There’s nothing quite like a warm, creamy casserole fresh out of the oven—especially one that’s ridiculously easy to make! This Angel Chicken and Rice Casserole is the ultimate comfort food, packed with tender chicken, fluffy rice, and a rich, cheesy sauce. Whether you’re looking for a quick dinner on a busy weeknight or a dish that the whole family will love, this recipe has you covered.
One of the best parts? It’s a one-dish meal, meaning minimal cleanup and maximum flavor. Plus, it’s incredibly versatile! You can swap out ingredients, add your favorite veggies, or even prep it ahead of time. It’s the kind of meal that feels like a big, warm hug in food form.
The first time I made this, I was amazed at how easy it was. My family took one bite, and it instantly became a regular in our meal rotation. Now, whenever we need something satisfying but simple, this is our go-to. If you love cheesy, creamy dishes with almost no effort required, you’re going to love this!
Why You’ll Love This Angel Chicken Casserole Recipe
- Super creamy and comforting – The combination of soup, sour cream, and cheese makes this casserole irresistibly rich.
- One-dish wonder – Everything bakes together in a single dish, making cleanup a breeze.
- Quick and easy prep – Just mix, layer, and bake—no complicated steps!
- Family-friendly – Even picky eaters love this dish, making it perfect for both kids and adults.
- Great leftovers – This casserole tastes just as good (if not better!) the next day, making it ideal for meal prep.
- Customizable – Add veggies, use different cheeses, or swap the rice for a lower-carb alternative.
Preparation Time & Servings
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 25 minutes
- Servings: 6
Ingredients of this Creamy Angel Chicken Casserole Recipe
- Chicken breasts – 1 lb (boneless, skinless)
- White rice – 1 cup (uncooked, long-grain recommended)
- Chicken broth – 2 cups
- Cream of chicken soup – 1 can (10.5 oz)
- Sour cream – 1 cup (full-fat for best texture)
- Shredded cheddar cheese – 1 cup, divided
- Onion – ½ cup, diced
- Garlic – 2 cloves, minced
- Butter – 2 tbsp, melted
- Seasonings:
- Garlic powder – 1 tsp
- Paprika – 1 tsp
- Salt & pepper – To taste
- Fresh parsley – For garnish
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Prepare the sauce – In a mixing bowl, whisk together the cream of chicken soup, sour cream, melted butter, garlic powder, paprika, salt, and pepper until well combined. Set aside.
- Layer the rice – Spread the uncooked rice evenly at the bottom of the greased baking dish.
- Arrange the chicken – Place the chicken breasts directly on top of the rice.
- Add aromatics – Sprinkle the diced onion and minced garlic over the chicken.
- Pour the sauce – Evenly spread the creamy soup mixture over the chicken, making sure to coat everything well.
- Add the broth – Pour the chicken broth evenly over the entire dish. This will help the rice cook to perfection.
- Cover and bake – Tightly cover the baking dish with aluminum foil and bake for 1 hour.
- Add cheese and finish baking – Remove the foil, sprinkle half of the shredded cheddar cheese over the casserole, and bake uncovered for another 15 minutes until the cheese is melted and bubbly.
- Rest and serve – Let the casserole sit for about 5 minutes before serving. Garnish with fresh parsley and enjoy!
How to Serve This Angel Chicken Casserole Dish
- Classic style: Serve as-is for a creamy, cheesy main dish.
- With a side salad: A fresh green salad with a lemon vinaigrette pairs beautifully.
- With roasted veggies: Try serving with roasted broccoli, carrots, or Brussels sprouts.
- Over pasta: If you’re looking to switch things up, serve over cooked pasta for an extra indulgent meal.
Helpful Tips for Success
- Use the right rice: Long-grain white rice works best in this recipe. Avoid instant rice, as it may become mushy.
- Don’t skip the broth: The rice needs plenty of liquid to cook properly, so make sure to add the full 2 cups.
- Cover while baking: This helps trap steam, ensuring the rice becomes tender and the chicken stays juicy.
- Let it rest before serving: Allowing the casserole to sit for 5 minutes after baking helps the flavors meld together.
Angel Chicken Casserole Recipe Variations
- Vegetable-packed version – Stir in peas, carrots, or spinach before baking for added nutrition.
- Cheese swap – Try using mozzarella, pepper jack, or even gouda for a different flavor twist.
- Low-carb option – Replace the rice with cauliflower rice (just reduce the broth to 1 cup).
- Spicy kick – Add a pinch of red pepper flakes or diced jalapeños for some heat.
