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Angel Chicken Rice Casserole

Heavenly Angel Chicken Rice Casserole for Cozy Nights

This delightful Angel Chicken Rice Casserole is a comforting one-pan meal perfect for family gatherings or busy weeknights.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 tablespoon olive oil or unsalted butter Feel free to substitute with any neutral oil you prefer.
  • 1 small onion Shallots or leeks work wonderfully for a milder taste.
  • 2 cloves garlic Fresh garlic brings the best taste.
  • 1 cup long-grain white rice Jasmine rice offers a fragrant twist if desired.
  • 2 cups low-sodium chicken broth Homemade or store-bought options are both great!
  • 1 teaspoon salt Adjust to suit your taste preferences.
  • 1/2 teaspoon black pepper White pepper can be used for a more subtle flavor.
  • 1 teaspoon Italian seasoning Mix up oregano, basil, and thyme if you're out.
  • 1 pound boneless skinless chicken breasts or thighs Thighs are juicier, while bone-in pieces can work too.
  • 1 can cream of chicken soup Consider a homemade sauce or mushroom soup for a vegetarian swap.
  • 4 ounces cream cheese You can replace it with sour cream for a lighter variation.
  • 1/2 cup sour cream Greek yogurt is a great alternative if you're looking for a twist.
  • 1/4 cup grated Parmesan cheese Pecorino Romano can serve as a tasty substitute.
  • 1-2 cups shredded mozzarella cheese Swap in cheddar for a different cheesy experience.
  • 1 tablespoon fresh parsley For garnish and a pop of color.
For Customization
  • frozen peas, diced carrots, or broccoli For a nutritious boost!
  • extra shredded mozzarella or cheddar For an even cheesier profile.
  • red pepper flakes or jalapeños For a zesty flavor explosion.
  • jasmine rice or orzo pasta For a different texture experience.

Equipment

  • 9x13-inch baking dish
  • Medium skillet
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
  2. In a medium skillet, warm 1-2 tablespoons of olive oil or unsalted butter over medium heat. Add the diced small onion and cook for about 3-4 minutes until soft and translucent. Stir in minced garlic, and sauté for an additional 30 seconds.
  3. Introduce uncooked long-grain white rice to the skillet, stirring it with the onion and garlic for 1-2 minutes. Pour in around 2 cups of low-sodium chicken broth along with salt, pepper, and Italian seasoning. Bring to a gentle simmer, then turn off the heat.
  4. Spread the rice mixture evenly in your greased baking dish. Arrange boneless skinless chicken on top of the rice.
  5. In a medium bowl, whisk together cream of chicken soup, cream cheese, sour cream, and grated Parmesan cheese until smooth. Pour it evenly over the chicken.
  6. Cover the baking dish tightly with aluminum foil and bake for 35-40 minutes, checking for doneness.
  7. After baking, remove the foil and sprinkle shredded mozzarella cheese on top. Return to the oven uncovered for an additional 5-7 minutes.
  8. Let it rest for about 5 minutes before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 35gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 75mgSodium: 800mgPotassium: 500mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 1mgCalcium: 150mgIron: 2mg

Notes

For cooked rice, reduce baking time to 25-30 minutes and halve the chicken broth. It's great for meal prep and can be stored for up to 4 days in the fridge.

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