Can I make Angel Chicken Rice ahead of time?

Yes! You can assemble the casserole a day in advance and store it in the refrigerator before baking. Let it sit at room temperature for 20–30 minutes before placing it in the oven to ensure even cooking.

Can I use uncooked rice in this recipe?

No, this recipe requires pre-cooked rice. Uncooked rice would absorb too much liquid and affect the texture of the dish. If you prefer to use uncooked rice, increase the chicken stock and adjust the baking time accordingly.

What can I use instead of cream of chicken soup?

You can make a homemade version by combining chicken broth with a bit of flour or cornstarch and heavy cream. Cream of mushroom soup is another good alternative for a slightly different flavor.

How do I make this dish healthier?

Use brown rice or quinoa for extra fiber, swap in low-fat cream cheese and butter, and add vegetables like bell peppers, spinach, or mushrooms. You can also reduce the cheese amount for a lighter version.

Creamy Angel Chicken Rice

Name: Creamy 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; ½ cup butter, room temperature, cubed; 8 ounces cream cheese, room temperature, cubed; 10.5 ounces cream of chicken soup; 3 cloves garlic, minced; 0.7 ounces Italian dressing mix; 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, and comforting casserole that combines tender chicken, fluffy rice, and a rich, herb-seasoned sauce. Perfect for busy weeknights or meal prep, this one-pan wonder is easy to make and packed with flavor.

Ingredients

Scale

3 cups cooked chicken, diced or shredded
3 cups cooked rice
½ cup butter, room temperature, cubed
8 ounces cream cheese, room temperature, cubed
10.5 ounces cream of chicken soup
3 cloves garlic, minced
0.7 ounces Italian dressing mix
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: Set your oven to 350°F (175°C) and generously grease a 9×13” casserole dish with cooking spray to prevent sticking.
Prepare the cream base: In a microwave-safe bowl, warm the cream cheese and butter for 20–30 seconds until softened. Stir until smooth and creamy.
Mix the ingredients: In a large mixing bowl, combine the cooked chicken, rice, softened butter and cream cheese mixture, cream of chicken soup, garlic, Italian dressing mix, chicken stock, half of the shredded cheese, salt, and pepper. Stir until everything is evenly distributed.
Assemble the casserole: Transfer the mixture into the prepared baking dish, spreading it out evenly to ensure consistent baking. Sprinkle the remaining shredded cheese over the top for a golden, bubbly crust.
Bake the casserole: Cover the dish with foil and bake for 20–25 minutes, allowing the cheese to melt and the flavors to blend. Remove the foil and bake for an additional 5 minutes until the cheese is lightly browned.
Let it rest and serve: Remove from the oven and let the casserole sit for 5 minutes before serving. Garnish with fresh parsley for a pop of color and freshness.

Notes

Chicken Options: Use rotisserie chicken for convenience or cook and shred chicken breasts for a leaner version.
Rice Alternatives: Brown rice or quinoa can be used but may require additional broth.
Extra Flavor: Add sautéed onions, mushrooms, or spinach for added texture and nutrients.
Spice It Up: A pinch of red pepper flakes or a dash of hot sauce can add a bit of heat.
Storage: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven at 325°F or microwave with a splash of chicken broth to prevent drying.

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

Nutrition

Serving Size: 1 portion
Calories: 548 kcal
Sugar: 2g
Sodium: 780mg
Fat: 34g
Saturated Fat: 18g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 32g
Cholesterol: 105mg