- Creamier texture – Mix in a little cream cheese for an even richer, silkier sauce.
Storage & Reheating Instructions
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: This casserole freezes well! Allow it to cool completely, then wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm in the microwave or bake at 350°F until heated through.
Frequently Asked Questions
Can I use brown rice instead of white rice?
Yes! But since brown rice takes longer to cook, you’ll need to pre-cook it for about 10-15 minutes before adding it to the casserole. Also, increase the broth to 2½ cups to make sure it doesn’t dry out.
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will work just as well and may even be more flavorful. Just make sure they’re boneless and skinless for easy serving.
Can I make this recipe ahead of time?
Yes! You can assemble the casserole, cover it, and store it in the fridge for up to 24 hours before baking. When ready, just pop it in the oven and bake as directed.
What can I use instead of sour cream?
You can substitute sour cream with Greek yogurt or softened cream cheese for a slightly tangy twist.
Can I make this in a slow cooker?
Yes! Place all ingredients in the slow cooker and cook on low for 4-6 hours or until the chicken is cooked through and the rice is tender.
Final Thoughts
This Creamy Angel Chicken and Rice Casserole is everything you want in a weeknight meal—simple, satisfying, and packed with flavor. It’s the perfect combination of tender, juicy chicken, fluffy rice, and a creamy, cheesy sauce that brings everything together beautifully. Plus, the fact that it’s a one-pan dish means less time scrubbing dishes and more time enjoying a cozy meal with your loved ones.
One of the things I love most about this recipe is how versatile and forgiving it is. Whether you want to sneak in extra veggies, swap out the cheese, or use a different type of rice, this dish adapts to whatever you have on hand. It’s also fantastic for meal prep, making weeknight dinners stress-free. Just assemble it ahead of time, store it in the fridge, and pop it in the oven when you’re ready.
This casserole has quickly become a family favorite in our house, and I hope it becomes one in yours too. It’s warm, comforting, and packed with flavors that remind you of home-cooked meals made with love. Whether you’re making this for a quiet night in, a family gathering, or even bringing it to a friend in need of a home-cooked meal, it’s one of those dishes that always brings smiles to the table.
So, go ahead and give it a try! I’d love to hear how it turns out for you. If you make this, leave a comment or tag me on social media—I love seeing your delicious creations and how you make the recipe your own. Enjoy! 😊
Print
Creamy Angel Chicken and Rice Casserole – Easy & Comforting
- Total Time: 1 hour 25 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
This Creamy Angel Chicken and Rice Casserole is a comforting, one-pan dish that’s perfect for busy weeknights. Made with tender chicken, fluffy rice, and a rich, cheesy sauce, it’s both easy to make and incredibly satisfying. Just mix, layer, and bake for a family-friendly meal everyone will love!
- 1 lb boneless, skinless chicken breasts
- 1 cup uncooked long-grain white rice
- 2 cups chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese (divided)
- ½ cup diced onion
- 2 cloves garlic, minced
- 2 tbsp melted butter
- 1 tsp garlic powder
- 1 tsp paprika
- Salt & pepper to taste
- Fresh parsley for garnish
Ingredients
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a bowl, whisk together the soup, sour cream, melted butter, garlic powder, paprika, salt, and pepper.
- Spread uncooked rice evenly in the baking dish.
- Place chicken breasts on top of the rice, then sprinkle with onion and garlic.
- Pour the creamy mixture over the chicken, spreading evenly.
- Add chicken broth, making sure everything is covered.
- Cover tightly with foil and bake for 1 hour.
- Remove foil, sprinkle half of the cheddar cheese on top, and bake for 15 more minutes until bubbly.
- Let it rest for 5 minutes, garnish with parsley, and serve!
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a bowl, whisk together the soup, sour cream, melted butter, garlic powder, paprika, salt, and pepper.
- Spread uncooked rice evenly in the baking dish.
- Place chicken breasts on top of the rice, then sprinkle with onion and garlic.
- Pour the creamy mixture over the chicken, spreading evenly.
- Add chicken broth, making sure everything is covered.
- Cover tightly with foil and bake for 1 hour.
- Remove foil, sprinkle half of the cheddar cheese on top, and bake for 15 more minutes until bubbly.
- Let it rest for 5 minutes, garnish with parsley, and serve!
Notes
- For a low-carb version, replace rice with cauliflower rice and reduce the broth to 1 cup.
- You can swap sour cream for Greek yogurt or softened cream cheese.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American