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Angel Chicken and Rice Casserole

Angel Chicken and Rice Casserole
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Angel Chicken and Rice Casserole is a creamy, herby, family-favorite bake that wraps tender shredded chicken and fluffy rice in a silky Italian-seasoned cream sauce, topped with golden, melty cheese. A one-dish weeknight comfort dinner made with pantry staples.

Ingredients

  • 2 cups cooked shredded chicken
  • 2 cups cooked long-grain white rice
  • 1 (10 oz) can cream of chicken soup
  • 1 cup sour cream
  • ½ cup chicken broth
  • 4 oz cream cheese, softened
  • 1 packet (1 oz / about 2 tablespoons) dry Italian-style seasoning mix
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • ½ cup grated Parmesan cheese
  • 1 cup shredded mozzarella or Monterey Jack cheese
  • 1 tablespoon melted butter
  • 2 tablespoons chopped parsley (optional)

Instructions

  1. Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish with butter or cooking spray.
  2. In a large bowl, whisk together the cream of chicken soup, sour cream, chicken broth, and softened cream cheese until smooth and lump-free.
  3. Stir in the Italian seasoning packet, garlic powder, and black pepper until evenly distributed throughout the creamy sauce.
  4. Fold in the shredded chicken and cooked rice, gently mixing until every grain is coated in sauce.
  5. Spread the mixture evenly into the prepared baking dish and smooth the top with a spatula.
  6. Sprinkle the Parmesan first, then the mozzarella or Monterey Jack evenly across the entire surface.
  7. Drizzle the melted butter lightly over the cheese to encourage a golden, glossy top during baking.
  8. Bake uncovered for 25–30 minutes, until the cheese is melted, golden, and the edges are visibly bubbling.
  9. Let the casserole rest 5 minutes, then sprinkle the chopped parsley over the top before serving.

Notes

  • Soften the cream cheese fully at room temperature for at least 30 minutes to avoid lumps in the sauce.
  • Use day-old, cold rice for the best texture — it absorbs the sauce evenly without turning mushy.
  • For an extra-golden crust, broil the top for the last 2 minutes, watching closely so the cheese doesn’t burn.
  • Store leftovers in an airtight container in the fridge for up to 4 days, or freeze in portions for up to 2 months.
  • Reheat covered at 325°F for about 20 minutes, adding a splash of chicken broth to refresh the sauce.

Find it online: https://www.kitchenmomy.com/angel-chicken-and-rice-casserole/