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Angel Chicken Rice Casserole

When you need a comforting meal that practically makes itself, this Angel Chicken Rice Casserole deserves a permanent spot in your dinner rotation. It combines creamy, cheesy goodness with tender chicken and perfectly cooked rice in one easy, one-pan dish that can be customized with your favorite add-ins.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 onion small, 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
  • 1 can cream of chicken soup 10.5 oz
  • 4 oz cream cheese softened and cubed
  • ½ cup sour cream
  • ½ cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons fresh parsley chopped, optional for garnish

Equipment

  • Large skillet
  • 9x13-inch baking dish
  • Oven

Method
 

  1. Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish.
  2. In a large skillet over medium heat, warm the olive oil. Add the finely diced onion and sauté for 3-4 minutes until softened and translucent.
  3. Add the minced garlic and cook for about 30 seconds, being careful not to burn it.
  4. Stir in the uncooked long-grain white rice and toast for 1-2 minutes to coat the grains in oil.
  5. Pour in the low-sodium chicken broth and season with salt, black pepper, and Italian seasoning. Then, add the bite-sized chicken pieces, cream of chicken soup, cream cheese cubes, and sour cream. Stir everything well to combine.
  6. Transfer the entire mixture into your prepared baking dish, ensuring an even distribution.
  7. Top evenly with grated Parmesan cheese followed by shredded mozzarella cheese.
  8. Cover the dish with foil and bake for about 30 minutes. Remove the foil and bake for an additional 15-20 minutes until the rice is tender and the cheese on top is bubbly and lightly browned.
  9. Remove from the oven and let the casserole rest for about 5 minutes before serving. Garnish with chopped fresh parsley if desired.

Notes

This casserole is very versatile and forgiving. You can swap chicken for turkey or use alternative creams such as Greek yogurt in place of sour cream. Leftover vegetables like peas or mushrooms also make great add-ins. For the best flavor, use full-fat dairy products and let the dish rest briefly after baking to allow the flavors to meld.