Description
This Cheesy Angel Chicken and Rice casserole is a comforting, creamy, and cheesy dish perfect for a family meal. Combining tender cooked chicken, fluffy rice, and a rich blend of cream cheese, butter, and Italian seasonings, this recipe is baked to bubbly perfection with melted Colby Jack cheese on top for a deliciously cheesy crust. Simple to prepare and quick to cook, it’s an ideal weeknight dinner that delivers satisfying flavors in every bite.
Ingredients
Scale
Proteins and Dairy
- 3 cups cooked chicken, diced or shredded
- ½ cup butter, room temperature and cubed
- 8 ounces cream cheese, room temperature and cubed
- 10.5 ounces cream of chicken soup
- 2 cups shredded Colby Jack cheese, divided
Grains
- 3 cups cooked rice
Liquids and Seasonings
- 3 cloves garlic, minced
- 0.7 ounce Italian dressing mix (Good Seasons preferred)
- 1 cup chicken stock
- Salt and pepper to taste
Garnish
- Fresh parsley, for garnish
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Generously spray a 9×13 inch casserole dish with cooking spray to prevent sticking.
- Soften Cream Cheese and Butter: Place the cubed cream cheese and butter into a microwave-safe bowl and microwave for 20-30 seconds until soft. Whisk together until the mixture is smooth and creamy.
- Combine Ingredients: In a large mixing bowl, add the cooked chicken, cooked rice, softened cream cheese and butter mixture, cream of chicken soup, minced garlic, Italian dressing mix, chicken stock, half of the shredded Colby Jack cheese, salt, and pepper. Stir well until all ingredients are thoroughly combined.
- Assemble Casserole: Transfer the combined chicken and rice mixture into the prepared casserole dish, spreading it out evenly.
- Top with Cheese: Sprinkle the remaining shredded Colby Jack cheese evenly over the top of the casserole.
- Bake: Cover the dish tightly with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the cheese is melted and the casserole is bubbling around the edges.
- Cool and Garnish: Remove the casserole from the oven and let it cool for about 5 minutes. Remove the foil, then garnish with fresh parsley for a pop of color and freshness.
- Serve: Scoop into servings and enjoy your warm, cheesy, and comforting Angel Chicken and Rice casserole!
Notes
- Using pre-cooked chicken and rice speeds up the preparation time.
- You can substitute the cream of chicken soup with a homemade version for a healthier option.
- If you prefer a spicier kick, add a pinch of cayenne pepper or some crushed red pepper flakes alongside the garlic.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
- For a lower-calorie version, use reduced-fat cream cheese and cheese.
