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There’s no deception in this name. Angel Chicken and Rice Casserole is downright heavenly.
It combines tender chicken and fluffy rice in a luxuriously creamy sauce.
Enriched with Italian herbs and gooey cheese, it’s a comforting one-dish meal.
It’s perfect for both family dinners and potluck gatherings. Or, you know, anytime you need a heartwarming dinner that feels like a hug.
Ingredients
- Cooked Chicken: Tender and hearty, chicken is the main source of protein in the recipe. Make it your own, or use rotisserie if you have it.
- Cooked Rice: Fluffy, pre-cooked long-grain rice absorbs the creamy sauce and provides a delightful, melt-in-your-mouth texture.
- Unsalted Butter & Cream Cheese: Make the sauce extra luxurious.
- Cream of Chicken Soup: Adds loads of flavor and contributes to the sauce’s creamy texture.
- Garlic: Freshly minced garlic infuses the dish with aromatic flavor.
- Italian Dressing Mix: A nice blend of herbs and seasonings.
- Chicken Stock: For moisture and an extra dose of chicken flavor.
- Shredded Cheese: Use cheddar or Gruyère for maximum flavor and their melting properties. Shred it yourself for the best taste and texture!
- Salt, Pepper, & Crushed Red Pepper Flakes: Basic seasonings, plus red pepper flakes for heat.
How to Make Angel Chicken and Rice Casserole
Each spoonful of this hearty chicken casserole delivers pure comfort.
I can’t get enough of the melted cheese, savory seasonings, and heartwarming goodness.
And like most casserole recipes, this one is pretty straightforward. Here are the steps:
- Preheat:
- The oven to 350°F and grease a 9×13-inch baking dish with nonstick cooking spray.
- Beat:
- The butter and cream cheese until smooth. Blend in the chicken soup, garlic, and Italian dressing mix.
- Mix:
- In the chicken stock, cooked chicken, cooked rice, and 1 cup of cheese until evenly blended.
- Season:
- With red pepper flakes, salt, and pepper to taste. Spread the mixture into the prepared baking dish and sprinkle the remaining cheese over the top.
- Bake:
- Cover the dish with lightly sprayed foil and bake for 20 minutes. Remove the foil and bake an additional 10 minutes until bubbling and golden.
- Cool:
- For 10 minutes, sprinkle with parsley, and serve warm. Enjoy!
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Tips for the Best Angel Chicken and Rice Casserole
This dish is my go-to when I want something hearty without spending hours in the kitchen.
Plus, it’s the perfect way to use up leftover chicken and rice!
Incorporate these tips into the recipe to ensure it turns out perfectly every time:
- Use long-grain rice. Use whatever brand of long-grain white rice you like best. I like Mahatma because it’s budget-friendly and always in stock. Jasmine and basmati rice are also fine.
- Save time. While homemade poached chicken breasts are fine, store-bought rotisserie chicken is as convenient as it is flavorful.
- Dark vs. white meat? Either will work just fine. Use whatever you like best.
- Shred the cheese yourself. Bagged cheeses contain an anti-caking agent. It doesn’t really affect the taste, but it does make it harder to melt.
- Let it rest. Be sure to let the casserole rest and cool for about 10 minutes before serving it. This allows the sauce to thicken and makes it easier to serve.
Variations
This recipe is basically a guide, but you can always tweak it to suit your tastes.
Here are some of my best suggestions:
- Add a crunchy topping. Mix crushed crackers or breadcrumbs with melted butter and cheese. Sprinkle it on top during the last 10 minutes of baking for added crunch.
- Customize with add-ins. To adjust the taste, mix in frozen veggies or different cheeses, or add more heat with jalapeños, cayenne, or extra red pepper flakes.
- Use different proteins. Chicken not your thing? Replace it with shrimp or crab for a maritime version of the casserole. Turkey also works well, or you can use roasted zucchini, mushrooms, or tofu for a vegetarian option.
- No cream of chicken soup? That’s okay! You can substitute cream of mushroom or cream of celery instead.
- For a low-carb version. Swap out the long-grain rice for cauliflower rice. For a lighter version, use low-fat cream cheese and reduced-sodium soup.
- Make it ahead of time. You can assemble the casserole up to 24 hours in advance and refrigerate it until baking time. Add 10 minutes to the baking time.
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How to Store
Have leftover casserole? Save it for later – it’ll taste just as good.
To Store: Cover and refrigerate the casserole within 2 hours of cooking to prevent spoilage. It can be stored for 2-3 days.
To Freeze: Cover leftovers tightly in plastic and foil or transfer to an airtight container. Freeze for up to 3 months. Thaw overnight in the fridge before reheating (do NOT refreeze).
To Reheat: Cover the casserole with foil and bake for 20-25 minutes at 350°F. Or microwave single portions lightly covered for 2 to 3 minutes.
Frequently Asked Questions
- → Can I use rotisserie chicken for this dish?
Yes, rotisserie chicken is a great time-saving option that adds extra flavor and convenience.
- → What kind of rice works best?
Long-grain white rice like Mahatma, jasmine, or basmati works well for fluffy texture and great absorption.
- → Can I make this casserole ahead of time?
Yes, assemble it up to 24 hours in advance and refrigerate. Add 10 extra minutes to the bake time when ready.
- → How can I make it vegetarian?
Swap the chicken with roasted zucchini, mushrooms, or tofu, and use vegetable broth instead of chicken stock.
- → What cheeses melt best in this casserole?
Cheddar and Gruyère are excellent choices for flavor and melting. Always shred your cheese for best results.
- → Is it freezer-friendly?
Yes, freeze the casserole in an airtight container for up to 3 months. Thaw in the fridge before reheating.