The origin of this recipe goes back to a rainy weekend when I was visiting my sister in the countryside. We were craving something warm and comforting after a day of outdoor activities. With a few basic ingredients on hand, we decided to whip up something quick and hearty. The result was this delicious casserole that quickly became a family favorite. Over time, I’ve tweaked the recipe slightly, incorporating cream cheese for extra creaminess and adding Italian dressing mix for a zesty kick.
One of the best things about this dish is its versatility. It’s perfect for using up leftover chicken and rice, making it an excellent option for busy weeknights. The preparation is straightforward, and the ingredients are simple, yet the flavor is anything but ordinary. The rich, cheesy sauce envelops the chicken and rice, creating a dish that’s both comforting and satisfying.
Whether you’re hosting a casual dinner with friends or simply looking for a comforting meal to enjoy with your family, this Cheesy Angel Chicken and Rice is sure to be a hit. The melted Colby Jack cheese on top adds the perfect finishing touch, making every bite a delightful experience. Trust me, once you try this recipe, it will quickly find a permanent spot in your recipe collection.
How to Make Cheesy Angel Chicken and Rice
Ingredients
- 3 cups cooked rice
- 3 cups cooked chicken (diced or shredded)
- ½ cup butter (room temperature and cubed)
- 8 ounces cream cheese (room temperature and cubed)
- 10.5 ounces cream of chicken soup
- 3 cloves garlic (minced)
- 0.7 ounce Italian dressing mix (I used Good Seasons)
- 1 cup chicken stock
- 2 cups shredded Colby Jack cheese (divided use)
- Salt and pepper to taste
- Fresh parsley for garnish
Directions
Preheat your oven to 350°F and generously spray a 9×13” casserole dish with cooking spray.
In a microwave-safe bowl, soften the cream cheese and butter in the microwave for 20-30 seconds. Whisk until smooth.
In a large mixing bowl, combine the cooked rice, chicken, butter and cream cheese mixture, cream of chicken soup, garlic, Italian dressing mix, chicken stock, half of the shredded cheese, and salt and pepper. Mix well until everything is evenly combined.
Transfer the chicken and rice mixture into the prepared casserole dish and top with the remaining shredded cheese.
Cover the dish with foil and bake in the preheated oven for 20-25 minutes, until the cheese is melted and the casserole is bubbling.
Remove from the oven and let the casserole cool for 5 minutes before removing the foil.
Garnish with fresh parsley and enjoy.
FAQs:
Can I use a different type of cheese for Cheesy Angel Chicken and Rice?
Yes, you can use different types of cheese based on your preference. For instance, cheddar or mozzarella can be great alternatives to Colby Jack cheese. Just make sure to use a cheese that melts well to maintain the creamy texture of the casserole.
How can I make Cheesy Angel Chicken and Rice ahead of time?
To make this dish ahead of time, prepare the casserole as directed up to the baking step. Instead of baking, cover the dish tightly with foil and refrigerate for up to 24 hours. When ready to bake, preheat the oven to 350°F and bake for 25-30 minutes, or until the casserole is heated through and bubbly.
What can I substitute for the Italian dressing mix in the recipe?
If you don’t have Italian dressing mix, you can make a quick substitute using common pantry spices. Combine 1 tablespoon of dried parsley, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of dried basil, 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, 1 teaspoon of sugar, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Use this mixture in place of the Italian dressing mix.
Is it possible to freeze Cheesy Angel Chicken and Rice?
Yes, you can freeze this casserole. After assembling the dish, cover it tightly with plastic wrap and then foil. Freeze for up to 3 months. To bake from frozen, remove the plastic wrap and re-cover with foil. Bake at 350°F for about 1 hour or until heated through, then remove the foil and bake for an additional 10-15 minutes to melt the cheese on top.
Can I use brown rice instead of white rice in the recipe?
Absolutely, brown rice can be used instead of white rice. Keep in mind that brown rice has a slightly nuttier flavor and firmer texture. Ensure the brown rice is fully cooked before adding it to the casserole, as it typically takes longer to cook than white rice.
Cheesy Angel Chicken and Rice
Ingredients
- 3 cups cooked chicken diced or shredded
- 3 cups cooked rice
- ½ cup butter room temperature and cubed
- 8 ounces cream cheese room temperature and cubed
- 10.5 ounces cream of chicken soup
- 3 cloves garlic minced
- 0.7 ounce Italian dressing mix I used Good Seasons
- 1 cup chicken stock
- 2 cups shredded Colby Jack cheese divided use
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 350°F and generously spray a 9x13” casserole dish with cooking spray.
- In a microwave-safe bowl, soften the cream cheese and butter in the microwave for 20-30 seconds. Whisk until smooth.
- In a large mixing bowl, combine the cooked chicken, rice, butter and cream cheese mixture, cream of chicken soup, garlic, Italian dressing mix, chicken stock, half of the shredded cheese, and salt and pepper. Mix well until everything is evenly combined.
- Transfer the chicken and rice mixture into the prepared casserole dish and top with the remaining shredded cheese.
- Cover the dish with foil and bake in the preheated oven for 20-25 minutes, until the cheese is melted and the casserole is bubbling.
- Remove from the oven and let the casserole cool for 5 minutes before removing the foil.
- Garnish with fresh parsley and enjoy.
