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Easy Angel Chicken Rice Casserole

A fork lifts a cheesy, stringy portion of amazing angel chicken rice casserole from a white plate.
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Make this creamy, comforting Angel Chicken Rice Casserole for a simple, satisfying weeknight dinner. This one-dish bake uses accessible ingredients for maximum flavor with minimal effort.

Ingredients

Scale
  • 2 cups cooked long-grain white rice
  • 1.5 lbs boneless, skinless chicken breasts, cooked and shredded
  • 1 (10.5 oz) can cream of chicken soup
  • 1 cup water or chicken broth
  • 1 (8 oz) container sour cream
  • 1 packet (1 oz) dry Italian dressing mix
  • 1 cup shredded cheddar cheese, divided
  • 1 cup crushed butter crackers (like Ritz)
  • 4 tablespoons melted butter

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the cooked rice, shredded chicken, cream of chicken soup, water or broth, sour cream, Italian dressing mix, and half of the shredded cheese. Mix until all ingredients are evenly incorporated.
  3. Spread the chicken and rice mixture evenly into the prepared baking dish.
  4. In a small bowl, mix the crushed butter crackers with the melted butter. Sprinkle this mixture evenly over the top of the casserole.
  5. Bake for 25 minutes.
  6. Remove the casserole from the oven and sprinkle the remaining half cup of cheese over the top. Return to the oven and bake for another 5 to 10 minutes, or until the cheese is melted and bubbly.
  7. Let the casserole rest for 5 minutes before serving.

Notes

  • You can substitute pre-cooked rotisserie chicken for the cooked chicken breasts to save time.
  • For a richer flavor, use cream of mushroom soup instead of cream of chicken soup.
  • This recipe freezes well; assemble the casserole completely, cover tightly, and freeze before baking. Thaw overnight in the refrigerator before baking as directed.

Nutrition

Find it online: https://dishicious.com/angel-chicken-rice-casserole-recipe/