Ingredients
Scale
- 2 cups cooked shredded chicken
- 2 cups cooked long-grain white rice
- 1 10 oz can cream of chicken soup
- 1 cup sour cream
- ½ cup chicken broth
- 4 oz cream cheese, softened
- 1 packet dry Italian-style seasoning mix (about 1 oz)
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella or Monterey Jack cheese
- 1 tablespoon melted butter
- 2 tablespoons chopped parsley (optional)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Spread the cooked rice evenly across the bottom of the dish. Layer the shredded chicken over the rice.
- In a mixing bowl, whisk together the cream of chicken soup, sour cream, chicken broth, cream cheese, Italian seasoning, garlic powder, and black pepper until smooth.
- Pour the creamy mixture evenly over the chicken and rice.
- Sprinkle Parmesan and shredded mozzarella over the top.
- Drizzle the melted butter across the cheese layer.
- Cover loosely with foil and bake for 30 minutes.
- Remove foil and continue baking for 15–20 minutes, until bubbly and lightly golden on top.
- Let rest for 5 minutes before serving. Garnish with chopped parsley if desired.
Notes
- Feel free to use leftover chicken for this recipe.
- For a lighter version, you can substitute low-fat sour cream and cream cheese.
- This dish can be prepared ahead of time and stored in the refrigerator before baking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 90mg
Keywords: Angel Chicken and Rice Casserole, comfort food, chicken casserole, easy dinner recipe