Creamy Angel Chicken and Rice Casserole

1.Preheat the oven to 350°F (175°C).

2.In a bowl, mix the cream of mushroom soup, cream of chicken soup, chicken broth, sour cream, dried thyme, dried parsley, and black pepper until well combined.

3.Melt the butter in a large skillet over medium heat. Add the chicken breasts and cook until browned on both sides, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.

4.In the same skillet, sauté the mushrooms, onions, and garlic until softened, about 5 minutes.

5.Add the uncooked rice to the skillet and stir to combine with the mushroom mixture.

6.Pour the soup mixture over the rice and stir well to combine.

7.Place the chicken breasts on top of the rice mixture in the skillet.

8.Cover the skillet with a lid or foil and transfer to the preheated oven. Bake for 40 minutes or until the chicken is cooked through and the rice is tender.

9.Sprinkle Parmesan cheese over the casserole and return to the oven, uncovered, for an additional 10 minutes until the cheese is melted and bubbly.

10.Serve hot and enjoy the creamy goodness of this angel chicken and rice casserole!