Hey there, friend! I’m so excited to share my Easy Creamy Angel Chicken and Rice Casserole with you. This dish holds a special place in my heart because it’s one of those comforting meals that always brings my family together after a busy day. You can whip it up in no time, and the smell of it baking in the oven is just heavenly! Plus, who doesn’t love a one-pot meal? It’s a lifesaver during the week when time is tight but you still want something delicious.
This casserole is creamy, cheesy, and packed with flavor, making it a hit with adults and kids alike. The tender chicken paired with fluffy rice soaked in a rich sauce just seems to melt in your mouth. I promise this dish will have everyone asking for seconds! If you’re in the mood for something similar, you might also enjoy my Broccoli and Cheddar Rice Casserole. Let’s dive into this recipe and make your weeknight dinners a little more special!
Why You’ll Love This Easy Creamy Angel Chicken and Rice Casserole
- Super creamy texture thanks to the blend of soup and sour cream
- Simple one-dish meal that cuts down on cleanup
- Quick prep time—just mix and layer your ingredients!
- Comforting and hearty, perfect for family dinners
- Versatile recipe—easily add your favorite veggies for extra nutrition
- Cheesy finish with a golden, bubbly top from the cheddar
- Leftovers keep well, making it great for meal prep!
This casserole is a cozy blend of flavors that feels homemade, yet it comes together effortlessly, making dinner a breeze!
How to Make Easy Creamy Angel Chicken and Rice Casserole
This creamy chicken and rice casserole is the ultimate comfort food! It’s easy to make and perfect for busy weeknights or cozy gatherings. With its creamy texture and cheesy goodness, everyone will be asking for seconds!
What You’ll Need:
- Boneless, skinless chicken breasts – 1 lb (450g). I always choose organic chicken for the best flavor and tenderness.
- Uncooked white rice – 1 cup. Stick with long grain rice for a fluffy texture!
- Chicken broth – 2 cups. I love using Swanson or homemade broth for extra depth of flavor.
- Cream of chicken soup – 1 can (10.5 oz). This is a key ingredient for creaminess, and I prefer Campbell’s for its consistent quality.
- Sour cream – 1 cup. Full-fat sour cream gives the best richness to the dish.
- Shredded cheddar cheese – 1 cup, divided. Use sharp cheddar for a robust cheese flavor.
- Onion – 1/2 cup, diced. A sweet onion works wonders here for its flavor.
- Garlic – 2 cloves, minced. Fresh garlic really elevates the dish—don’t skip it!
- Garlic powder – 1 tsp. It adds a nice depth; I always keep a jar handy!
- Paprika – 1 tsp. For a touch of warmth and lovely color.
- Salt and pepper – to taste. Always a must to season your dish perfectly!
- Fresh parsley – chopped, for garnish. It adds a pop of color and fresh flavor.
The Directions:
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to keep everything from sticking.
- In a large bowl, mix together the cream of chicken soup, sour cream, garlic powder, paprika, salt, and pepper until smooth and creamy.
- Layer the uncooked rice evenly at the bottom of your prepared baking dish; this will soak up all that delicious flavor!
- Place the boneless chicken breasts on top of the rice. No need to worry about perfection here—just make sure they’re spread evenly.
- Spread the creamy soup mixture over the chicken, making sure to cover it completely.
- Pour the chicken broth evenly over the entire casserole, which is crucial for cooking the rice just right.
- Cover the baking dish tightly with aluminum foil and pop it in the preheated oven for 1 hour. Your kitchen will start smelling amazing!
- After 1 hour, carefully remove the foil and sprinkle half of the shredded cheddar cheese on top of the casserole. It’s time for some gooey goodness!
- Return the dish to the oven uncovered and bake for an additional 15 minutes, or until the chicken is cooked through and the cheese is bubbly and golden.
- Once done, take it out of the oven and let it rest for about 5 minutes before serving. This helps the flavors set!
- Garnish with chopped parsley, and enjoy this creamy, cheesy delight warm!
You can add veggies like peas or broccoli to make it even more colorful and nutritious, and any leftovers? They keep great in an airtight container for up to 3 days. Happy cooking!
Can I Use Brown Rice Instead of White Rice?
Yes, you can use brown rice! However, since brown rice takes longer to cook, you’ll need to adjust the cooking time. Pre-cook the brown rice for about 10-15 minutes before layering it in the baking dish. You may also need to increase the chicken broth to around 2.5 cups for proper cooking.
What Can I Substitute for Sour Cream?
If you don’t have sour cream on hand, you can use Greek yogurt as a healthier alternative. It provides a similar creamy texture and tangy flavor. Another option is cream cheese; just be sure to soften it first to make it easier to mix.
How to Store Leftovers?
Store any leftover casserole in an airtight container in the fridge for up to 3 days. To reheat, simply place it in the microwave or oven until warmed through. If you’re reheating in the oven, cover it with foil to prevent it from drying out.
Can I Add More Vegetables?
Absolutely! Vegetables like peas, carrots, or broccoli can be added for extra flavor and nutrition. Just make sure to par-cook them slightly before mixing them into the casserole to ensure they are tender after baking.
