Angel Chicken Rice Casserole Recipe

Ben Carraoli

Angel Chicken Rice Casserole Recipe

I recently made this Angel Chicken Rice Casserole, 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.

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Prep Time 10

Cook Time 25

Servings: 8

Ingredients Method Notes

Ingredients

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.

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.