Angel Chicken & Rice Bake
Creamy, comforting Angel Chicken & Rice Bake with tender bites of chicken, fluffy rice, and a silky cheese-kissed sauce that bubbles golden in the oven.
A casserole like this turns an ordinary evening into something cozy. Aromatics soften in butter, raw rice toasts briefly for nutty depth, and chicken pieces nestle into a sauce that’s part pantry, part from-scratch: cream of chicken soup, cream cheese, sour cream, and Parmesan. A final snow of mozzarella melts into a soft blanket that begs for big spoonfuls.
Everything bakes in one pan, so the rice drinks up savory broth as the chicken turns succulent and the sauce thickens into spoonable luxury. It’s weeknight-easy, potluck-appropriate, and exactly the kind of “pass-the-pan” dinner that earns repeat requests.
What You Need to Make This Angel Chicken & Rice Bake
- Long-grain white rice — Fluffy, separate grains that bake tender while absorbing the creamy sauce.
- Chicken (breasts or thighs) — Bite-sized pieces that cook gently in the oven for juicy, well-seasoned protein.
- Onion & garlic — Aromatic base that builds savory depth without extra steps.
- Low-sodium chicken broth — Moisture for the rice and a savory backbone for the sauce.
- Cream of chicken soup — Pantry shortcut that adds body and a familiar, comforting flavor.
- Cream cheese & sour cream — Duo for silky richness and tang that keeps the sauce from tasting flat.
- Parmesan & mozzarella — Parmesan for umami and structure; mozzarella for melty finish.
- Olive oil or butter — For sautéing the aromatics and toasting the rice.
- Italian seasoning, salt & black pepper — Balanced seasoning that complements the creamy base.
- Fresh parsley (optional) — Bright, green finish for serving.
Step-by-Step Angel Chicken & Rice
STEP 1: Heat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. Warm olive oil or butter in a skillet over medium heat. Soften finely diced onion for 3–4 minutes, then stir in minced garlic for 30 seconds until fragrant.
STEP 2: Add uncooked long-grain rice to the skillet and toss for 1–2 minutes to coat. Pour in chicken broth along with salt, pepper, and Italian seasoning; bring to a gentle simmer, then remove from heat so the grains start hydrating evenly.
STEP 3: Spread the rice mixture in the prepared baking dish, smoothing to the corners. Arrange bite-sized pieces of chicken evenly over the surface so every serving collects a little of everything.
STEP 4: In a bowl, whisk cream of chicken soup with softened cream cheese, sour cream, and grated Parmesan until smooth and glossy. Dollop and spread this mixture over the chicken in an even layer; it will melt down and mingle as it bakes.
STEP 5: Cover the dish tightly with foil and bake for 35–40 minutes, until the rice is tender and the chicken is cooked through. Avoid peeking early; trapped steam is the engine that brings the rice to perfect doneness.
STEP 6: Remove the foil, scatter shredded mozzarella across the top, and return to the oven for 5–7 minutes, just until the cheese melts and the edges bubble with golden spots.
STEP 7: Rest 5 minutes so the sauce settles and the rice finishes hydrating. Shower with chopped parsley and serve generous scoops while warm.
Recipe Tips
- Tight seal matters: Foil pressed firmly along the rim traps steam so rice cooks evenly.
- Dice consistently: Similar-sized chicken pieces finish at the same time and keep the texture plush.
- Stir smart: Keep layers in place—skip stirring after assembly to prevent starchy, compacted rice.
Avoiding mushy or underdone rice
Consistent results come from a tightly covered bake and even distribution of liquid. Toasting the rice first helps grains stay separate, while a full foil seal ensures steam cooks each kernel through. If a corner is firmer at the end, re-cover and rest 5–10 minutes; carryover heat evens the texture without overbaking the rest.
Choosing chicken cuts for best flavor
Boneless thighs contribute deeper flavor and remain juicy even with a minute of overbake, while breast offers a leaner bite and a cleaner, lighter profile. Cutting pieces to roughly one-inch cubes keeps timing predictable; a quick thermometer check for 165°F ensures perfect doneness across the pan.
