This Angel Chicken Rice Casserole is a cozy dish that combines creamy chicken, tasty rice, and a sprinkle of cheese. It’s like a warm hug in a bowl!
It’s super easy to make too—just mix everything up and let the oven do the work. You might even catch yourself going back for seconds (or thirds)! 😊
I like to enjoy it with a simple salad on the side. It makes a perfect family dinner that everyone will love, even the picky eaters!
Key Ingredients & Substitutions
Cooked Chicken: You can use shredded rotisserie chicken for convenience. If you’re short on time, leftover chicken works perfectly too. For a vegetarian version, try chickpeas or cooked lentils.
Rice: Long-grain white rice is the base here, but you can swap for brown rice for a nuttier flavor. Just remember that cooking times will change with brown rice!
Cream Soups: The combo of cream of chicken and cream of mushroom soups makes this dish creamy and rich. You can use two cans of one type if needed, or make your own creamy soup by mixing flour, broth, and milk!
Sour Cream: For a lighter option, Greek yogurt is a great substitute. It has a similar tanginess and creaminess. Dairy-free? Use a dairy-free sour cream alternative.
Cheddar Cheese: While sharp cheddar adds great flavor, feel free to mix it up with Monterey Jack or even mozzarella for a different taste. Vegan cheese can also work if you’re going dairy-free.
How Do I Make Sure My Casserole Isn’t Dry?
Keeping your casserole moist can be a common worry. Here are tips to avoid drying out your dish:
- Using the chicken broth is crucial. Make sure it’s included to keep everything nice and creamy.
- Covering with foil during the initial baking keeps steam in. Remove it toward the end to allow the top to brown.
- Don’t over-bake! Stick to the recommended times, and keep an eye on it. The dish should be bubbly and slightly golden, not hard.
Allowing the casserole to cool a few minutes before serving helps it set, making it easier to serve without losing moisture.
How to Make Creamy Angel Chicken Rice Casserole
Ingredients You’ll Need:
Main Ingredients:
- 2 cups cooked chicken, shredded or cubed
- 1 cup uncooked long-grain white rice
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 2 cups chicken broth
- 1 cup sour cream
- 1 cup shredded cheddar cheese
Vegetables and Seasonings:
- 1/2 cup onion, finely chopped
- 1/2 cup celery, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
For Garnish:
- Fresh parsley, for garnish (optional)
How Much Time Will You Need?
This delicious casserole will take about 15 minutes to prepare and 1 hour to bake. You will spend a little time chopping vegetables and mixing the ingredients, then just let the oven do the work while you relax!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 350°F (175°C). This step is important to ensure your casserole cooks evenly throughout.
2. Mix Your Ingredients:
In a large mixing bowl, combine the shredded or cubed chicken, uncooked rice, cream of chicken soup, cream of mushroom soup, chicken broth, sour cream, shredded cheddar cheese, finely chopped onion, chopped celery, garlic powder, paprika, salt, and pepper. Mix everything together until it’s well combined and looks creamy.
3. Prepare the Baking Dish:
Pour the mixture into a greased 9×13 inch baking dish. Make sure to spread it out evenly so that it cooks well on all sides.
4. Bake It Up:
Cover the baking dish with aluminum foil and place it in the preheated oven. Let it bake for 45 minutes. The foil helps trap steam, making the rice tender!
5. Uncover and Finish Baking:
After 45 minutes, carefully remove the foil. Bake for an additional 15 minutes, or until the casserole is bubbly around the edges and the top is slightly golden.
6. Let It Cool:
Once done, take the casserole out of the oven and let it cool for a few minutes. This will make it easier to serve and eat.
7. Garnish and Serve:
If you like, garnish your casserole with some fresh parsley for a pop of color. Serve it warm and enjoy every comforting bite of your Creamy Angel Chicken Rice Casserole!
Can I Use Brown Rice Instead of White Rice?
Yes, you can use brown rice, but you’ll need to adjust the cooking time. Brown rice typically requires about 15-20 minutes longer to cook. Since this recipe involves baking, consider adding an extra cup of chicken broth and covering the casserole with foil for the first 60 minutes to ensure the rice cooks through.
What Can I Substitute for Sour Cream?
You can replace sour cream with Greek yogurt for a similar tangy flavor. If you’re looking for a dairy-free option, try using coconut cream or a non-dairy yogurt. Just keep in mind that the flavor may vary slightly depending on the substitute you choose!
Can I Prepare This Casserole Ahead of Time?
Absolutely! You can prepare the entire casserole and refrigerate it (unbaked) for up to 24 hours. When you’re ready to bake it, let it sit at room temperature for about 30 minutes before putting it in the oven, then bake as directed. You might need to add a few extra minutes to the baking time if it’s still cold.
How to Store Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave individual portions or warm it in the oven at 350°F (175°C) until heated through, covering with foil to prevent drying out.
