Description
Chicken and rice come together in a comforting classic called Angel Chicken and Rice Casserole that brings pure comfort to your dinner table. Creamy, cheesy goodness wraps tender chicken and fluffy rice in a simple yet satisfying dish your family will absolutely adore.
Ingredients
Scale
Main Protein:
- 2–3 boneless, skinless chicken breasts (about 1.5 pounds), cut into strips or cubes
Starch Base:
- 1 cup uncooked long-grain white rice
Creamy Components:
- 1 (10.5 oz / 298 g) can cream of chicken soup
- 1 (8 oz / 227 g) package cream cheese, softened
- 1 (14.5 oz / 411 g) can chicken broth
Seasonings:
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Cooking Preparation:
- 1 tablespoon olive oil (for greasing)
Optional Garnish:
- Chopped fresh parsley
Instructions
- Prepare your oven to 350°F (175°C). Coat a 9×13-inch baking dish with 1 tablespoon olive oil, ensuring complete coverage.
- Combine 8 ounces softened cream cheese, 10.5 ounces cream of chicken soup, 14.5 ounces chicken broth, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt, and ¼ teaspoon black pepper in a mixing bowl. Whisk until the mixture becomes silky and uniform.
- Distribute 1 cup uncooked long-grain white rice across the bottom of your greased baking dish in an even layer.
- Arrange 23 chicken breast strips or cubes over the rice layer, spreading them consistently across the surface.
- Pour your prepared sauce evenly across the chicken and rice, making sure every section receives equal coverage.
- Seal the baking dish completely with aluminum foil to trap moisture during cooking.
- Slide the covered dish into the preheated oven and bake for exactly 1 hour at 350°F.
- Remove foil carefully and return the casserole to the oven for an additional 10-15 minutes to achieve a golden surface and ensure rice is tender.
- Allow the casserole to rest for 5 minutes after removing from the oven. Sprinkle with fresh chopped parsley if desired before serving.
Notes
- Use long-grain white rice for the best texture and absorption of creamy sauce.
- Let the casserole rest after baking to help the rice fully absorb the liquid and become perfectly tender.
- For a gluten-free version, swap cream of chicken soup with a homemade version using cornstarch and gluten-free broth.
- Add frozen vegetables like peas or carrots to boost nutrition and create a complete one-dish meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Casseroles
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 23
- Calories: 234 kcal
- Sugar: 1 g
- Sodium: 480 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0.5 g
- Protein: 30 g
- Cholesterol: 75 mg