Chicken and Rice Casserole
There’s something magical about a bubbling casserole that comes out of the oven, creamy and fragrant, ready to comfort you after a long day. This Angel Chicken Rice Casserole is the kind of recipe that food memories are made of—rich, savory chicken smothered in a silky sauce and baked with fluffy rice until perfection.And here’s the best part: Chicken and Rice Casserole is versatile. It pairs beautifully with a simple green salad, roasted veggies, or crusty bread. You can tweak the flavors to fit the season or your mood, and it reheats like a dream—making it ideal for leftovers. Once you try it, you’ll understand why it’s a recipe that quickly becomes a family tradition.
Ingredients
- 2 TB olive oil or unsalted butter
- 1 small onion finely diced
- 2 cloves garlic minced
- 1 ½ cups long-grain white rice uncooked
- 3 cups low-sodium chicken broth
- 1 tsp salt adjust to taste
- ½ tsp black pepper
- 1 tsp Italian seasoning
- 1 lb boneless skinless chicken breasts or thighs cut into bite-sized pieces
- 1 can 10.5 oz cream of chicken soup
- 4 oz cream cheese softened and cubed
- ½ cup sour cream
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 TB fresh parsley chopped optional, for garnish
Instructions
- Preheat Oven: Set oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Sauté Aromatics: In a large skillet over medium heat, warm the olive oil or butter. Add onion and cook for 3–4 minutes until soft. Stir in garlic and cook for 30 seconds until fragrant.
- Prepare Rice Base: Add the uncooked rice to the skillet and stir for 1–2 minutes to coat with oil. Pour in the chicken broth, salt, pepper, and Italian seasoning. Bring to a gentle simmer, then turn off the heat.
- Add Chicken: Spread the rice mixture evenly into the prepared baking dish. Arrange the chicken pieces evenly over the rice.
- Make Creamy Sauce: In a medium bowl, whisk together cream of chicken soup, cream cheese, sour cream, and Parmesan until smooth. Spread this mixture evenly over the chicken.
- Bake: Cover the dish tightly with foil and bake for 35–40 minutes, or until the rice is tender and the chicken is fully cooked.
- Add Cheese & Finish: Remove foil, sprinkle mozzarella on top, and bake uncovered for another 5–7 minutes until melted and bubbly.
- Serve: Let rest for 5 minutes, garnish with parsley, and serve warm.
Notes
- Chicken breasts or thighs – Boneless, skinless chicken breasts are lean and tender, but thighs add extra juiciness.
- Rice – Long-grain white rice works best for absorbing flavor without getting mushy.
- Cream of chicken soup – Adds richness and creaminess; opt for low-sodium to control salt.
- Chicken broth – Infuses the rice with savory depth; homemade or store-bought works.
- Italian dressing mix – The secret seasoning that gives the dish its signature tang and herbiness.
- Cream cheese – Softened cream cheese makes the sauce velvety and indulgent.
- Butter – Adds richness and helps meld flavors together.
- Parmesan cheese – Freshly grated for a nutty, cheesy finish.