There's nothing quite like the comfort of a creamy, savory casserole on a chilly evening. This Angel Chicken and Rice Casserole pairs tender chicken, fluffy rice, and a velvety sauce infused with rich flavors that will make your family beg for seconds.
I first discovered this dish while experimenting with a quick dinner idea to satisfy a hungry crowd. It quickly became a staple in our home, offering an easy, fuss-free option that still feels like a special meal. Let’s dive into the details of this irresistible recipe!
Why You'll Love This Angel Chicken And Rice Casserole
Get ready to embrace a recipe that checks all the boxes for busy weeknight dinners. This Angel Chicken and Rice Casserole is a culinary lifesaver.
First, it’s delightfully easy to prepare. With just a handful of ingredients and a single baking dish, this recipe simplifies your kitchen routine without compromising on flavor.
The flavors are out of this world. Juicy chicken breasts are smothered in a creamy, herb-infused sauce that seeps into the rice, creating a dish that’s hearty and satisfying.
It’s a true one-dish wonder. Everything cooks together in the oven, which means fewer dishes to wash—always a win in my book!
Plus, it’s perfect for meal prep. You can assemble the casserole ahead of time and bake it when you’re ready, making it ideal for busy schedules or dinner parties.
Ingredients Notes

The secret to the magic of this casserole lies in its perfectly balanced ingredients. Let’s break down what makes each component special.
Chicken breasts are the heart of this dish. Boneless, skinless chicken breasts work best, offering a lean protein that cooks up tender and juicy. Feel free to substitute thighs if you prefer a richer flavor.
Rice provides the comforting base of the casserole. I recommend using long-grain white rice for its light, fluffy texture. Avoid instant rice as it can overcook and turn mushy in the oven.
Cream of mushroom soup adds creamy richness to the sauce. If you’re not a fan of mushrooms, you can swap this for cream of chicken or celery soup for a different flavor profile.
Chicken broth helps to thin the sauce while infusing the dish with extra flavor. Low-sodium broth is a great choice if you’re watching your salt intake.
Seasonings such as garlic powder, onion powder, and a pinch of dried thyme bring the dish to life. These simple pantry staples create a well-rounded flavor profile.
A casserole dish is the only special equipment you’ll need. A 9x13-inch dish works perfectly for this recipe, ensuring even cooking.
How To Make This Angel Chicken And Rice Casserole

Creating this cozy casserole is as simple as layering a few ingredients and letting your oven do the work. Here’s a step-by-step guide to ensure success.
Start by preheating your oven to 350°F. Grease your casserole dish with a light layer of butter or nonstick spray to prevent sticking.
In a mixing bowl, whisk together cream of mushroom soup, chicken broth, garlic powder, onion powder, and dried thyme. This creamy mixture will form the sauce for your casserole.
Spread the uncooked rice evenly across the bottom of your prepared dish. Pour half of the sauce mixture over the rice, ensuring it’s evenly distributed.
Nestle the chicken breasts on top of the rice. Season the chicken with salt and pepper to taste. Pour the remaining sauce over the chicken, making sure it’s fully covered.
Cover the casserole dish tightly with aluminum foil to trap steam, which helps the rice cook to perfection. Bake for 1 hour, then remove the foil and bake for an additional 10 minutes to allow the top to brown slightly.
Once done, let the casserole rest for 5-10 minutes before serving. This allows the rice to fully absorb the flavors and ensures the dish holds its shape when scooped.
Storage Options
This Angel Chicken and Rice Casserole stores beautifully, making it ideal for leftovers or meal prep.
To refrigerate, transfer any leftovers to an airtight container and store for up to 3 days. Make sure the casserole has fully cooled before sealing the container.
For freezing, portion the casserole into freezer-safe containers or bags. Label with the date and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating is easy! Simply warm individual portions in the microwave or reheat the entire casserole in a 350°F oven until heated through. Add a splash of chicken broth if the rice seems dry.
Variations and Substitutions
This recipe is endlessly customizable, making it easy to tailor to your preferences or dietary needs.
For a cheesy twist, sprinkle shredded cheddar or mozzarella over the casserole during the last 10 minutes of baking.
Swap the chicken for turkey or pork chops if you’re looking to use up other proteins.
Add vegetables like diced carrots, peas, or chopped spinach for a pop of color and nutrition. Simply mix them into the rice before adding the chicken and sauce.
For a dairy-free version, use a plant-based cream soup and broth alternative. The results are just as creamy and delicious!
Try experimenting with different herbs and spices. A pinch of smoked paprika or a dash of Italian seasoning can completely transform the flavor profile.
Don’t be afraid to get creative with this recipe. It’s designed to be a flexible, foolproof option that works for everyone!
Angel Chicken and Rice Casserole is more than just a meal—it’s a comforting hug in a dish. Whether you’re cooking for a weeknight family dinner or prepping ahead for a special occasion, this recipe is guaranteed to deliver smiles and satisfaction. Enjoy!
PrintAngel Chicken And Rice Casserole Recipe
This Angel Chicken and Rice Casserole is the ultimate comfort food. Tender chicken, creamy sauce, and perfectly cooked rice make this an easy, flavorful one-pan meal perfect for any weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 25 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup uncooked white rice
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- ½ cup sour cream
- 1 packet Italian salad dressing mix
- 1 tablespoon butter (optional, for greasing the dish)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch casserole dish with butter.
- Spread the uncooked rice evenly in the bottom of the dish.
- In a medium bowl, whisk together cream of mushroom soup, cream of chicken soup, chicken broth, sour cream, and Italian dressing mix.
- Pour half of the soup mixture over the rice.
- Place chicken breasts on top of the rice, then cover with the remaining soup mixture.
- Cover the dish with foil and bake for 1 hour.
- Remove foil and bake for an additional 15 minutes, or until the chicken is cooked through and rice is tender.
- Let rest for 5 minutes before serving.
Notes
- For extra flavor, sprinkle shredded Parmesan or cheddar cheese over the casserole during the last 15 minutes of baking.
- Serve with steamed vegetables or a green salad for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 950mg
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