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Heavenly Chicken Angel Rice Casserole

Creamy baked casserole combining tender chicken, fluffy rice, and a golden cheesy topping.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Rice
  • 3 cups cooked chicken breast shredded or cubed
  • 2 cups uncooked white rice
  • 1 small onion diced
  • 2 cloves garlic minced
Creamy Base
  • 1 can cream of mushroom soup 10.5 oz
  • 1 can cream of chicken soup 10.5 oz
  • 1 cup sour cream
  • 1.5 cups chicken broth
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.5 tsp paprika
Topping
  • 1.5 cups shredded cheddar cheese or cheddar/Monterey Jack blend
  • 2 tbsp butter cut into small pieces
  • optional chopped parsley for garnish

Equipment

  • Casserole dish
  • Mixing bowls
  • Skillet
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 350°F (175°C) and lightly grease a 9x13-inch casserole dish.
  2. Cook rice according to package instructions; fluff and set aside.
  3. Cook chicken if raw; shred or cube.
  4. Sauté onion and garlic in butter until translucent and fragrant.
  5. In a large bowl, combine cream of mushroom soup, cream of chicken soup, sour cream, chicken broth, sautéed onion and garlic, salt, pepper, and paprika.
  6. Layer half of the cooked rice in the casserole dish, followed by half of the chicken and half of the creamy mixture. Repeat layers.
  7. Top with shredded cheese and dot with butter.
  8. Cover with foil and bake for 25 minutes, remove foil and bake 15–20 more minutes until cheese is golden and bubbly.
  9. Let rest 5–10 minutes before serving; garnish with parsley if desired.

Notes

Assemble ahead of time for easier prep. Letting it rest improves sliceability.