Creamy Angel Chicken Rice Casserole: Family Favorite (Print Version)
Creamy Angel Chicken Rice Casserole, a family favorite dish. Easy to make, packed with flavor, and perfect for busy weeknights. Pure comfort food!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 75 minutes
Servings: 6-8 Servings
Difficulty: Beginner
Cuisine: American Comfort
Dietary: Contains Dairy, Poultry
# Ingredients:
→ Casserole Core
01 -
2 cups cooked chicken breast, shredded or diced
02 -
1.5 cups uncooked long-grain white rice
03 -
1 (10.5 oz) can cream of chicken soup
04 -
1 (10.5 oz) can cream of mushroom soup
→ Creamy Goodness
05 -
1.5 cups chicken broth (low sodium preferred)
06 -
1/2 cup sour cream (full-fat is best!)
→ Flavor Builders
07 -
1 tsp onion powder
08 -
1 tsp garlic powder
09 -
1/2 tsp salt (or to taste)
10 -
1/4 tsp black pepper (or to taste)
→ Optional Finishing Touches
11 -
Crushed butter crackers or French fried onions (for topping)
12 -
Fresh parsley, chopped (for garnish)
# Instructions:
01 -
First things first, get that chicken cooked and shredded if you haven't already. While that's happening, measure out your uncooked rice. I always give it a quick rinse, just a habit, though some folks skip it. You want everything ready to go because once you start mixing, it moves pretty fast. This is where I sometimes get distracted and forget to preheat the oven. Oops! Preheat to 375°F (190°C), friend.
02 -
In a large mixing bowl, dump in your cream of chicken soup, cream of mushroom soup, and the chicken broth. Whisk it all together until it's smooth and there are no lumpy bits. This is the heart of your Angel Chicken Rice Casserole, so make sure it's well combined. I always use a big bowl because I hate spills. Learned that one the hard way, cleaning sticky soup off my counter.
03 -
Now, stir in the sour cream, onion powder, garlic powder, salt, and pepper. Give it another good mix until everything is happy and blended. The aroma starts to build here, a lovely savory smell that promises comfort. Taste it! This is your chance to adjust seasonings before the rice goes in. Don't be shy with a little extra pepper if you like it.
04 -
Fold in your shredded cooked chicken and the uncooked white rice. Make sure every grain of rice and every piece of chicken is coated in that glorious creamy sauce. You want an even distribution so every bite of this Angel Chicken Rice Casserole is perfect. This is where the casserole starts to look like, well, a casserole!
05 -
Pour the mixture into a 9x13 inch baking dish. Give it a gentle shake to even it out. Sometimes I press it down a little with the back of a spoon to make sure it's all level. Cover the dish tightly with aluminum foil. This step is super important for the rice to cook properly and not dry out. I've forgotten the foil before, and let me tell you, crunchy rice is not the goal here.
06 -
Bake for 50-60 minutes, or until the rice is tender and most of the liquid has been absorbed. You’ll know it’s ready when it’s bubbly around the edges and smells incredible. Remove the foil for the last 10-15 minutes if you want a slightly golden top, which I usually do! Let it rest for 5-10 minutes before serving. That resting time makes the Angel Chicken Rice Casserole even creamier, honestly.
# Notes:
01 -
Don't skip the foil! The rice needs that steamy environment to cook through and get tender.
02 -
Use full-fat sour cream for the best creamy texture; low-fat just doesn't deliver the same richness.
03 -
Let it rest after baking; it helps the sauce set and makes the casserole easier to scoop and enjoy.
04 -
For an extra savory kick, try adding a splash of Worcestershire sauce to the creamy base.
# Equipment Needed:
01 -
9x13 inch baking dish
02 -
large mixing bowl
03 -
whisk
04 -
measuring cups and spoons
# Nutrition (Per Serving):
Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 35-45g
Protein: 30-40g