Angel Chicken Rice Casserole: A Creamy, Cheesy Weeknight Favorite
With the summer heat wave in full swing and the kids just back in school, quick and satisfying meals are more important than ever.
This Angel Chicken Rice Casserole has been a staple in my kitchen for years and is always a crowd-pleaser.
Made with tender shredded chicken, creamy soups, and topped with a crunchy Panko bread crumb crust, this Angel Chicken and Rice Casserole is the perfect comfort food for a busy weeknights.
Plus, it’s so versatile—you can easily use whatever soups or cheese you have on hand!
Why You’ll Love This Recipe:
- Quick and Easy: Using Minute Rice and pre-cooked chicken (like leftovers or a store-bought rotisserie) makes this Angel Chicken casserole a breeze to throw together.
- Creamy and Cheesy: The combinations of cream of chicken soup, cream cheese, and melty Colby Jack cheese creates a rich, comforting flavor perfect for a Cheesy Angel Chicken and Rice Casserole.
- Customizable: Whether you’re swapping soups or cheeses, or adding some veggies like broccoli or green beans, this chicken and rice recipe is so adaptable to your family’s taste buds.
- Perfect for Leftovers: This casserole reheats beautifully, making it an excellent option for meal prep or easy lunches throughout the week!
Jump to Recipe
Ingredients:
- 3 cups cooked, shredded chicken (Instant Pot or slow cooker chicken works great)
- 3 cups uncooked Minute Rice, prepared
- 10.5 oz can of cream of chicken soup
- 8 ounces cream cheese, room temperature
- 0.7 ounce packet Italian dressing seasoning mix (I use Good Seasons)
- 1/8 tsp garlic powder
- 1 cup chicken stock
- 2 cups Colby Jack cheese, divided
- 1 cup Panko bread crumbs
- 4 Tbsp butter, sliced into small pieces
- Optional: Parsley for garnish
Instructions:
- Preheat your oven to 350°F (175°C).
- Prepare the Minute Rice according to the package instructions. Set the cooked rice aside.
- In a large mixing bowl, combine the cooked, shredded chicken, prepared rice, cream of chicken soup, room temperature cream cheese, Italian dressing seasoning mix, garlic powder, and chicken stock. Stir until everything is well combined and creamy.
- Fold in 1 ½ cups of the Colby Jack cheese into the mixture and mix thoroughly.
- Spray a 9×13 baking dish with cooking spray, then pour the chicken and rice mixture evenly into the dish.
- Top the casserole with the remaining ½ cup of Colby Jack cheese and of Panko bread crumbs.
- Dot the top with butter, evenly distributing the slices across the casserole.
- Bake uncovered for 25-30 minutes, or until the casserole is bubbly and the top is golden brown and crispy.
- Optional: Sprinkle with chopped parsley before serving for a fresh pop of color.
Tips for the Best Angel Chicken Rice Casserole:
- Make-Ahead Tip: You can prep the casserole earlier in the day, cover it with aluminum foil, and store it in the fridge until you’re ready to bake. If you bake it straight from the fridge, just add 5-10 minutes to the cooking time to ensure it heats through properly.
- Cheese Substitutions: No Colby Jack on hand? Feel free to swap it for cheddar, mozzarella, or a blend of your favorite cheeses.
- Cream Cheese Tip: Make sure the cream cheese is fully softened at room temperature before mixing to ensure everything combines smoothly.
Common Questions:
- Can I substitute regular rice for Minute Rice? Yes, but the rice must be cooked before mixing it into the casserole. If you want to cook the rice in the casserole, you’ll need to add more liquid (like chicken broth) and extend the cooking time.
- Can you cook raw chicken and rice at the same time? While it’s possible, it’s not recommended for this angel chicken recipe. Using pre-cooked chicken ensures even cooking and a tender texture.
- Can you use broth instead of water for Minute Rice? Absolutely! Cooking your rice in chicken broth adds extra flavor to the shredded chicken with rice mixture.
Variations:
- Add Vegetables: Broccoli, peas, or even carrots would be a great addition to this creamy chicken and rice bake. Just stir them in with the chicken and rice mixture.
- Spicy Kick: For a bit of heat, try adding some diced green chilies or a sprinkle of cayenne pepper to your Cheesy Angel Chicken and Rice.
- Different Protein: This chicken and rice bake with cream of chicken soup works well with turkey, ham, or even shrimp if you’re feeling adventurous!
Serving Suggestions:
This Angel Chicken and Rice Casserole pairs beautifully with a light side salad or some steamed green beans. It’s also hearty enough to stand on its own as a main dish, especially on a busy school night.
Storage and Reheating:
- Storage: Store any leftovers of your cheesy chicken and rice in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the microwave, or for a crispier texture, try reheating in the air fryer on parchment paper. It brings the bread crumbs back to life!
Nutrition Information:
This chicken rice casserole is packed with protein from the chicken and cheese, and it’s filling enough to keep you satisfied.
If you’re watching sodium intake, you might want to use low-sodium soups or make your own homemade cream soup recipe.
Here are the approximate nutritional details per serving:
Calories: 400
Fat: 25 g
Protein: 30 g
Carbohydrates: 35 g
Hearty Angel Chicken Rice Casserole
Made with tender, shredded chicken, creamy soups, and topped with a crunchy Panko bread crumb crust, this Angel Chicken and Rice Casserole is the perfect comfort food for a busy weeknight.
Servings 8 people
Ingredients
- 3 cups cooked shredded chicken (Instant Pot or slow cooker chicken works great)
- 3 cups uncooked Minute Rice prepared
- 10.5 oz can of cream of chicken soup
- 8 ounces cream cheese room temperature
- 0.7 ounce packet Italian dressing seasoning mix I use Good Seasons
- 1/8 tsp garlic powder
- 1 cup chicken stock
- 1/16 tsp pepper
- 2 cups Colby Jack cheese divided
- 1 cup Panko bread crumbs
- 4 Tbsp butter sliced into small pieces
- Optional: Parsley for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare the Minute Rice according to the package instructions. (Microwaving works great if you're in a hurry or want to keep the kitchen cool!) Set the cooked rice aside.
- In a large mixing bowl, combine the cooked, shredded chicken, prepared rice, cream of chicken soup, room temperature cream cheese, Italian dressing seasoning mix, garlic powder, and chicken stock. Stir until everything is well combined and creamy.
- Fold in 1 ½ cups of the Colby Jack cheese into the mixture and mix thoroughly.
- Spray a 9x13 baking dish with cooking spray, then pour the chicken and rice mixture evenly into the dish.
- Top the casserole with the remaining ½ cup of Colby Jack cheese and 1 cup of Panko bread crumbs.
- Dot the top with butter, evenly distributing the slices across the casserole.
- Bake uncovered for 25-30 minutes, or until the casserole is bubbly, and the top is golden brown and crispy.
- Optional: Sprinkle with chopped parsley before serving for a fresh pop of color.