Angel Chicken Rice Casserole
Tender chicken and rice baked together in a creamy Parmesan and cream cheese sauce, topped with melted mozzarella.
Equipment
- 9x13 inch baking dish
- Large skillet
- Medium mixing bowl
Ingredients
- 2 tbsp olive oil or unsalted butter
- 1 small onion finely diced
- 2 garlic cloves minced
- 1 1/2 cup long-grain white rice uncooked
- 3 cup low-sodium chicken broth
- 1 tsp salt adjust to taste
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- 1 lb boneless skinless chicken breasts or thighs cut into bite-sized pieces
- 1 can (10.5 oz / 295 g) cream of chicken soup
- 4 oz (115 g) cream cheese softened and cubed
- 1/2 cup sour cream
- 1/2 cup Parmesan cheese grated
- 1 cup mozzarella cheese shredded
- 2 tbsp fresh parsley chopped, optional, for garnish
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
- In a large skillet over medium heat, warm the olive oil or butter. Add onion and cook for 3-4 minutes until soft. Stir in garlic and cook for 30 seconds until fragrant.
- Add the uncooked rice to the skillet and stir for 1-2 minutes to coat with oil. Pour in the chicken broth, salt, pepper, and Italian seasoning. Bring to a gentle simmer, then turn off the heat.
- Spread the rice mixture evenly into the prepared baking dish. Arrange the chicken pieces evenly over the rice.
- In a medium bowl, whisk together cream of chicken soup, cream cheese, sour cream, and Parmesan until smooth. Spread this mixture evenly over the chicken.
- Cover the dish tightly with foil and bake for 35-40 minutes, or until the rice is tender and the chicken is fully cooked.
- Remove foil, sprinkle mozzarella on top, and bake uncovered for another 5-7 minutes until melted and bubbly.
- Let rest for 5 minutes, garnish with parsley, and serve warm.
Notes
The casserole can be assembled up to 24 hours ahead and refrigerated before baking, with a few extra minutes added to the covered bake time. Leftovers keep in the refrigerator for up to 4 days or in the freezer for up to 2 months. Reheat with a splash of broth or milk to help keep the sauce creamy.
