There’s something magical about the aroma that drifts from your oven when you make Angel Chicken Rice Casserole. Creamy, savory, and bursting with flavor, this is one of those cozy, all-in-one comfort dishes that brings everyone rushing to the dinner table. With tender chicken, velvety sauce, and hearty rice baked until golden, this casserole is the weeknight hero you’ll find yourself making again and again.
Ingredients You’ll Need

Ingredients You’ll Need
The secret to Angel Chicken Rice Casserole is how a handful of familiar, easy-to-find ingredients come together to create something completely crave-worthy. Each element in this recipe is handpicked for its role—whether it’s building creamy depth, adding a hit of savory satisfaction, or giving you that perfect, bubbly top.
- 1 pound boneless, skinless chicken breasts: Cut into bite-sized pieces for even, speedy cooking (you can swap in rotisserie chicken for convenience).
- 2 tablespoons butter: Provides a rich base for browning the chicken and infuses the dish with luxurious flavor.
- 1 packet Italian dressing seasoning mix: Adds a boost of herby zest and depth that makes the casserole irresistible.
- 1 (10.5 oz) can cream of chicken soup: For that classic, creamy chicken flavor and smooth texture.
- 1 (10.5 oz) can cream of mushroom soup: Brings earthy notes and helps bind everything together.
- 8 oz cream cheese (softened): The secret to incredible creaminess—let it come to room temperature for easy blending.
- 1/2 cup chicken broth: Adds moisture and boosts the savory flavors throughout the casserole.
- 2 cups cooked white rice: Soaks up all the saucy goodness, making every bite satisfying (day-old rice works great here).
- 1/2 cup grated Parmesan cheese: Split between the creamy sauce and a cheesy, golden topping.
- 1/2 teaspoon garlic powder: Enhanced savory depth with just a hint of garlicky warmth.
- Salt and pepper to taste: Season to your preference and taste before baking.
- Chopped parsley for garnish (optional): A fresh touch of color and brightness when serving.
How to Make Angel Chicken Rice Casserole
Step 1: Prep and Sauté the Chicken
Start by preheating your oven to 350°F (175°C). In a large skillet over medium heat, melt your butter and add the chicken pieces. You want them gently golden and just barely cooked through—the oven will finish the job. Sautéing the chicken first seals in flavor and keeps the pieces moist, ensuring every bite in your Angel Chicken Rice Casserole is tender and juicy.
Step 2: Whisk Up the Creamy Sauce
In a spacious bowl, combine the Italian dressing seasoning mix, both cans of soup (cream of chicken and cream of mushroom), softened cream cheese, chicken broth, garlic powder, and a good pinch each of salt and pepper. Whisk until creamy and completely smooth. This sauce is what makes Angel Chicken Rice Casserole so comforting—it’s rich, flavorful, and every bit of rice and chicken will be coated in it.
Step 3: Mix in the Rice and Cheese
Next, gently stir the cooked white rice into your sauce, followed by half of the grated Parmesan cheese. The rice will soak up that beautiful creamy mixture, while Parmesan brings a subtle, salty bite you’ll notice in every forkful. This mix also keeps the casserole satisfying and cohesive when baked.
Step 4: Combine and Layer
Fold the browned chicken into your creamy rice mixture with a light hand to keep everything fluffy. Pour the entire mixture into a greased 9×13-inch baking dish, spreading it evenly. Finish by sprinkling the remaining Parmesan cheese across the top, which will melt and brown for that irresistible casserole topping.
Step 5: Bake Until Golden and Bubbly
Cover your casserole with foil and bake for 25 minutes. This will gently finish cooking the chicken and allow all those flavors to blend. Remove the foil and bake an additional 10 to 15 minutes until the top is golden, the cheese is bubbling, and everything smells heavenly. Let it rest for about 5 minutes before digging in—trust me, the wait is worth it.
How to Serve Angel Chicken Rice Casserole
Garnishes
A shower of chopped parsley just before serving adds a pop of green and a touch of fresh flavor. If you like, a light dusting of extra Parmesan or even a squeeze of lemon juice can make this Angel Chicken Rice Casserole sing.
