Cheesy Angel Chicken and Rice Casserole Recipe
Cheesy Angel Chicken and Rice Casserole is the ultimate comfort food that wraps you in a hug of creamy, cheesy goodness with every bite. Imagine bite-sized pieces of tender chicken and fluffy rice all smothered in a luscious, savory sauce, then bubbling beneath a golden blanket of melty cheese. Whether you’re gathering around the weeknight dinner table or showing up to a potluck, this is the dish that brings big flavor, nostalgic coziness, and rave reviews from everyone—kids and grownups alike. The best part? It’s quick to assemble, easy to customize, and irresistibly delicious!
Ingredients You’ll Need
You won’t believe how everyday ingredients can come together for something so nostalgic and crave-worthy! Each one has its own star moment—creating flavor layers, beautiful color, or that unforgettable cheesy finish. Let’s meet the lineup:
- Cooked white rice: The sturdy, fluffy base that soaks up every bit of delicious sauce.
- Cooked shredded chicken: Use rotisserie for unbeatable tenderness and flavor, or poach your own for a homey touch.
- Cream of chicken soup: This shortcut adds richness and binds all the ingredients together with unbeatable creaminess.
- Sour cream: Offers a subtle tang that lightens the sauce and keeps it velvety.
- Chicken broth: Enhances savory depth while preventing the casserole from getting dry.
- Cream cheese (softened): The secret weapon for silky-smooth texture with mild, creamy flavor.
- Shredded mozzarella cheese: Melts into blissful, gooey strands atop the casserole.
- Shredded cheddar cheese: Brings sharpness and that golden color every cheesy casserole needs.
- Garlic powder: Lends gentle warmth that complements the creamy sauce.
- Onion powder: Boosts aromatic flavor without overpowering the dish.
- Italian seasoning: Adds an herby, earthy pop that brings everything together.
- Salt: Balances the flavors (adjust to your taste).
- Black pepper: A little goes a long way for a subtle kick.
- Grated Parmesan cheese: Sprinkled on top, it crisps up beautifully for a savory finish.
- Chopped fresh parsley (optional): Brings a fresh, vibrant color that makes the whole dish pop.
How to Make Cheesy Angel Chicken and Rice Casserole
Step 1: Prep Your Oven and Baking Dish
Start by getting your oven nice and hot—set it to 350°F (175°C). Give your 9×13-inch baking dish a light greasing so that nothing sticks and serving is a breeze. This way, you’re all set up for easy cleanup and even cooking.
Step 2: Mix Up the Creamy Sauce
In a big bowl, whisk together the cream of chicken soup, sour cream, chicken broth, and softened cream cheese. Keep whisking until the mixture is super smooth—no lumps! This creamy base is the heart and soul of the Cheesy Angel Chicken and Rice Casserole, making every bite dreamy.
Step 3: Season and Add Chicken & Rice
Sprinkle in the garlic powder, onion powder, Italian seasoning, salt, and pepper. These spices melt right into the sauce, building irresistible aromatics. Then, fold in the cooked shredded chicken and white rice, making sure every piece gets coated with that luscious mixture.
Step 4: Assemble the Casserole
Pour everything evenly into your prepared baking dish and smooth out the top. Now, generously shower the surface with shredded mozzarella, cheddar, and Parmesan cheese. This trio gives the Cheesy Angel Chicken and Rice Casserole its signature pull-apart, bubbling cheese finish.
Step 5: Bake Until Bubbly and Golden
Cover the casserole with foil and bake for 25 minutes to let the flavors mingle and the cheese start to melt. Then, take the foil off and bake for another 10-15 minutes. You’ll know it’s ready when the casserole is hot, the cheese is fully melted, and golden spots have popped up on top.
Step 6: Rest and Garnish
Take the casserole out of the oven and let it rest for 5 minutes—this helps everything set up perfectly for serving. Sprinkle with chopped fresh parsley if you like a burst of color and freshness.
How to Serve Cheesy Angel Chicken and Rice Casserole
Garnishes
A generous sprinkle of chopped fresh parsley adds an inviting pop of green that brightens up each gooey scoop. For extra flair, a dusting of additional Parmesan or a drizzle of garlic-infused olive oil can really make your Cheesy Angel Chicken and Rice Casserole sing! Don’t be shy about cracking a little fresh black pepper on top just before serving, too.
