ANGEL CHICKEN RICE
Angel Chicken Rice combines creamy ranch and onion sauce with tender chicken and rice for a quick, comforting weeknight dinner.
Ingredients
- 1 lb chicken breast, cubed
- 2 tablespoon olive oil
- 1 packet dry ranch dressing mix
- 1 packet dry onion soup mix
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 2 cups cooked white rice
- ½ cup shredded cheddar cheese (optional)
- Fresh parsley (for garnish)
Instructions
- Cook Chicken:In a large skillet, heat olive oil over medium heat. Add chicken breast cubes and cook until browned and fully cooked, about 7-10 minutes.
- Prepare Sauce:In a bowl, mix the ranch dressing mix, onion soup mix, cream of chicken soup, and sour cream.
- Combine:Add the sauce mixture to the cooked chicken. Stir to coat evenly and simmer for 5-7 minutes.
- Add Rice:Stir in the cooked rice and mix until combined. Heat through.
- Serve:Garnish with shredded cheddar cheese (optional) and fresh parsley. Serve warm.
Notes
-
Make Ahead:
This dish can be made ahead by cooking the chicken and storing the mixture in the fridge. Bake when ready to serve. -
Customizing the Flavor:
Add garlic powder or paprika to the sauce for extra flavor. For a healthier version, substitute sour cream with Greek yogurt. -
Serving Suggestions:
Serve over a bed of cooked rice, garnished with fresh parsley, or with a side of steamed vegetables. -
Storage Tips:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven.