Angel Chicken Rice Casserole – Easy, Cheesy Family Favorite
Angel Chicken Rice Casserole is a creamy, comforting bake loaded with tender chicken, fluffy rice, and a rich, cheesy sauce. It’s the perfect make-ahead dinner that brings cozy flavor to your table.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
- 2 tablespoons olive oil or unsalted butter
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 ½ cups long-grain white rice, uncooked
- 3 cups low-sodium chicken broth
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 pound boneless skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 can (10.5 oz / 295 g) cream of chicken soup
- 4 oz (115 g) cream cheese, softened and cubed
- ½ cup sour cream
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
1. Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. In a large skillet over medium heat, warm olive oil or butter. Add diced onion and cook for 3–4 minutes until soft.
3. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Add uncooked rice to the skillet and stir for 1–2 minutes to coat with oil.
5. Pour in chicken broth, salt, pepper, and Italian seasoning. Bring to a gentle simmer, then turn off heat.
6. Spread the rice mixture evenly into the prepared baking dish.
7. Arrange the chicken pieces evenly over the rice.
8. In a medium bowl, whisk together cream of chicken soup, cream cheese, sour cream, and Parmesan cheese until smooth.
9. Spread the creamy sauce evenly over the chicken.
10. Cover the dish tightly with foil and bake for 35–40 minutes, or until rice is tender and chicken is fully cooked.
11. Remove foil, sprinkle shredded mozzarella on top, and bake uncovered for 5–7 more minutes until melted and bubbly.
12. Let rest for 5 minutes, garnish with chopped parsley, and serve warm.
Notes
If you don’t have Italian seasoning, use a mix of dried oregano, basil, parsley, garlic powder, and onion powder.
Bone-in chicken can be used but increase the baking time by 15–20 minutes.
Cover tightly with foil to ensure the rice cooks evenly with trapped steam.
Assemble up to 24 hours in advance, refrigerate, and add 5–10 extra minutes when baking from cold.
Serve with a crisp salad, roasted green beans, garlic bread, or steamed broccoli.
For variety, stir in frozen peas or carrots, shredded cheddar, or red pepper flakes for spice.
Cool completely before freezing. To reheat, warm in the oven at 325°F or microwave with a splash of broth or milk.
Find it online: https://cookingwithramsay.com/angel-chicken-rice-casserole/