This Creamy Angel Chicken Rice Casserole is the ultimate comfort food—a rich, creamy, and satisfying dish that’s perfect for busy weeknights. Tender shredded chicken, fluffy rice, and a velvety sauce come together in this easy one-dish meal that the whole family will love.
With simple ingredients and minimal prep time, this casserole is both hearty and full of flavor. Serve it on its own or with a side of roasted veggies or garlic bread for a complete, comforting meal.
Kitchen Equipment Needed
- Large mixing bowl
- Measuring cups and spoons
- 9×13-inch baking dish
- Medium saucepan
- Wooden spoon or spatula
Ingredients Overview
- Chicken: Shredded rotisserie chicken makes this recipe quick and easy.
- Rice: White or brown rice adds a hearty base.
- Creamy Sauce: A blend of cream of chicken soup, cream cheese, and broth makes a luscious sauce.
- Parmesan Cheese: Adds a delicious, cheesy finish.
Ingredients (Serves 6)
- 3 cups cooked, shredded chicken
- 2 cups cooked white or brown rice
- 1 (10.5 oz) can cream of chicken soup
- ½ cup cream cheese, softened
- ½ cup sour cream
- ½ cup chicken broth
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded mozzarella or Parmesan cheese
- ½ teaspoon Italian seasoning (optional)
- ½ cup breadcrumbs (optional, for topping)
Directions
Step 1: Preheat & Prep
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Step 2: Make the Creamy Sauce
In a saucepan over medium heat, whisk together cream of chicken soup, cream cheese, sour cream, and chicken broth until smooth. Stir in garlic powder, onion powder, salt, and black pepper. Remove from heat.
Step 3: Combine Ingredients
In a large mixing bowl, mix together shredded chicken, cooked rice, and creamy sauce until evenly coated.
Step 4: Assemble the Casserole
Spread the mixture into the prepared baking dish. Top with shredded mozzarella or Parmesan cheese and sprinkle with breadcrumbs and Italian seasoning if using.
Step 5: Bake & Serve
Bake for 25-30 minutes, or until bubbly and golden brown on top. Let cool for 5 minutes, then serve warm.
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Nutrition (per serving, ~6 servings)
- Calories: ~380
- Fat: ~18g
- Carbohydrates: ~30g
- Protein: ~28g
Expert Tips
- For Extra Flavor: Add ½ teaspoon smoked paprika or a dash of hot sauce.
- For a Lighter Version: Use Greek yogurt instead of sour cream.
- For a Crispier Topping: Use crushed Ritz crackers or panko breadcrumbs.
FAQs
Can I make this ahead of time?
Yes! Assemble the casserole, cover, and refrigerate for up to 24 hours before baking.
Can I freeze this casserole?
Yes! Freeze unbaked for up to 2 months. Thaw overnight in the fridge and bake as directed.
Can I use uncooked rice?
No, the rice should be pre-cooked before assembling the casserole.
Storing & Freezing
- Storing: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze for up to 2 months and reheat in the oven at 350°F for 20 minutes.
Substitutions & Variations
- Gluten-Free: Use gluten-free cream of chicken soup and breadcrumbs.
- Dairy-Free: Substitute dairy-free cheese and coconut cream.
- Vegetarian Option: Swap chicken for mushrooms and broccoli.
Creamy Angel Chicken Rice Casserole
Ingredients
Equipment
Method
- #### **Step 1: Preheat & Prep**
- Preheat oven to **350°F (175°C)** and grease a **9x13-inch baking dish**.
- #### **Step 2: Make the Creamy Sauce**
- In a saucepan over **medium heat**, whisk together **cream of chicken soup, cream cheese, sour cream, and chicken broth** until smooth. Stir in **garlic powder, onion powder, salt, and black pepper**. Remove from heat.
- #### **Step 3: Combine Ingredients**
- In a large mixing bowl, mix together **shredded chicken, cooked rice, and creamy sauce** until evenly coated.
- #### **Step 4: Assemble the Casserole**
- Spread the mixture into the prepared baking dish. Top with **shredded mozzarella or Parmesan cheese** and sprinkle with **breadcrumbs and Italian seasoning** if using.
- #### **Step 5: Bake & Serve**
- Bake for **25-30 minutes**, or until bubbly and golden brown on top. Let cool for **5 minutes**, then serve warm.
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