Make-ahead and refrigeration strategy
The casserole assembles well up to a day ahead. For the best texture, add the mozzarella only at bake time. A chilled dish will need several extra minutes under foil to come back up to temperature. Resting before serving helps the sauce tighten and yields clean, cohesive scoops.
Adjusting sauce thickness gracefully
A plush, spoonable sauce is the goal. If the mixture looks loose after uncovering, the topping phase without foil allows gentle evaporation while the mozzarella melts. If denser texture is preferred, a tablespoon of extra Parmesan in the cream layer adds body; for a looser finish, splash in a few tablespoons of warm broth.
Adding vegetables without watering the bake
Vegetables with high moisture such as mushrooms, bell peppers, or spinach benefit from a quick sauté and thorough draining before layering. Concentrated veg slides into the creamy base without thinning it, bringing color and sweetness while preserving the casserole’s signature richness.
What to Serve with Angel Chicken & Rice
- Garlic-roasted green beans: Snappy, lemony beans offset the creamy sauce.
- Simple arugula salad: Peppery greens with a bright vinaigrette cut through richness and refresh the plate.
- Buttered peas with herbs: Sweet peas and a few torn parsley leaves bring color and a gentle pop.
Storage & Reheating
Cool leftovers promptly, then cover and refrigerate for up to 4 days. Reheat in a 325°F (165°C) oven, covered, until hot, loosening with a spoon or two of broth or milk if the rice has tightened. Individual portions reheat well in a skillet over low heat with a splash of liquid, restoring creaminess without drying the chicken. For freezing, pack cooled portions tightly and freeze up to 2 months; thaw overnight in the refrigerator and warm gently, finishing with a sprinkle of fresh mozzarella or Parmesan to revive the top.
Angel Chicken & Rice Bake
Ingredients
- ½ cup of shredded mozzarella for topping
- 1 cup of chicken broth low-sodium variety (3 cups total used in recipe)
- 1 teaspoon of dried Italian herbs
- ½ cup of grated Parmesan
- 1 can 10.5 oz / 295 g condensed cream of chicken soup
- 2 tablespoons of cooking olive oil or unsalted butter
- 1 pound of chicken breast or thigh meat cut into small chunks
- 2 cloves of garlic minced finely
- ½ cup of sour cream
- ½ teaspoon ground black pepper
- 1 small yellow onion minced
- 1½ cups of uncooked white long-grain rice
- 4 oz 115 g of softened cream cheese, diced
- 1 teaspoon fine salt or to taste
- 2 tablespoons of freshly chopped parsley optional, for garnish
Instructions
- Preheat the oven to 350°F (175°C) and lightly coat a 9×13-inch casserole dish with nonstick spray or a thin layer of oil.
- In a wide skillet set over medium heat, warm the olive oil or butter until melted. Sauté the diced onion for approximately 3 to 4 minutes until translucent and soft. Stir in the minced garlic and cook briefly for about 30 seconds, just until aromatic.
- Incorporate the uncooked rice into the skillet and stir for 1 to 2 minutes, allowing it to be well coated in the oil and aromatics. Pour in the chicken broth, add the salt, black pepper, and Italian seasoning. Stir to combine, bring to a light simmer, then turn off the heat.
- Transfer the seasoned rice mixture into the greased baking dish, spreading it evenly. Distribute the raw chicken pieces uniformly over the rice layer.
- In a mixing bowl, combine the cream cheese, cream of chicken soup, sour cream, and Parmesan. Whisk until the mixture becomes smooth and homogenous. Spoon and spread this sauce evenly over the chicken.
- Cover the dish tightly with aluminum foil and place it in the preheated oven. Bake for 35 to 40 minutes until the chicken is cooked through and the rice has absorbed most of the liquid.
- Remove the foil, scatter the shredded mozzarella across the top, and return the dish to the oven uncovered. Bake for an additional 5 to 7 minutes until the cheese is fully melted and lightly bubbling.
- Let the casserole rest for 5 minutes after baking. Sprinkle with chopped fresh parsley if desired, and serve warm.