Angel Chicken and Rice Casserole

introduction

Cozy, cheesy, and simple to pull together, Angel Chicken and Rice Casserole is the kind of weeknight winner that feels like a warm hug. This recipe blends tender shredded chicken with fluffy rice and a creamy, cheesy base for an easy one-dish dinner the whole family will ask for again. For a light starter before serving, try pairing it with a comforting chicken velvet soup that won’t overpower the casserole.

Why You’ll Love This Angel Chicken and Rice Casserole

• Comforting, cheesy flavor everyone enjoys — a true family-pleaser.
• Ready in about an hour from start to finish — great for busy weeknights.
• Uses simple pantry ingredients and cooked chicken for easy meal prep.
• One-dish baking means minimal cleanup.
• Easily adaptable for leftovers or freezer-friendly portions.

Ingredients Needed :

• Protein
  • 2 cups cooked chicken, shredded
• Grains
  • 2 cups cooked rice
• Sauce & Binding
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup sour cream
  • 1/2 cup chicken broth
• Dairy & Cheese
  • 1 cup shredded cheese (cheddar or mozzarella)
• Spices & Seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
• Garnish (optional)
  • Chopped parsley for garnish

Step-by-Step Instructions :

1. Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. In a large bowl, combine 2 cups cooked chicken and 2 cups cooked rice.
3. Add 1 can cream of chicken soup, 1 cup sour cream, and 1/2 cup chicken broth; stir until mostly smooth.
4. Mix in 1 cup shredded cheese, 1/2 tsp garlic powder, 1/2 tsp onion powder, and salt and pepper to taste.
5. Transfer mixture to the prepared dish and spread evenly.
6. Bake for 30–40 minutes, until heated through, bubbly, and the cheese is melted.
7. Remove from oven and let rest 5 minutes. Garnish with chopped parsley if desired before serving.

Serving Suggestions Angel Chicken and Rice Casserole

Serve this casserole with a crisp green salad or steamed broccoli for a balanced plate. For a light, fresh contrast try lemon-dressed spinach or roasted asparagus. Finish the meal on a sweet note with easy chocolate and raisin treats for dessert.

Tips for Success Angel Chicken and Rice Casserole

• Use day-old cooked rice or cooled freshly cooked rice to prevent a soupy casserole.
• Shred the chicken finely so every bite mixes well with rice and sauce.
• If you like extra creaminess, stir in 2–4 tablespoons more sour cream or a splash more chicken broth.
• Top with a light layer of panko mixed with a little melted butter for a crunchy finish.
• To keep portions even, press the mixture gently into the dish before baking so it bakes uniformly.
• Want a different twist? Try a festive swap inspired by comfort bakes like corned beef and cabbage baked for a holiday variation.

variation (if any)

• Veggie-forward: Stir in 1 cup frozen peas and 1/2 cup finely diced carrots for color and nutrition.
• Low-sodium: Use low-sodium soup and broth, and adjust salt at the end.
• Protein swap: Substitute cooked turkey or rotisserie chicken in equal parts.

FAQs

Q: Can I make this casserole ahead of time?
A: Yes — assemble in the baking dish, cover tightly, and refrigerate for up to 24 hours. Add a few extra minutes to bake time if chilled.

Q: Can I freeze the casserole?
A: You can freeze before baking: assemble in a freezer-safe dish, cover well, and freeze up to 3 months. Thaw overnight in the fridge before baking, or bake from frozen adding about 20–30 minutes.

Q: What cheese works best?
A: Cheddar gives a sharp, classic flavor; mozzarella melts beautifully for gooey texture. A mix of both is great.

Q: How do I make it lighter?
A: Swap sour cream for plain Greek yogurt and use reduced-fat cheese to cut calories while keeping creaminess.

Q: Can I use brown rice?
A: Yes — use fully cooked brown rice (same volume) but note it may be slightly firmer and nuttier in flavor.