Description

Angel Chicken Rice is a comforting and creamy baked chicken dish featuring tender boneless breasts simmered in a savory sauce made from dry Italian salad dressing, golden mushroom soup, white wine, and cream cheese. Served over a bed of fluffy cooked rice, this hearty meal combines rich flavors with a simple preparation that makes it perfect for family dinners or special occasions.

Ingredients

Chicken

6 boneless, skinless chicken breasts
1/4 cup butter

Sauce

1 package dry Italian salad dressing mix
1 can (10.5 oz) condensed golden mushroom soup
1/2 cup white wine
4 ounces cream cheese with chives

For Serving

Cooked rice, as needed

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Instructions

Preheat the Oven: Set your oven to 325°F (165°C) to prepare it for baking the chicken.
Brown the Chicken: In a large skillet, melt the butter over medium heat. Add the chicken breasts and brown them on both sides until golden, which helps to seal in flavor and moisture.
Prepare the Baking Dish: Arrange the browned chicken breasts evenly in a 9×13-inch baking dish, setting the stage for the sauce.
Make the Sauce: Using the same skillet, combine the dry Italian salad dressing mix, golden mushroom soup, white wine, and cream cheese. Stir continuously until the sauce is smooth and all ingredients are fully blended, creating a rich and flavorful coating.
Pour Sauce Over Chicken: Evenly distribute the sauce mixture over the chicken breasts in the baking dish, ensuring each piece is well covered.
Bake Covered: Cover the dish tightly with aluminum foil and bake in the preheated oven for about 60 minutes. The chicken should be cooked through and tender, absorbing the flavors of the sauce.
Serve: Spoon the cooked chicken and its creamy sauce over a bed of warm cooked rice for a complete and satisfying meal.

Notes

You can substitute cream cheese without chives if unavailable; plain cream cheese works well too.
White wine can be replaced with chicken broth for a non-alcoholic version.
If you prefer a thicker sauce, remove the foil during the last 10 minutes of baking to reduce the liquid.
Leftovers keep well refrigerated for up to 3 days and reheat nicely.
For a lower-fat version, use light cream cheese and reduced-fat butter.