Ingredients
2 pounds boneless skinless chicken breasts, cubed
2 cups uncooked long-grain white rice
2 cans cream of chicken soup
2 cups chicken broth
8 ounces cream cheese, softened
1 packet Italian dressing seasoning mix
2 cloves garlic, minced
2 cups shredded mozzarella cheese
1/4 cup butter, melted
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons chopped parsley
Instructions
Preheat oven to 350°F. Grease a 9×13-inch baking dish with nonstick spray or butter.
In a large mixing bowl, whisk together cream of chicken soup, chicken broth, softened cream cheese, melted butter, garlic, onion powder, Italian dressing seasoning, salt, and black pepper until smooth and creamy.
Stir in the uncooked rice until fully coated.
Add the cubed chicken and mix well.
Pour the mixture evenly into the prepared baking dish.
Cover tightly with aluminum foil and bake for 50 minutes.
Remove the foil and gently stir the casserole.
Sprinkle shredded mozzarella cheese evenly over the top.
Bake uncovered for another 10-15 minutes until the cheese is melted and bubbly and the chicken is fully cooked.
Let the casserole rest for 10 minutes before serving.
Garnish with chopped parsley and serve warm.
Notes
Use softened cream cheese for the smoothest sauce texture.
If the rice is not fully tender after baking, add a small splash of chicken broth, cover, and bake for another 10 minutes.
Rotisserie chicken can be used for a quicker version of Angel Chicken Rice Casserole.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Prep Time 15 minutes | Cook Time 1 hour 5 minutes | Total Time 1 hour 20 minutes