Heavenly Chicken Angel Rice (Print Version)
Classic chicken and rice blend with cream cheese, rich seasonings, and a golden cheesy topping.
# Ingredients:
→ Main
01 -
3 cups cooked chicken, diced or shredded
02 -
3 cups cooked rice
→ Creamy Mixture
03 -
1/2 cup unsalted butter, cubed and at room temperature
04 -
8 ounces cream cheese, cubed and at room temperature
05 -
10.5 ounces canned cream of chicken soup
06 -
0.7 ounce Italian dressing seasoning mix
07 -
1 cup chicken stock
08 -
3 cloves garlic, minced
09 -
Salt and black pepper, to taste
→ Cheese
10 -
2 cups shredded Colby Jack cheese, divided
→ Garnish
11 -
Fresh parsley, finely chopped
# Steps:
01 -
Preheat oven to 350°F (177°C). Generously coat a 9x13-inch casserole dish with non-stick cooking spray.
02 -
In a microwave-safe bowl, heat the cream cheese and butter for 20 to 30 seconds until softened. Whisk together until smooth and completely blended.
03 -
In a large mixing bowl, combine cooked chicken, cooked rice, cream cheese and butter mixture, cream of chicken soup, minced garlic, Italian dressing mix, chicken stock, 1 cup of shredded Colby Jack cheese, salt, and pepper. Stir until thoroughly combined.
04 -
Transfer the chicken and rice mixture into the prepared casserole dish. Spread evenly.
05 -
Sprinkle the remaining 1 cup of shredded Colby Jack cheese evenly over the surface.
06 -
Cover dish with foil and bake for 20 to 25 minutes, or until the cheese is fully melted and the casserole is bubbling throughout.
07 -
Remove casserole from oven and let cool for 5 minutes. Remove foil. Garnish with fresh chopped parsley before serving.
# Notes:
01 -
For extra flavor, use rotisserie chicken and freshly cooked rice. Allowing the casserole to rest prevents excess moisture and helps flavors meld.