Short Description
Fluffy Angel Chicken and Rice Casserole is a creamy, comforting dish packed with tender chicken, fluffy rice, and a rich, flavorful sauce. This easy-to-make casserole is perfect for busy weeknights and family gatherings.
Why You’ll Love This Recipe
- Creamy and flavorful with a satisfying texture
- Easy to prepare with minimal effort
- Perfect for a family meal or potluck
- Customizable with different proteins and vegetables
- A comforting dish that everyone will love
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts (cut into bite-sized pieces)
- Cooked white or brown rice
- Cream of chicken soup
- Sour cream
- Chicken broth
- Garlic powder
- Onion powder
- Italian seasoning
- Salt and pepper, to taste
- Grated Parmesan cheese
- Shredded mozzarella or cheddar cheese
- Butter or olive oil
- Fresh parsley, for garnish (optional)
Directions
- Preheat your oven to 375°F (190°C).
- In a skillet, heat butter or olive oil over medium heat. Add the chicken pieces and cook until lightly browned but not fully cooked through.
- In a large mixing bowl, combine the cream of chicken soup, sour cream, chicken broth, garlic powder, onion powder, Italian seasoning, salt, and pepper.
- Stir in the cooked rice and mix until well combined.
- Add the browned chicken to the mixture and stir to coat.
- Transfer everything to a greased baking dish and spread evenly.
- Sprinkle grated Parmesan and shredded cheese on top.
- Cover with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for another 10 minutes until the cheese is bubbly and golden.
- Garnish with fresh parsley and serve warm.
Servings and Timing
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Variations
- Vegetable Boost: Add broccoli, peas, or mushrooms for extra nutrition.
- Spicy Kick: Mix in red pepper flakes or hot sauce.
- Protein Swap: Use shredded rotisserie chicken or turkey instead.
- Dairy-Free Option: Use dairy-free soup and cheese alternatives.
- Crunchy Topping: Add crushed crackers or breadcrumbs before baking for added texture.
Storage/Reheating
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 350°F (175°C) for 15 minutes or microwave in short intervals until warm.
- Freeze for up to 2 months in a sealed container. Thaw in the refrigerator before reheating.
FAQs
Can I use uncooked rice in this recipe?
No, it’s best to use pre-cooked rice to ensure even cooking and the right texture.
What can I serve with this casserole?
A side salad, garlic bread, or roasted vegetables make great pairings.
Can I prepare this casserole ahead of time?
Yes, you can assemble it ahead and refrigerate for up to 24 hours before baking.
How do I prevent the casserole from drying out?
Cover with foil while baking and add extra broth if needed for moisture.
Can I make this in a slow cooker?
Yes, cook on low for 4-5 hours, stirring occasionally.
What cheese works best?
Mozzarella, cheddar, or a blend of cheeses work great for a creamy topping.
Can I add bacon?
Yes! Crispy bacon bits add a delicious smoky flavor.
Is this casserole gluten-free?
Use a gluten-free cream soup to make it gluten-free.
Can I use chicken thighs instead of breasts?
Yes, boneless chicken thighs work well for added juiciness.
How can I make it healthier?
Use low-fat sour cream, reduced-sodium broth, and add extra vegetables.
Conclusion
Fluffy Angel Chicken and Rice Casserole is the ultimate comfort food with its creamy, cheesy goodness and tender chicken. Whether you’re looking for an easy family dinner or a dish to impress guests, this casserole is sure to satisfy. Try it today and enjoy a warm, homemade meal!
Fluffy Angel Chicken and Rice Casserole
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4–6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American, Comfort Food
Description
This Fluffy Angel Chicken and Rice Casserole is the ultimate comfort food! Tender chicken is baked with creamy sauce and fluffy rice, creating a rich and satisfying meal the whole family will love.
Ingredients
For the Chicken:
- 2 cups cooked, shredded chicken (rotisserie or boiled)
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp salt
For the Rice Base:
- 1 cup long-grain white rice (uncooked)
- 2 cups chicken broth
- 1/2 tsp salt
For the Creamy Sauce:
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream (or Greek yogurt)
- 1/2 cup heavy cream (or milk)
- 1/2 tsp Italian seasoning
- 1/4 tsp paprika (optional, for extra flavor)
For the Topping:
- 1 cup shredded mozzarella or cheddar cheese
- 1/2 cup crushed Ritz crackers or breadcrumbs
- 2 tbsp melted butter
Instructions
Step 1: Prepare the Rice
- Preheat oven to 375°F (190°C).
- In a baking dish (9×13 inch), combine uncooked rice, chicken broth, and salt. Stir to distribute evenly.
Step 2: Season the Chicken
- Mix shredded chicken with garlic powder, onion powder, salt, and black pepper. Set aside.
Step 3: Make the Creamy Sauce
- In a bowl, whisk together cream of chicken soup, sour cream, heavy cream, Italian seasoning, and paprika.
- Pour half of the sauce over the rice mixture.
Step 4: Assemble the Casserole
- Spread the seasoned chicken evenly over the rice.
- Pour the remaining creamy sauce over the top.
- Sprinkle shredded cheese evenly.
Step 5: Add the Topping
- Mix crushed crackers (or breadcrumbs) with melted butter.
- Sprinkle over the casserole for a crispy, golden top.
Step 6: Bake
- Cover with foil and bake for 30 minutes.
- Remove foil and bake for another 15 minutes until golden brown and bubbly.
- Let sit for 5 minutes before serving.
Notes
- Swap white rice for brown rice (increase broth & bake 10 minutes longer).
- Add steamed broccoli or peas for extra veggies.
- Use rotisserie chicken for a time-saving option.
- Substitute cream of chicken soup with homemade white sauce for a fresher taste.
Nutrition
- Calories: ~420 kcal
- Sodium: ~750mg
- Fat: ~18g
- Saturated Fat: ~8g
- Carbohydrates: ~40g
- Fiber: ~2g
- Protein: ~28g
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