There's nothing quite like the aroma of Angel Chicken and Rice Casserole filling your kitchen. This comforting dish brings together tender, succulent chicken, fluffy rice, and a heavenly, creamy sauce, creating a meal that feels like a warm hug on a chilly evening.
The first time I made this casserole, I was desperate for something easy yet satisfying that I could put together in minutes. It’s become a family favorite ever since, making frequent appearances at Sunday dinners and potlucks. With just a handful of simple ingredients and minimal prep time, it’s no wonder we keep coming back to it.
Get ready to discover your next weeknight winner.
Why You'll Love This Angel Chicken And Rice Casserole
Get ready to fall in love with a dish that checks all the boxes: comforting, easy, and absolutely delicious.
First off, this recipe is about as effortless as it gets. You don’t need to be a master chef to pull it off – just mix, layer, and bake. It’s perfect for busy weeknights when you barely have time to think about dinner, let alone spend hours in the kitchen.
Your taste buds are in for a treat. The creamy sauce, made with cream of mushroom soup and white wine, coats every grain of rice and piece of chicken. It delivers an incredible depth of flavor that feels decadent, without requiring gourmet ingredients or complex steps.
Speaking of convenience, the ingredients are budget-friendly and easily accessible. Pantry staples like long-grain rice and cream cheese make this dish both affordable and practical. You can even use leftover rotisserie chicken if you want to speed things up.
Finally, this casserole is as versatile as it gets. You can add vegetables, swap in your favorite proteins, or make it gluten-free with a few simple tweaks. It’s one of those recipes that adapts beautifully to your needs and preferences.
Ingredients Notes

The magic of this Angel Chicken and Rice Casserole lies in its simple yet carefully chosen ingredients. Each one plays a crucial role in creating that perfect blend of flavors and textures.
Chicken thighs are the ideal choice for this casserole. They stay juicy and tender throughout baking, unlike chicken breasts which can dry out more easily. You can also use shredded rotisserie chicken to cut down on cooking time.
The long-grain rice absorbs all the savory goodness from the sauce, giving it incredible flavor. Be sure to use uncooked rice for this recipe, as it will soak up the liquid while baking and become perfectly fluffy. Avoid using instant rice, as it won’t yield the same result.
Our creamy sauce starts with a can of cream of mushroom soup. It’s a shortcut ingredient that provides a rich base with savory umami notes. If you’re not a fan of mushrooms, you can substitute cream of chicken soup.
Cream cheese adds a luxurious, silky texture to the sauce. Be sure to soften it beforehand so it blends smoothly. The tanginess balances the richness of the dish, making every bite melt-in-your-mouth delicious.
For a touch of elegance, white wine goes into the sauce. It deepens the flavor and complements the creamy elements beautifully. If you prefer not to use wine, chicken broth works just as well.
Lastly, don’t forget the dried Italian seasoning and fresh garlic. They infuse the entire casserole with mouthwatering aromas and a touch of earthy complexity. If you don’t have Italian seasoning, you can use a mix of dried basil, oregano, and thyme.
How To Make This Angel Chicken And Rice Casserole

Creating this mouthwatering Angel Chicken and Rice Casserole is simpler than you might think. Let me walk you through the process step by step.
Begin by preheating your oven to 350°F (175°C) and greasing a 9x13-inch baking dish. This ensures your casserole won’t stick and makes cleanup a breeze. Next, in a large bowl, whisk together the softened cream cheese, cream of mushroom soup, white wine, and minced garlic until smooth and creamy.
Spread the uncooked long-grain rice evenly in the prepared baking dish. Arrange the chicken thighs on top of the rice, making sure they’re spaced out so the rice cooks evenly. Pour the creamy sauce mixture over the chicken and rice, spreading it out so it covers everything. The sauce will soak into the rice as it bakes, creating an irresistible flavor.
Sprinkle the dried Italian seasoning over the top, and season the chicken with salt and pepper. Cover the dish tightly with aluminum foil to trap the steam, which helps cook the rice perfectly. Place the casserole in the oven and bake for 60-70 minutes, or until the rice is tender and the chicken is cooked through.
About 10 minutes before the casserole is done, remove the foil to let the top get slightly golden. You’ll know it’s ready when the chicken reaches an internal temperature of 165°F (74°C) and the rice is fluffy and fully cooked. Let the casserole rest for 5-10 minutes before serving. This allows the sauce to thicken slightly and the flavors to meld.
Storage Options
Storing leftovers is a breeze with this casserole. Simply transfer any remaining portions to an airtight container and refrigerate for up to 3 days. The flavors only deepen as it sits, making for an even tastier lunch the next day.
If you’d like to freeze your casserole, it’s best to do so before baking. Assemble the dish as directed, cover tightly with plastic wrap and aluminum foil, and freeze for up to 3 months. When you’re ready to enjoy it, thaw it overnight in the refrigerator and bake as instructed, adding an extra 10-15 minutes to the baking time.
Reheating is easy. For best results, warm individual servings in the microwave until heated through, or reheat the entire casserole in a 350°F oven, covered with foil, until bubbly.
Variations and Substitutions
This recipe is incredibly versatile, making it easy to customize based on your preferences or dietary needs.
Looking to add more veggies? Sautéed mushrooms, spinach, or diced bell peppers make fantastic additions. Just mix them into the sauce before layering it over the rice.
For a gluten-free version, use a gluten-free cream of mushroom soup and ensure that all other ingredients are certified gluten-free. The flavors will be just as delicious.
If you don’t have cream of mushroom soup on hand, cream of chicken or cream of celery soup work well too. Each will give the casserole a slightly different but equally scrumptious taste.
Want to boost the protein? Try adding cooked and crumbled sausage or even sliced kielbasa. They’ll add a smoky, savory element that complements the creamy sauce.
Finally, for a lighter version, you can swap out the cream cheese for low-fat cream cheese and use chicken broth instead of white wine. It won’t be quite as decadent, but it’ll still hit the spot.
Feel free to experiment and make this dish your own. With its forgiving nature and endless possibilities, this Angel Chicken and Rice Casserole is sure to become a staple in your kitchen. Enjoy!
PrintAngel Chicken And Rice Casserole Recipe
This Angel Chicken and Rice Casserole is a delicious, creamy, and easy-to-make meal. Made with tender chicken, rich sauce, and fluffy rice, it's a comfort food favorite that's sure to please the whole family.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Halal
Ingredients
- 4 boneless, skinless chicken breasts
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 cup chicken broth
- 1 package dry Italian dressing mix
- ½ cup dry white wine (optional)
- 8 oz cream cheese, softened
- 2 cups uncooked white rice
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh chopped parsley, for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease a large baking dish.
- In a large skillet, heat olive oil over medium heat. Season chicken breasts with salt and pepper, then brown on both sides (about 3-4 minutes per side). Remove and set aside.
- In a mixing bowl, combine cream of mushroom soup, cream of chicken soup, chicken broth, Italian dressing mix, white wine (if using), and softened cream cheese. Stir until smooth.
- Spread uncooked rice evenly in the prepared baking dish. Arrange browned chicken breasts on top of the rice.
- Pour the creamy sauce evenly over the chicken and rice, ensuring all rice is covered with liquid.
- Cover the dish with foil and bake for 45-50 minutes, or until rice is tender and chicken is cooked through.
- Remove from oven and let sit for 5-10 minutes before serving. Garnish with fresh chopped parsley.
Notes
- White wine adds a nice depth of flavor, but you can substitute with more chicken broth if desired.
- To make this dish even heartier, add vegetables like peas or mushrooms.
- Make sure to cover the dish tightly to keep the rice from drying out.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 1050 mg
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