Angel Chicken Rice Casserole
A warm and comforting dish made with chicken, creamy soup, and cheese over rice, perfect for family dinners or weeknight meals.
Ingredients
Main Ingredients
- 1 lb chicken breast, cooked and shredded Use leftover chicken or rotisserie chicken for convenience.
- 2 cups cooked rice Brown rice can be used for a healthier option.
- 1 can cream of chicken soup
- 1 cup sour cream Low-fat options can be used.
- 1 cup shredded cheese (cheddar or mozzarella) Feel free to mix different cheeses.
- 1/2 cup butter, melted
- 1 large onion, chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 cup bread crumbs (optional, for topping) Use for added crunch.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together the cooked rice, cream of chicken soup, sour cream, shredded cheese, cooked chicken, chopped onion, garlic powder, black pepper, and salt.
- Pour the mixture into a greased 9x13 inch casserole dish.
- Drizzle the melted butter over the top and sprinkle with bread crumbs if using.
Baking
- Bake in the preheated oven for 25-30 minutes, or until the casserole is heated through and the top is golden.
- Serve hot.
Notes
You can serve this casserole as a main dish with a side salad or steamed vegetables. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Thaw overnight before reheating.