1. Can I make Angel Chicken Rice ahead of time?

Yes! Angel Chicken Rice is an excellent make-ahead casserole. You can assemble the entire dish up to 24 hours in advance and store it in the refrigerator. When ready to bake, let it sit at room temperature for 20–30 minutes, then follow the baking instructions as normal.

2. Can I freeze Angel Chicken Rice?

Absolutely. After assembling the casserole, cover tightly with foil and plastic wrap, and freeze for up to 2 months. When ready to enjoy, thaw in the refrigerator overnight and bake as directed. You may need to add 5–10 extra minutes to the baking time if it's still slightly chilled.

3. What’s the best type of rice to use?

Any cooked long-grain rice will work well in this recipe. White rice gives a classic texture, while brown rice adds more fiber and a nuttier flavor. Avoid using uncooked rice, as the moisture ratio and cook time aren’t suited for that.

4. Can I use canned chicken or rotisserie chicken?

Yes, both are great time-saving options. Rotisserie chicken adds extra flavor and moisture, while canned chicken (drained well) also works in a pinch. Make sure the chicken is fully cooked before mixing it into the casserole.

Angel Chicken Rice – Best Creamy Casserole Recipe

Name: Angel Chicken Rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 3 cups cooked chicken, diced or shredded; 3 cups cooked rice; 1/2 cup (1 stick) butter, cubed and at room temperature; 8 ounces cream cheese, cubed and at room temperature; 10.5 ounces cream of chicken soup (1 can); 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; Salt and pepper, to taste; Fresh parsley, for garnish

Description

Angel Chicken Rice is a creamy, cheesy casserole dish made with tender shredded chicken, cooked rice, cream cheese, and Italian-seasoned sauce. This comforting, family-friendly recipe is perfect for busy weeknights and easy to make in under 40 minutes.

Ingredients

Scale

3 cups cooked chicken, diced or shredded
3 cups cooked rice
1/2 cup (1 stick) butter, cubed and at room temperature
8 ounces cream cheese, cubed and at room temperature
10.5 ounces cream of chicken soup (1 can)
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
Salt and pepper, to taste
Fresh parsley, for garnish

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Instructions

Preheat the oven to 350°F (175°C) and spray a 9×13-inch casserole dish with nonstick cooking spray.
In a microwave-safe bowl, combine the cubed butter and cream cheese. Microwave for 20–30 seconds until softened, then whisk until smooth.
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, 1 cup of the shredded cheese, salt, and pepper. Mix thoroughly.
Transfer the mixture to the prepared casserole dish and spread it out evenly.
Top the casserole with the remaining 1 cup of shredded cheese.
Cover the dish with foil and bake for 20–25 minutes, or until the cheese is melted and the casserole is hot and bubbly.
Remove from oven and let sit for 5 minutes before removing the foil.
Garnish with freshly chopped parsley and serve warm.

Notes

Use rotisserie chicken to save time.
Add extra chicken stock if the mixture feels too thick before baking.
Store leftovers in an airtight container for up to 4 days.
Freeze the assembled casserole (unbaked) for up to 2 months.
Let the casserole sit uncovered for the last 5 minutes to brown the cheese topping slightly.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 548 kcal
Sugar: 2 g
Sodium: 720 mg
Fat: 34 g
Saturated Fat: 18 g
Unsaturated Fat: 14 g
Trans Fat: 0.5 g
Carbohydrates: 30 g
Fiber: 1 g
Protein: 28 g
Cholesterol: 110 mg