Angel Chicken and Rice Casserole
Angel Chicken and Rice Casserole is a creamy, cheesy, comforting classic. Tender chicken is folded into fluffy rice smothered in a savory cream sauce. The top has the most perfectly toasty cheesy crunch. You're going to love it!
Servings: 6 people
Ingredients
Casserole
- 3 cups cooked shredded chicken
- 3 cups cooked white rice
- 8 ounces cream cheese, room temperature
- ½ cup unsalted butter, room temperature
- 1 (10-ounce) can cream of chicken soup
- 1 cup chicken broth
- 1 package of Italian dressing mix
Topping
- ⅔ cup panko breadcrumbs
- ⅔ cup shredded cheddar cheese
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon oregano
- ½ teaspoon thyme
Instructions
- Prepare a 9x13x2 inch baking dish with nonstick cooking spray. Preheat the oven to 350 degrees Fahrenheit. Add the 3 cups cooked shredded chicken and 3 cups cooked white rice to a large bowl.
- In a separate bowl, using a hand mixer, whisk 8 ounces cream cheese,½ cup unsalted butter, 1 (10-ounce) can cream of chicken soup, 1 cup chicken broth, and 1 package of Italian dressing mix.
- Add the cream cheese mixture to the chicken and rice mixture and mix well to combine.
- Pour the chicken and rice casserole mixture into the prepared baking dish.
- In a separate bowl mix ⅔ cup panko breadcrumbs, ⅔ cup shredded cheddar cheese, ½ teaspoon salt, ½ teaspoon pepper, ½ teaspoon oregano, and ½ teaspoon thyme
- Spread the breadcrumb mixture over the top of the casserole, cover with foil, and bake for 20 minutes.
- Uncover the casserole and bake for another 5-10 minutes until the topping is golden and crispy. Serve fresh!
Video
Nutrition
Calories: 569kcal | Carbohydrates: 30g | Protein: 26g | Fat: 38g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 663mg | Potassium: 278mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1148IU | Vitamin C: 0.3mg | Calcium: 164mg | Iron: 2mg
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