Angel Chicken Rice Casserole Recipe
Angel Chicken Rice Casserole is a comforting one-dish meal featuring tender chicken pieces baked with long-grain white rice in a creamy, cheesy sauce infused with Italian seasoning and garlic. This hearty casserole combines sautéed aromatics, a creamy mixture of cream cheese and sour cream, and a golden melted mozzarella topping for a satisfying family dinner.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: American
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
Protein
- 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
Toppings
- 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 for baking 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 to 4 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant, being careful not to burn it.
- Prepare Rice Base: Incorporate the uncooked long-grain white rice into the skillet with the aromatics. Stir for 1 to 2 minutes to coat the rice with oil. Pour in the low-sodium chicken broth, then add salt, black pepper, and Italian seasoning. Bring this mixture to a gentle simmer, then turn off the heat to prevent overcooking the rice before baking.
- Add Chicken: Transfer the rice mixture evenly into the prepared baking dish, spreading it into a uniform layer. Arrange the bite-sized chicken pieces evenly over the rice to ensure even cooking.
- Make Creamy Sauce: In a medium bowl, whisk together the cream of chicken soup, softened and cubed cream cheese, sour cream, and grated Parmesan cheese until you achieve a smooth, creamy consistency. Spread this sauce mixture evenly over the chicken and rice layer in the baking dish.
- Bake: Cover the casserole tightly with foil to trap moisture and bake in the preheated oven for 35 to 40 minutes. This will allow the rice to cook through and the chicken to become fully cooked and tender.
- Add Cheese & Finish: Remove the foil carefully and sprinkle shredded mozzarella cheese evenly over the top of the casserole. Return the baking dish to the oven and bake uncovered for an additional 5 to 7 minutes until the cheese is melted, bubbly, and slightly golden.
- Serve: Let the casserole rest for 5 minutes after baking to set. Garnish with chopped fresh parsley if desired, then serve warm for a deliciously creamy and hearty meal.
Notes
- Use boneless skinless chicken thighs for juicier results or breasts for leaner meat.
- Adjust salt according to the saltiness of your chicken broth and cream of chicken soup to avoid oversalting.
- Low-sodium chicken broth is recommended to control sodium content in the dish.
- This dish can be prepared a day ahead and reheated, making it a great option for meal prep.
- For a dairy-free version, substitute cream cheese, sour cream, and cheeses with suitable plant-based alternatives.
- Fresh parsley garnish is optional but adds a nice color contrast and fresh flavor.
Keywords: Chicken rice casserole, creamy chicken casserole, baked chicken and rice, easy one dish meal, comfort food, cheesy chicken casserole
Find it online: https://ricoloranz.com/angel-chicken-rice-casserole-recipe/
