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–+ servings
Angel Chicken Rice Casserole

Comforting Angel Chicken Rice Casserole for Cozy Family Dinners

This Angel Chicken Rice Casserole is a creamy, comforting one-pan dish perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons Olive Oil or Unsalted Butter Adds richness to the dish; substitute with canola oil if desired.
  • 1 small Onion Provides aromatic flavor; yellow or white onions work well.
  • 2 cloves Garlic, minced Enhances the flavor profile; substitute with garlic powder (1/2 teaspoon).
  • 1.5 cups Long-Grain White Rice, uncooked Acts as the base that absorbs flavors; use jasmine rice for a different texture.
  • 3 cups Low-Sodium Chicken Broth Infuses the rice with savory depth; use vegetable broth for a vegetarian option.
Seasoning
  • 1 teaspoon Salt Enhances flavor; adjust to your taste.
  • 0.5 teaspoon Black Pepper Adds a mild spice; can be omitted for a milder flavor.
  • 1 teaspoon Italian Seasoning Provides herbal notes; substitute with a mix of dried oregano and thyme.
Protein and Creaminess
  • 1 pound Boneless Skinless Chicken Breasts or Thighs, cut into bite-sized pieces Main protein, tender and delicious; swap with turkey or tofu for variation.
  • 1 can Cream of Chicken Soup Adds creaminess and richness; use homemade or low-sodium versions if preferred.
  • 4 ounces Cream Cheese, softened Makes the sauce velvety; substitute with plain Greek yogurt for a lighter option.
  • 0.5 cup Sour Cream Adds tanginess and creaminess; could be replaced with crème fraîche.
Toppings
  • 0.5 cup Grated Parmesan Cheese Provides a nutty finish; fresh is best.
  • 1 cup Shredded Mozzarella Cheese Adds gooeyness and a cheesy topping; cheddar may be used instead.
  • 2 tablespoons Fresh Parsley, chopped For garnish and freshness; omit if not available.

Equipment

  • baking dish
  • Skillet
  • Mixing Bowl

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with olive oil or butter.
  2. In a large skillet, heat 2 tablespoons of olive oil or unsalted butter over medium heat. Add the small diced onion and sauté for 3-4 minutes until softened. Stir in minced garlic and cook for an additional 30 seconds.
  3. Add uncooked long-grain white rice to the skillet with onions and garlic. Pour in low-sodium chicken broth, salt, black pepper, and Italian seasoning. Stir and bring to a gentle simmer, then remove from heat.
  4. Spread the rice mixture into the prepared baking dish. Layer the bite-sized chicken pieces on top evenly.
  5. In a mixing bowl, whisk together cream of chicken soup, softened cream cheese, sour cream, and grated Parmesan until smooth. Pour the sauce over the chicken in the casserole dish.
  6. Cover tightly with foil and bake for 35-40 minutes. Check for doneness to ensure rice is tender and chicken is fully cooked.
  7. Remove the foil and sprinkle shredded mozzarella cheese over the casserole. Bake uncovered for an additional 5-7 minutes until melted and bubbly.
  8. Let the casserole sit for 5 minutes before serving. Garnish with chopped parsley if desired.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 40gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 700mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 400IUVitamin C: 2mgCalcium: 150mgIron: 2mg

Notes

Assemble this casserole a day in advance and refrigerate, adding extra baking time as needed.

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