 teaspoon salt
12 -
1 tablespoon olive oil
→ Garnish
13 -
Fresh parsley, chopped
# Instructions:
01 -
Preheat the oven to 175°C.
02 -
Heat olive oil in a skillet over medium heat. Add diced chicken and season with garlic powder, onion powder, paprika, salt, and black pepper. Cook, stirring occasionally, for 5-7 minutes until chicken is browned and cooked through. Remove from heat.
03 -
In a large mixing bowl, combine cooked white rice, cream of chicken soup, sour cream, and half the cheddar cheese. Mix thoroughly to incorporate.
04 -
Fold frozen mixed vegetables and sautéed chicken into the creamy rice mixture, ensuring even distribution.
05 -
Lightly grease a 33x23 cm casserole dish. Pour the chicken and rice mixture into the dish, spreading evenly. Top with the remaining cheddar cheese.
06 -
Transfer to the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbling.
07 -
Remove from oven and allow to rest for 5 minutes. Top with freshly chopped parsley before serving.
# Notes:
01 -
Letting the casserole rest after baking helps the layers set and enhances flavor integration.