Angel Chicken and Rice Casserole
I still remember the first time I sliced into a bubbling Angel Chicken and Rice Casserole on a rainy October evening—the steam, the buttery scent of baked rice, and the way the crispy top gave way to tender, creamy chicken felt like the perfect fall hug. This cozy, crowd-pleasing dish has become a reader favorite because it’s simple, comforting, and perfect for seasonal gatherings or a weeknight dinner that feels special.
Introduction
Angel Chicken and Rice Casserole is an effortless casserole that marries tender shredded chicken, creamy rice, and a golden topping. If you love one-pan comfort meals, you might also enjoy trying a slow-cooked twist like this Crock-Pot Angel Chicken when you want a hands-off version. This recipe is forgiving for beginners and stores well, making it an ideal choice for busy fall weeks.
Ingredients
- 3 cups cooked white rice (day-old rice works well)
- 3 cups cooked, shredded chicken
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 cup sour cream or plain Greek yogurt
- 1/2 cup milk
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots (optional)
- 1 1/2 cups shredded cheddar or mozzarella cheese
- 1/2 cup melted butter
- 1 cup panko breadcrumbs or crushed Ritz crackers for topping
- 1 tsp dried thyme
- 1/2 tsp paprika
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Step-by-step Instructions
- Preheat and prepare: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
- Sauté aromatics: In a small skillet, sauté the chopped onion and garlic in a tablespoon of butter until softened, about 3–4 minutes. This step boosts flavor but can be skipped if you’re short on time.
- Mix the filling: In a large bowl combine the cooked rice, shredded chicken, cream of chicken soup, cream of mushroom soup, sour cream, milk, sautéed onion and garlic, frozen veggies (if using), thyme, paprika, salt, and pepper. Stir in half of the shredded cheese until evenly mixed.
- Transfer to dish: Spread the mixture evenly in the prepared baking dish.
- Make the topping: In a small bowl, mix the panko breadcrumbs or crushed crackers with the melted butter and remaining cheese. Sprinkle evenly over the rice mixture.
- Bake: Bake uncovered for 25–30 minutes, until the topping is golden and the casserole is bubbling around the edges.
- Rest and serve: Let the casserole rest 5–10 minutes before serving. Garnish with fresh parsley.
Tips for Success
- Use slightly undercooked rice if you’re making rice specifically for this recipe—parboiled rice finishes perfectly in the oven.
- Leftover rotisserie-style chicken works beautifully and saves time.
- For even cooking and creaminess, make sure chicken and rice are warm when mixed.
- If you prefer a saucier casserole, stir in an extra 1/4 to 1/2 cup of milk or chicken broth.
- Want to pair flavors? Try this savory Chicken and Peaches recipe on a different night for a bright contrast to the casserole.
Possible Variations
- Gluten-free: Swap regular breadcrumbs/panko with gluten-free breadcrumbs or crushed gluten-free crackers, and ensure any condensed soups used are labeled gluten-free.
- Streusel topping: For a sweeter-savory crunch, mix crushed buttery crackers with a little brown sugar and cinnamon for a fall-inspired streusel twist.
- Slow-cooker version: Combine ingredients in a slow cooker and cook on low for 2–3 hours; finish under the broiler to crisp the topping, or adapt inspiration from this Slow-Cooker Lemon Herb Chicken and Rice for herb-forward notes.
- Meat swap: For a heartier variation, add cooked ground beef or sausage and try flavor profiles from a Cheesy Ground Beef and Rice Casserole.
Storage Recommendations
- Refrigerate: Store leftovers in an airtight container for up to 3–4 days. Reheat individual portions in the microwave for 1–2 minutes, or reheat the whole dish at 350°F (175°C) until warmed through.
- Freeze: To freeze, cool completely and wrap the baking dish tightly with foil and plastic wrap, or transfer to a freezer-safe container. Freeze up to 2 months. Thaw overnight in the refrigerator before reheating.
- Re-crisping: To restore a crunchy topping, place leftovers under the broiler for 2–3 minutes after reheating, watching carefully to prevent burning.
- Make-ahead tip: Assemble the casserole in the baking dish, cover, and refrigerate up to 24 hours before baking. Add a few extra minutes to baking time if baking from chilled.
Conclusion
Angel Chicken and Rice Casserole is a warm, comforting centerpiece for fall meals and busy weeknights—easy enough for beginners and flexible enough for seasonal twists. For another classic take and inspiration, check the original recipe for Angel Chicken and Rice Casserole here: Angel Chicken and Rice Casserole.
FAQs
- How do I make Angel Chicken and Rice Casserole creamier?
- Add an extra 1/4 to 1/2 cup of milk, chicken broth, or sour cream to the filling before baking. Using a higher-fat sour cream or adding a little cream cheese also increases creaminess.
- Can I use brown rice in this casserole?
- Yes, but brown rice takes longer to cook. Use fully cooked brown rice and expect a slightly firmer texture. For best results, slightly undercook brown rice if baking from raw, then bake longer in the casserole.
- Is this casserole freezer-friendly?
- Absolutely. Cool the casserole completely, then wrap tightly or transfer to freezer-safe containers. Freeze up to 2 months; thaw overnight before reheating.
- Can I make this dish vegetarian?
- Replace the chicken with roasted mushrooms, chickpeas, or a mix of roasted vegetables and use vegetarian-friendly cream soups or homemade mushroom sauce for a satisfying meatless version.
Angel Chicken and Rice Casserole
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Non-Vegetarian
Description
A comforting casserole featuring tender shredded chicken, creamy rice, and a crispy golden topping, perfect for fall gatherings or weeknight dinners.
Ingredients
- 3 cups cooked white rice (day-old rice works well)
- 3 cups cooked, shredded chicken
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 cup sour cream or plain Greek yogurt
- 1/2 cup milk
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots (optional)
- 1 1/2 cups shredded cheddar or mozzarella cheese
- 1/2 cup melted butter
- 1 cup panko breadcrumbs or crushed Ritz crackers for topping
- 1 tsp dried thyme
- 1/2 tsp paprika
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
- Sauté the chopped onion and garlic in a tablespoon of butter until softened, about 3–4 minutes.
- Mix in a large bowl the cooked rice, shredded chicken, cream of chicken soup, cream of mushroom soup, sour cream, milk, sautéed onion and garlic, frozen veggies (if using), thyme, paprika, salt, and pepper. Stir in half of the shredded cheese until evenly mixed.
- Transfer the mixture evenly into the prepared baking dish.
- Make the topping by mixing the panko breadcrumbs or crushed crackers with the melted butter and remaining cheese. Sprinkle it evenly over the rice mixture.
- Bake uncovered for 25–30 minutes, until the topping is golden and the casserole is bubbling.
- Rest for 5–10 minutes before serving. Garnish with fresh parsley.
Notes
Use undercooked rice if prepared specifically for this recipe, and leftover rotisserie chicken works beautifully. For a saucier casserole, stir in an extra 1/4 to 1/2 cup of milk or chicken broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American