Description
Angel Chicken Rice Casserole is a comforting, creamy baked dish combining tender chicken, fluffy white rice, and a rich blend of cheeses and cream-based sauces. This hearty casserole is easy to prepare and perfect for a family dinner, featuring a savory combination of Italian seasoning, garlic, and fresh parsley for a burst of flavor.
Ingredients
Main Ingredients
- 2 tablespoons olive oil or unsalted butter
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 ½ cups long-grain white rice (uncooked)
- 3 cups low-sodium chicken broth
- 1 teaspoon salt, adjust to taste
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 pound boneless skinless chicken breasts or thighs, cut into bite-sized pieces
Sauce and Cheese
- 1 can (10.5 oz / 295 g) cream of chicken soup
- 4 oz (115 g) cream cheese, softened and cubed
- ½ cup sour cream
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Sauté Aromatics: In a large skillet over medium heat, warm the olive oil or butter. Add the finely diced onion and cook for 3 to 4 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Prepare Rice Base: Add the uncooked long-grain white rice to the skillet, stirring for 1 to 2 minutes to coat the grains in oil. Pour in the low-sodium chicken broth, then season with salt, black pepper, and Italian seasoning. Bring the mixture gently to a simmer, then turn off the heat.
- Add Chicken: Spread the rice and broth mixture evenly into the prepared baking dish. Arrange the bite-sized chicken pieces evenly on top of the rice.
- Make Creamy Sauce: In a medium bowl, whisk together the cream of chicken soup, cubed cream cheese, sour cream, and grated Parmesan cheese until smooth and well combined. Spread this creamy mixture evenly over the chicken layer.
- Bake: Cover the baking dish tightly with aluminum foil and bake for 35 to 40 minutes, or until the rice is tender and the chicken is fully cooked through.
- Add Cheese & Finish: Remove the foil, sprinkle shredded mozzarella cheese evenly over the casserole, then bake uncovered for an additional 5 to 7 minutes until the cheese is melted and bubbly.
- Serve: Let the casserole rest for about 5 minutes after baking. Garnish with chopped fresh parsley if desired, then serve warm.
Notes
- You can substitute chicken thighs for breasts for a juicier result.
- Ensure the rice is fully submerged in liquid before baking to prevent dryness.
- For a lower-fat version, use reduced-fat cream cheese and sour cream.
- Feel free to add vegetables like peas or mushrooms for extra nutrition and flavor.
- Leftovers can be refrigerated for up to 3 days and reheated covered to maintain moisture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
