Find out what happens when you take one of grandma's best recipes and combine it with a Restless Chipotle fan favorite. Hint: the result is incredible.
Save this recipe by clicking on the ❤️ heart on the right-hand side of the screen or in the recipe card.
Table of Contents
🗝️ Key takeaways
- This angel chicken and rice casserole recipe is an old-fashioned family favorite meal made with simple ingredients and 10 minutes of prep time!
- It’s a great recipe on busy weeknights when you need a filling dinner using pantry staples—just add your favorite veggies for a complete meal.
- Make sure you use pre-cooked rice and chicken—raw chicken and long-grain rice won’t fully cook by the end of the baking time!
Tender chicken and fluffy rice baked in a cheesy, creamy sauce is the ultimate comfort food.
I guarantee the whole family will love this easy chicken and rice bake—picky eaters included!
Next time try this easy angel chicken and noodles casserole!
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
📖 Variations
- Any kind of boneless cooked chicken pieces will work—rotisserie chicken, skinless chicken breasts, or chicken thighs are all fair game! You can even try seasoned chicken breast for a different flavor.
- You can use cooked long-grain white rice, brown rice, wild rice, or aromatic rice in this cheesy rice dish. Just make sure they are thoroughly cooked before using.
- Feel free to use a different cream of soup, like cream of mushroom soup or cream of celery soup.
- If you’re out of fresh garlic, a teaspoon of garlic powder will do in a pinch.
- You can make your own Italian seasoning dressing mix from scratch with dried oregano, basil, parsley, thyme, rosemary, marjoram, garlic powder, onion powder, salt, black pepper, granulated sugar, and optional crushed red pepper flakes.
- Other melty cheeses like Colby jack cheese, Monterey jack cheese, pepper jack cheese, mozzarella, fontina, or gouda would be delicious in this cheesy chicken and rice casserole!
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page. Click on the image to see it full size.
In a large bowl, soften the butter and cream cheese in the microwave. Whisk 'til smooth.
Add cooked chicken, rice, cream of chicken soup, garlic, Italian dressing mix, chicken broth, half of the shredded cheddar cheese, salt, and pepper.
Spread the rice mixture into a greased 9x13-inch baking dish.
Top with the remaining cheese, cover the casserole dish with aluminum foil, and bake at 350 F for 20-25 minutes.
🍴 Equipment
- Large
mixing bowl - 9"x13" baking dish (either glass or ceramic will work)
🥫 How to store leftover angel chicken and rice
Let leftover angel chicken and rice casserole come to room temperature then refrigerate it in an airtight container for up to three days.
Zap leftovers in the microwave or bake ‘em in the oven or air fryer at 350 degrees F, covered with foil until hot.
Add a little chicken broth or water to leftover rice and chicken casserole before reheating since it dries out a bit in the fridge.
You can freeze this casserole in an airtight container for up to three months. Thaw the frozen casserole in the fridge overnight before reheating.
Expert tip:
Always grate cheese fresh from a block—it will melt and taste so much better than pre-shredded cheese from your local grocery store!
💭 Things to know
- Remember to grease the bottom of the pan with non-stick cooking spray so the casserole doesn’t stick and burn.
- Let your butter and cream cheese warm to room temperature before softening them in the microwave. They won’t soften evenly if you microwave them cold straight out of the fridge.
- For a gluten-free option, you can replace the cream of chicken soup with one cup of chicken stock. It will be less creamy but still delicious!
- Make sure you cover the casserole with aluminum foil. The foil seals in moisture and prevents the top from burning while it bakes.
- You can add a little crunch to your casserole by sprinkling crushed crackers, cornflakes, pretzels, or potato chips on top.
- For an extra cheesy casserole, spread more shredded cheddar cheese on top just before serving. You could also add some shredded parmesan cheese for a sharper flavor.
- Garnish your casserole with chopped fresh green onions or parsley for a herby finish and pop of color!
👩🍳 FAQs
For the best texture, use cooked long grain rice. White rice, brown rice, wild rice, or aromatic rice will all work great. I don’t recommend using instant rice or minute rice. They'll get soggy and mushy in the oven.
Sometimes, but not in this casserole! There’s not enough liquid or cooking time in this recipe to fully cook raw rice.
Sure! Use whatever melty cheese you like. Try it with shredded Colby jack, Monterey jack, pepper jack, gouda, mozzarella, or fontina cheese. Just make sure you shred the cheese fresh from a block for the best flavor and texture!
