I just made a Casserole Chicken And Rice that had everyone fighting over the last scoop, and you won’t believe what went into it.

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I’m obsessed with this Angel Chicken Rice Casserole because it hits every note I want: tender, creamy, and stupidly satisfying. I love how shredded cooked chicken (rotisserie works great) disappears into a saucy mix and how sharp cheddar cheese melts into gooey bits on top.

It’s my go-to for Casserole Chicken And Rice nights and one of those Good Dinner Ideas With Chicken that tastes like effort. But it’s not fussy.

It feeds a crowd, cleans up easy, and makes me feel like a wizard. Food that delivers flavor without the preachy vibes.

Trust me. I crave it weekly now.

Ingredients

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Basically the protein, keeps it hearty.
It soaks up creaminess, makes it filling.
Adds rich creaminess, tastes like comfort.
Basically tang and silkiness, less heavy.
Thins it so it’s spoonable and smooth.
Gives savory depth, keeps it from drying.
Adds sweet punch, you’ll smell it.
Basically little bursts of flavor, not loud.
Color and tiny veggie bites, mild sweetness.
Melty sharpness and cheesy comfort.
Adds richness and that buttery mouthfeel.
Crunch on top, salty crisp contrast.
Herby hint, it rounds things out.
Brings everything to life, don’t skip.
A little bite and warmth in background.
Plus fresh pop of green, looks nice.

Ingredient Quantities

3 cups cooked chicken, shredded or chopped (rotisserie works great)

1 1/2 cups uncooked long grain white rice

2 10.5-ounce cans condensed cream of chicken soup

1 cup sour cream

1 cup milk

2 1/2 cups low-sodium chicken broth

1 small onion, finely chopped

2 cloves garlic, minced

1 cup frozen peas and carrots, thawed

1 1/2 to 2 cups shredded sharp cheddar cheese, divided

3 tablespoons butter, melted (plus extra for topping)

1 cup crushed buttery crackers or breadcrumbs for topping

1 teaspoon dried thyme or Italian seasoning

1 teaspoon salt, or to taste

1/2 teaspoon black pepper

1 tablespoon chopped fresh parsley for garnish, optional

How to Make this

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1. Preheat oven to 375°F and butter a 9×13 inch baking dish well so nothing sticks.

2. In a large bowl whisk together 2 cans condensed cream of chicken soup, sour cream, milk, melted 3 tablespoons butter, 2 1/2 cups chicken broth, 1 teaspoon salt, 1/2 teaspoon black pepper and 1 teaspoon dried thyme or Italian seasoning until smooth.

3. Stir in 1 1/2 cups uncooked long grain white rice, 1 small finely chopped onion, 2 cloves minced garlic, 1 cup thawed frozen peas and carrots and 3 cups cooked shredded or chopped chicken until everything is evenly coated.

4. Fold in 1 to 1 1/2 cups shredded sharp cheddar cheese (reserve about 1/2 to 1 cup for topping) and mix gently; don’t over stir or the rice can get mushy later.

5. Pour mixture into the prepared baking dish, spread it out evenly and pour the remaining 1/2 to 1 cup chicken broth over the top if the mixture looks tight; this helps the rice cook through.

6. Cover the dish tightly with foil and bake in the preheated oven for 45 to 55 minutes, or until rice is tender when pierced with a fork.

7. While it bakes, combine 1 cup crushed buttery crackers or breadcrumbs with the reserved shredded cheddar and a little extra melted butter and set aside for topping.

8. Remove foil, sprinkle the cracker and cheese topping evenly over casserole, dot with a few small pieces of extra butter if you like, then return to the oven uncovered for 10 to 12 minutes or until topping is golden and cheese is bubbly.

9. Let the casserole rest for 10 minutes before serving so it firms up a bit, then garnish with 1 tablespoon chopped fresh parsley if using.

Equipment Needed

1. 9×13 inch baking dish, buttered well
2. Large mixing bowl (for the soup and rice mixture)
3. Medium bowl (for cracker and cheese topping)
4. Whisk and rubber spatula or wooden spoon for stirring
5. Measuring cups and spoons (liquid and dry)
6. Sharp chef knife and cutting board (for onion, parsley and chicken)
7. Can opener and cheese grater (or pre-shredded cheese works too)
8. Aluminum foil and oven mitts for covering and removing the dish

FAQ

Q: Can I use brown rice instead of white rice?

A: Yes you can, but brown rice takes longer and needs more liquid. Use 1 1/2 cups brown rice and add about 1 cup extra chicken broth. Bake covered for about 1 hour, check for tenderness and add more liquid if it looks dry.

Q: Can I make this ahead and freeze it?

A: Absolutely. Assemble the casserole in a freezer safe dish, don't bake. Wrap tightly and freeze up to 3 months. Thaw overnight in the fridge then bake at 350 F about 45 minutes or until bubbly and rice is done. You may need 10 to 20 extra minutes.

Q: My casserole was watery after baking, how do I fix that?

A: That usually means rice wasn't fully cooked or there was too much liquid. Bake a bit longer, uncovered, to let liquid evaporate. You can also stir in a little extra cheese or breadcrumbs to absorb moisture. Next time use exact measurements and make sure rice is long grain white as listed.

Q: Can I swap the cream of chicken soup for something healthier?

A: Yes, replace it with 2 cups of homemade or low sodium cream sauce made from equal parts milk and roux, or use 2 cups plain Greek yogurt thinned with a little milk. Flavor may change so taste and add salt as needed.

