Description
Angel Chicken Rice Casserole is a comforting, creamy one-dish meal combining tender chicken, fluffy long-grain rice, and a rich cheesy sauce. This easy-to-make casserole bakes all ingredients together for a flavorful, satisfying dinner perfect for family meals or meal prep.
Ingredients
Scale
Base Ingredients
- 2 tablespoons olive oil or unsalted butter
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 ½ cups long-grain white rice, uncooked
- 3 cups low-sodium chicken broth
- 1 teaspoon salt, adjust to taste
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 pound boneless skinless chicken breasts or thighs, cut into bite-sized pieces
Creamy Sauce
- 1 can (10.5 oz / 295 g) cream of chicken soup
- 4 oz (115 g) cream cheese, softened and cubed
- ½ cup sour cream
- ½ cup grated Parmesan cheese
Topping
- 1 cup shredded mozzarella cheese
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prepare it for the casserole.
- Sauté Aromatics: Heat olive oil or butter in a large skillet over medium heat. Add the finely diced onion and cook for 3–4 minutes until soft and translucent. Stir in the minced garlic and cook for an additional 30 seconds until fragrant, being careful not to burn the garlic.
- Prepare Rice Base: Add the uncooked long-grain white rice to the skillet, stirring for 1–2 minutes so the rice gets coated with oil and slightly toasted. Pour in the low-sodium chicken broth along with salt, pepper, and Italian seasoning. Bring the mixture to a gentle simmer, then turn off the heat to let the rice soak in the flavors.
- Add Chicken: Spread the rice mixture evenly into the prepared baking dish. Arrange the bite-sized pieces of chicken evenly over the top of the rice for even cooking.
- Make Creamy Sauce: In a medium bowl, whisk together the cream of chicken soup, softened cream cheese, sour cream, and grated Parmesan cheese until the mixture is smooth and creamy. Spread this sauce evenly over the chicken pieces in the baking dish.
- Bake: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 35–40 minutes, or until the rice is tender and the chicken is fully cooked through.
- Add Cheese & Finish: Remove the foil and sprinkle the shredded mozzarella cheese evenly on top of the casserole. Return the dish to the oven and bake uncovered for another 5–7 minutes until the cheese is melted, bubbly, and lightly golden.
- Serve: Let the casserole rest for 5 minutes after baking. Garnish with freshly chopped parsley if desired, then serve warm for a delicious and comforting meal.
Notes
- You can substitute chicken breasts with thighs for a juicier texture.
- Adjust salt according to the sodium content of the broth and soup used.
- Use fresh parsley as garnish for a pop of color and fresh flavor.
- Ensure chicken pieces are cut into even sizes for consistent cooking.
- For a lighter version, use reduced-fat dairy products and less cheese.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Keywords: chicken casserole, creamy chicken rice, baked chicken rice, easy chicken dinner, comfort food casserole
