Angel Chicken Rice Casserole Recipe | Creamy Comfort Dinner
I recently made this Angel Chicken Rice Casserole Recipe, and let me tell you it’s the definition of cozy comfort food. Every bite feels creamy, cheesy, and perfectly satisfying, especially on those nights when you just want something easy but hearty. I threw this together with simple pantry staples, and it turned out like something straight out of a restaurant kitchen.
If you’re looking for a casserole that’s both soul-warming and easy to make, this recipe is going to be your new favorite — and if you love similar comforting meals, you might also enjoy this Stuffed Italian Meatloaf Recipe.
Ingredients
(Note: this recipe makes several servings, enough for about 8 people.)
- 3 cups cooked chicken (shredded or diced) — using pre-cooked or rotisserie chicken saves time and ensures tender, flavorful bites.
- 3 cups cooked rice — make sure it’s cooked beforehand so it absorbs the creamy sauce without turning mushy.
- ½ cup butter, cubed and at room temperature — soft butter blends more smoothly into the sauce for a creamy consistency.
- 8 ounces cream cheese, cubed and softened — this adds the rich, velvety texture that makes the casserole so indulgent.
- 10.5 ounces cream of chicken soup — acts as the savory base and ties the whole dish together.
- 3 cloves garlic, minced — fresh garlic brings that irresistible aroma and depth of flavor.
- 0.7 ounce packet Italian dressing mix — infuses the casserole with zesty herbs and tangy spice.
- 1 cup chicken broth — keeps everything moist while enhancing the flavor of the rice and chicken.
- 2 cups shredded Colby Jack cheese (divided) — melts beautifully for that golden, gooey topping.
- Salt and pepper, to taste — a quick taste test before baking makes sure it’s perfectly seasoned.
- Fresh parsley, chopped — adds color and a touch of freshness for serving.
Variations
Here are some creative ways to make this recipe fit your dietary needs or flavor preferences:
- Dairy-free: Use plant-based butter and non-dairy cream cheese and cheese alternatives. They still melt beautifully and give the same creamy texture.
- Gluten-free: Swap the cream of chicken soup for a gluten-free version or make your own from scratch using cornstarch and chicken stock.
- Low-carb: Replace the cooked rice with cauliflower rice for a lighter yet equally satisfying dish.
- Vegetable boost: Add cooked broccoli florets, spinach, or diced mushrooms for extra flavor and nutrients.
- Spicy twist: Mix in a bit of crushed red pepper flakes or use Pepper Jack cheese for a little heat.
- Protein swap: Try turkey, pork, or even shredded rotisserie-style tofu for a vegetarian-friendly option — or pair it with a creamy pasta dish like this Creamy Oyster Mushroom Pasta Recipe for a complete comfort meal.
Cooking Time
- Prep Time: 10 minutes
- Cooking Time: 25 minutes
- Total Time: 35 minutes
Equipment You Need
- 9×13-inch casserole dish – perfect size for even cooking and layering.
- Large mixing bowl – for combining the ingredients easily.
- Microwave-safe bowl – to soften butter and cream cheese quickly.
- Whisk or spoon – for mixing the sauce until smooth and creamy.
- Foil or lid – helps keep moisture in during baking.
How to Make Angel Chicken Rice Casserole
Preheat and Prepare the Dish
Start by preheating your oven to 350°F (175°C). Lightly spray a 9×13-inch casserole dish with non-stick spray or brush it with butter. This prevents sticking and makes cleanup easier.
Soften the Butter and Cream Cheese
Place the cubed butter and cream cheese in a microwave-safe bowl. Heat for about 20–30 seconds until softened, then whisk until smooth. This will make the sauce extra creamy and easy to mix later.
Combine the Base
In a large bowl, mix together the cooked chicken, cooked rice, cream of chicken soup, minced garlic, Italian dressing mix, chicken broth, and the butter-cream cheese mixture. Stir until everything is evenly combined, then season with salt and pepper to taste.
Assemble the Casserole
Pour the mixture into your prepared casserole dish, spreading it evenly. Sprinkle half of the shredded Colby Jack cheese into the mixture, and save the rest for topping. Smooth the surface and make sure it’s evenly distributed.
Bake to Perfection
Cover the dish with foil and bake for about 20–25 minutes. When the cheese on top is melted, bubbly, and slightly golden, remove the foil and let it bake uncovered for the last few minutes to achieve a beautiful crust.
Rest and Serve
Let the casserole rest for 5 minutes after removing it from the oven. This allows the sauce to thicken slightly. Garnish with fresh parsley before serving.
