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Angel Chicken Rice Casserole

A generous slice of creamy Angel Chicken Rice Casserole showing shredded chicken, rice, peas, carrots, and a golden, cheesy crust.
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Make this simple, comforting chicken and rice casserole. This recipe provides a light yet creamy baked dish perfect for a weeknight meal.

Ingredients

Scale
  • 2 cups cooked, shredded chicken
  • 1 cup uncooked long-grain white rice
  • 1 (10.5 ounce) can low-sodium cream of mushroom soup
  • 1/2 cup low-fat milk
  • 1/2 cup chicken broth
  • 1/2 cup frozen peas and carrots mix
  • 1/4 cup chopped onion
  • 1 teaspoon dried parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded cheddar cheese (optional topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
  2. Cook the rice according to package directions. Set aside.
  3. In a large bowl, combine the cooked chicken, cooked rice, cream of mushroom soup, milk, chicken broth, peas and carrots, onion, parsley, salt, and pepper. Mix until all ingredients are evenly coated.
  4. Pour the mixture into the prepared baking dish, spreading it into an even layer.
  5. Bake for 25 minutes.
  6. If using, sprinkle the shredded cheddar cheese over the top during the last 5 minutes of baking.
  7. Remove from the oven and let it stand for 5 minutes before serving.

Notes

  • You can substitute low-sodium cream of chicken soup for the mushroom variety.
  • Using leftover cooked rice speeds up the preparation time significantly.
  • For a richer flavor, add 1/4 cup of grated Parmesan cheese to the mixture before baking.

Nutrition

Find it online: https://savorsensations.com/angel-chicken-rice-casserole-recipe/