Cheesy Angel Chicken and Rice
Description:
Cheesy Angel Chicken and Rice is a comforting, creamy casserole-style dish that brings together tender shredded chicken, fluffy rice, and angelic layers of cheesy, creamy sauce. It’s a family-friendly meal perfect for weeknights or potlucks, delivering hearty flavor in every bite.
Ingredients:
For the Chicken:
2 large boneless, skinless chicken breasts (or 3 thighs)
Salt and pepper to taste
1 ts garlic powder
1 tsp onion powder
4 cups chicken broth (for poaching)
For the Rice Base:
1 cup uncooked long-grain white rice (or jasmine rice)
2 cups chicken broth (or water)
For the Cheesy Sauce:
2 tbsp olive oil
2 tbsp all-purpose flour
1 ½ cups milk (whole or 2%)
½ cup heavy cream
1 tsp garlic (minced)
1 tsp Italian seasoning
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
½ cup grated Parmesan cheese
1 (10.5 oz) can cream of chicken soup
Salt and pepper to taste
Optional Topping:
½ cup crushed Ritz crackers or breadcrumbs
2 tbsp melted olive oil
Additional parsley for garnish
Instructions:
1. Cook the Chicken:
Season chicken breasts with garlic powder, onion powder, salt, and pepper.
Place in a pot with 4 cups chicken broth. Bring to a boil, reduce heat, and simmer for 15-20 minutes until cooked through.
Shred the chicken with two forks and set aside.
2. Cook the Rice:
In a separate pot, add 1 cup rice and 2 cups broth or water.
Bring to a boil, then cover and reduce heat to low. Cook for 18 minutes or until tender.
Fluff with a fork and set aside.
3. Make the Cheesy Sauce:
In a saucepan, melt butter over medium heat. Add flour, whisk to form a roux.
Slowly whisk in milk and cream until smooth. Add garlic and Italian seasoning.
Stir in cream of chicken soup.
Mix in mozzarella, cheddar, and Parmesan. Stir until fully melted and smooth. Season with salt and pepper.
4. Assemble the Dish:
Preheat oven to 375°F (190°C).
In a large bowl, combine cooked rice, shredded chicken, and cheesy sauce. Mix well.
Spread mixture into a greased 9×13 baking dish.
5. Optional Topping:
Mix crushed crackers or breadcrumbs with melted olive oil
Sprinkle evenly on top of the casserole.
6. Bake:
Bake uncovered for 20-25 minutes, or until bubbly and golden brown on top.
Garnish with chopped parsley.
Prep and Cook Time:
Prep time: 20 minutes
Cook time: 45 minutes
Total time: ~1 hour 5 minutes
Servings:
Nutritional Information (Per Serving):
Calories: ~480
Protein: 28g
Carbohydrates: 32g
Fat: 25g
Saturated Fat: 12g
Cholesterol: 95mg
Sodium: ~680mg
Fiber: 1g
Sugar: 3g
(Nutrition may vary depending on specific brands and substitutions.)
Common Questions & Answers:
Q1: Can I use rotisserie chicken?
A: Absolutely! It saves time and adds flavor. Use about 2 to 3 cups shredded.
Q2: Can I make this ahead of time?
A: Yes. Assemble everything in the dish and refrigerate up to 24 hours before baking. Add 10 minutes to bake time if cooking cold.
Q3: Can I freeze it?
A: Yes, freeze after assembling (before baking) for up to 2 months. Thaw overnight in the fridge and bake as directed.
Q4: What can I serve with it?
A: Serve with a green salad, steamed broccoli, or roasted vegetables for a balanced meal.
Q5: Can I make this gluten-free?
A: Use gluten-free flour for the roux and make sure your cream of
chicken soup is gluten-free.