Can I make this recipe ahead of time?

Yes! You can assemble the casserole a day in advance, cover it, and store it in the refrigerator. When ready to bake, let it sit at room temperature for about 30 minutes before placing it in the oven to ensure even cooking.

Can I use uncooked rice instead of cooked rice?

No, this recipe requires pre-cooked rice. Using raw rice would alter the liquid ratio and cooking time. If you want to use uncooked rice, adjust the amount of broth and increase the baking time significantly.

What’s the best way to store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, bake at 350°F until warmed through or microwave in short intervals, stirring in between to prevent drying out.

Angel Chicken Rice – Naomi's Recipes

Description

Angel Chicken Rice is a creamy, cheesy, and comforting baked casserole featuring tender shredded chicken, fluffy rice, and a rich sauce made with cream cheese, butter, and Italian seasoning. This easy, one-dish meal is perfect for weeknight dinners, potlucks, or meal prep.

Ingredients

Scale

3 cups cooked chicken, diced or shredded
3 cups cooked white rice
½ cup unsalted butter, softened and cubed
8 ounces cream cheese, softened and cubed
10.5 ounces cream of chicken soup
3 cloves garlic, minced
0.7 ounces Italian dressing mix (about 2 tablespoons)
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 and lightly grease a 9×13-inch baking dish to prevent sticking.
Prepare the cream base: In a microwave-safe bowl, soften the cream cheese and butter by heating for 20-30 seconds. Whisk until smooth and well combined, ensuring a creamy consistency.
Combine the ingredients: In a large mixing bowl, mix the cooked chicken, rice, softened cream cheese mixture, cream of chicken soup, minced garlic, Italian dressing mix, chicken stock, and half of the shredded cheese. Stir everything together until well blended, ensuring the sauce evenly coats the chicken and rice.
Transfer to baking dish: Pour the mixture into the prepared casserole dish, spreading it out evenly to ensure even baking.
Add cheese topping: Sprinkle the remaining shredded cheese over the top to create a golden, bubbly crust when baked.
Bake the casserole: Cover the dish with foil and bake for 20-25 minutes. Remove the foil and continue baking for an additional 5-10 minutes, allowing the cheese to melt and slightly brown.
Let it rest and serve: Remove the casserole from the oven and let it sit for 5 minutes before serving. This helps the flavors meld together and makes it easier to scoop. Garnish with fresh parsley for added color and freshness.

Notes

Chicken Options: Rotisserie chicken works best for flavor and convenience, but any pre-cooked shredded or diced chicken will do.
Rice Texture: Ensure the rice is fully cooked but not mushy before adding it to the casserole.
Seasoning Adjustments: If you prefer a bolder flavor, double the Italian dressing mix or add a dash of paprika for a smoky touch.
Vegetable Additions: Add mushrooms, bell peppers, or spinach to boost the nutritional value.

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

Nutrition

Serving Size: 1 portion (⅛ of casserole)
Calories: 548 kcal
Sugar: 2g
Sodium: 980mg
Fat: 32g
Saturated Fat: 18g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 30g
Cholesterol: 105mg