Description

This Cheesy Angel Chicken and Rice Casserole is the ultimate comfort food—creamy, cheesy, and loaded with tender chicken and fluffy rice. With a rich Italian-seasoned sauce and a golden cheesy topping, it’s perfect for family dinners, potlucks, or cozy nights in.

Ingredients

3 cups cooked chicken, diced or shredded
3 cups cooked rice
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) cream of mushroom soup
1 1/2 cups shredded cheddar cheese (plus extra for topping)
1 cup sour cream
1 packet dry Italian dressing mix
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup chicken broth
1 tablespoon butter (for greasing dish)
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)

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Instructions

Preheat Oven: Preheat to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter.
Make Creamy Mixture: In a large bowl, combine cream soups, cheddar cheese, sour cream, Italian dressing mix, garlic powder, onion powder, and chicken broth. Mix until smooth. Season to taste.
Add Chicken and Rice: Stir in the cooked chicken and rice until evenly coated.
Assemble: Spread the mixture into the prepared baking dish. Top with extra shredded cheese.
Bake: Bake uncovered for 30–35 minutes, until bubbly and golden on top.
Garnish & Serve: Let cool slightly. Garnish with parsley and serve warm.

Notes

Great use for leftover or rotisserie chicken.
Use any rice variety you like—white, brown, or wild rice all work well.
Add veggies like peas, carrots, or broccoli for a nutritious twist.
Assemble ahead and refrigerate to bake later; add 5–10 extra minutes if chilled.