You can add 1 ½-2 cups of frozen veggies to your casserole. Mixed vegetables, peas, or broccoli florets are great choices! They'll cook from frozen in the casserole.
Yep! You can assemble angel chicken and rice casserole in your casserole dish and keep it covered with aluminum foil in the fridge for 24 hours. Bake it the next day and add about 10 minutes to the cooking time.
You can also freeze the unbaked casserole for up to three months. Cover the dish with a layer of plastic wrap, then a layer of aluminum foil. Thaw the frozen casserole in the fridge overnight before baking.
This casserole is a great freezer meal! Freeze leftovers in an airtight container for up to one month, then thaw in the fridge overnight before reheating.
📚 Related recipes
- Slow cooker Cheesy Chicken and Rice features creamy Velveeta, nacho cheese soup, sour cream, and dry onion soup mix for maximum flavor!
- Crock Pot Chicken Broccoli Rice Casserole is an easy casserole with tender chunks of chicken, cheddar cheese, fresh broccoli florets, and instant rice.
🍽️ Serve with...
Smothered in bacon and full of smoky, tangy flavor, Southern Green Beans is the perfect side dish for angel chicken and rice!
Air Fryer Garlic Bread is soft ‘n tender on the inside with a crispy crust—great for sopping up creamy, cheesy sauce!
The buttery pie crust, tangy lemon filling, and airy meringue of Old Fashioned Lemon Meringue Pie is a great dessert to enjoy after a hearty, savory casserole.
📞 The last word
Y'all, I've always loved grandma's chicken and rice - it's so creamy and delicious! I wondered what would happen if I combined her recipe with my so yummy angel chicken recipe.
Let me tell ya, it was fantastic! Try it for yourself.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Cheesy Angel Chicken and Rice
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 3 cups cooked chicken, diced or shredded
- 3 cups cooked rice
- ½ cup butter, room temperature and cubed
- 8 ounces cream cheese, room temperature and cubed
- 10.5 ounces cream of chicken soup
- 3 cloves garlic, minced
- 0.7 ounce Italian dressing mix, I used Good Seasons
- 1 cup chicken stock
- 2 cup shredded Colby Jack cheese, divided use
- Salt and pepper to taste, to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 350 degrees F, and generously spray a 9x13” casserole dish with cooking spray.
- In a microwave-safe bowl, soften the cream cheese and butter in the microwave for 20-30 seconds. Whisk until smooth.
- In a large mixing bowl, combine the cooked chicken, rice, butter and cream cheese mixture, cream of chicken soup, garlic, Italian dressing mix, chicken stock, half of the shredded cheese, and salt and pepper. Mix well until evenly combined.
- Transfer the chicken and rice mixture to into the prepared casserole dish.
- Top with remaining shredded cheese.
- Cover the dish with foil, and bake in preheated oven for 20-25 minutes, until the cheese is melted and the casserole is bubbling.
- Remove from oven, and allow the casserole to cool for 5 minutes. Remove foil.
- Garnish with fresh parsley, and enjoy.
Notes
- You can add a little crunch to your casserole by sprinkling crushed crackers, cornflakes, pretzels, or potato chips on top.
- For an extra cheesy casserole, spread more shredded cheddar cheese on top just before serving. You could also add some shredded parmesan cheese for a sharper flavor.
- Garnish your casserole with chopped fresh green onions or parsley for a herby finish and pop of color!
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
Sondra Bartle says
This was so delicious and easy to make.
Sherry says
This chicken rice casserole is the best I have ever made. I will definitely be making this recipe from now on.
Megan says
Are you measuring 3 cups of raw rice & then cooking it. Or are you cooking the rice and then measuring 3 cups? This always confuses me in recipes .
Marye says
3 cups cooked rice, as stated in the ingredients list.
Cindy says
This is easy to make and my family really enjoys it. Makes plenty so we have leftovers for the next day.
Melissa says
This was really good! I did substitute the cream cheese for cream of mushroom soup since I'm not a cream cheese fan, but it was still creamy and delicious. I baked mine uncovered to get crispy cheese on top. Overall super simple and quick, and not very labor intensive (including cooking my rice). Would definitely make again.
Rocket says
So easy and is so delicious. Also uses rice instead of pasta which is a bonus for us.
Mackenzie says
Made this tonight, so good!! I ended up whipping the butter and cream cheese with a hand mixer, and I used cream of chicken with herbs soup. After it was done in the oven I mixed crushed club crackers with a little olive oil and put it under the broiler to brown it up a bit. So good!!