Angel Chicken Rice Casserole
It’s more important than ever to have quick and satisfying meals now that the kids are back in school and the summer heat wave is in full swing.
This Angel Chicken Rice Casserole has been a favorite in my kitchen for years and always gets rave reviews.
This Angel Chicken and Rice Casserole is the perfect comfort food for busy weeknights. It’s made with shredded chicken, creamy soups, and a crunchy Panko bread crumb crust.
And it’s so flexible—you can use any cheese or soup you have on hand!
This Angel Chicken casserole is easy to make because you can use Minute Rice and pre-cooked chicken, like leftovers or a store-bought rotisserie.
The mix of cream of chicken soup, cream cheese, and melty Colby Jack cheese makes a rich, comforting flavor that works well in a Cheesy Angel Chicken and Rice Casserole.
You can change this chicken and rice recipe to fit your family’s tastes by switching out the soups or cheeses or adding vegetables like broccoli or green beans.
This casserole reheats perfectly, making it a great choice for meal prep or easy lunches all week long!
This Angel Chicken and Rice Casserole is the best comfort food for a busy weeknight. It has tender, shredded chicken, creamy soups, and a crunchy Panko bread crumb crust on top.Eight people can eat this.
Things you need:
- 3 cups of cooked, shredded chicken (chicken from an Instant Pot or slow cooker works well)
- 3 cups of uncooked Minute Rice, ready to go
- Can of cream of chicken soup that weighs 10.5 ounces
- 8 ounces of cream cheese that is at room temperature
- 0.7-ounce bag Italian dressing mix (I use Good Seasons)
- 1/8 teaspoon of garlic powder
- 1 cup of chicken broth
- 1/16 teaspoon of pepper
- 2 cups of Colby Jack cheese, split
- 1 cup of Panko bread crumbs
- 4 tablespoons of butter cut into small pieces
- Optional: Parsley to decorate
Instructions
- Set your oven to 350°F (175°C).
- Follow the directions on the Minute Rice package to make it. If you’re in a hurry or want to keep the kitchen cool, microwaving is a great option. Put the rice that has been cooked aside.
- Put the cooked, shredded chicken, the prepared rice, the cream of chicken soup, the cream cheese at room temperature, the Italian dressing seasoning mix, the garlic powder, the pepper, and the chicken stock in a big bowl. Stir until everything is well combined and creamy.
- Fold in 1 ½ cups of the Colby Jack cheese into the mixture and mix thoroughly.
- Spray a 9×13 baking dish with cooking spray, then pour the chicken and rice mixture evenly into the dish.
- Top the casserole with the remaining ½ cup of Colby Jack cheese and 1 cup of Panko bread crumbs.
- Dot the top with butter, evenly distributing the slices across the casserole.
- Bake uncovered for 25-30 minutes, or until the casserole is bubbly, and the top is golden brown and crispy.
- Optional: Sprinkle with chopped parsley before serving for a fresh pop of color.
Tips and Variations
- Tip for making ahead: You can make the casserole earlier in the day, cover it with aluminum foil, and put it in the fridge until you’re ready to bake it. If you bake it straight from the fridge, it will take an extra 5 to 10 minutes to cook all the way through.
- No Colby Jack cheese? You can use cheddar, mozzarella, or a mix of your favorite cheeses instead.
- Tip for cream cheese: Before you mix it, make sure it is completely soft at room temperature so that everything mixes well.
- Is it okay to use regular rice instead of Minute Rice? Yes, but you have to cook the rice first before you add it to the casserole. You will need to add more liquid (like chicken broth) and cook the rice for longer if you want to cook it in the casserole.
- Is it possible to cook rice and chicken at the same time? This angel chicken recipe can be made this way, but it’s not the best way. Using chicken that has already been cooked makes sure that it cooks evenly and is soft.
- Is it possible to use broth instead of water for Minute Rice? Yes, of course! When you cook your rice in chicken broth, it gives the shredded chicken and rice mixture more flavor.
- Add vegetables: Broccoli, peas, or even carrots would be a great addition to this creamy chicken and rice bake. Just mix them in with the chicken and rice.
- For a little heat, try adding some diced green chilies or a sprinkle of cayenne pepper to your Cheesy Angel Chicken and Rice.
- Different Proteins: If you’re feeling brave, you can use turkey, ham, or even shrimp instead of chicken and rice in this bake with cream of chicken soup.
Serving Suggestions
A light side salad or some steamed green beans go great with this Angel Chicken and Rice Casserole. It can also be a main dish on its own, especially on a busy school night.
Storage and Reheating
You can keep any leftover cheesy chicken and rice in the fridge for up to three days in an airtight container.
Reheat in the microwave, or if you want it to be crispier, try reheating it in the air fryer on parchment paper. It brings the bread crumbs back to life!
Nutrition Facts
- Four hundred calories
- 25 grams of fat
- 30 g of protein
- 35 g of carbs
This chicken rice casserole is full of protein from the chicken and cheese, and it will fill you up.
If you’re keeping an eye on your sodium intake, you might want to use low-sodium soups or make your own cream soup from scratch.