Angel Chicken and Rice Casserole
Rich, creamy and loaded with cozy vibes, this angel chicken and rice casserole wraps buttery chicken, cream cheese, and melted cheddar into one dreamy, melt-in-your-mouth meal. The flavors are gently herby, garlicky, just a bit tangy, and the texture? Comfort food gold—creamy but not heavy, cheesy with a touch of zip. Perfect for casual dinners, meal prep, and fridge-raiding midnight snacks.
8
servings
Ingredients
Casserole Base
- 4 tbsp (56 g) unsalted butter softened; use salted if preferred, reduce added salt
- 8 oz (225 g) cream cheese softened, cut into chunks
- 1 can (300 g) cream of chicken soup about 10.5 oz / 300g
- 3 cloves garlic minced; or use 1 tsp garlic powder in a pinch
- 1 packet (28 g) Italian dressing mix about 1 oz / 28g
- 1 cup (240 ml) chicken stock preferably low-sodium
- 3 cups (420 g) cooked chicken shredded or diced (rotisserie, roasted, or poached)
- 3 cups (555 g) cooked rice white, brown, or jasmine; cooled slightly
- 2 cups (200 g) shredded cheddar cheese divided; or use Gruyère/fontina for variation
- 1/2 tsp (0.5 tsp) crushed red pepper flakes optional, or to taste
- kosher salt and black pepper to taste
For Serving
- 2 tbsp (8 g) fresh parsley minced, optional for garnish
Equipment
- 9x13 inch Baking Dish
- Mixing bowl
- Stand Mixer (optional)
- Foil
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish with cooking spray or butter.
- In a large bowl (or stand mixer), beat together the softened butter and cream cheese until smooth and creamy. Scrape down the sides as needed.
- Add the cream of chicken soup, minced garlic, and Italian dressing mix to the bowl. Mix until well combined. Pour in the chicken stock and stir until the mixture is smooth and evenly blended.
- Fold in the cooked chicken, cooked rice, and 1 cup of the shredded cheese. Sprinkle in the red pepper flakes, if using. Taste and season with salt and pepper as needed.
- Spoon the mixture into the prepared baking dish and smooth the top gently. Sprinkle the remaining 1 cup cheese over the surface.
- Lightly spray a piece of foil with nonstick spray and cover the dish, foil-side down (cheese won't stick!). Bake covered for 20 minutes. Remove the foil and continue baking another 10 minutes, or until bubbling and golden on top.
- Let the casserole cool for 10 minutes before serving. Garnish with minced parsley and enjoy warm.
Notes
This casserole reheats beautifully, making it great for meal prep. To freeze, cool completely, portion, and store in airtight containers for up to 2 months. To reheat, thaw overnight and warm in the oven at 325°F (160°C) covered with foil until heated through. The recipe is flexible—add your favorite veggies, swap the protein, or change up the cheeses!
Nutrition
Calories: 425kcal | Carbohydrates: 22g | Protein: 28g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 105mg | Sodium: 905mg | Potassium: 390mg | Fiber: 1g | Sugar: 3g | Vitamin A: 750IU | Vitamin C: 3mg | Calcium: 285mg | Iron: 1.5mg