Creamy Angel Chicken and Rice Casserole



3 cups cooked chicken, diced or shredded
3 cups cooked rice
½ cup butter, room temperature and cubed
8 ounces cream cheese, room temperature and cubed
10.5 ounces cream of chicken soup
3 cloves garlic, minced
0.7 ounce Italian dressing mix (preferably Good Seasons)
1 cup chicken stock
2 cups shredded Colby Jack cheese, divided use
Salt and pepper to taste
Fresh parsley for garnish

Preheat oven to 350°F (175°C). Generously spray a 9×13” casserole dish with cooking spray.
In a microwave-safe bowl, soften the cream cheese and butter in the microwave for 20-30 seconds, then whisk until smooth.
In a large mixing bowl, combine the cooked chicken, rice, butter and cream cheese mixture, cream of chicken soup, garlic, Italian dressing mix, chicken stock, half of the shredded cheese, salt, and pepper.
Transfer the mixture to the prepared casserole dish and top with the remaining shredded cheese.
Cover the dish with foil and bake in the preheated oven for 20-25 minutes, until the cheese is melted and the casserole is bubbling.
Remove from oven, let cool for 5 minutes, then remove foil.
Garnish with fresh parsley and serve.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes


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