Angel Chicken and Rice Casserole

Chef Maxime stumbled upon this heavenly recipe during a potluck where everyone raved about its irresistibly creamy texture and rich Italian-inspired flavor. This angel chicken and rice casserole gets its name from the divine combination of cream cheese, Italian dressing seasoning, and melted butter that creates an ultra-smooth sauce coating every bite of tender chicken and fluffy rice.

What makes this angel chicken rice casserole special is its effortless elegance – it tastes like something from an upscale Italian restaurant but requires just minutes of hands-on prep. Perfect for busy weeknight dinners, potlucks, or feeding a hungry family, this comforting dish delivers creamy, cheesy satisfaction that keeps everyone coming back for seconds.

Summary

Angel Chicken and Rice Casserole is a creamy, indulgent one-dish meal featuring tender shredded chicken mixed with fluffy rice in a luscious sauce made from cream cheese, butter, Italian dressing mix, and cream of chicken soup. Topped with melted cheddar cheese, this comfort food casserole bakes to golden, bubbly perfection in under an hour. It’s the ultimate crowd-pleaser that transforms simple ingredients into restaurant-quality dinner magic with minimal effort.

Angel Chicken and Rice Casserole

Ultra-creamy casserole with tender chicken and rice in a luscious cream cheese and Italian dressing sauce, topped with melted cheddar cheese. Pure comfort food!

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Ingredients Equipment Method Notes

Ingredients

  

• – 3 cups cooked shredded chicken about 1.5 lbs
• – 3 cups cooked white rice
• – 8 ounces cream cheese softened to room temperature
• – 1/2 cup unsalted butter softened to room temperature
• – 1 10.5 oz can cream of chicken soup
• – 1 cup chicken broth
• – 1 0.7 oz packet Italian dressing mix
• – 4 cloves garlic minced
• – 1 1/2 cups shredded cheddar cheese divided
• – 1/2 teaspoon salt
• – 1/4 teaspoon black pepper
• – 2 tablespoons fresh parsley chopped (for garnish)
• – Optional: 1 cup panko breadcrumbs mixed with 3 tablespoons melted butter for topping

Equipment

• 9×13-inch baking dish
• Large mixing bowl
• Wooden spoon or spatula
• Aluminum foil
• Cooking spray

Method

 

1. Preheat oven to 350°F (175°C). Spray a 9×13-inch baking dish generously with cooking spray.
2. In a large mixing bowl, combine softened cream cheese and butter. Use a wooden spoon or spatula to mix until smooth and well blended.
3. Add cream of chicken soup, chicken broth, Italian dressing mix, and minced garlic to the cream cheese mixture. Stir until completely smooth and creamy.
4. Add cooked shredded chicken and cooked rice to the bowl. Stir until everything is evenly coated with the creamy sauce.
5. Fold in 1 cup of shredded cheddar cheese. Season with salt and black pepper, then mix well.
6. Transfer the chicken and rice mixture to the prepared baking dish, spreading it evenly.
7. Cover the dish tightly with aluminum foil.
8. Bake covered for 30 minutes.
9. Remove foil and sprinkle the remaining 1/2 cup of cheddar cheese over the top (and optional breadcrumb topping if using).
10. Return to oven uncovered and bake for an additional 10 minutes, until cheese is melted and bubbly and the top is golden.
11. Remove from oven and let rest for 5 minutes.
12. Garnish with fresh chopped parsley before serving.

Notes

– Make sure cream cheese and butter are softened to room temperature for easy mixing.
– Use rotisserie chicken for the quickest prep, or leftover cooked chicken works perfectly.
– For crispy topping: Mix 1 cup crushed Ritz crackers with 1/4 cup melted butter and 1/2 cup shredded cheese, then spread over casserole before final baking.
– Day-old rice works best as it’s less sticky; freshly cooked rice should be cooled slightly before mixing.
– To make ahead: Assemble completely, cover, and refrigerate up to 24 hours. Add 10 minutes to covered baking time.
– Leftovers reheat beautifully in the microwave (2-3 minutes) or oven at 350°F covered with foil (20 minutes).
– For a lighter version, use reduced-fat cream cheese and light cream of chicken soup.

Nutrition (per serving):
Calories: 485
Protein: 34g
Fat: 24g
Carbohydrates: 35g

Nutrition Facts

Servings: 8 | Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes

Tips and Variations for Angel Chicken and Rice Casserole

• Rice shortcuts: Use pre-cooked rice, leftover rice, or instant rice to cut prep time significantly; microwaveable rice pouches work perfectly for busy nights
• Chicken options: Rotisserie chicken is ideal for quick assembly, or use leftover cooked chicken, grilled chicken strips, or even cooked turkey
• Make it crispy: Top with crushed Ritz crackers mixed with melted butter and shredded cheese for a golden, crunchy topping that adds textural contrast
• Vegetable additions: Fold in sautéed mushrooms, frozen peas, broccoli florets, or diced bell peppers for extra nutrition and color
• Cheese variations: Swap cheddar for mozzarella, Monterey Jack, Italian cheese blend, or Parmesan for different flavor profiles
• Dairy adjustments: Use light cream cheese and reduced-fat soup to lighten the dish without sacrificing creaminess
• Spice it up: Add red pepper flakes, diced jalapeños, or Cajun seasoning to the cream cheese mixture for a zesty kick
• Storage tips: Refrigerate leftovers for up to 4 days or freeze portions for up to 3 months; reheat covered in the oven at 350°F until warmed through
• Make ahead: Assemble the casserole completely, cover tightly, and refrigerate for up to 24 hours before baking; add 10 minutes to baking time if baking cold
• Breadcrumb topping alternative: Mix panko breadcrumbs with Italian seasoning, Parmesan cheese, and melted butter for a sophisticated finish

More recipes in mealzyt.com, famillyrecipes.com, nutrientsrecipes.com.

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