Description
This creamy and flavorful Angel Chicken Rice is a comforting dish made with boneless chicken breasts, rich golden mushroom soup, cream cheese, and a hint of white wine. Served over a bed of rice, it’s a perfect meal for any night of the week, with a savory, indulgent sauce that everyone will love.
Ingredients
Scale
- 6 boneless, skinless chicken breasts
- 1/4 cup butter
- 1 package dry Italian salad dressing mix
- 1 can condensed golden mushroom soup
- 1/2 cup white wine
- 4 ounces cream cheese with chives
- Cooked rice, for serving
Instructions
- Preheat oven to 325°F (165°C).
- In a large skillet, melt butter and brown the chicken breasts on both sides.
- Place the browned chicken breasts in a 9×13-inch baking dish.
- In the same skillet, combine the dry Italian dressing mix, golden mushroom soup, white wine, and cream cheese. Stir until the mixture is smooth and well-blended.
- Pour the sauce mixture evenly over the chicken in the baking dish.
- Cover the dish with aluminum foil and bake in the preheated oven for about 60 minutes or until the chicken is cooked through and tender.
- Serve the chicken and sauce over a bed of cooked rice.
Notes
- You can use any type of rice, but white or jasmine rice works well with this dish.
- For extra flavor, you can add some fresh herbs, like parsley or thyme, to the sauce before baking.
- If you like a thicker sauce, you can reduce the amount of wine or let the sauce simmer a little longer on the stove.
- Prep Time: 10 minutes
- Cook Time: 1 hour