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Angel Chicken Rice Casserole

Comfort food enthusiasts, get ready to meet your new favorite weeknight dinner. This creamy, cheesy casserole combines tender chicken and perfectly cooked rice in a velvety sauce that makes your taste buds dance, while everything cooks together in one dish for easy cleanup.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 tablespoons olive oil or unsalted butter
  • 1 small onion finely diced
  • 2 cloves garlic minced
  • 1½ cups long-grain white rice uncooked
  • 3 cups low-sodium chicken broth
  • 1 teaspoon salt adjust to taste
  • ½ teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 1 pound boneless skinless chicken breasts or thighs cut into bite-sized pieces
  • 1 can cream of chicken soup 10.5 oz
  • 4 oz cream cheese softened and cubed
  • ½ cup sour cream
  • ½ cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons fresh parsley chopped (optional, for garnish)

Equipment

  • 9x13-inch baking dish
  • Large skillet
  • Foil
  • Oven

Method
 

  1. Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
  2. Heat 2 tablespoons of olive oil or butter in a large skillet over medium heat. Add the finely diced onion and cook for about 3-4 minutes until translucent.
  3. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Stir in 1½ cups of uncooked long-grain white rice and cook for 1-2 minutes to thoroughly coat with the oil.
  5. Pour in 3 cups of low-sodium chicken broth and add 1 teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon Italian seasoning.
  6. Prepare the chicken by cutting it into bite-sized pieces and add it to the skillet with the rice.
  7. In a separate bowl, combine the cream of chicken soup, softened cream cheese, and sour cream.
  8. Mix the soup mixture with the rice and chicken, then fold in ½ cup of grated Parmesan cheese.
  9. Transfer everything to the prepared baking dish and top evenly with 1 cup of shredded mozzarella cheese.
  10. Cover the dish with foil and bake for about 45 minutes until the rice is tender and the chicken is cooked through. Remove the foil during the last 10 minutes of baking to achieve a golden cheese top.
  11. Garnish with 2 tablespoons of fresh chopped parsley before serving.

Notes

This comforting casserole is both flexible and straightforward, allowing you to swap ingredients as needed—try using rotisserie chicken, turkey, or even adding extra veggies for a twist. For a lighter version, you can substitute Greek yogurt for sour cream and low‐fat cream cheese for regular. The dish stores well in the refrigerator, making it a great make-ahead option, and it comes together in minimal time with simple pantry staples.