Angel Chicken Rice Casserole
Creamy, cheesy chicken and rice casserole that’s hearty, comforting and easy to make. Perfect for weeknight dinners or cozy family meals.
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.