Side Dishes
All you need with this casserole is something crisp and fresh—think a simple green salad tossed with vinaigrette, roasted green beans, or some steamed broccoli. The hearty, creamy character of Angel Chicken Rice Casserole loves the balance of lighter sides.
Creative Ways to Present
For occasions or potlucks, portion the casserole into little ramekins before baking for a personal touch. You can also serve scoops of Angel Chicken Rice Casserole atop sautéed spinach, or spoon it into buttered baked squash halves for a fun, unexpected twist.
Make Ahead and Storage
Storing Leftovers
Angel Chicken Rice Casserole keeps beautifully! Store any leftovers tightly covered in the refrigerator for up to 4 days. The flavors deepen overnight, making your next-day lunch just as wonderful.
Freezing
You can absolutely freeze Angel Chicken Rice Casserole. Let it cool completely, then wrap individual portions or the whole casserole (tightly covered) for up to 3 months. Thaw overnight in the fridge before reheating for the best texture.
Reheating
To reheat, simply cover and bake in a 350°F oven until warmed through (usually 20 minutes for a whole casserole, and 5–7 minutes for individual servings). A splash of chicken broth stirred in before reheating helps restore that creamy goodness.
FAQs
Can I use brown rice or another type Main Course
Definitely! Brown rice or even wild rice will give Angel Chicken Rice Casserole a heartier, earthier flavor. Just make sure the rice is fully cooked before stirring it in.
Is there a way to make this casserole lighter?
For a lighter version, use reduced-fat cream cheese and soups, or swap Greek yogurt in for part of the cream cheese. You’ll still get the creamy texture but with fewer calories and fat.
Can I add vegetables to Angel Chicken Rice Casserole?
Absolutely! Stir in a handful of frozen peas, diced carrots, or steamed broccoli florets with the chicken and rice mixture. This is a great way to round out the meal and add color.
Can I prep Angel Chicken Rice Casserole in advance?
You sure can. Assemble the casserole up to one day ahead, cover, and refrigerate. When ready to bake, let it come to room temperature for 20 minutes, then pop it in the oven as directed.
What’s the best way to avoid a dry casserole?
Make sure you don’t overbake and use the full amount of chicken broth and creamy ingredients. Allowing the casserole to rest for a few minutes after baking helps the sauce thicken and prevents dryness.
Final Thoughts
There’s just something about Angel Chicken Rice Casserole that wins hearts and soothes appetites, no matter the occasion. I hope you’ll find as much joy in sharing it as I do—every cheesy, creamy, comforting bite is pure kitchen happiness. Give it a try, and watch this recipe become a new staple in your home!
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Angel Chicken Rice Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
This Angel Chicken Rice Casserole is a comforting and creamy dish that combines tender chicken, creamy sauces, and fluffy rice baked to perfection. It’s an easy and delicious main course that the whole family will love.
Ingredients
For the Chicken:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons butter
For the Sauce:
- 1 packet Italian dressing seasoning mix
- 1 (10.5 oz) can cream of chicken soup
- 1 (10.5 oz) can cream of mushroom soup
- 8 oz cream cheese, softened
- 1/2 cup chicken broth
Additional Ingredients:
- 2 cups cooked white rice
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Chopped parsley for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Cook the Chicken: In a large skillet over medium heat, melt the butter. Add the chicken pieces and cook until lightly browned but not fully cooked through. Remove from heat and set aside.
- Prepare the Sauce: In a large bowl, whisk together the Italian seasoning mix, cream of chicken soup, cream of mushroom soup, softened cream cheese, chicken broth, garlic powder, salt, and pepper until smooth. Stir in the cooked rice and half of the Parmesan cheese. Fold in the partially cooked chicken.
- Bake the Casserole: Pour the mixture into a greased 9×13-inch baking dish. Sprinkle the remaining Parmesan cheese over the top. Cover with foil and bake for 25 minutes. Uncover and bake an additional 10–15 minutes until the top is golden and bubbly and the chicken is fully cooked.
- Serve: Let the casserole rest for 5 minutes before serving. Garnish with parsley if desired.
Notes
- You can substitute rotisserie chicken to save time.
- Add a handful of frozen peas or steamed broccoli to the mix for extra veggies.
Nutrition
- Serving Size: 1 portion
- Calories: 430
- Sugar: 3g
- Sodium: 780mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 90mg