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Easy Creamy Angel Chicken Rice Casserole

A spoonful of cheesy, creamy angel chicken rice casserole being lifted from a glass baking dish.
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Make this comforting, cheesy Angel Chicken Rice Casserole for a simple, one-dish family dinner. It uses basic ingredients and requires minimal effort.

Ingredients

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  • 2 cups cooked chicken, shredded or cubed
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 (10.5 ounce) can cream of mushroom soup
  • 1 cup uncooked long grain white rice
  • 1 cup water
  • 1 cup sour cream
  • 1 packet (1 ounce) dry Italian dressing mix
  • 1 cup shredded cheddar cheese, divided
  • 1 cup frozen peas and carrots mix (optional)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the uncooked rice and water.
  3. Add the cream of chicken soup, cream of mushroom soup, sour cream, and Italian dressing mix to the bowl. Stir until the mixture is smooth.
  4. Fold in the cooked chicken, half of the shredded cheddar cheese, and the optional frozen vegetables. Mix gently to distribute ingredients evenly.
  5. Pour the entire mixture into the prepared baking dish. Spread it into an even layer.
  6. Cover the baking dish tightly with aluminum foil.
  7. Bake for 50 minutes.
  8. Remove the foil and sprinkle the remaining half cup of cheddar cheese over the top.
  9. Return the dish to the oven, uncovered, and bake for an additional 10 to 15 minutes, or until the cheese is melted and bubbly and the rice is tender.
  10. Let the casserole rest for 5 minutes before you serve it.

Notes

  • You can substitute cream of chicken soup for cream of celery soup if you prefer a slightly different flavor profile.
  • For a richer flavor, use cooked, diced chicken breast or rotisserie chicken.
  • This casserole freezes well before baking. Cover tightly and freeze for up to three months. Thaw overnight in the refrigerator before baking.

Nutrition

Find it online: https://cookincorner.com/angel-chicken-rice-casserole-recipe/