Creamy Angel Chicken Rice Casserole: Family Dinner Win (Print Version)
Hearty Angel Chicken Rice Casserole combines tender chicken, creamy sauce, and fluffy rice. A simple, comforting dish perfect for busy weeknights.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American Comfort
Dietary: Contains Dairy, Gluten
# Ingredients:
→ Main Comfort Base
01 -
3 cups cooked chicken, shredded or diced
02 -
2 cups white rice, cooked
03 -
1 can (10.5 oz) condensed cream of mushroom soup
04 -
1 can (10.5 oz) condensed cream of chicken soup
→ Flavor Boosters
05 -
1/2 cup sour cream (full-fat is my preference!)
06 -
1 teaspoon onion powder
07 -
1 teaspoon garlic powder
08 -
1/2 teaspoon black pepper, or to taste
→ Crunchy Topping
09 -
1.5 sleeves (approx. 30 crackers) Ritz crackers, crushed
10 -
4 tablespoons unsalted butter, melted
→ Optional Extras
11 -
1/4 cup milk (if sauce is too thick)
12 -
1 cup shredded cheddar cheese (for extra cheesy topping)
# Instructions:
01 -
First things first, get that rice cooked! I usually do this while the oven is preheating. You want it just tender, not sticky or overdone. While that's happening, shred your cooked chicken. If you're using a rotisserie chicken, this step is a breeze; if you cooked your own, make sure it’s cooled enough to handle. I've burned my fingers trying to rush this part too many times, so learn from my impatience!
02 -
In a big bowl, combine your cream of mushroom soup, cream of chicken soup, sour cream, onion powder, garlic powder, and black pepper. Stir it all together until it's super smooth and everything is happy. This is where the "Angel" part of the Angel Chicken Rice Casserole truly comes alive! I always give it a little taste here to adjust seasonings; sometimes I add a tiny splash of milk if it feels too thick, but usually, it's just right.
03 -
Now, gently fold in your cooked chicken and that perfectly fluffy rice into the creamy mixture. Be gentle! You don't want to smash the rice. Make sure everything is evenly coated in that glorious sauce. It should smell absolutely divine at this point – all those comforting aromas starting to mingle. Transfer this beautiful mixture into your greased 9x13 inch baking dish. Don't worry if it looks a little messy; that's part of the charm!
04 -
In a separate small bowl, crush those Ritz crackers. I usually put them in a zip-top bag and smash them with a rolling pin – it's surprisingly therapeutic! Melt your butter and pour it over the crushed crackers, mixing until they're all coated. This is the secret to that golden, crunchy topping that everyone fights over. Spread this buttery cracker mixture evenly over the top of your Angel Chicken Rice Casserole. Try to get it edge to edge!
05 -
Pop that dish into your preheated oven at 350°F (175°C) for about 25-30 minutes. You're looking for it to be bubbly around the edges and that cracker topping to be beautifully golden brown. Every oven is a little different, so keep an eye on it. I’ve definitely over-browned the topping before, which is a bit of a bummer, but it still tasted pretty good, honestly.
06 -
Once it's out of the oven, let your Angel Chicken Rice Casserole rest for about 5-10 minutes. This allows the sauce to set up a bit and prevents it from being too soupy when you serve it. Trust me on this, it's worth the wait! The aroma filling your kitchen will be incredible. Scoop it out, serve it up, and watch those happy faces around the table. It's truly a dish that makes everyone smile.
# Notes:
01 -
Don't overcook the rice, it'll get mushy in the casserole.
02 -
You can prep the chicken and sauce a day ahead to save time.
03 -
I tried adding a can of diced tomatoes once, it was... different. Not bad, just not classic.
04 -
Serve with a simple green salad to cut through the richness.
# Equipment Needed:
01 -
9x13 inch baking dish
02 -
large mixing bowl
03 -
saucepan (for rice)
# Nutrition (Per Serving):
Calories: 450 kcal
Total Fat: 25g
Total Carbohydrate: 35g
Protein: 20g