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Angel Chicken Rice Casserole

A creamy, cheesy casserole featuring shredded chicken and rice, perfect for busy family dinners.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound chicken breasts, cooked and shredded Use rotisserie chicken to save time.
  • 1 cup long-grain white rice
  • 1 can (10.5 oz) cream of chicken soup
  • 1 packet Italian dressing mix
  • 8 oz cream cheese, softened
  • 2 cups shredded cheese (such as mozzarella or cheddar) You can use different types of cheese for variations.
  • 2 cups chicken broth Adjust the amount for creaminess.
  • to taste Salt and pepper

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the cream of chicken soup, Italian dressing mix, and cream cheese until smooth.
  3. Stir in the shredded chicken and rice.
  4. Pour the mixture into a greased 9x13 inch baking dish and spread evenly.
  5. Add chicken broth evenly over the top.
  6. Cover with aluminum foil and bake for 45 minutes.
  7. Remove the foil, sprinkle shredded cheese on top, and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
  8. Allow to cool slightly before serving.

Notes

Serve with a simple side salad or steamed vegetables. Garnish with fresh herbs like parsley for extra flavor. Leftovers can be stored in an airtight container in the fridge for 3-4 days. Can be frozen for up to 3 months.