Additional Tips for Making This Recipe Better
Here are a few things I learned from my own experience making this casserole:
- I always grate my cheese fresh because pre-shredded cheese has anti-caking agents that prevent it from melting smoothly.
- Using room-temperature cream cheese and butter makes mixing much easier and prevents lumps in the sauce.
- If the casserole looks too thick before baking, I add an extra splash of chicken broth to keep it creamy.
- I love using leftover rotisserie chicken for extra flavor and convenience.
- If you refrigerate before baking, add 5–10 minutes to your baking time since the dish will start cold.
How to Serve Angel Chicken Rice Casserole
Serving this casserole is pure joy! I usually scoop it onto plates and top it with a sprinkle of fresh parsley for color. It pairs beautifully with a crisp green salad, roasted vegetables, or a side of garlic bread. For a more indulgent meal, top with crispy bacon bits or an extra sprinkle of melted cheese just before serving. The combination of creamy sauce, tender chicken, and golden cheese makes it look and taste absolutely irresistible.
Nutritional Information
Each serving of this casserole is satisfying and balanced — here’s a rough breakdown:
- Calories: ~516 kcal
- Protein: ~24 g
- Carbohydrates: ~25 g
- Fat: ~36 g
These values can vary depending on the cheese and soup brand you use, but overall, it’s a wholesome, hearty meal that keeps you full for hours.
Make Ahead and Storage
Refrigerating Leftovers
Allow the casserole to cool completely before covering tightly with plastic wrap or storing in an airtight container. It will stay fresh in the refrigerator for up to 4 days.
Freezing
You can freeze individual portions or the whole casserole for up to 1 month. Wrap it tightly in foil or use freezer-safe containers. Thaw overnight in the fridge before reheating.
Reheating
To reheat, bake covered at 350°F until hot throughout, or microwave single servings until warm. If the casserole seems dry after storage, stir in a splash of chicken broth before reheating to restore its creamy texture.
Why You’ll Love This Recipe
This dish truly stands out — here’s why:
- Effortless and quick: With pre-cooked chicken and rice, you can have dinner ready in under 40 minutes.
- Rich and comforting: The creamy sauce and melted cheese make every bite indulgent and satisfying.
- Family-friendly: Kids and adults alike will love the mild, cheesy flavor and creamy texture.
- Versatile and customizable: You can add veggies, change up the cheese, or adjust seasonings to suit your taste.
- Perfect for meal prep: It reheats well and is great for make-ahead dinners or busy weeknights.
This Angel Chicken Rice Casserole is one of those dishes that feels like a warm hug in a bowl. It’s creamy, flavorful, and wonderfully filling — the kind of recipe you’ll find yourself making again and again. Whether you’re cooking for family dinner, meal prepping for the week, or feeding a crowd, this casserole is guaranteed to please. Give it a try and make it your own with a few creative twists — I promise you’ll fall in love with it just like I did!
Angel Chicken Rice Casserole Recipe
Ingredients
Method
- Start by preheating your oven to 350°F (175°C). Lightly spray a 9×13-inch casserole dish with non-stick spray or brush it with butter. This prevents sticking and makes cleanup easier.
- Place the cubed butter and cream cheese in a microwave-safe bowl. Heat for about 20–30 seconds until softened, then whisk until smooth. This will make the sauce extra creamy and easy to mix later.
- In a large bowl, mix together the cooked chicken, cooked rice, cream of chicken soup, minced garlic, Italian dressing mix, chicken broth, and the butter-cream cheese mixture. Stir until everything is evenly combined, then season with salt and pepper to taste.
- Pour the mixture into your prepared casserole dish, spreading it evenly. Sprinkle half of the shredded Colby Jack cheese into the mixture, and save the rest for topping. Smooth the surface and make sure it’s evenly distributed.
- Cover the dish with foil and bake for about 20–25 minutes. When the cheese on top is melted, bubbly, and slightly golden, remove the foil and let it bake uncovered for the last few minutes to achieve a beautiful crust.
- Let the casserole rest for 5 minutes after removing it from the oven. This allows the sauce to thicken slightly. Garnish with fresh parsley before serving.
Notes
- I always grate my cheese fresh because pre-shredded cheese has anti-caking agents that prevent it from melting smoothly.
- Using room-temperature cream cheese and butter makes mixing much easier and prevents lumps in the sauce.
- If the casserole looks too thick before baking, I add an extra splash of chicken broth to keep it creamy.
- I love using leftover rotisserie chicken for extra flavor and convenience.
- If you refrigerate before baking, add 5–10 minutes to your baking time since the dish will start cold.