Angel Chicken Rice Casserole
A creamy and comforting casserole combining shredded rotisserie chicken, rice, and a luscious sauce topped with mozzarella cheese.
Equipment
- Oven
- Mixing Bowl
- Casserole Dish
Ingredients
- 3 cups Shredded Cooked Rotisserie Chicken
- 1 cup Uncooked White Rice
- 1 can Cream of Chicken Soup (10.5 oz)
- 1 package Cream Cheese (8 oz, softened)
- 0.5 cup Chicken Broth
- 0.5 cup Sour Cream
- 0.5 teaspoon Garlic Powder
- 0.5 teaspoon Onion Powder
- 1 cup Shredded Mozzarella Cheese
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the white rice according to package instructions and fluff with a fork.
- In a mixing bowl, combine softened cream cheese, cream of chicken soup, chicken broth, sour cream, garlic powder, onion powder, salt, and pepper. Mix until smooth.
- Fold in shredded chicken and cooked rice until evenly coated.
- Lightly grease a 9x13-inch casserole dish. Pour the chicken and rice mixture into the dish and spread evenly.
- Top with shredded mozzarella cheese.
- Bake uncovered for 30-35 minutes until bubbly and golden brown.
- Garnish with chopped parsley before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-5 days.