Angel Chicken Rice Casserole
A warm and comforting casserole dish with chicken, creamy soup, and cheese over rice, perfect for any occasion.
Ingredients
Main Ingredients
- 1 lb chicken breast, cooked and shredded You can use leftover or rotisserie chicken.
- 2 cups cooked rice Feel free to substitute brown rice for a healthier option.
- 1 can cream of chicken soup
- 1 cup sour cream Low-fat can be used for a lighter version.
- 1 cup shredded cheese (cheddar or mozzarella) Adjust the cheese type to your preference.
- 1/2 cup butter, melted
- 1 onion, chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 cup bread crumbs (optional, for topping)
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, 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
Customize by adding vegetables like peas, carrots, or bell peppers. For a crunchier topping, broil the casserole for a few minutes at the end of baking. Store leftovers in an airtight container, in the refrigerator for up to 3 days or in the freezer for up to 3 months.