Introduction

Angel Chicken Rice Casserole is a comforting, creamy one-dish meal perfect for busy weeknights. Tender chicken, flavorful rice, and a rich cheese sauce come together to create a satisfying and easy dinner that the whole family will love.

A white plate holds a creamy, three-layer dish starting with chunks of white chicken mixed into soft, white rice in the bottom layer. The middle layer is covered with a smooth, melted white cheese sauce that blends with the rice. The top layer is golden-brown melted cheddar cheese with a slightly crispy texture, sprinkled with fresh green parsley leaves. A silver fork rests on the right side of the plate, and the plate is set on a white marbled surface with a sprig of parsley blurred in the background. photo taken with an iphone --ar 4:5 --v 7

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
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
1 cup shredded mozzarella cheese
2 tablespoons fresh parsley, chopped (optional, for garnish)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Step 2: In a large skillet over medium heat, warm the olive oil or butter. Add the diced onion and cook for 3–4 minutes until soft. Stir in the minced garlic and cook for 30 seconds until fragrant.
Step 3: Add the uncooked rice to the skillet and stir for 1–2 minutes to coat it with oil. Pour in the chicken broth, salt, pepper, and Italian seasoning. Bring to a gentle simmer, then turn off the heat.
Step 4: Spread the rice mixture evenly into the prepared baking dish. Arrange the chicken pieces evenly over the rice.
Step 5: In a medium bowl, whisk together the cream of chicken soup, cream cheese, sour cream, and Parmesan cheese until smooth. Spread this mixture evenly over the chicken.
Step 6: Cover the dish tightly with foil and bake for 35–40 minutes, or until the rice is tender and the chicken is fully cooked.
Step 7: Remove the foil, sprinkle the shredded mozzarella on top, and bake uncovered for another 5–7 minutes until the cheese is melted and bubbly.
Step 8: Let the casserole rest for 5 minutes, garnish with fresh parsley if desired, and serve warm.

Tips & Variations

Use chicken thighs for juicier, more flavorful meat, or breasts for a leaner option.
Try adding sautéed mushrooms or spinach for extra veggies.
Swap mozzarella for cheddar or Monterey Jack cheese for a different flavor.
To make it spicier, add a pinch of red pepper flakes to the sauce mixture.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed through, or cover the casserole and bake at 350°F (175°C) for 15–20 minutes until hot.

How to Serve

A white baking dish filled with a creamy baked rice casserole topped with a golden brown crust of melted cheese sprinkled with chopped green parsley leaves. A wooden spoon lifts a scoop showing the layers of soft white rice mixed with tender, browned chicken pieces, all covered in a rich, slightly stretchy cheese sauce. The background features a white marbled surface and a blurred green plant, adding freshness to the warm, comforting dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Brown rice takes longer to cook and absorbs liquid differently, so it’s not recommended for this recipe unless you adjust the cooking time and liquid amount.

Is it okay to use frozen chicken for this casserole?

It’s best to use thawed chicken for even cooking. If using frozen chicken, thaw it completely before adding it to the casserole to ensure it cooks properly.