Description
Indulge in the ultimate comfort food with this Creamy Angel Chicken & Rice Casserole, featuring tender chicken and fluffy rice enveloped in a rich, creamy sauce. Perfect for busy weeknights or potlucks, this dish is sure to become a family favorite!
Ingredients
Scale
- 2–3 cups cooked, shredded or cubed chicken
- 3–4 cups cooked white rice
- 1 (10.5 oz) can condensed cream of mushroom soup
- 8-ounce block of full-fat cream cheese, softened
- 1 (0.6-ounce) packet dry Italian dressing mix
- 1/2 cup chicken broth or milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese, mozzarella, or a blend of Italian cheeses (optional)
- 1/2 cup frozen peas, corn, or diced carrots (optional)
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a large mixing bowl, combine the condensed cream of mushroom soup, softened cream cheese, and dry Italian dressing mix. Beat until smooth and well combined.
- Gradually pour in the chicken broth or milk, mixing continuously until the sauce is creamy and uniform. Stir in additional garlic powder, onion powder, and black pepper to taste.
- Add the cooked, shredded chicken and cooked rice to the bowl with the creamy sauce. Gently fold everything together until evenly coated.
- Pour the mixture into the prepared baking dish and cover tightly with aluminum foil. Bake for 25 minutes.
- After 25 minutes, carefully remove the foil. If adding cheese, sprinkle it evenly over the top and return to the oven, uncovered, for another 10-15 minutes until bubbly and golden.
- Let the casserole rest for 5-10 minutes before serving.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: For added flavor, consider sautéing finely diced onions and mushrooms before mixing them into the sauce. This casserole can be made ahead and stored in the refrigerator for up to 24 hours before baking.