Angel Chicken Rice Casserole

Preheat your oven to 350°F (175°C).

In a large skillet, heat the olive oil over medium heat. Add the chicken pieces and cook until they are browned on all sides, about 5-7 minutes. Remove from heat and set aside.

In a large mixing bowl, combine the cream of chicken soup, sour cream, chicken broth, Parmesan cheese, garlic powder, onion powder, salt, and pepper. Mix until smooth and well combined.

Add the uncooked rice and browned chicken pieces to the mixture and stir until everything is evenly coated.

Pour the mixture into a greased 9×13 inch baking dish, spreading it out evenly.

Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.

Remove the foil and bake for an additional 10-15 minutes, or until the rice is tender and the top is golden brown.

Let the casserole cool for a few minutes before serving. Garnish with fresh parsley if desired.

For a bit of spice, add a teaspoon of crushed red pepper flakes to the mixture. You can also swap out the chicken for turkey or even shrimp for a different protein option. If you’re looking to add more veggies, consider mixing in some frozen peas or chopped bell peppers before baking. For a gluten-free version, ensure your cream of chicken soup is gluten-free, and you’re good to go!