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Angel Chicken Rice Casserole

A spoonful of creamy Angel Chicken Rice Casserole lifted from a white baking dish, showing shredded chicken and melted cheddar cheese topping.
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Follow this recipe to make a simple, comforting baked chicken and rice casserole for dinner.

Ingredients

Scale
  • 2 cups cooked, shredded chicken
  • 1 (10.5 ounce) can condensed cream of chicken soup (low sodium preferred)
  • 1 cup low-fat milk
  • 1/2 cup water
  • 1 cup uncooked long-grain white rice
  • 1/2 cup chopped celery
  • 1/4 cup chopped onion
  • 1 teaspoon dried parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded cheddar cheese (optional topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a 2-quart baking dish.
  2. In a large bowl, combine the cream of chicken soup, milk, and water. Stir until smooth.
  3. Add the cooked chicken, uncooked rice, celery, onion, parsley, salt, and pepper to the soup mixture. Mix all ingredients well.
  4. Pour the mixture into the prepared baking dish, spreading it evenly.
  5. Cover the baking dish tightly with aluminum foil.
  6. Bake for 50 minutes.
  7. Remove the foil. If using cheese, sprinkle the shredded cheddar evenly over the top.
  8. Return the dish to the oven, uncovered, and bake for an additional 10 minutes, or until the rice is tender and the topping is melted and lightly browned.
  9. Let the casserole stand for 5 minutes before serving.

Notes

  • If you prefer a richer flavor, substitute regular milk for low-fat milk.
  • For added texture, stir in 1/2 cup of frozen peas during the final mixing stage.
  • If you do not have cooked chicken, you can use 1 pound of raw, diced chicken breast and add 15 minutes to the initial covered baking time.

Nutrition

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