Angel Chicken and Rice Casserole
A creamy chicken and rice casserole with Colby Jack cheese, ready in about 35 minutes and easy enough for a weeknight.
Equipment
- 9x13 inch casserole dish
- Microwave-safe bowl
- Large mixing bowl
Ingredients
- 3 cups cooked chicken diced or shredded
- 3 cups cooked rice
- 1/2 cup butter cubed and at room temperature
- 8 ounces cream cheese cubed and at room temperature
- 10.5 ounces cream of chicken soup
- 3 cloves garlic minced
- 0.7 ounce packet Italian dressing mix such as Good Seasons
- 1 cup chicken stock
- 2 cups shredded Colby Jack cheese divided
- salt and pepper to taste
- fresh parsley for garnish
Instructions
- Preheat the oven to 350°F and spray a 9x13 inch casserole dish with non-stick cooking spray.
- Place the cubed butter and cream cheese in a microwave-safe bowl and microwave for about 20 to 30 seconds until soft. Whisk together until smooth.
- In a large mixing bowl, combine the cooked chicken, cooked rice, the butter and cream cheese mixture, cream of chicken soup, minced garlic, Italian dressing mix, chicken stock, and half of the shredded Colby Jack cheese. Season with salt and pepper and stir until fully combined.
- Pour the mixture into the prepared casserole dish and spread evenly.
- Sprinkle the remaining shredded Colby Jack cheese over the top.
- Cover the dish with aluminum foil and bake for 20 to 25 minutes, until the cheese is fully melted and the casserole is bubbling around the edges.
- Remove from the oven and let sit for about 5 minutes. Remove the foil, sprinkle with fresh parsley, and serve warm.
Notes
Leftovers keep in the refrigerator for up to 4 days. Reheat with a small splash of chicken stock, covered, to keep the rice from drying out. Can be assembled ahead and refrigerated unbaked, or frozen before baking and thawed overnight before cooking.
