Description
Angel Chicken Rice Casserole is a creamy, comforting American main course that combines shredded chicken, tender white rice, and a rich blend of cream soups, sour cream, and seasonings. Topped with a golden mixture of mozzarella, Parmesan cheese, and buttery cracker crumbs, this baked casserole is perfect for an easy family dinner that is both hearty and satisfying.
Ingredients
Scale
Base Ingredients
- 2 cups cooked white rice
- 2 cups cooked shredded chicken
Sauce Ingredients
- 1 can (10.5 ounces) cream of chicken soup
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup sour cream
- 1/2 cup chicken broth
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Toppings
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter, melted
- 1/2 cup crushed buttery crackers
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prepare for baking the casserole.
- Combine Base Ingredients: In a large bowl, mix together the cooked white rice and shredded chicken until evenly combined to form the casserole base.
- Prepare Sauce: In a separate bowl, whisk together the cream of chicken soup, cream of mushroom soup, sour cream, chicken broth, garlic powder, onion powder, salt, and black pepper until the mixture is smooth and well blended.
- Mix Sauce with Base: Pour the prepared sauce over the rice and chicken mixture. Stir thoroughly until the sauce evenly coats all the ingredients.
- Transfer to Baking Dish: Spread the combined rice, chicken, and sauce mixture evenly into the greased baking dish, ensuring a uniform layer for baking.
- Add Cheese Toppings: Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top of the casserole for a cheesy crust.
- Prepare Cracker Topping: In a small bowl, combine the melted butter with the crushed buttery crackers. Evenly sprinkle this mixture over the cheese layer to add a crunchy texture.
- Bake: Place the casserole in the preheated oven and bake for 30 to 35 minutes until the casserole is hot, bubbly, and the topping is golden brown.
- Rest and Serve: Remove from the oven and let the casserole rest for 5 minutes before serving to allow flavors to set and cool slightly.
Notes
- Rotisserie chicken is a convenient option for this recipe and adds great flavor.
- For variation, substitute cream of mushroom soup with cream of celery soup.
- Boost nutrition and flavor by adding steamed broccoli or peas for extra vegetables.
