Angel Chicken and Rice Casserole Recipe
Introduction
This Angel Chicken and Rice Casserole is a comforting and creamy bake perfect for busy weeknights. Combining tender chicken, fluffy rice, and a blend of cheeses, it’s an easy dish that feels special. With simple ingredients and a rich flavor, it’s sure to become a family favorite.
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
- Step 1: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Step 2: Spread the cooked rice evenly across the bottom of the baking dish. Layer the shredded chicken evenly over the rice.
- Step 3: In a mixing bowl, whisk together the cream of chicken soup, sour cream, chicken broth, softened cream cheese, Italian seasoning, garlic powder, and black pepper until smooth and well combined.
- Step 4: Pour the creamy mixture evenly over the chicken and rice layers in the baking dish.
- Step 5: Sprinkle the grated Parmesan cheese and shredded mozzarella evenly over the top.
- Step 6: Drizzle the melted butter across the cheese layer to add richness.
- Step 7: Cover the casserole loosely with aluminum foil and bake for 30 minutes.
- Step 8: Remove the foil and continue baking for an additional 15–20 minutes, until the casserole is bubbly and the cheese is lightly golden on top.
- Step 9: Let the casserole rest for 5 minutes before serving. Garnish with chopped parsley if desired.
Tips & Variations
- For a lower-fat option, substitute sour cream with Greek yogurt.
- Try adding sautéed mushrooms or spinach to the mixture for extra veggies and flavor.
- If you prefer a crispy top, switch the foil to a broil setting for the last 2–3 minutes—watch carefully to avoid burning.
- Use leftover rotisserie chicken to save time and add extra flavor.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave or bake covered at 350°F (175°C) until heated through. This casserole also freezes well; thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use brown rice instead of white rice?
Yes, you can substitute brown rice, but because it takes longer to cook, make sure it is fully cooked before assembling the casserole to ensure even baking.
Is it possible to make this casserole ahead of time?
Absolutely! You can assemble the casserole a day in advance, keep it covered in the refrigerator, and bake it just before serving. You may need to add a few extra minutes to the baking time if it’s cold from the fridge.
PrintAngel Chicken and Rice Casserole Recipe
Angel Chicken and Rice Casserole is a comforting and creamy baked dish featuring shredded chicken and tender rice combined with a rich blend of cream cheese, sour cream, and Italian seasoning, topped with melted cheese and Parmesan for a golden, bubbly finish. Perfect for an easy weeknight dinner or a hearty family meal.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
Ingredients
Chicken and Rice
- 2 cups cooked shredded chicken
- 2 cups cooked long-grain white rice
Creamy Sauce
- 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
Toppings
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella or Monterey Jack cheese
- 1 tablespoon melted butter
- 2 tablespoons chopped parsley (optional)
Instructions
- Preheat and prepare dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
- Layer rice and chicken: Spread the cooked long-grain white rice evenly across the bottom of the prepared baking dish. Then, layer the shredded cooked chicken evenly over the rice to create the base of the casserole.
- Make creamy sauce: In a mixing bowl, whisk together the cream of chicken soup, sour cream, chicken broth, softened cream cheese, Italian seasoning, garlic powder, and black pepper until the mixture is smooth and well combined.
- Assemble casserole: Pour the creamy sauce evenly over the layered chicken and rice, spreading gently to cover all areas. Next, sprinkle the grated Parmesan cheese over the top followed by an even layer of shredded mozzarella or Monterey Jack cheese.
- Add finishing touches: Drizzle the melted butter evenly across the cheese layer, then cover the baking dish loosely with aluminum foil to keep moisture in while baking.
- Bake covered: Place the casserole in the preheated oven and bake covered for 30 minutes to cook through and meld flavors.
- Bake uncovered: Remove the foil and continue baking for an additional 15–20 minutes until the casserole is bubbly and the cheese topping is lightly golden and crisp.
- Rest and garnish: Allow the casserole to rest for 5 minutes after baking to set. Garnish with chopped parsley if desired before serving to add a fresh herbal note.
Notes
- You can substitute cooked brown rice for a whole grain option, but adjust cooking time accordingly.
- If you prefer less creamy texture, reduce the sour cream to ½ cup and substitute with additional chicken broth.
- Use leftover cooked chicken or rotisserie chicken to save time.
- For a spicier version, add a pinch of red pepper flakes to the creamy sauce.
- To make it gluten-free, ensure that the cream of chicken soup and seasoning mix are gluten-free certified.
Keywords: chicken casserole, rice casserole, creamy chicken bake, comfort food, easy dinner, baked chicken and rice
