Creamy Angel Chicken and Rice Casserole: A Family Favorite Comfort Dish
By Isabella Quinn
Prep
10 min
Cook
25 min
Total
35 min
Servings
8
This angel chicken and rice casserole recipe is quick and simple to make as a weeknight dinner. Ingredients for this chicken and rice casserole include chopped chicken. This casserole may be a good option for children and other picky eaters who refuse to eat certain foods. Other benefits of this casserole include easy preparation and the option to freeze or prepare in advance for other meals.
Ingredients
- •3 cups cooked chicken (diced or shredded)
- •3 cups cooked rice
- •½ cup butter (room temperature and cubed)
- •8 ounces cream cheese (room temperature and cubed)
- •10 ½ ounces cream of chicken soup
- •3 cloves garlic (minced)
- •0.7 ounce Italian dressing mix (seasoned)
- •1 cup chicken stock
- •2 cups shredded Colby Jack cheese (divided use)
- •salt (to taste)
- •pepper (to taste)
- •fresh parsley (for garnish)
Instructions
- 1
Preheat oven to 350 degrees F and generously spray a 9x13-inch casserole dish with cooking spray.
- 2
In a microwave-safe bowl, soften the cream cheese and butter in the microwave for 20-30 seconds; whisk until smooth.
- 3
In a large mixing bowl, combine the cooked chicken, rice, butter and cream cheese mixture, cream of chicken soup, garlic, Italian dressing mix, chicken stock, half the shredded cheese, and salt and pepper; mix well until evenly combined.
- 4
Transfer the chicken and rice mixture to the prepared casserole dish.
- 5
Top with the remaining shredded cheese.
- 6
Cover the dish with foil and bake in preheated oven for 20-25 minutes until the cheese is melted and the casserole is bubbling.
- 7
Remove from oven and allow the casserole to cool for 5 minutes; remove foil.
- 8
Garnish with fresh parsley and enjoy.
Nutrition (per serving)
548
Calories
26g
Protein
38g
Fat
24g
Carbs
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