This angel chicken and rice casserole recipe is an old-fashioned family favorite meal made with simple ingredients and 10 minutes of prep time!
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🎥 Angel chicken and rice video
Find out what happens when you take one of grandma's best recipes and combine it with a Restless Chipotle fan favorite. Hint: the result is this creamy cheesy chicken and rice... and it's incredible.
🗝️ Key takeaways
- No fancy ingredients—just pantry basics and love.
- Perfect for busy nights, picky eaters, or when you need something that feels like a warm hug.
- Great for meal prep: assemble ahead or freeze it for later.
- This is not a “cook the rice in the oven” moment. Use pre-cooked rice or risk a crunchy surprise.
Next time try this easy angel chicken and noodles casserole!
🧾 Ingredients & variations
- Any kind of boneless cooked chicken pieces will work—rotisserie chicken, skinless chicken breasts, or chicken thighs are all fair game! You can even try seasoned chicken breast for a different flavor.
- Feel free to use a different cream of soup, like cream of mushroom soup or cream of celery soup.
- If you’re out of fresh garlic, a teaspoon of garlic powder will do in a pinch.
- Try a ranch seasoning packet for extra zing.
- Use a blend of cheeses—Monterey Jack or Pepper Jack add a kick.
Do you want ALL the info? Get tips, storage info, faqs, variations, & more! Download the free angel chicken & rice cheat sheet .pdf right now! No email required. Just creamy casserole wisdom straight to your kitchen.
📖 Recipe
Cheesy Angel Chicken and Rice
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 3 cups cooked chicken, diced or shredded
- 3 cups cooked rice
- ½ cup butter, room temperature and cubed
- 8 ounces cream cheese, room temperature and cubed
- 10.5 ounces cream of chicken soup
- 3 cloves garlic, minced
- 0.7 ounce Italian dressing mix, I used Good Seasons
- 1 cup chicken stock
- 2 cup shredded Colby Jack cheese, divided use
- Salt and pepper to taste, to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 350 degrees F, and generously spray a 9x13” casserole dish with cooking spray.
- In a microwave-safe bowl, soften the cream cheese and butter in the microwave for 20-30 seconds. Whisk until smooth.
- In a large mixing bowl, combine the cooked chicken, rice, butter and cream cheese mixture, cream of chicken soup, garlic, Italian dressing mix, chicken stock, half of the shredded cheese, and salt and pepper. Mix well until evenly combined.
- Transfer the chicken and rice mixture to into the prepared casserole dish.
- Top with remaining shredded cheese.
- Cover the dish with foil, and bake in preheated oven for 20-25 minutes, until the cheese is melted and the casserole is bubbling.
- Remove from oven, and allow the casserole to cool for 5 minutes. Remove foil.
- Garnish with fresh parsley, and enjoy.
Notes
- You can add a little crunch to your casserole by sprinkling crushed crackers, cornflakes, pretzels, or potato chips on top.
- For an extra cheesy casserole, spread more shredded cheddar cheese on top just before serving. You could also add some shredded parmesan cheese for a sharper flavor.
- Garnish your casserole with chopped fresh green onions or parsley for a herby finish and pop of color!
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
🔪 How to make it
Soften the butter and cream cheese.
Add cooked chicken, half the cheese, and other ingredients.
Spread into a 9x13-inch baking dish.
Top with the remaining cheese and bake.
Can I assemble chicken casserole in advance?
Yep! You can assemble angel chicken and rice casserole in your casserole dish and keep it covered with aluminum foil in the fridge for 24 hours. Bake it the next day and add about 10 minutes to the cooking time.
You can also freeze the unbaked casserole for up to three months. Cover the dish with a layer of plastic wrap, then a layer of aluminum foil. Thaw the frozen casserole in the fridge overnight before baking.
Expert tip:
Always grate cheese fresh from a block—it will melt and taste so much better than pre-shredded cheese from your local grocery store!
Don't forget to download the free angel chicken & rice cheat sheet .pdf right now! You don't even need your email!
📚 Related recipes
- Slow cooker Cheesy Chicken and Rice features creamy Velveeta, nacho cheese soup, sour cream, and dry onion soup mix for maximum flavor!
- Crock Pot Chicken Broccoli Rice Casserole is an easy casserole with tender chunks of chicken, cheddar cheese, fresh broccoli florets, and instant rice.
🍽️ Serve with...
- Smothered in bacon and full of smoky, tangy flavor, Southern Green Beans is the perfect side dish for angel chicken and rice!
- Air Fryer Garlic Bread is soft ‘n tender on the inside with a crispy crust—great for sopping up creamy, cheesy sauce!
Y'all, I've always loved grandma's chicken and rice - it's so creamy and delicious! I wondered what would happen if I combined her recipe with my so yummy angel chicken recipe.
Let me tell ya, it was fantastic! Try it for yourself.
Sherry says
This is an amazing casserole! The Italian seasoning adds a fantastic flavor. The first time I made it I followed the recipe exactly. Now I cut the butter in half and add a bag of mixed veggies.
Marye says
So glad you liked it!
Paul says
We love this recipe . I used a whole rotisserie chicken and about four cups of rice and lots of cheese . This is a winner
Janette Roach says
Can you put the mix Ranch or onion mix on it insteaed of the
Italian mix
Marye says
You could. It will totally change the flavor but you could certainly do it.
Erma says
My family loved this!it is delicious
Marye says
Thank you so much for sharing your delightful feedback! I'm so glad that your family loved the angel chicken and rice casserole! It's always makes my day to know that one of my recipes brings happiness to someone's table.❤️
Nicole says
Good recipe, my family liked it, however, I'm not sure if I'll make this again.
Followed the recipe but I didn't use as much garlic as it called for; I used two cloves instead of three, and two was plenty for my taste.
This recipe is extremely rich from the butter and cream cheese, but if I make this again I think I'll half both of the aforementioned ingredients as well as add a top layer of crushed Ritz crackers and melted butter to get some crunch like the notes suggested.
Sondra Bartle says
This was so delicious and easy to make.
Sherry says
This chicken rice casserole is the best I have ever made. I will definitely be making this recipe from now on.
Megan says
Are you measuring 3 cups of raw rice & then cooking it. Or are you cooking the rice and then measuring 3 cups? This always confuses me in recipes .
Marye says
3 cups cooked rice, as stated in the ingredients list.
Cindy says
This is easy to make and my family really enjoys it. Makes plenty so we have leftovers for the next day.
Melissa says
This was really good! I did substitute the cream cheese for cream of mushroom soup since I'm not a cream cheese fan, but it was still creamy and delicious. I baked mine uncovered to get crispy cheese on top. Overall super simple and quick, and not very labor intensive (including cooking my rice). Would definitely make again.
Rocket says
So easy and is so delicious. Also uses rice instead of pasta which is a bonus for us.
Mackenzie says
Made this tonight, so good!! I ended up whipping the butter and cream cheese with a hand mixer, and I used cream of chicken with herbs soup. After it was done in the oven I mixed crushed club crackers with a little olive oil and put it under the broiler to brown it up a bit. So good!!