Angel Chicken and Rice Casserole Recipe

Introduction

This Angel Chicken and Rice Casserole is a creamy, cozy comfort-food favorite made with tender chicken, fluffy rice, and a rich, savory sauce. It’s a warm, family-friendly dinner that everyone loves and is easy to prepare for busy weeknights or meal prep.

Ingredients

• 2 cups cooked shredded chicken
• 2 cups cooked long-grain white rice
• 1 (10 oz) can cream of chicken soup
• 1 cup sour cream
• ½ cup chicken broth
• 4 oz cream cheese, softened
• 1 packet dry Italian-style seasoning mix (about 1 oz)
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper
• ½ cup grated Parmesan cheese
• 1 cup shredded mozzarella or Monterey Jack cheese
• 1 tablespoon melted butter
• 2 tablespoons chopped parsley (optional)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Step 2: Spread the cooked rice evenly across the bottom of the dish. Layer the shredded chicken evenly over the rice.
3. Step 3: In a mixing bowl, whisk together the cream of chicken soup, sour cream, chicken broth, softened cream cheese, Italian seasoning mix, garlic powder, and black pepper until smooth.
4. Step 4: Pour the creamy mixture evenly over the chicken and rice layers.
5. Step 5: Sprinkle the grated Parmesan and shredded mozzarella cheese evenly over the top.
6. Step 6: Drizzle melted butter evenly across the cheese layer.
7. Step 7: Cover the dish loosely with foil and bake for 30 minutes.
8. Step 8: Remove the foil and continue baking uncovered for 15–20 minutes, until the top is bubbly and lightly golden.
9. Step 9: Let the casserole rest for 5 minutes before serving. Garnish with chopped parsley if desired.

Tips & Variations

• For juicier meat, substitute chicken breasts with boneless, skinless chicken thighs.
• Add steamed broccoli florets for extra color and nutrition.
• For a cheesy garlic twist, increase garlic powder and swap mozzarella for sharp cheddar.
• Include sautéed mushrooms to give a rich, earthy flavor.
• To make it spicy, add crushed red pepper flakes or diced jalapeños.
• For a low-carb version, replace rice with cauliflower rice and shorten baking time to about 35–40 minutes uncovered.
• Enhance flavor with fresh herbs like thyme, rosemary, and parsley.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the casserole for up to 2 months after it has cooled completely. To reheat, cover with foil and warm in the oven at 325°F or heat in the microwave until thoroughly heated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What makes Angel Chicken and Rice Casserole so creamy?

The combination of cream cheese, butter, and cream of chicken soup creates the signature creamy texture that makes this casserole so comforting.

Can I use brown rice in this casserole?

Brown rice requires a longer cooking time and more liquid, so it’s not recommended unless you adjust both the bake time and broth amount accordingly.

Angel Chicken and Rice Casserole Recipe

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★★★★★

4.5 from 69 reviews

Angel Chicken and Rice Casserole is a creamy, comforting dish featuring tender shredded chicken layered over fluffy long-grain white rice, all baked in a luscious sauce of cream cheese, cream of chicken soup, and Italian seasoning. Topped with melted mozzarella and Parmesan cheese, this casserole is perfect for an easy family dinner packed with savory flavors.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Protein

• 2 cups cooked shredded chicken

Rice Base

• 2 cups cooked long-grain white rice
• ½ cup chicken broth

Creamy Sauce

• 1 10 oz can cream of chicken soup
• 1 cup sour cream
• 4 oz cream cheese, softened
• 1 packet dry Italian-style seasoning mix (about 1 oz)
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper

Cheese Topping

• ½ cup grated Parmesan cheese
• 1 cup shredded mozzarella or Monterey Jack cheese

Other

• 1 tablespoon melted butter
• 2 tablespoons chopped parsley (optional)

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
2. Layer Rice: Spread the cooked long-grain white rice evenly across the bottom of the prepared baking dish, creating an even base layer.
3. Add Chicken: Layer the cooked shredded chicken evenly over the rice to ensure ample protein in every bite.
4. Mix Sauce: In a mixing bowl, whisk together the cream of chicken soup, sour cream, chicken broth, softened cream cheese, Italian seasoning mix, garlic powder, and black pepper until the mixture is smooth and creamy.
5. Pour Sauce: Evenly pour the creamy sauce mixture over the layered chicken and rice, covering entirely to infuse flavor while baking.
6. Add Cheese: Sprinkle the grated Parmesan and shredded mozzarella (or Monterey Jack) evenly over the top to form a rich cheesy crust.
7. Butter Drizzle: Drizzle the melted butter over the cheese layer to enhance richness and encourage a golden finish.
8. Cover and Bake: Loosely cover the casserole with foil and bake for 30 minutes to heat through and meld flavors.
9. Uncover and Finish Baking: Remove the foil and continue baking uncovered for 15 to 20 minutes, until the cheese is bubbly and lightly golden brown.
10. Rest Before Serving: Remove from the oven and let the casserole rest for 5 minutes to set for easy slicing. Garnish with chopped parsley if desired before serving.

Notes

• Use shredded cooked chicken breasts or thighs depending on preference; thighs yield juicier results.
• Long-grain white rice provides the best texture; avoid instant rice for this recipe.
• Substituting brown rice is possible but requires longer cooking time and more liquid.
• This casserole can be assembled ahead and refrigerated before baking.
• For a low-carb option, replace rice with cauliflower rice and reduce bake time.
• Additional vegetables such as broccoli, mushrooms, or spinach can be folded in for variety.
• Store leftovers covered in the refrigerator for up to 4 days or freeze for up to 2 months.
• Reheat in a 325°F oven covered with foil or in the microwave until warm.

Keywords: Angel Chicken and Rice Casserole, creamy chicken casserole, baked chicken and rice, comfort food, family dinner casserole