Angel Chicken Rice
A creamy, savory, and comforting chicken dish featuring tender chicken breasts slow-cooked or baked in a velvety blend of cream cheese, Italian dressing mix, mushrooms, and white wine, served over fluffy rice. Perfect for weeknights or entertaining, this heavenly recipe offers rich flavor with minimal effort.
Equipment
- 1 Slow Cooker Or use a 9x13 baking dish for oven version
- 1 Mixing bowl For cream cheese mixture
- 1 Measuring Cups
- 1 Rice Cooker Or saucepan, for cooking rice
- 1 Cutting Board For chopping mushrooms, parsley
- 1 Knife
Ingredients
For the creamy angel chicken:
- 4 whole Boneless skinless chicken breasts ~2 pounds total
- 0.7 oz Italian dressing mix 1 packet
- 8 oz Cream cheese Soften first; Neufchâtel as a lighter option
- 10.5 oz Condensed cream of chicken soup Substitute: cream of mushroom
- 0.5 cup Dry white wine Substitute: chicken broth
- 0.25 cup Unsalted butter Melted
- 1 cup Mushrooms Sliced cremini or white button
- 2 cloves Garlic Minced
- 0.25 cup Fresh parsley Chopped
- 1 tsp Dried basil
- Salt & pepper To taste
For serving:
- 3 cups Cooked rice Long-grain or jasmine
- Fresh parsley Optional garnish
- Grated Parmesan cheese Optional garnish
Instructions
Step 1: Prepare Ingredients
- Season chicken with salt and pepper.
- In a bowl, whisk Italian dressing mix, softened cream cheese, soup, and wine. Small lumps are okay.
Step 2: Assemble
- Slow cooker: Layer mushrooms, chicken, butter, and sauce.
- Oven: Preheat to 325°F. Assemble in 9x13" baking dish.
Step 3: Cook
- Slow cooker: 3–4 hrs on low until 165°F internal temperature.
- Oven: Cover with foil, bake 45 min, uncover and bake 15 min more.
Step 4: Prepare Rice
- Cook rice per package instructions (use broth for more flavor).
Step 5: Serve & Garnish
- Plate rice, top with chicken, spoon sauce, garnish with parsley and Parmesan.
Notes
Nutrition (per serving)
- Calories: 485 kcal
- Protein: 32g
- Carbohydrates: 29g
- Fat: 24g (9g saturated)
- Sodium: 890mg
- Fiber: 1g
- Sugar: 2g