Angel Chicken and Rice Casserole
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Angel Chicken and Rice Casserole is a delicious dish that blends creamy, cheesy goodness with tender chicken and hearty, fluffy rice. It’s easy to make and perfect for feeding a family or serving at gatherings. The combination of flavors from the creamy base, Italian seasoning, and melted Colby Jack cheese creates a rich and satisfying meal that’s sure to please even picky eaters.
The recipe is simple to assemble, with many ingredients you likely already have on hand, like cooked shredded chicken, cream of chicken soup, and pantry staples. Softening butter and cream cheese creates a smooth and luscious foundation for the casserole, while the garlic and Italian herbs of the Italian dressing mix add a burst of savory flavor. The great recipe comes together quickly, making it an excellent choice for weeknights when time is limited but you still want something warm and homemade.
What’s great about this recipe is its versatility. You can easily customize it by adding vegetables like peas or broccoli, or by incorporating mix-ins like bacon or mushrooms for added texture and taste. Whether you enjoy it as is or put your own creative spin on it, this comfort casserole is a dependable recipe that’s flavorful and easy to love. It’s the kind of dish that’s a crowd-pleaser and leaves them asking for seconds!
Ingredients for Angel Chicken and Rice Casserole Recipe
- COOKED CHICKEN (OR TURKEY)
- COOKED LONG GRAIN RICE
- BUTTER
- CREAMY CHEESE
- CREAM OF CHICKEN SOUP
- GARLIC
- ITALIAN DRESSING MIX LIKE GOOD SEASONS
- CHICKEN BROTH
- COLBY JACK CHEESE
- SALT AND BLACK PEPPER
- FRESH PARSLEY, OPTIONAL FOR GARNISH
Instructions for CHEESY Angel Chicken and Rice Recipe
Start by preheating your oven to 350°F (175°C) and preparing a 9×13-inch casserole dish with a light coat of non-stick cooking spray. For the creamy base, soften butter and cream cheese together by microwaving them in a microwave-safe bowl for 20–30 seconds. Once softened, whisk the mixture until smooth and set aside.
In a large mixing bowl, combine cooked chicken, cooked rice, the smoothed butter and cream cheese mixture, cream of chicken soup, minced garlic, Italian dressing mix, chicken stock, and half of the shredded cheese. Season the mixture with salt and pepper to your liking, then stir until everything is evenly mixed.
Transfer the chicken and rice mixture into the prepared casserole dish, spreading it out evenly. Top it off with the remaining shredded cheese, ensuring the cheese is evenly distributed. Cover the dish with aluminum foil and bake in a preheated oven for 20–25 minutes, or until the casserole is bubbling around the edges and the cheese has melted beautifully.
Once baked, let the casserole rest for about 5 minutes before removing the foil. For a touch of freshness and presentation, garnish with chopped parsley if desired. Serve warm and enjoy this comforting, rich flavor-packed dish!
Frequently Asked Questions
Can I use rotisserie chicken for this recipe?
Yes, rotisserie chicken works wonderfully. It’s a convenient option since it’s already cooked and flavorful. Simply shred or chop the meat before adding it to the mix.
What type of rice works best?
Cooked white rice, like long-grain or jasmine, is ideal for this recipe. However, you can also use brown rice for a nuttier flavor and extra fiber. Just make sure the rice is fully cooked before incorporating it into the casserole.
Can I make this casserole ahead of time?
Absolutely! You can assemble the casserole, cover it tightly, and refrigerate it for up to 24 hours before baking. Add a few extra minutes to the baking time if it’s chilled straight from the fridge.
What can I substitute for Colby Jack cheese?
If you don’t have Colby Jack, feel free to use cheddar, Monterey Jack, mozzarella, or a Mexican blend. Any melty, flavorful cheese will work well.
Can I make this dish gluten-free?
Yes! Substitute a gluten-free cream of chicken soup and double-check that your Italian dressing mix and chicken stock are gluten-free as well.
How do I store leftovers?
Store leftover casserole in an airtight container in the refrigerator for up to 3–4 days. Reheat individual portions in the microwave or the entire dish in the oven until warmed through.
Can I add vegetables or other ingredients?
Of course! You can make your own variation and mix in veggies like peas, carrots, or broccoli for added nutrition. For a delightful twist, mushrooms or bacon bits also make great additions for extra flavor.
For more recipes like this, try:
- Creamy Chicken and Rice Casserole
- Cheesy Ground Beef and Rice Casserole
- Comforting Chicken and Rice Casserole
- Hot Chicken and Rice Salad
Angel Chicken and Rice Casserole
Real Mom Kitchen
Ingredients
- 3 cups chicken cooked and either diced or shredded
- 3 cups cooked rice
- ½ cup butter cubed and at room temperature
- 8 oz cream cheese cubed and at room temperature
- 10 ¾ oz cream of chicken soup
- 3 cloves garlic minced
- 0.7 oz pkg Italian dressing mix such as Good Seasons
- 1 cup chicken broth
- 2 cups Colby Jack cheese shredded and divided
- salt and pepper adjusted to taste
- fresh parsley for garnish
Instructions
- Preheating oven to 350 degrees F (175 degrees C).
- Spray a 9×13 inch casserole dish with non-stick cooking spray.
- Place the butter and cream cheese in a microwave-safe bowl. Heat in the microwave for approximately 20-30 seconds or until soft. Remove and whisk the mixture until it achieves a smooth consistency.
- In a large mixing bowl, add the cooked chicken, cooked rice, smoothed butter and cream cheese mixture, cream of chicken soup, minced garlic, Italian dressing mix, chicken stock, and half of the shredded Colby Jack cheese. Season with salt and pepper to taste. Mix the ingredients together until thoroughly combined.
- Transfer the chicken and rice mixture into the prepared casserole dish, spreading it evenly.
- Sprinkle with the remaining shredded Colby Jack cheese over the top of the casserole.
- Cover with aluminum foil and bake at 350 degrees for 20-25 minutes, or until the cheese has melted thoroughly and the casserole is bubbling around the edges.
- Remove from the oven and let it rest for approximately 5 minutes. Remove the foil, garnish with fresh parsley if desired.
Nutrition
This recipe is adapted from That Oven Feelin.
