Cheesy Angel Chicken and Rice Casserole
Creamy, cheesy, and downright comforting, this casserole delivers juicy chicken, fluffy rice, and a rich, velvety sauce topped with melty Colby Jack cheese.
Servings: 6 servings
Equipment
- Casserole Dish
- Mixing Bowl
- Microwave
Ingredients
Main Ingredients
- 3 cups Cooked chicken, diced or shredded
- 3 cups Cooked rice (white or brown), fluffed
- 1/2 cup Butter, room temperature and cubed
- 8 ounces Cream cheese, room temperature and cubed
- 10.5 ounces Cream of chicken soup one standard can
- 3 cloves Garlic, minced
- 0.7 ounce Italian dressing mix one packet
- 1 cup Chicken stock, low-sodium preferred
- 2 cups Shredded Colby Jack cheese, divided
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Preheat oven to 350°F and spray a 9x13” casserole dish with cooking spray.
- In a microwave-safe bowl, soften the cream cheese and butter for 20-30 seconds; whisk until smooth.
- In a large mixing bowl, combine the chicken, rice, butter and cream cheese mixture, cream of chicken soup, garlic, Italian dressing mix, chicken stock, half of the shredded cheese, salt, and pepper. Mix well.
- Transfer the mixture into the prepared casserole dish.
- Top with remaining cheese.
- Cover with foil and bake for 20-25 minutes, until cheese is melted.
- Remove from oven, cool for 5 minutes, take off the foil.
- Garnish with parsley and serve hot.
Notes
Store leftovers in an airtight container for up to 3-4 days. This casserole freezes well; cool completely, then wrap tightly and freeze for up to 2 months.