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–+ servings
Angel Chicken Rice Casserole

Savory Angel Chicken Rice Casserole for Cozy Family Nights

The Angel Chicken Rice Casserole is a comforting one-pan dish perfect for busy weeknights, combining tender chicken and fluffy rice in a rich sauce.
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Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 Tbsp Olive Oil or Unsalted Butter Base fat for sautéing aromatics; feel free to use any cooking oil you prefer.
  • 1 small Onion, Finely Diced Enhances flavor with sweetness and depth; shallots work as a perfect substitute.
  • 2 Cloves Garlic, Minced Adds aromatic flavor; garlic powder can be used as a quick substitute.
  • 1.5 cups Long-Grain White Rice, Uncooked Absorbs flavors and provides the base of the casserole; jasmine rice can also shine here.
  • 3 cups Low-Sodium Chicken Broth Provides moisture and flavor for the rice; homemade stock is a fantastic alternative.
  • 1 tsp Salt Essential for seasoning; adjust to your preference based on broth's saltiness.
  • 0.5 tsp Black Pepper Adds a mild touch of heat for balance.
  • 1 tsp Italian Seasoning Infuses the dish with herbaceous goodness; fresh herbs like oregano or basil can elevate it further.
  • 1 lb Boneless Skinless Chicken Breasts or Thighs, Cut into Bite-Sized Pieces Provides protein; using thighs adds juiciness.
For the Creamy Sauce
  • 1 can (10.5 oz) Cream of Chicken Soup Acts as a creamy base that enriches the casserole.
  • 4 oz Cream Cheese, Softened Contributes a silky texture to the sauce; Neufchâtel cheese is a lighter substitute.
  • 0.5 cups Sour Cream Enhances creaminess; Greek yogurt is a suitable stand-in for a tangier profile.
  • 0.5 cups Grated Parmesan Cheese Provides a nutty flavor that complements the dish.
  • 1 cup Shredded Mozzarella Cheese Melts beautifully on top, creating a deliciously gooey finish.
For Garnish
  • 2 Tbsp Fresh Parsley, Chopped Optional, but it adds a lovely fresh note to brighten the dish.

Equipment

  • Oven
  • Skillet
  • 9x13-inch baking dish
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with olive oil or butter.
  2. Heat a tablespoon of olive oil or unsalted butter over medium heat in a large skillet. Add the finely diced onion and sauté for 3-4 minutes until it's soft and translucent. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
  3. Add the uncooked long-grain white rice to the skillet, stirring well to coat it in the oil and aromatics. Pour in the low-sodium chicken broth, then add salt, black pepper, and Italian seasoning. Bring the mixture to a gentle simmer for about 1-2 minutes.
  4. Spread the rice mixture into the prepared baking dish, ensuring an even layer. Place the bite-sized pieces of chicken on top, distributing them evenly.
  5. In a mixing bowl, whisk together the cream of chicken soup, softened cream cheese, sour cream, and grated Parmesan cheese until smooth. Pour the sauce evenly over the chicken layer.
  6. Cover the dish tightly with aluminum foil and bake for 35-40 minutes, until the rice is tender and the chicken is cooked through.
  7. Remove the foil and sprinkle the shredded mozzarella cheese on top. Return it to the oven for an additional 5-7 minutes until the cheese is melted and bubbly.
  8. Let the casserole rest for 5 minutes before serving. Garnish with freshly chopped parsley, if desired.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 2mg

Notes

You can prepare this dish ahead of time and store it in the fridge, adjusting baking time as necessary if it's cold from the fridge.

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