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Angel Chicken Rice Casserole

Angel Chicken Rice Casserole: The Ultimate Comfort Meal

Discover the comforting and customizable Angel Chicken Rice Casserole, a family favorite featuring tender chicken and creamy rice.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour
Servings: 6 servings
Course: Quick Meals
Cuisine: American
Calories: 570
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Casserole Base
  • 2 tablespoons Olive Oil or Unsalted Butter Substitute with vegetable oil for a lighter option.
  • 1 medium Onion (finely diced) Use shallots for a milder flavor.
  • 2 cloves Garlic (minced) Substitute with garlic powder in a pinch.
  • 1 cup Long-Grain White Rice (uncooked) Avoid using instant rice.
  • 2 cups Low-Sodium Chicken Broth Homemade or store-bought works well.
  • 1 teaspoon Salt Adjust to taste depending on the broth's saltiness.
  • 1/2 teaspoon Black Pepper Fresh ground is recommended for better flavor.
  • 1 teaspoon Italian Seasoning Create your own mix if unavailable.
Chicken Layer
  • 1.5 pounds Boneless Skinless Chicken Breasts or Thighs (cut into pieces) Breasts are leaner, thighs provide juicier bites.
Creamy Sauce
  • 1 can Cream of Chicken Soup Low-sodium option is better for health.
  • 8 ounces Cream Cheese (softened) Ensure it’s warmed to room temperature.
  • 1 cup Sour Cream Greek yogurt can be substituted.
  • 1/2 cup Grated Parmesan Cheese Freshly grated is best.
Topping
  • 1 cup Shredded Mozzarella Cheese Swap for other cheese types like cheddar.
  • Fresh Parsley (chopped, optional) Adds freshness and color.

Equipment

  • 9x13 inch baking dish
  • Large Skillet
  • mixing bowl

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with olive oil or unsalted butter.
  2. In a large skillet, heat olive oil or unsalted butter over medium heat. Add finely diced onion and sauté for about 3–4 minutes.
  3. Incorporate minced garlic for the last 30 seconds, stirring constantly to prevent burning.
  4. Stir in uncooked long-grain white rice and allow it to toast in the skillet for about 1–2 minutes.
  5. Pour in low-sodium chicken broth, along with salt, pepper, and Italian seasoning. Bring to a gentle simmer for 5 minutes.
  6. Carefully transfer the rice mixture into the prepared baking dish, spreading it evenly across the bottom.
  7. Top the rice layer with cut chicken breasts or thighs.
  8. In a separate bowl, whisk together cream of chicken soup, softened cream cheese, sour cream, and grated Parmesan cheese until smooth.
  9. Pour the creamy sauce over the chicken and rice layers.
  10. Cover the baking dish tightly with foil and bake in the preheated oven for 35–40 minutes.
  11. After baking, remove the foil and sprinkle shredded mozzarella cheese evenly over the casserole.
  12. Return the dish to the oven and bake uncovered for an additional 5–7 minutes, or until the cheese is melted and bubbly.
  13. Let the casserole rest for 5 minutes before serving, optionally garnishing with freshly chopped parsley.

Nutrition

Serving: 1servingCalories: 570kcalCarbohydrates: 45gProtein: 32gFat: 28gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 670mgPotassium: 700mgFiber: 2gSugar: 3gVitamin A: 800IUVitamin C: 2mgCalcium: 300mgIron: 3mg

Notes

Cover the casserole tightly with foil while baking to trap steam. You can assemble the casserole up to 24 hours in advance and bake slightly longer if it's from the fridge.

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