This Cheesy Angel Chicken Rice Casserole is comfort food at its best—creamy, cheesy, and packed with tender chicken and fluffy rice. It’s an easy one-dish meal the whole family will love, perfect for busy weeknights or cozy Sundays. Even picky eaters won’t be able to resist the cheesy goodness!
Let’s get cooking!
What You’ll Need
Ingredients:
- 2 cups cooked shredded chicken (rotisserie works great!)
- 2 cups cooked white rice
- 1 (10.5 oz) can cream of chicken soup
- 1 (8 oz) block cream cheese, softened
- 1 cup shredded cheddar cheese
- ½ cup chicken broth
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon Italian seasoning
- ½ cup crushed Ritz crackers (for topping)
- 2 tablespoons melted butter
- Chopped parsley for garnish (optional)
Pro Tips
✅ Use rotisserie chicken to save time and add extra flavor.
✅ Cook the rice in chicken broth instead of water for more depth.
✅ Soften cream cheese ahead of time for easier mixing.
✅ Crush the crackers finely for a crispy, even topping.
✅ Let the casserole rest for 5 minutes before serving so it thickens up nicely.
Tools You’ll Need
- Large mixing bowl
- Medium saucepan
- 9×13 baking dish
- Wooden spoon
- Measuring cups & spoons
- Small bowl for cracker topping
Substitutions & Variations
⭐ Swap cheddar cheese for mozzarella or Colby Jack for a different cheesy flavor.
⭐ Use brown rice or quinoa instead of white rice for a healthier twist.
⭐ Try crushed cornflakes or panko instead of Ritz crackers for a different topping crunch.
⭐ Add veggies! Stir in peas, mushrooms, or spinach for extra nutrition.
Make-Ahead Tips
🕒 Assemble ahead: Prepare everything, cover, and refrigerate for up to 24 hours. Bake when ready.
🧊 Freeze for later: Assemble the casserole, cover tightly, and freeze for up to 3 months. Thaw in the fridge overnight before baking.
How to Make It
Step 1: Cook the Rice & Prep the Chicken
If not using pre-cooked rice, cook it according to package instructions. Shred the chicken if needed.
Step 2: Mix the Sauce
In a large mixing bowl, whisk together the cream of chicken soup, softened cream cheese, chicken broth, garlic powder, onion powder, salt, black pepper, and Italian seasoning until smooth.
Step 3: Combine the Ingredients
Add the shredded chicken, cooked rice, and shredded cheddar cheese to the sauce. Stir everything together until well combined.
Step 4: Transfer to Baking Dish
Spread the chicken and rice mixture evenly into a greased 9×13 baking dish.
Step 5: Make the Cracker Topping
In a small bowl, mix crushed Ritz crackers with melted butter.
Step 6: Sprinkle & Bake
Sprinkle the buttery cracker crumbs evenly over the casserole. Bake at 350°F (175°C) for 25–30 minutes until bubbly and golden brown.
Step 7: Garnish & Serve
Let the casserole rest for 5 minutes, then sprinkle with fresh parsley if desired. Serve warm and enjoy!
Leftovers & Storage
🥶 Fridge: Store in an airtight container for up to 3 days. Reheat in the microwave or oven.
❄️ Freezer: Freeze individual portions for easy meals later.
Now It’s Your Turn!
I hope you and your family love this Cheesy Angel Chicken & Rice Casserole as much as we do! If you try it, leave a comment and let me know how it turned out—or any fun twists you made. Happy cooking! 🍽️💛