Cheesy Angel Chicken and Rice Casserole is a warm and comforting dish that brings everyone together. It’s creamy, cheesy, and super easy to make! Perfect for family dinners or busy weeknights, this dish is sure to become a family favorite.
Why Make This Recipe
This recipe is a game changer! It combines the delicious taste of chicken, creamy cheese, and fluffy rice into one satisfying meal. It’s quick to prepare, which means less time in the kitchen and more time with your loved ones. Plus, leftovers are just as tasty!
How to Make Cheesy Angel Chicken and Rice Casserole
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
- 1 cup chicken stock
- 2 cups shredded Colby Jack cheese, divided
- Salt and pepper to taste
- Fresh parsley for garnish
Directions:
- Preheat oven to 350 degrees F and generously spray a 9×13” casserole dish with cooking spray.
- In a microwave-safe bowl, soften the cream cheese and butter in the microwave for 20-30 seconds; whisk until smooth.
- In a large mixing bowl, combine the cooked chicken, rice, butter and cream cheese mixture, cream of chicken soup, garlic, Italian dressing mix, chicken stock, half of the shredded cheese, and salt and pepper. Mix well until evenly combined.
- Transfer the chicken and rice mixture into the prepared casserole dish.
- Top with the remaining shredded cheese.
- Cover the dish with foil, and bake in the preheated oven for 20-25 minutes, until the cheese is melted and the casserole is bubbling.
- Remove from oven, allow the casserole to cool for 5 minutes, then remove foil.
- Garnish with fresh parsley and enjoy.
How to Serve Cheesy Angel Chicken and Rice Casserole
Serve this casserole hot right from the oven! It pairs well with a simple green salad or some steamed vegetables. Perfect for a cozy family meal.
How to Store Cheesy Angel Chicken and Rice Casserole
To store leftovers, let the casserole cool completely, then cover it with plastic wrap or transfer it to an airtight container. It will stay fresh in the fridge for 3-4 days. You can also freeze it for up to 3 months. Just thaw in the fridge before reheating.
Tips to Make Cheesy Angel Chicken and Rice Casserole
- Use leftover chicken to save time.
- You can substitute other cheeses for a different flavor.
- For extra flavor, try adding some cooked vegetables like broccoli or peas.
Variation
You can make this dish with turkey instead of chicken or use brown rice for a healthier twist. Add some spices like paprika or cayenne for a little kick!
FAQs
1. Can I use uncooked chicken?
Yes, but you will need to cook it beforehand or adjust the baking time to ensure it’s fully cooked.
2. Is this recipe good for meal prep?
Absolutely! It keeps well, making it a great choice for meal prep.
3. Can I make this dish vegetarian?
Yes, you can substitute the chicken with a variety of veggies and use vegetable broth instead of chicken stock.
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
- 1 cup chicken stock
- 2 cups shredded Colby Jack cheese, divided
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 350°F and generously spray a 9×13” casserole dish with cooking spray.
- In a microwave-safe bowl, soften the cream cheese and butter in the microwave for 20-30 seconds; whisk until smooth.
- In a large mixing bowl, combine the cooked chicken, rice, butter and cream cheese mixture, cream of chicken soup, garlic, Italian dressing mix, chicken stock, half of the shredded cheese, and salt and pepper. Mix well until evenly combined.
- Transfer the chicken and rice mixture into the prepared casserole dish.
- Top with the remaining shredded cheese.
- Cover with foil and bake for 20-25 minutes, until the cheese is melted and bubbling.
- Remove from oven, allow the casserole to cool for 5 minutes, then remove foil.
- Garnish with fresh parsley and serve hot.
Notes
For added flavor, try mixing in cooked vegetables like broccoli or peas. You can also swap Colby Jack cheese for cheddar or mozzarella for a different taste.
Cheesy Angel Chicken and Rice Casserole
Equipment
- Microwave-safe Bowl
- Casserole Dish
- Mixing Bowl
Ingredients
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
- 1 cup chicken stock
- 2 cups shredded Colby Jack cheese, divided
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 350°F and generously spray a 9x13” casserole dish with cooking spray.
- In a microwave-safe bowl, soften the cream cheese and butter in the microwave for 20-30 seconds; whisk until smooth.
- In a large mixing bowl, combine the cooked chicken, rice, butter and cream cheese mixture, cream of chicken soup, garlic, Italian dressing mix, chicken stock, half of the shredded cheese, and salt and pepper. Mix well until evenly combined.
- Transfer the chicken and rice mixture into the prepared casserole dish.
- Top with the remaining shredded cheese.
- Cover with foil and bake for 20-25 minutes, until the cheese is melted and bubbling.
- Remove from oven, allow the casserole to cool for 5 minutes, then remove foil.
- Garnish with fresh parsley and serve hot.