Cheesy Angel Chicken and Rice

My grandma's chicken & rice recipe is leveled up with cheesy goodness & Italian herbs in this creamy angel chicken & rice casserole.

Course Main Dish - Chicken, Main Dish (Quick and Easy)

Cuisine American - Southern

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 548kcal

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.

Storage:

Let come to room temperature. Place in an airtight container or cover with plastic wrap and refrigerate 3 or 4 days. Freeze for up to 3 months.

Tips:

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!