Angel Chicken Rice Casserole Recipe
Cozy and creamy, this Angel Chicken Rice Casserole Recipe blends chicken, rice, sour cream, cream cheese, and herbs in one easy bake.
Equipment
- 9x13-inch baking dish
- Large mixing bowl
- Measuring cups and spoons.
- Whisk
- Cutting board
- Sharp knife
- Aluminum foil
Ingredients
- 2 cups uncooked long-grain white rice
- 2 pounds boneless skinless chicken breasts, cut into chunks
- 2 cups chicken broth
- 1 can 10.5 oz cream of chicken soup
- 1 cup sour cream
- 1/2 cup cream cheese softened
- 1 small onion finely diced
- 2 cloves garlic minced
- 2 tablespoons butter melted
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried parsley
Optional ingredients:
- 1/2 teaspoon dried thyme or Italian seasoning
- 1/2 cup shredded mozzarella or cheddar cheese
- 1/4 cup grated Parmesan
- Fresh parsley for garnish
Instructions
Step 1: Preheat and Prep
- Preheat your oven to 350°F (175°C). Lightly grease your baking dish so nothing sticks as the casserole bakes and bubbles.
Step 2: Mix the Creamy Sauce
- In a large bowl, whisk together chicken broth, cream of chicken soup, sour cream, cream cheese, melted butter, garlic, salt, pepper, and parsley. The mixture should be smooth and creamy, with a rich aroma.
Step 3: Assemble the Casserole
- Spread the uncooked rice evenly across the bottom of the baking dish. Layer the chicken pieces on top, then sprinkle with diced onion. Pour the sauce evenly over everything, making sure the rice is fully submerged.
Step 4: Cover and Bake
- Cover the dish tightly with foil and bake for 45 minutes. This traps steam, allowing the rice to cook gently while the chicken stays tender.
Step 5: Finish Baking
- Remove the foil and bake for an additional 15–20 minutes, until the rice is tender and the top looks creamy and lightly golden.
Step 6: Rest Before Serving
- Let the casserole rest for 10 minutes before serving. This helps the sauce settle and gives you perfectly scoopable portions.