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To create a truly memorable Creamy Angel Chicken and Rice Casserole, it is essential to understand the role and benefits of each ingredient. This dish is designed to be both flavorful and nourishing, and each component contributes to the overall success of the recipe.

Creamy Angel Chicken And Rice Casserole

Discover the ultimate comfort food with Creamy Angel Chicken and Rice Casserole, a dish that combines tender chicken, fluffy rice, and creamy soups for a deliciously satisfying meal. Perfect for weeknight dinners or cozy gatherings, this easy-to-make casserole features flavorful spices, melted cheese, and nutritious vegetables. Ideal for meal prepping, this dish will surely impress your family and friends with its rich flavors and comforting texture. Get ready to fill your home with its mouthwatering aroma!
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Ingredients
  

1 pound boneless, skinless chicken breasts, cubed

1 cup long-grain white rice, uncooked

1 can (10.5 oz) cream of chicken soup

1 can (10.5 oz) cream of mushroom soup

1 cup chicken broth

1 cup sour cream

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried thyme

1 teaspoon salt

1/2 teaspoon black pepper

1 cup shredded cheddar cheese

1 cup frozen mixed vegetables (peas, carrots, corn)

1 tablespoon olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C).

    Sauté Chicken: In a large skillet, heat the olive oil over medium heat. Add the cubed chicken breast and cook until lightly browned on all sides, about 5-7 minutes. Remove from heat and set aside.

      Prepare the Rice Mixture: In a large mixing bowl, combine the uncooked rice, cream of chicken soup, cream of mushroom soup, chicken broth, sour cream, garlic powder, onion powder, thyme, salt, and black pepper. Mix well.

        Add Veggies and Chicken: Stir in the frozen mixed vegetables and the sautéed chicken into the rice mixture until evenly combined.

          Transfer to Casserole Dish: Pour the mixture into a greased 9x13 inch casserole dish, spreading it evenly.

            Cheese Layer: Sprinkle the shredded cheddar cheese evenly over the top of the casserole.

              Bake: Cover the casserole dish with aluminum foil and bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and bake for an additional 15-20 minutes, or until the rice is tender and the cheese is bubbly and golden.

                Garnish and Serve: Once done, remove from the oven and let it sit for 5 minutes. Garnish with freshly chopped parsley before serving.

                  Prep Time, Total Time, Servings: 15 minutes | 1 hour | 6 servings