Cheesy Angel Chicken And Rice Casserole
This creamy and cheesy chicken and rice casserole combines shredded chicken, fluffy rice, and a rich cheese sauce for a comforting dish that's perfect for family dinners. Quick to prepare and bake, it's sure to be a winner at your table.
Equipment
- oven
- 9x13 casserole dish
- microwave-safe bowl
Ingredients
- 3 cups shredded or diced cooked chicken
- 3 cups cooked white rice
- 1/2 cup cubed butter softened
- 8 ounces cubed cream cheese softened
- 10.5 ounces cream of chicken soup
- 3 cloves garlic minced
- 0.7 ounces Italian dressing mix like Good Seasons
- 1 cup chicken broth
- 2 cups shredded Colby Jack cheese divided
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Begin by preheating your oven to 350 degrees F and preparing a 9x13-inch casserole dish with cooking spray.
- In a microwave-safe bowl, combine the cream cheese and butter, and heat for 20-30 seconds until they soften. Stir until smooth.
- In a large mixing bowl, add the cooked chicken, rice, the blended cream cheese and butter, cream of chicken soup, minced garlic, Italian dressing mix, chicken broth, half of the shredded cheese, and a pinch of salt and pepper. Mix everything thoroughly to combine.
- Transfer the chicken and rice mixture into the casserole dish.
- Top the mixture with the remaining shredded cheese.
- Cover the dish with aluminum foil and bake in the oven for 20 to 25 minutes until the cheese is melted and the casserole is bubbling.
- Once done, remove the casserole from the oven and let it sit for 5 minutes before uncovering it.
- Garnish with fresh parsley and serve while hot. Enjoy the cheesy delight!