Angel Chicken Rice Casserole (Printer-Friendly)

Cheesy and creamy chicken rice casserole that’s family-friendly and satisfying.

# What You’ll Need to Cook:

01 - 3 cups cooked chicken, shredded or chopped

02 - 3 cups cooked long-grain white rice

03 - 8 ounces cream cheese, softened

04 - 1/4 cup unsalted butter, softened

05 - 1 can (10.5 ounces) cream of chicken soup

06 - 1 tablespoon Italian dressing mix

07 - 2 cloves garlic, minced

08 - 3/4 cup chicken stock

09 - 2 cups shredded cheese (cheddar or Gruyère), divided

10 - 1/2 teaspoon crushed red pepper flakes

11 - Salt, to taste

12 - Black pepper, to taste

01 - Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish with nonstick cooking spray.

02 - Beat butter and cream cheese until smooth, then blend in cream of chicken soup, garlic, and Italian dressing mix.

03 - Mix in chicken stock, cooked chicken, cooked rice, and 1 cup of shredded cheese until evenly combined.

04 - Season with red pepper flakes, salt, and black pepper. Spread mixture into the prepared baking dish and top with remaining cheese.

05 - Cover with foil sprayed with nonstick spray and bake for 20 minutes. Remove foil and bake an additional 10 minutes until bubbly and golden.

06 - Let the casserole rest for 10 minutes before serving. Garnish with chopped parsley if desired.

01 - Let the casserole cool before serving to help the sauce thicken and improve texture.

02 - Shredding cheese yourself improves melt quality and flavor.

03 - Store-bought rotisserie chicken is a great time-saving alternative to home-cooked.