From Mila's kitchen
Creamy angel chicken rice casserole layers cooked rice with a cream cheese and cream-of-chicken sauce, then bakes chicken breasts on top under melted cheese. It takes about 1 hour and is finished only when the center of the chicken reaches 165°F.
Recipe
Creamy Angel Chicken Rice Casserole
Ingredients
- 4 boneless, skinless chicken breasts
- 2 cups cooked white rice
- 1 (10.5 oz) can cream of chicken soup
- 1 (8 oz) package cream cheese, softened
- 1/2 cup chicken broth
- 1 packet Italian dressing mix
- 1/2 tsp garlic powder
- 1 cup shredded mozzarella or Italian blend cheese
- Salt and pepper, to taste
- Chopped parsley for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a large bowl, whisk together cream of chicken soup, cream cheese, broth, Italian dressing mix, garlic powder, salt, and pepper until smooth.
- Stir in cooked rice and half of the shredded cheese.
- Spread rice mixture evenly into the prepared dish.
- Place chicken breasts on top of the rice layer. Spoon some sauce over each breast.
- Top with remaining shredded cheese.
- Cover with foil and bake for 35–40 minutes, until chicken is cooked through (165°F internal temp).
- Remove foil and bake an additional 5–10 minutes to lightly brown the top.
- Garnish with parsley and serve warm.
Recipe Notes
- • Use rotisserie chicken or cooked shredded chicken to save time—just mix it into the rice and bake.
- • Add frozen peas or steamed broccoli to make it a full one-dish meal.
- • Substitute angel hair pasta for rice to make it more like classic Angel Chicken.
Nutrition
- Serving Size
- 1 portion
- Calories
- 460
- Sugar
- 3g
- Sodium
- 820mg
- Fat
- 24g
- Saturated Fat
- 11g
- Unsaturated Fat
- 10g
- Trans Fat
- 0g
- Carbohydrates
- 28g
- Fiber
- 1g
- Protein
- 34g
- Cholesterol
- 110mg
Method at a glance
Why this recipe works
- Starting with cooked rice prevents the grains from competing with the chicken for moisture during baking.
- Covering the dish for most of the bake limits surface drying; uncovering only at the end browns the cheese.
Recipe-specific success guide
- Soften the cream cheese before whisking so the sauce spreads evenly through the rice instead of leaving dense pockets.
- Use a 9-by-13-inch dish and arrange the chicken in a single layer so the breasts cook at a similar rate.
- Check the thickest breast with a thermometer before the final uncovered browning step.
Troubleshooting
The sauce is lumpy
The cream cheese was probably too cold. Whisk the sauce thoroughly before it touches the rice; do not try to break large lumps around raw chicken in the baking dish.
The casserole looks loose after baking
Let it stand for 5 to 10 minutes. The hot rice and cream cheese sauce continue to settle as the casserole rests.
Storage and reheating
Refrigerate covered portions within 2 hours and use within 3 to 4 days. Reheat covered until the center reaches 165°F, adding a spoonful of broth only if the rice seems dry.
What to serve with it
A simple green vegetable adds freshness without competing with the creamy casserole.
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