Some recipes just feel like a warm hug—and this creamy angel chicken and rice casserole is exactly that.
It’s everything I love in a comforting dinner: juicy baked chicken, fluffy rice, a rich and creamy sauce, and golden melted cheese on top.
The best part? Everything cooks together in one dish. No need to pre-cook the rice or the chicken. Just mix, layer, and bake!
Why You’ll Love This Recipe
One-pan wonder – easy prep and clean-up
No pre-cooking – raw rice and chicken go straight into the dish
Rich, cheesy, and full of flavor
Great for family dinners and leftovers
Freezer-friendly and perfect for meal prep
What You’ll Need (Ingredient Highlights)
Boneless chicken breasts – the heart of the dish
Uncooked white rice – cooks perfectly in the creamy sauce
Chicken broth – adds moisture and savory depth
Cream of chicken soup – creates a rich, flavorful base
Sour cream – adds creaminess and tang
Shredded cheddar cheese – melted and golden on top
Onion & garlic – flavor boosters
Salt, pepper, parsley – simple seasoning to finish
Pro Tips Before You Start
Use long grain white rice, not instant rice
Cut chicken into even strips for consistent cooking
Stir everything together right in the baking dish to save dishes
Cover tightly with foil during baking to trap steam
Let rest 5–10 minutes after baking so it thickens slightly
How to Make Creamy Angel Chicken and Rice Casserole
Step 1: Preheat Oven
Preheat your oven to 350°F. Lightly grease a 9×13-inch baking dish.
Step 2: Mix the Base
In the prepared baking dish, combine uncooked white rice, chicken broth, cream of chicken soup, sour cream, diced onion, minced garlic, salt, and pepper.
Stir until evenly combined.
Step 3: Add Chicken
Nestle the raw chicken breast strips into the creamy rice mixture.
Spoon some sauce over the top so the chicken is well-coated.
Step 4: Cover and Bake
Cover the dish tightly with foil and bake at 350°F for 55–60 minutes, or until the rice is tender and the chicken is cooked through.
Step 5: Add Cheese and Finish
Remove the foil. Sprinkle shredded cheddar cheese evenly over the top.
Return to oven uncovered and bake for 5–10 more minutes until the cheese is melted and bubbly.
Step 6: Garnish and Serve
Let the casserole rest 5–10 minutes. Sprinkle with fresh parsley before serving. Enjoy warm!
What to Serve It With
Steamed broccoli or green beans
Mixed green salad with vinaigrette
Buttery dinner rolls or garlic toast
Roasted carrots or Brussels sprouts
A chilled glass of iced tea or white wine
Variations / Substitutions
Use brown rice, but increase baking time by 20–25 minutes
Swap chicken breasts with boneless thighs for richer flavor
Add frozen peas, corn, or mushrooms for extra veggies
Use cream of mushroom soup instead of chicken
Top with crispy fried onions or buttery breadcrumbs for crunch
Storage & Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days
Reheat in the microwave or covered in the oven at 325°F
Add a splash of broth or water if the rice has thickened
Freeze baked casserole portions for up to 2 months
Thaw overnight and reheat gently to preserve texture
FAQs
Can I use pre-cooked chicken?
This recipe is designed for raw chicken. Pre-cooked chicken might dry out.
If using it, stir it in during the last 15 minutes of baking.
What kind of rice works best?
Long grain white rice is ideal.
Instant rice will overcook and get mushy, while brown rice needs a longer cook time.
Can I assemble this ahead of time?
Yes! Mix everything in the baking dish (except the cheese), cover tightly, and refrigerate up to 24 hours before baking.
Can I double the recipe?
Absolutely. Use a larger baking dish or divide between two pans.
You may need a slightly longer bake time.
Is this casserole freezer-friendly?
Yes. Bake it fully, let it cool, then freeze. Thaw and reheat in the oven until warm throughout.
Can I make it in a slow cooker?
This version is meant for the oven, but with some modifications, you could adapt it for the slow cooker (on low for 4–5 hours).
Final Thoughts
This Easy Creamy Angel Chicken and Rice Casserole is everything I want in a weekday dinner: no-fuss, full of flavor, and loved by everyone at the table.
It’s creamy, cheesy, and deeply satisfying—like a warm hug in a casserole dish.
If you’re craving comfort food without the hassle, this is the recipe to bookmark and make again and again.
Full Recipe Card (Ingredients + Instructions)
Ingredients
4 boneless, skinless chicken breasts, cut into strips
1 cup uncooked white rice (long grain)
2 cups chicken broth
1 can (10.5 oz) cream of chicken soup
½ cup sour cream
1 cup shredded cheddar cheese
½ medium onion, finely chopped
2 cloves garlic, minced
1 tsp salt
½ tsp black pepper
Fresh parsley, chopped (for garnish)
Instructions
Preheat oven to 350°F. Lightly grease a 9×13-inch baking dish.
In the dish, mix rice, broth, soup, sour cream, onion, garlic, salt, and pepper. Stir well.
Add chicken strips on top. Spoon some sauce over them.
Cover tightly with foil and bake for 55–60 minutes.
Remove foil. Sprinkle with cheddar cheese and bake 5–10 minutes more.
Let rest 5 minutes. Garnish with parsley and serve warm.
