Angel Chicken and Rice Casserole

This angel chicken and rice casserole is a creamy, comforting oven bake made with tender chicken, soft rice, and a rich, savoury sauce. The texture is beautifully creamy with a lightly golden top, and the flavour is mild, comforting, and family friendly. It is an easy recipe that suits beginners and busy evenings alike. From start to finish, it takes about 1 hour, including baking time.

Ingredients

For the casserole base

• 400g long-grain white rice, uncooked
• 750ml chicken stock, hot
• 600g chicken breast, cut into bite-sized pieces
• 1 small onion, finely chopped
• 2 cloves garlic, crushed

For the creamy sauce

• 300g cream cheese, softened
• 1 tin cream of chicken soup, about 300g
• 120ml milk
• 1 tsp dried Italian herbs
• Salt and black pepper, to taste

For the topping

• 30g butter, melted
• 40g breadcrumbs
• 2 tbsp grated Parmesan cheese

How to Make Angel Chicken and Rice Casserole

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Lightly grease a deep baking dish, about 23 x 30cm, and set it aside.
• Prepare the rice base: Spread the uncooked rice evenly across the bottom of the prepared dish. Pour over the hot chicken stock so the rice is fully covered.
• Add the chicken: Scatter the chicken pieces evenly over the rice, followed by the chopped onion and crushed garlic.
• Mix the sauce: In a bowl, combine the cream cheese, cream of chicken soup, milk, dried herbs, salt, and black pepper. Stir until smooth and well blended.
• Assemble the casserole: Spoon the creamy sauce evenly over the chicken and rice, gently spreading it to cover everything.
• Add the topping: Mix the melted butter with the breadcrumbs and Parmesan, then sprinkle evenly over the top.
• Bake: Cover loosely with foil and bake for 40 minutes. Remove the foil and bake for a further 15 to 20 minutes until golden and the rice is tender.
• Rest before serving: Remove from the oven and allow the casserole to stand for 5 minutes so it sets slightly.

Tips for Best Results

Why is my rice still firm?

If the rice is not fully cooked, the dish may need a little more liquid or baking time. Cover and return to the oven with a splash of hot stock.

How do I stop the topping from browning too fast?

If the top colours too quickly, loosely cover the dish with foil for the remaining cooking time.

Can I make this ahead of time?

Yes, assemble the casserole, cover tightly, and refrigerate for up to 24 hours. Bake fresh when ready to serve.

Serving Suggestions

• Serve with steamed green beans or broccoli
• Add a crisp side salad for balance
• Enjoy with warm crusty bread to scoop up the sauce

Storage

Room temperature

Allow the casserole to cool, then do not leave it out for more than 2 hours.

Refrigerator

Store covered in the fridge for up to 3 days. Reheat thoroughly before serving.

Freezing

Freeze portions in airtight containers for up to 2 months. Defrost overnight in the fridge before reheating.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 48g
• Protein: 32g
• Fat: 24g
• Saturated Fat: 12g
• Sodium: 820mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs