Angel Chicken Rice Casserole
Raw bite-size chicken and regular long-grain rice bake under a cream-cheese sauce, with a separate mozzarella finish.
Ingredients
For the Rice Base
- 2 tablespoons olive oil or unsalted butter
- 1 small onion (finely diced)
- 2 cloves garlic (minced)
- 1.5 cups long-grain white rice (uncooked) dry regular long-grain rice, not instant or cooked
- 3 cups low-sodium chicken broth
- 1 teaspoon salt (adjust to taste)
- 0.5 teaspoon black pepper
- 1 teaspoon Italian seasoning
For the Chicken and Sauce
- 1 pound boneless skinless chicken breasts or thighs (cut into bite-sized pieces) raw, cut into 3/4-inch pieces
- 1 can cream of chicken soup (10.5 oz / 295 g) condensed; do not dilute
- 4 oz cream cheese (softened and cubed)
- 0.5 cup sour cream
- 0.5 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons fresh parsley (chopped, optional, for garnish)
Instructions
- Prepare a greased 9×13-inch dish and bring the oven to 350°F.
- Soften onion in the 2 tablespoons oil or butter for 3–4 minutes; cook garlic 30 seconds, then stir in dry rice for 1–2 minutes.
- Add broth, salt, pepper, and herbs. Bring to a simmer and transfer to the dish with grains spread evenly. Arrange bite-size raw chicken over the rice.
- Whisk condensed soup, softened cream cheese, sour cream, and Parmesan. Spread over the chicken and seal tightly with foil.
- Bake covered about 50–60 minutes, checking until rice is tender and chicken plus casserole center reach 165°F. Reseal and extend cooking if needed; a little hot water can help rice that is drying out.
- Add mozzarella; bake uncovered 5–7 minutes. Rest 5 minutes and finish with optional parsley.
Notes
Use dry regular long-grain rice. Finish cooking until rice is tender and chicken and casserole reach 165°F. Chill leftovers promptly; use in 3–4 days.