Description
This Angel Chicken Rice Casserole is a rich and creamy dish that combines tender shredded chicken and fluffy white rice in a decadent sauce, topped with Parmesan cheese and fresh parsley. Perfect for a comforting and satisfying meal.
Ingredients
Scale
For the casserole:
- 2 cups cooked chicken breast (shredded)
- 4 cups cooked white rice
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 package (8 oz) cream cheese (softened)
- 1 cup chicken broth
- 1 packet (1 oz) dry Italian dressing mix
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 cup shredded Parmesan cheese
- Chopped fresh parsley for garnish
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Prepare the sauce: In a large saucepan over medium heat, whisk together cream of chicken soup, cream of mushroom soup, cream cheese, chicken broth, Italian dressing mix, garlic powder, and black pepper until smooth and creamy. Remove from heat.
- Combine ingredients: In a large mixing bowl, combine shredded chicken and cooked rice, then pour the creamy sauce over the top. Stir until well coated.
- Bake: Transfer the mixture to the prepared baking dish and spread evenly. Sprinkle with Parmesan cheese. Bake for 25–30 minutes, or until hot and bubbly.
- Serve: Garnish with fresh parsley before serving.
Notes
- This casserole is rich and creamy—perfect for serving with a side of steamed vegetables or a crisp green salad.
- For extra flavor, add sautéed mushrooms or spinach before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 casserole
- Calories: 480
- Sugar: 4g
- Sodium: 930mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 105mg
