This 1990s casserole hack uses uncooked rice that steams perfectly in chicken broth without any stirring required.
Dump & Bake Angel Chicken and Rice
Get ready to elevate your dinner game with this mouthwatering Dump & Bake Angel Chicken and Rice! With perfectly tender chicken bathed in a creamy sauce and fluffy rice that soaks up all the delicious flavors, this dish is pure comfort on a plate. It’s an effortless one-pan wonder that’s sure to impress your family and have everyone coming back for seconds!
Prep
15
min
Cook
45
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 1 can of cream of mushroom soup
- chopped parsleyoptional
- 1/4 tsp of pepper (1.25 ml)
🥩Meat & Seafood(3)
- 1 lb of diced chicken breast (454 g)
- 1/2 a cup of chicken broth (120 ml)
- 1 can of cream of chicken soup
🥛Dairy & Eggs(4)
- 2 tablespoons of melted butter (28 g)
- 1/2 a cup of shredded mozzarella (120 ml)optional
- 1/2 cup of grated Parmesan cheese (120 ml)
- 1/2 a cup of sour cream (120 ml)
🫙Pantry Staples(1)
- 1 cup of uncooked long grain white rice (240 ml)
🧂Spices & Seasonings(2)
- 1/2 a teaspoon of garlic powder (2.5 ml)
- 1/4 tsp of salt (1.25 ml)
👨🍳 Instructions
- 1
First spray your pan with nonstick spray and add in 1 cup of uncooked long grain white rice.
- 2
In a separate bowl add in 1/2 a cup of chicken broth, 1/2 a cup of sour cream, 1 can of cream of chicken soup, 1 can of cream of mushroom soup, 1/2 a teaspoon of garlic powder, 1/4 tsp of salt and a 1/4 tsp of pepper. Whisk it all together until combined and add half the mixture on top of the rice.
- 3
Once that’s all mixed together add diced chicken on top of the rice.
- 4
Add the remaining half of the sauce on top of the chicken and top with a 1/2 cup of grated Parmesan cheese and 2 tablespoons of melted butter!
- 5
Cover with foil and bake in the oven at 375 degrees for 35 minutes!
- 6
Once it’s done uncover and add 1/2 a cup of shredded mozzarella on top and let bake for another 7-10 minutes!
- 7
Optional: add chopped parsley on top! Serve and enjoy!
💡 Pro Tips
- ✓Use a 2:1 liquid-to-rice ratio (1 cup total liquid from broth and soup moisture) to ensure rice fully hydrates without becoming mushy during the 35-minute covered bake.technique2:1 liquid ratio
- ✓Cut chicken into uniform 1-inch pieces so they reach the safe internal temperature of 165°F at the same rate as the rice finishes cooking in 35 minutes.ingredient1-inch pieces, 165°F
- ✓Add mozzarella only in the final 7-10 minutes because its lower melting point (130°F) compared to Parmesan (180°F) prevents over-browning and oil separation.timing7-10 minutes, 130°F vs 180°F
- ✓Whisk sour cream mixture completely smooth before adding to prevent curdling, as dairy proteins coagulate at 180°F during the baking process.technique180°F coagulation point
- ✓Use a 9x13 inch pan for even heat distribution - rice needs consistent 375°F exposure across a 2-inch depth maximum for proper steam circulation.equipment9x13 inch, 2-inch depth
Share this recipe
Prep
15
min
Cook
45
min
Serves
4
people
Level
beginner
Share this recipe
This 1990s casserole hack uses uncooked rice that steams perfectly in chicken broth without any stirring required.
Dump & Bake Angel Chicken and Rice
Get ready to elevate your dinner game with this mouthwatering Dump & Bake Angel Chicken and Rice! With perfectly tender chicken bathed in a creamy sauce and fluffy rice that soaks up all the delicious flavors, this dish is pure comfort on a plate. It’s an effortless one-pan wonder that’s sure to impress your family and have everyone coming back for seconds!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 1 can of cream of mushroom soup
- chopped parsleyoptional
- 1/4 tsp of pepper (1.25 ml)
🥩Meat & Seafood(3)
- 1 lb of diced chicken breast (454 g)
- 1/2 a cup of chicken broth (120 ml)
- 1 can of cream of chicken soup
🥛Dairy & Eggs(4)
- 2 tablespoons of melted butter (28 g)
- 1/2 a cup of shredded mozzarella (120 ml)optional
- 1/2 cup of grated Parmesan cheese (120 ml)
- 1/2 a cup of sour cream (120 ml)
🫙Pantry Staples(1)
- 1 cup of uncooked long grain white rice (240 ml)
🧂Spices & Seasonings(2)
- 1/2 a teaspoon of garlic powder (2.5 ml)
- 1/4 tsp of salt (1.25 ml)
👨🍳 Instructions
- 1
First spray your pan with nonstick spray and add in 1 cup of uncooked long grain white rice.
- 2
In a separate bowl add in 1/2 a cup of chicken broth, 1/2 a cup of sour cream, 1 can of cream of chicken soup, 1 can of cream of mushroom soup, 1/2 a teaspoon of garlic powder, 1/4 tsp of salt and a 1/4 tsp of pepper. Whisk it all together until combined and add half the mixture on top of the rice.
- 3
Once that’s all mixed together add diced chicken on top of the rice.
- 4
Add the remaining half of the sauce on top of the chicken and top with a 1/2 cup of grated Parmesan cheese and 2 tablespoons of melted butter!
- 5
Cover with foil and bake in the oven at 375 degrees for 35 minutes!
- 6
Once it’s done uncover and add 1/2 a cup of shredded mozzarella on top and let bake for another 7-10 minutes!
- 7
Optional: add chopped parsley on top! Serve and enjoy!
💡 Pro Tips
- ✓Use a 2:1 liquid-to-rice ratio (1 cup total liquid from broth and soup moisture) to ensure rice fully hydrates without becoming mushy during the 35-minute covered bake.technique2:1 liquid ratio
- ✓Cut chicken into uniform 1-inch pieces so they reach the safe internal temperature of 165°F at the same rate as the rice finishes cooking in 35 minutes.ingredient1-inch pieces, 165°F
- ✓Add mozzarella only in the final 7-10 minutes because its lower melting point (130°F) compared to Parmesan (180°F) prevents over-browning and oil separation.timing7-10 minutes, 130°F vs 180°F
- ✓Whisk sour cream mixture completely smooth before adding to prevent curdling, as dairy proteins coagulate at 180°F during the baking process.technique180°F coagulation point
- ✓Use a 9x13 inch pan for even heat distribution - rice needs consistent 375°F exposure across a 2-inch depth maximum for proper steam circulation.equipment9x13 inch, 2-inch depth