Go Back

Creamy Angel Chicken Rice Casserole

This **Creamy Angel Chicken Rice Casserole** is the ultimate **comfort food**—a **rich, creamy, and satisfying** dish that’s perfect for busy weeknights.
Print Recipe Pin Recipe
Ingredients Equipment Method

Ingredients
  

  • - 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

Equipment

  • - Large mixing bowl
  • Measuring cups and spoons
  • - 9x13-inch baking dish
  • - Medium saucepan
  • - Wooden spoon or spatula

Method
 

  1. #### **Step 1: Preheat & Prep**
  2. Preheat oven to **350°F (175°C)** and grease a **9x13-inch baking dish**.
  3. #### **Step 2: Make the Creamy Sauce**
  4. 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.
  5. #### **Step 3: Combine Ingredients**
  6. In a large mixing bowl, mix together **shredded chicken, cooked rice, and creamy sauce** until evenly coated.
  7. #### **Step 4: Assemble the Casserole**
  8. Spread the mixture into the prepared baking dish. Top with **shredded mozzarella or Parmesan cheese** and sprinkle with **breadcrumbs and Italian seasoning** if using.
  9. #### **Step 5: Bake & Serve**
  10. Bake for **25-30 minutes**, or until bubbly and golden brown on top. Let cool for **5 minutes**, then serve warm.