Introduction

Angel Chicken Casserole is a creamy, comforting dish that brings tender chicken and rich flavors together in one easy-to-make recipe. Perfect for busy weeknights or family gatherings, this casserole offers a delightful combination of cheesy goodness and savory seasonings that everyone will enjoy.

The image shows a close-up of a baked rice casserole in a white bowl, with a spoon lifting a serving. The dish has three visible layers: the bottom layer consists of tender white rice mixed with small pieces of cooked chicken, the middle layer is creamy and smooth, blending the rice and chicken together, and the top layer is golden brown and bubbly melted cheese with some slightly dark golden spots, sprinkled with small green herb leaves. The texture looks soft and creamy with a slightly crispy top. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts
1 can (10.5 oz) cream of mushroom soup
1 can (10.5 oz) cream of chicken soup
1 cup sour cream
1 cup chicken broth
1 package (8 oz) cream cheese, softened
1 cup shredded cheddar cheese
1 cup uncooked white rice
1/2 cup chopped green onions
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
Salt and pepper to taste
1 tablespoon olive oil
Fresh parsley for garnish (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and set aside.
Step 2: In a large skillet, heat olive oil over medium heat. Season the chicken breasts with salt, pepper, garlic powder, onion powder, and paprika. Sear the chicken for 3-4 minutes on each side until lightly browned but not fully cooked. Remove from skillet and set aside.
Step 3: In a large mixing bowl, combine cream of mushroom soup, cream of chicken soup, sour cream, cream cheese, chicken broth, and chopped green onions. Stir until the cream cheese is fully incorporated and the mixture is smooth.
Step 4: Pour the uncooked rice into the bottom of the prepared baking dish. Spread the soup mixture evenly over the rice.
Step 5: Place the seared chicken breasts on top of the mixture in the baking dish. Sprinkle shredded cheddar cheese evenly over the entire dish.
Step 6: Cover the dish tightly with aluminum foil and bake for 50-60 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F / 74°C).
Step 7: Remove the foil and bake an additional 5-10 minutes to brown the cheese on top if desired.
Step 8: Let the casserole rest for 5 minutes before garnishing with fresh parsley and serving.

Tips & Variations

For extra flavor, add a teaspoon of smoked paprika or cayenne pepper to the seasoning mix.
Substitute the white rice with brown rice or quinoa, adjusting cooking time accordingly.
Use cooked, shredded chicken instead of raw chicken breasts to reduce baking time.
Mix in frozen peas or chopped mushrooms for added veggies.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven for about 20 minutes or until heated through. This dish also freezes well; thaw overnight in the refrigerator before reheating.

How to Serve

A close-up view of a creamy baked rice dish served in a white bowl, showing a three-layer composition: at the bottom, tender white rice mixed with chunks of light brown cooked chicken; the middle layer is a smooth, cheesy sauce coating the rice; the top layer is a golden-brown melted cheese with small darker toasted spots and scattered small green parsley leaves on the surface. A metal spoon lifts a portion, highlighting the soft texture and slightly crispy top, all placed on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare Angel Chicken Casserole in advance?

Yes, you can assemble the casserole ahead of time and keep it covered in the refrigerator for up to 24 hours before baking.

Is it possible to make this recipe gluten-free?

Yes, ensure the cream soups used are gluten-free or substitute with homemade gluten-free versions to keep this casserole safe for a gluten-free diet.

Angel Chicken Casserole Recipe

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★★★★★

4.4 from 73 reviews

Angel Chicken Casserole is a creamy, comforting Southern-style dish that combines tender chicken breasts with a rich blend of cream soups, sour cream, and cream cheese, baked together with uncooked rice and savory seasonings to create a deliciously hearty family meal. Topped with shredded cheddar cheese and garnished with fresh parsley, this casserole offers a perfect balance of creamy texture and flavorful zest, ideal for busy weeknights or special gatherings.

Author: Zane
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: Southern United States

Ingredients

Scale

Chicken and Rice

4 boneless, skinless chicken breasts
1 cup uncooked white rice
1 cup chicken broth

Dairy and Cream Base

1 can (10.5 oz) cream of mushroom soup
1 can (10.5 oz) cream of chicken soup
1 cup sour cream
1 package (8 oz) cream cheese, softened
1 cup shredded cheddar cheese

Seasonings and Extras

1/2 cup chopped green onions
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
Salt and pepper to taste
1 tablespoon olive oil
Fresh parsley for garnish (optional)

Instructions

Preheat and Prepare Chicken: Preheat your oven to 350°F (175°C). Heat olive oil in a skillet over medium heat and lightly sear the chicken breasts on both sides until golden brown but not fully cooked, approximately 2-3 minutes per side. This step seals in flavor and enhances texture.
Mix Sauce Ingredients: In a large bowl, combine the cream of mushroom soup, cream of chicken soup, sour cream, softened cream cheese, chicken broth, garlic powder, onion powder, paprika, salt, and pepper. Whisk thoroughly until the mixture is smooth and creamy with no lumps.
Assemble the Casserole: In a greased baking dish, spread the uncooked white rice evenly on the bottom. Place the seared chicken breasts on top of the rice. Pour the creamy sauce mixture evenly over the chicken and rice. Sprinkle the chopped green onions across the surface for added aroma and flavor.
Bake: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 55 to 60 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the rice is tender, having absorbed the creamy sauce.
Add Cheese Topping: Remove the foil carefully, sprinkle shredded cheddar cheese evenly over the top of the casserole, and return it to the oven uncovered. Bake for an additional 10-15 minutes or until the cheese is fully melted and bubbly, with slight golden spots.
Garnish and Serve: Remove from the oven and let rest for about 5 minutes before serving. Garnish with fresh parsley if desired. This resting time helps the casserole set slightly, making it easier to serve.

Notes

You can substitute the white rice with brown rice, but increase the baking time to ensure rice is fully cooked.
For a lower fat version, use reduced-fat sour cream and cheese.
If you like a spicier variation, add a pinch of cayenne pepper or red pepper flakes.
Leftovers store well in the refrigerator for up to 3 days and reheat thoroughly before serving.
Pre-searing the chicken adds flavor, but you can skip this step and bake the chicken raw if pressed for time, increasing the baking time by 10-15 minutes.

Keywords: Angel chicken casserole, creamy chicken casserole, baked chicken and rice, comfort food, family dinner recipe, southern casserole