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Angel Chicken and Rice Casserole baked golden and bubbly in a white 9x13 baking dish

Angel Chicken and Rice Casserole

A creamy, cozy baked casserole made with shredded chicken, fluffy rice, cream cheese, and a savory Italian-seasoned sauce topped with melted mozzarella. Easy, family-friendly, and perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked shredded chicken Rotisserie chicken works great
  • 2 cups cooked long-grain white rice Slightly undercooked for best results
  • 10 oz cream of chicken soup 1 can
  • 1 cup sour cream Full-fat recommended
  • 0.5 cup chicken broth Low-sodium preferred
  • 4 oz cream cheese Softened to room temperature
  • 1 packet dry Italian-style seasoning mix About 1 oz
  • 0.5 tsp garlic powder
  • 0.25 tsp black pepper
  • 0.5 cup grated Parmesan cheese
  • 1 cup shredded mozzarella or Monterey Jack cheese
  • 1 tbsp melted butter
  • 2 tbsp chopped fresh parsley Optional, for garnish

Equipment

  • 9x13-inch baking dish
  • Large mixing bowl
  • Whisk
  • Aluminum foil

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or butter.
  2. Spread the cooked rice in an even layer across the bottom of the dish. Layer the shredded chicken on top in a single even layer.
  3. In a large mixing bowl, whisk together the cream of chicken soup, sour cream, chicken broth, softened cream cheese, Italian seasoning mix, garlic powder, and black pepper until completely smooth with no lumps.
  4. Pour the creamy sauce evenly over the chicken and rice. Use a spatula to spread it all the way to the edges.
  5. Sprinkle the grated Parmesan and shredded mozzarella evenly over the top. Drizzle the melted butter across the cheese layer.
  6. Cover loosely with foil and bake for 30 minutes. Remove the foil and bake for another 15 to 20 minutes, until the top is bubbly and lightly golden.
  7. Remove from the oven and let the casserole rest for 5 minutes before serving. Garnish with chopped parsley if desired.

Notes

Use slightly undercooked rice so it finishes perfectly in the oven. Add a splash of chicken broth before reheating leftovers to restore the creamy sauce consistency. Freezes well for up to 2 months.