This Cheesy Angel Chicken and Rice Casserole is a comforting, creamy, and cheesy dish that’s easy to prepare and perfect for busy weeknights. Loaded with tender chicken, fluffy rice, cream cheese, and a hint of Italian herbs, this casserole will be a hit at the dinner table!
Why You’ll Love This Recipe
- Simple Ingredients: Uses everyday ingredients you likely have on hand.
- Quick and Easy: Minimal prep and just 25 minutes in the oven!
- Cheesy Goodness: Melted Colby Jack cheese brings rich, cheesy flavor.
- Perfect Comfort Food: Creamy and satisfying, this casserole is ideal for family dinners.
Ingredients
- 3 cups cooked chicken, diced or shredded
- 3 cups cooked rice
- 1/2 cup butter, room temperature and cubed
- 8 ounces cream cheese, room temperature and cubed
- 10.5 ounces cream of chicken soup
- 3 cloves garlic, minced
- 0.7 ounce Italian dressing mix (such as Good Seasons)
- 1 cup chicken stock
- 2 cups shredded Colby Jack cheese, divided use
- Salt and pepper, to taste
- Fresh parsley, for garnish
Step-by-Step Directions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Spray a 9×13-inch casserole dish generously with cooking spray to prevent sticking.
- Soften the Cream Cheese and Butter:
- In a microwave-safe bowl, soften the cream cheese and butter in the microwave for 20-30 seconds. Whisk until the mixture is smooth and well combined.
- Combine Ingredients:
- In a large mixing bowl, combine the cooked chicken, cooked rice, softened butter and cream cheese mixture, cream of chicken soup, minced garlic, Italian dressing mix, chicken stock, half of the shredded cheese, and salt and pepper. Mix well until all ingredients are evenly incorporated.
- Assemble the Casserole:
- Transfer the chicken and rice mixture into the prepared casserole dish, spreading it out evenly. Top with the remaining shredded cheese.
- Bake:
- Cover the dish with foil and bake in the preheated oven for 20-25 minutes, or until the cheese is melted and the casserole is bubbling.
- Cool and Serve:
- Remove the casserole from the oven and let it cool for about 5 minutes. Remove the foil, garnish with fresh parsley, and enjoy!
Kitchen Equipment Needed
- 9×13-inch casserole dish
- Large mixing bowl
- Microwave-safe bowl for melting butter and cream cheese
- Whisk and spatula for mixing
Serving and Storage Tips
- Serving: Serve warm and garnish with fresh parsley for a pop of color. Pair with a side salad or steamed vegetables for a complete meal.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven at 350°F for 10-15 minutes, or microwave individual portions until warmed through.
Recipe Variations
- Add Veggies: Mix in 1-2 cups of steamed broccoli, peas, or diced carrots for extra nutrition and color.
- Substitute Protein: Use cooked turkey or ham instead of chicken for a different flavor.
- Herbed Topping: Add chopped fresh basil or oregano to the top before serving for a fresh herby note.
Helpful Notes
- Cooked Rice and Chicken: This recipe is a great way to use up leftover rice and chicken. You can cook them fresh, or use pre-cooked options for convenience.
- Cream Cheese and Butter Consistency: Soften the cream cheese and butter to make mixing easier and ensure an even, creamy texture.
- Italian Dressing Mix: This seasoning packet adds great flavor, but you can substitute it with a homemade mix of dried basil, oregano, garlic powder, and onion powder if preferred.
Tips from Chefs
- Chef Ina Garten: “For extra flavor, add a splash of dry white wine to the chicken stock before mixing. It adds depth to the dish without overpowering it.”
- Chef Gordon Ramsay: “To enhance the cheese flavor, use a mix of Colby Jack and sharp cheddar, or top with Parmesan for a salty finish.”
Frequently Asked Questions
Q1: Can I use instant rice for this recipe?
Yes, instant rice will work, but ensure it’s fully cooked before adding it to the casserole mix.
Q2: Can I make this casserole ahead of time?
Yes! Assemble the casserole up to 24 hours in advance, cover, and refrigerate. When ready to bake, add an extra 5-10 minutes to the cooking time.
Q3: Can I freeze this casserole?
Yes, freeze after baking by wrapping tightly in plastic wrap and foil. When ready to eat, thaw in the refrigerator overnight and reheat in the oven at 350°F for 20-25 minutes.
Q4: What if I don’t have cream of chicken soup?
You can make a quick substitute by whisking together 1 cup of chicken broth with 1/3 cup milk and 1 tablespoon flour. Heat until thickened and use in place of the soup.
Q5: Can I make this casserole gluten-free?
Yes, simply use a gluten-free cream of chicken soup and Italian dressing mix, and make sure the chicken stock is gluten-free.
Enjoy This Comforting Angel Chicken Rice Casserole!
This creamy, cheesy Angel Chicken Rice Casserole is a quick, satisfying dish that’s sure to become a family favorite. With a creamy texture, rich flavors, and a golden cheese topping, it’s a comforting dinner that’s as easy to make as it is delicious. Perfect for weeknights or cozy weekends, this recipe is comfort food at its best!
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Angel Chicken Rice Casserole
- Total Time: 35 Minutes
- Yield: Servings 8
Description
This Cheesy Angel Chicken Rice Casserole is a hearty and satisfying comfort food perfect for family dinners. With tender chicken, fluffy rice, and a creamy, cheesy sauce, each bite is packed with savory flavors. The Italian dressing mix and minced garlic add a hint of spice, while the creamy Colby Jack cheese makes the casserole rich and indulgent.
Ingredients
- 3 cups cooked chicken, diced or shredded
- 3 cups cooked rice
- 1/2 cup butter, room temperature and cubed
- 8 ounces cream cheese, room temperature and cubed
- 10.5 ounces cream of chicken soup
- 3 cloves garlic, minced
- 0.7 ounce Italian dressing mix (e.g., Good Seasons)
- 1 cup chicken stock
- 2 cups shredded Colby Jack cheese, divided
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Preheat the Oven: Preheat oven to 350°F (175°C) and generously spray a 9×13-inch casserole dish with cooking spray.
- Soften Butter and Cream Cheese: In a microwave-safe bowl, microwave the cubed butter and cream cheese for 20-30 seconds, then whisk until smooth.
- Combine Ingredients: In a large mixing bowl, combine cooked chicken, cooked rice, softened butter and cream cheese mixture, cream of chicken soup, minced garlic, Italian dressing mix, chicken stock, half of the shredded cheese, and salt and pepper. Mix until well combined.
- Assemble the Casserole: Transfer the mixture into the prepared casserole dish, smoothing it out into an even layer.
- Top with Cheese: Sprinkle the remaining shredded cheese over the top of the casserole.
- Bake: Cover the casserole dish with foil and bake in the preheated oven for 20-25 minutes, or until the cheese is melted and the casserole is bubbling.
- Serve: Remove from oven and let cool for 5 minutes. Remove foil, garnish with fresh parsley, and enjoy.
Notes
- Cooked Rice and Chicken: This recipe is a great way to use up leftover rice and chicken. You can cook them fresh, or use pre-cooked options for convenience.
- Cream Cheese and Butter Consistency: Soften the cream cheese and butter to make mixing easier and ensure an even, creamy texture.
- Italian Dressing Mix: This seasoning packet adds great flavor, but you can substitute it with a homemade mix of dried basil, oregano, garlic powder, and onion powder if preferred.
- Prep Time: 10 Minutes
- Cook Time: 25 Minutes
