Angel Chicken Rice Casserole
A creamy, hearty casserole that's easy to make and perfect for the whole family.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use rotisserie chicken to save time.
- 2 cups cooked rice Can use brown rice if pre-cooked.
- 2 cups cream of chicken soup
- 1 cup sour cream Can substitute with dairy-free sour cream.
- 1 cup shredded cheddar cheese Can substitute with mozzarella for a different texture.
- 1/2 cup milk Almond milk can be used for a vegan version.
- 1/2 cup breadcrumbs
- Salt and pepper to taste
- Optional: green onions for garnish
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together the chicken, cooked rice, cream of chicken soup, sour cream, milk, and 1/2 cup of the cheddar cheese. Season with salt and pepper to taste.
- Pour the mixture into a greased 9x13 inch baking dish.
- Sprinkle the remaining cheddar cheese and breadcrumbs on top.
- Bake for 25-30 minutes or until bubbly and golden on top.
- Garnish with green onions if desired and serve warm.
Notes
To store leftovers, keep in an airtight container in the fridge for 3-4 days. Can also freeze for up to 3 months. To reheat, thaw overnight and warm in the oven or microwave.