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!
Equipment
- 9x13-inch baking dish
- Large mixing bowl
- Wooden spoon or spatula
- Aluminum foil
- Cooking spray
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
Instructions
- Preheat oven to 350°F (175°C). Spray a 9x13-inch baking dish generously with cooking spray.
- In a large mixing bowl, combine softened cream cheese and butter. Use a wooden spoon or spatula to mix until smooth and well blended.
- Add cream of chicken soup, chicken broth, Italian dressing mix, and minced garlic to the cream cheese mixture. Stir until completely smooth and creamy.
- Add cooked shredded chicken and cooked rice to the bowl. Stir until everything is evenly coated with the creamy sauce.
- Fold in 1 cup of shredded cheddar cheese. Season with salt and black pepper, then mix well.
- Transfer the chicken and rice mixture to the prepared baking dish, spreading it evenly.
- Cover the dish tightly with aluminum foil.
- Bake covered for 30 minutes.
- Remove foil and sprinkle the remaining 1/2 cup of cheddar cheese over the top (and optional breadcrumb topping if using).
- Return to oven uncovered and bake for an additional 10 minutes, until cheese is melted and bubbly and the top is golden.
- Remove from oven and let rest for 5 minutes.
- 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
- 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