Cheesy Angel Chicken and Rice Casserole
This delicious Cheesy Angel Chicken and Rice Casserole combines tender chicken, creamy sauce, and fluffy rice, topped with melted cheese for the perfect comfort meal. It's easy to make and perfect for family dinners.
Equipment
- 1 9x13-inch baking dish
- 1 large mixing bowl
- 1 medium saucepan
- 1 skillet
Ingredients
- 2 cups cooked chicken, shredded You can use rotisserie chicken to save time in shredding.
- 1 cup long-grain rice
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup chicken broth
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- 1 teaspoon salt
- 1 cup frozen mixed vegetables Optional.
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium saucepan, combine the rice and chicken broth. Bring to a boil, then reduce heat to low and cover. Cook for about 15 minutes or until the rice is tender and the broth is absorbed.
- In a large mixing bowl, combine the cream of chicken soup, sour cream, garlic powder, onion powder, black pepper, and salt. Mix well.
- Once the rice is done, add it to the soup mixture along with the shredded chicken. If using, add the mixed vegetables. Stir until everything is evenly coated.
- Pour the mixture into the prepared baking dish and spread it evenly.
- Sprinkle the shredded cheddar cheese on top of the casserole.
- Bake in the preheated oven for about 25 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and allow to cool for a few minutes before serving.
Notes
You can use rotisserie chicken to save time in shredding.
Feel free to add any of your favorite vegetables or spices to customize the recipe to your liking.
This dish can be made ahead of time and stored in the refrigerator. Just add a few minutes to the baking time if baking from cold.