Uploaded March 2026 | Updated September 2026, 2 hours ago

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Marching In With Casseroles 2026

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This Angel Chicken and Rice Casserole is a creamy, cheesy one-dish meal perfect for busy weeknights. Tender chicken bakes with rice in a savory sauce of cream of chicken soup, sour cream, and Italian dressing mix, topped with melted sharp cheddar cheese. The addition of peas, onion powder, and garlic powder gives it even more homestyle flavor.
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Ingredients
4 boneless, skinless chicken breasts, fully thawed
1 cup uncooked long-grain white rice
1 can (10.5 oz) condensed cream of chicken soup, undiluted
1 cup full-fat sour cream
1/2 cup water
1 packet (1 oz) Italian dressing mix
1/2 cup unsalted butter, melted
1 tablespoon onion powder
1 tablespoon garlic powder
1 cup frozen peas
1 cup shredded sharp cheddar cheese (freshly shredded recommended)
Salt and pepper to taste
Instructions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish with cooking spray or butter.
Place chicken breasts in a single layer in the prepared baking dish. Season both sides lightly with salt and pepper.
In a large bowl, stir together the uncooked white rice, condensed cream of chicken soup, sour cream, water, Italian dressing mix, melted butter, onion powder, garlic powder, and frozen peas until fully combined.
Pour the rice and sauce mixture evenly over the chicken, spreading the rice around the breasts so it is not piled in one spot.
Press aluminum foil tightly over the dish, sealing the edges firmly. Bake for 45 to 50 minutes, until chicken reaches 165 degrees F internally and rice is tender. Do not lift the foil during baking.
Remove the foil carefully. Sprinkle shredded cheddar cheese evenly over the top. Return to the oven uncovered and bake 5 to 10 more minutes, until cheese is melted and edges are lightly golden.
Let the casserole rest 5 minutes before serving to allow the sauce to thicken slightly.
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Get/Print the recipe ▶️: gregkantner.com/blog/archives/14085
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