There are some recipes that feel like a warm hug at the end of a long day, and Angel Chicken Rice Casserole is one of them. It’s creamy, savory, and deeply satisfying—the kind of dish that makes everyone go back for seconds. Picture tender chunks of chicken, fluffy rice, rich cream soups, and melted cheese all baked together with comforting seasoning and topped with golden cheesy goodness.
Whether you’re feeding your family, bringing something to share, or just want dinner that feels like home, this casserole delivers. It’s one of those one‑dish meals that’s easy to put together and easier to fall in love with.
Why You’ll Love This Recipe
- Creamy, comforting texture from the mix of soups and sour cream or Greek yogurt
- Hearty and filling—perfect as a main dish that satisfies
- Uses simple pantry and fridge staples so it comes together quickly
- Cheese on top gives it a golden, bubbly finish that’s irresistible
- Versatile—swap chicken types, use different rice blends, or add veggies for variety
Ingredients
(Serves 6)
- 1 lb boneless skinless chicken breasts (or thighs), cut into bite‑sized pieces
- 2 cups cooked rice (white, brown, or wild rice blend)
- 1 (10.5 oz) can cream of chicken soup
- 1 (10.5 oz) can cream of mushroom soup
- 1 cup chicken broth
- ½ cup sour cream or plain Greek yogurt
- 1 packet Italian dressing seasoning (or about 2 tablespoons homemade blend)
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ½ cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tablespoons butter, melted
- Fresh parsley for garnish (optional)
Instructions
1. Preheat & Grease Dish
Preheat oven to 350°F (175°C).
Lightly grease a 9×13‑inch baking dish.
2. Brown Chicken
In a skillet, melt the butter. Lightly brown the chicken pieces for about 3–4 minutes. They don’t need to be fully cooked at this stage since they’ll bake in the casserole.
3. Make the Creamy Sauce
In a large bowl, whisk together cream of chicken soup, cream of mushroom soup, chicken broth, sour cream or Greek yogurt, Italian dressing seasoning, garlic powder, and black pepper until smooth and well combined.
4. Assemble the Casserole
Spread cooked rice in the bottom of the greased baking dish.
Arrange the browned chicken evenly over the rice.
Pour the creamy sauce mixture evenly over the chicken and rice.
Sprinkle shredded mozzarella and grated Parmesan cheese on top.
5. Bake Covered
Cover the casserole with foil. Bake in the preheated oven for 30 minutes.
6. Finish Baking Uncovered
After 30 minutes, remove the foil and bake another 15–20 minutes or until the top is bubbly, golden, and the cheese is slightly browned.
7. Serve & Garnish
Remove from oven and let rest for a few minutes.
Garnish with fresh parsley if desired.
Serve warm; this casserole pairs well with a side salad or steamed vegetables.
Tips for Success
- Use cooked, cooled rice (not freshly boiled) to avoid sogginess in the casserole
- Cut chicken into bite‑sized pieces so everything warms through evenly
- If you don’t have cream of mushroom soup, another cream‑of‑vegetable or chicken can work in its place
- Taste the sauce before adding it to the casserole and adjust seasoning as needed—Italian seasoning packets vary in salt and herbs
- Let the casserole rest a few minutes after baking to set—it helps with easy slicing
Final Thoughts
This Angel Chicken Rice Casserole is pure comfort food in a dish. It brings together creamy soups, tender chicken, cheesy goodness, and savory seasonings in a way that feels indulgent yet homey. With that golden, bubbly cheese crust, it’s the kind of dinner that fills your house with wonderful smells and leaves you feeling warm and satisfied.
You’ll find this recipe becoming a go‑to when you want something both easy and comforting. It’s perfect for busy weeknights, potlucks, or when you need a little culinary hug. Plus, it’s endlessly adaptable—try swapping cheeses, adding vegetables, or using different rice blends to keep it fresh.
Share Your Creations
Tried this Angel Chicken Rice Casserole?
Leave a comment below and tell me how yours turned out! Did you use thighs instead of breasts, add any veggies, or change up the cheeses? Your versions are always inspiring.
Angel Chicken Rice Casserole
Ingredients
- 1 lb boneless skinless chicken breasts or thighs, cut into bite‑sized pieces
- 2 cups cooked rice white, brown, or wild rice blend
- 1 10.5 oz can cream of chicken soup
- 1 10.5 oz can cream of mushroom soup
- 1 cup chicken broth
- ½ cup sour cream or plain Greek yogurt
- 1 packet Italian dressing seasoning or about 2 tablespoons homemade blend
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ½ cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tablespoons butter melted
- Fresh parsley for garnish optional
Instructions
Preheat & Grease Dish
- Preheat oven to 350°F (175°C).
- Lightly grease a 9×13‑inch baking dish.
Brown Chicken
- In a skillet, melt the butter. Lightly brown the chicken pieces for about 3–4 minutes. They don’t need to be fully cooked at this stage since they’ll bake in the casserole.
Make the Creamy Sauce
- In a large bowl, whisk together cream of chicken soup, cream of mushroom soup, chicken broth, sour cream or Greek yogurt, Italian dressing seasoning, garlic powder, and black pepper until smooth and well combined.
Assemble the Casserole
- Spread cooked rice in the bottom of the greased baking dish.
- Arrange the browned chicken evenly over the rice.
- Pour the creamy sauce mixture evenly over the chicken and rice.
- Sprinkle shredded mozzarella and grated Parmesan cheese on top.
Bake Covered
- Cover the casserole with foil. Bake in the preheated oven for 30 minutes.
Finish Baking Uncovered
- After 30 minutes, remove the foil and bake another 15–20 minutes or until the top is bubbly, golden, and the cheese is slightly browned.
Serve & Garnish
- Remove from oven and let rest for a few minutes.
- Garnish with fresh parsley if desired.
- Serve warm; this casserole pairs well with a side salad or steamed vegetables.
Leave a Comment