Hearty Angel Chicken Rice Casserole Dinner (Print Version)
Hearty Angel Chicken Rice Casserole delivers ultimate comfort! Creamy, savory, and so easy, its the perfect family meal for any busy weeknight.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Contains Dairy, Gluten
# Ingredients:
→ Main Ingredients
01 -
2 large boneless, skinless chicken breasts (about 1.5 lbs)
02 -
2 cups uncooked long-grain white rice
→ Creamy Base & Flavor
03 -
1 (10.5 oz) can cream of chicken soup
04 -
1 (10.5 oz) can cream of mushroom soup
05 -
1/2 cup sour cream
06 -
1 cup chicken broth (low sodium preferred)
→ Seasonings
07 -
1 tsp onion powder
08 -
1 tsp garlic powder
09 -
1/2 tsp salt (or to taste)
10 -
1/4 tsp black pepper (or to taste)
→ Finishing Touches
11 -
2 cups shredded sharp cheddar cheese
12 -
2 tbsp fresh parsley, chopped (for garnish, optional)
# Instructions:
01 -
First things first, get that chicken cooked. I usually boil mine until it's tender enough to shred easily with two forks – takes about 15-20 minutes. While that’s happening, cook your rice according to package directions. This is where I almost always forget to salt the water, but don't you do it! Perfectly cooked rice is key to a great chicken and rice bake. Drain both and set aside.
02 -
In a large bowl, whisk together the cream of chicken soup, cream of mushroom soup, sour cream, and chicken broth. This is where the magic starts to happen! You want it smooth, no lumps. I remember one time I rushed this step, and the sauce was a bit clumpy, not ideal. Take your time, really get it combined. This creamy base is what makes our casserole so ridiculously good.
03 -
Now, gently fold in your shredded chicken and cooked rice into that luscious creamy mixture. Add the onion powder, garlic powder, salt, and pepper. Give it a good stir, making sure everything is evenly coated. Taste it! This is your chance to adjust seasonings. Sometimes I add a little extra garlic powder here, honestly. I just love that garlicky punch in this creation.
04 -
Pour the entire mixture into a 9x13 inch baking dish. Spread it out evenly. This step feels so satisfying, seeing all those delicious ingredients come together. Make sure it's not too packed in there, we want even baking. I've definitely overfilled a dish before and had a bubbly mess in the oven, oops! A little space is good.
05 -
Sprinkle that glorious shredded cheddar cheese all over the top. Don't be shy! We're aiming for a golden, bubbly, cheesy crust. I sometimes add a little extra around the edges because those crispy bits are my absolute favorite. This is the moment where I can already smell the savory goodness that will soon be our cheesy Hearty Angel Chicken Rice Casserole.
06 -
Pop it into a preheated oven at 375°F (190°C) for about 25-30 minutes, or until the casserole is bubbly and the cheese is melted and golden brown. Oh, the smells! When it comes out, let it rest for a few minutes before serving. This helps the sauce set a bit, honestly, it's worth the wait. Garnish with fresh parsley if you're feeling fancy!
# Notes:
01 -
Always pre-cook your rice fully before mixing it into the casserole; a crunchy texture is no fun!
02 -
Leftovers store well in an airtight container for 3-4 days in the fridge, but oven reheating is best to avoid sauce separation.
03 -
If you're out of cream of mushroom, using two cans of cream of chicken soup works surprisingly well, just a slightly different flavor.
04 -
Serving with a crisp green salad or some steamed veggies really balances the richness of this comforting dish.
# Equipment Needed:
01 -
9x13 inch baking dish
02 -
large mixing bowl
03 -
whisk
04 -
large pot (for chicken & rice)
05 -
measuring cups & spoons
# Nutrition (Per Serving):
Calories: 450
Total Fat: 22g
Total Carbohydrate: 35g
Protein: 28g