Side Dishes
This hearty casserole loves simple companions: think crisp green salads tossed in lemony vinaigrette, roasted broccoli or asparagus for color and texture, or fluffy dinner rolls for sopping up that marvelous sauce. For an ultra-cozy meal, try it alongside garlicky sautéed green beans or a simple fruit salad.
Creative Ways to Present
For a potluck, cut perfect squares and serve on a platter with extra fresh herbs. At home, scoop into shallow bowls to catch all the creaminess or serve family-style straight from the bubbling dish. For a fun individual presentation, bake in mini ramekins so everyone gets their own personal Cheesy Angel Chicken and Rice Casserole—kids especially love this!
Make Ahead and Storage
Storing Leftovers
Store any leftovers of Cheesy Angel Chicken and Rice Casserole in an airtight container in the refrigerator for up to 4 days. The flavors marry even more overnight, making tomorrow’s lunch just as crave-worthy as tonight’s dinner!
Freezing
This casserole is a freezer superstar. Assemble it right up to the point before baking, then cover tightly with foil and freeze for up to 3 months. When you’re ready, thaw it overnight in the fridge and bake as directed, adding an extra 10-15 minutes to ensure it’s hot throughout.
Reheating
Reheat portions in the microwave (covered, on medium power) or gently in the oven at 325°F until heated through. If reheating an entire casserole, cover with foil and warm in a 350°F oven. Add a splash of extra chicken broth if you prefer a creamier texture after storing.
FAQs
Can I use brown rice or a different grain instead of white rice?
Absolutely! Brown rice or even wild rice work beautifully, adding hearty texture and a boost of nutrition to your Cheesy Angel Chicken and Rice Casserole. Just make sure any alternative grain is cooked before mixing in.
What can I substitute for the cream of chicken soup?
You can swap in cream of mushroom or cream of celery soup for a different flavor profile. For a homemade approach, whisk together a quick white sauce with broth, butter, and flour until thick and creamy.
Can I use leftover turkey instead of chicken?
Definitely! Leftover turkey, especially after a holiday meal, makes this dish just as delicious (and a little more festive). Keep all the other ingredients and steps the same.
How do I make a lighter version?
It’s easy—use light sour cream and reduced-fat cream cheese. Shredded part-skim mozzarella and cheddar work great, too. The taste remains luscious but a bit lighter on calories and fat.
Is this recipe kid-friendly and freezer-friendly?
Yes and yes! Kids love the creamy, cheesy flavors, and it’s perfect for making ahead and freezing for busy nights or gift-giving to new parents.
Final Thoughts
This Cheesy Angel Chicken and Rice Casserole is pure, soul-soothing comfort food that’s impossible to resist. It’s the perfect way to bring family and friends together over a bubbling dish of deliciousness. Give it a try—and don’t be surprised if it becomes your favorite weeknight tradition!
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Cheesy Angel Chicken and Rice Casserole Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the creamy and cheesy goodness of this Cheesy Angel Chicken and Rice Casserole, a comforting and flavorful dish that’s perfect for a family dinner. Packed with tender shredded chicken, cooked white rice, and a rich blend of cheeses, this easy-to-make casserole is sure to become a favorite in your recipe rotation.
Ingredients
For the Casserole:
- 2 cups cooked white rice
- 2 cups cooked shredded chicken (rotisserie or poached)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 cup chicken broth
- 1 package (8 oz) cream cheese, softened
For the Cheese Topping:
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Sprinkle the cheeses over the top. Cover with foil and bake for 25 minutes.
- Remove foil and bake uncovered for an additional 10-15 minutes, until the casserole is hot and bubbly and the cheese is melted and golden.
- Let stand for 5 minutes before serving. Garnish with fresh parsley if desired.
In a large bowl, combine the cream of chicken soup, sour cream, chicken broth, and softened cream cheese, whisking until smooth. Stir in the garlic powder, onion powder, Italian seasoning, salt, and pepper. Add the cooked chicken and rice to the sauce mixture and stir until well combined. Pour the mixture into the prepared baking dish, spreading evenly.
Notes
- You can substitute brown rice or wild rice for extra texture and nutrition.
- For a lighter version, use light sour cream and reduced-fat cream cheese.
- This casserole also freezes well—assemble, cover tightly, and freeze before baking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 4 g
- Sodium: 860 mg
- Fat: 27 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 29 g
- Cholesterol: 105 mg