Q: How do I get a crispier topping?

A: Mix the crushed buttery crackers with the melted butter and spread evenly on top for the last 15 minutes of baking. Broil 1 to 2 minutes at the end, watching carefully so it doesn't burn, to get extra crunch.

Q: Can I make this vegetarian?

A: Sure, swap the chicken for extra veggies like mushrooms, cauliflower or cooked chickpeas, and use vegetable broth and cream of mushroom or a veggie cream sauce. Keep the rice and baking times similar but check veggies for doneness.

Delicious Angel Chicken Rice Casserole Recipe Substitutions and Variations

3 cups cooked chicken: Swap with cooked turkey (great after Thanksgiving) or use canned chicken in a pinch. Both keep texture similar, but if using turkey it may be a bit drier so add a little extra broth.
1 1/2 cups uncooked long grain white rice: Use quick-cook white rice for faster cooking (cut liquid by about 1/2 cup and shorten bake time), or use brown rice but increase broth by 1 cup and bake longer until tender.
2 cans condensed cream of chicken soup: Substitute with condensed cream of mushroom or make a quick homemade sauce: 2 tbsp butter, 2 tbsp flour, 1 1/2 cups milk, salt and pepper, cook till thickened. Homemade gives you more flavor control.
1 cup sour cream: Swap for plain Greek yogurt for tang and protein, or use light sour cream for fewer calories. Greek yogurt can be a tad thinner so stir it in gently so it doesn’t break.

Pro Tips

– Let the casserole rest the full 10 minutes after baking. I know you wanna dig in right away but it needs that time to set so it doesnt fall apart when you scoop it. If you skip this it will be soupy and messy.

– If your chicken is a little dry, shred it and toss with a tablespoon of the sour cream or a splash of the milk before adding to the mix. It helps distribute moisture so every bite stays juicy, plus it prevents clumps of dry chicken.

– Want a crisper, nuttier topping? Toast the crushed crackers or breadcrumbs in a skillet with a bit of butter until golden before mixing with the reserved cheese. Sprinkle on late so the topping stays crunchy and doesnt get soggy from steam.

– If you dont trust the rice to cook through evenly, add an extra 1/4 to 1/2 cup of chicken broth to the mixture or pour it over the top before covering. Check at 40 minutes, and if rice isnt done, bake another 10 minutes. Every oven is different so watch for tenderness not just the clock.

Delicious Angel Chicken Rice Casserole Recipe

Recipe by Sarah level

0.0 from 0 votes

I just made a Casserole Chicken And Rice that had everyone fighting over the last scoop, and you won't believe what went into it.

Servings

servings

Calories

669

kcal

Equipment: 1. 9×13 inch baking dish, buttered well
2. Large mixing bowl (for the soup and rice mixture)
3. Medium bowl (for cracker and cheese topping)
4. Whisk and rubber spatula or wooden spoon for stirring
5. Measuring cups and spoons (liquid and dry)
6. Sharp chef knife and cutting board (for onion, parsley and chicken)
7. Can opener and cheese grater (or pre-shredded cheese works too)
8. Aluminum foil and oven mitts for covering and removing the dish

Ingredients

3 cups cooked chicken, shredded or chopped (rotisserie works great)
1 1/2 cups uncooked long grain white rice
2 10.5-ounce cans condensed cream of chicken soup
1 cup sour cream
1 cup milk
2 1/2 cups low-sodium chicken broth
1 small onion, finely chopped
2 cloves garlic, minced
1 cup frozen peas and carrots, thawed
1 1/2 to 2 cups shredded sharp cheddar cheese, divided
3 tablespoons butter, melted (plus extra for topping)
1 cup crushed buttery crackers or breadcrumbs for topping
1 teaspoon dried thyme or Italian seasoning
1 teaspoon salt, or to taste
1/2 teaspoon black pepper
1 tablespoon chopped fresh parsley for garnish, optional

Directions

Preheat oven to 375°F and butter a 9×13 inch baking dish well so nothing sticks.
In a large bowl whisk together 2 cans condensed cream of chicken soup, sour cream, milk, melted 3 tablespoons butter, 2 1/2 cups chicken broth, 1 teaspoon salt, 1/2 teaspoon black pepper and 1 teaspoon dried thyme or Italian seasoning until smooth.
Stir in 1 1/2 cups uncooked long grain white rice, 1 small finely chopped onion, 2 cloves minced garlic, 1 cup thawed frozen peas and carrots and 3 cups cooked shredded or chopped chicken until everything is evenly coated.
Fold in 1 to 1 1/2 cups shredded sharp cheddar cheese (reserve about 1/2 to 1 cup for topping) and mix gently; don't over stir or the rice can get mushy later.
Pour mixture into the prepared baking dish, spread it out evenly and pour the remaining 1/2 to 1 cup chicken broth over the top if the mixture looks tight; this helps the rice cook through.
Cover the dish tightly with foil and bake in the preheated oven for 45 to 55 minutes, or until rice is tender when pierced with a fork.
While it bakes, combine 1 cup crushed buttery crackers or breadcrumbs with the reserved shredded cheddar and a little extra melted butter and set aside for topping.
Remove foil, sprinkle the cracker and cheese topping evenly over casserole, dot with a few small pieces of extra butter if you like, then return to the oven uncovered for 10 to 12 minutes or until topping is golden and cheese is bubbly.
Let the casserole rest for 10 minutes before serving so it firms up a bit, then garnish with 1 tablespoon chopped fresh parsley if using.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.