Creamy Angel Chicken and Rice Casserole

1Preheat the oven to 350°F (175°C).

2In a bowl, mix the cream of mushroom soup (1 can), cream of chicken soup (1 can), chicken broth (1 cup), sour cream (1 cup), dried thyme (1 teaspoon), dried parsley (1 teaspoon), and black pepper (½ teaspoon) until well combined.

3Melt the butter (½ cup) 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.

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

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

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

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

8Cover 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.

9Sprinkle Parmesan cheese (½ cup) over the casserole and return to the oven, uncovered, for an additional 10 minutes until the cheese is melted and bubbly.

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