Fluffy Angel Chicken and Rice Casserole
A delightful comfort food that combines tender shredded chicken with fluffy rice and a creamy sauce, perfect for busy weeknights or family gatherings.
Ingredients
Main ingredients
- 2 cups cooked chicken, shredded Use leftover rotisserie chicken for added flavor.
- 1 cup white rice, uncooked Make sure to use white rice for best texture.
- 2 cups chicken broth
- 1 can cream of chicken soup Can substitute with cream of mushroom soup for variation.
- 1 cup sour cream Adjust based on creaminess preference.
- 1 cup shredded cheddar cheese Consider Monterey Jack or mozzarella for variety.
- 1/2 cup chopped onions Optional: sauté in butter for added flavor.
- 1/2 cup celery, chopped Can sauté for enhanced flavor.
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked chicken, uncooked rice, chicken broth, cream of chicken soup, sour cream, shredded cheddar cheese, chopped onions, chopped celery, garlic powder, salt, and pepper.
- Mix well until all ingredients are combined.
- Pour the mixture into a greased 9×13-inch baking dish.
Baking
- Cover with aluminum foil and bake in the preheated oven for 45 minutes.
- Remove the foil and bake for an additional 15 minutes until the top is golden and bubbling.
Serving
- Allow to cool slightly before serving.
Notes
For storage, cool completely, cover tightly, and refrigerate for up to three days or freeze for up to three months. Reheat before serving.