Easy Cheesy Angel Chicken Rice Casserole Recipe for Weeknights

This chicken and rice casserole combines cooked shredded chicken, quick-cooking rice, cream cheese, and a creamy sauce.

Ingredients

Measure the ingredients below before you begin. Optional additions are marked in the list.

3 cups of cooked shredded chicken (chicken cooked in an Instant Pot or slow cooker works wonderfully)
3 cups of uncooked Minute Rice
A 10.5-ounce can of cream of chicken soup
8 ounces of cream cheese at room temperature
0.7 ounces of Italian dressing seasoning mix (I use Good Seasons)
1/8 teaspoon of garlic powder
1 cup of chicken stock
1/16 teaspoon of pepper
2 cups of Colby Jack cheese, split
1 cup of Panko bread crumbs
4 tablespoons of butter cut into small bits
Optional: Parsley for decoration

Set your oven to 350°F (175°C).
Follow the directions on the Minute Rice package to make it. If you're in a hurry or want to keep the kitchen cool, microwaving works well. Put the rice that has already been cooked aside.
Put the cooked, shredded chicken, prepared rice, cream of chicken soup, room temperature cream cheese, Italian dressing seasoning mix, garlic powder, and chicken stock in a big bowl. Mix everything together until it is smooth and creamy.
Add 1 1/2 cups of the Colby Jack cheese to the mixture and mix well.
Spray a 9×13 baking dish with cooking spray, then spoon the chicken and rice mixture into the dish in an even layer.
Add the last ½ cup of Colby Jack cheese and 1 cup of Panko bread crumbs to the top of the dish.
Spread the butter on top and evenly space the slices across the casserole.
Bake the casserole without a lid for 25 to 30 minutes, or until it bubbles and the top is golden brown and crunchy.
You can sprinkle chopped parsley on top before serving for a fresh burst of color.

Use the specified quick-cooking rice; regular uncooked rice needs a different liquid and cooking time. Heat the casserole through to 165°F (74°C).

This chicken and rice casserole combines cooked shredded chicken, quick-cooking rice, cream cheese, and a creamy sauce. Makes 8 servings.

3 cups of cooked shredded chicken (chicken cooked in an Instant Pot or slow cooker works wonderfully)
3 cups of uncooked Minute Rice
A 10.5-ounce can of cream of chicken soup
8 ounces of cream cheese at room temperature
0.7 ounces of Italian dressing seasoning mix (I use Good Seasons)
1/8 teaspoon of garlic powder
1 cup of chicken stock
1/16 teaspoon of pepper
2 cups of Colby Jack cheese, split
1 cup of Panko bread crumbs
4 tablespoons of butter cut into small bits
Optional: Parsley for decoration

Set your oven to 350°F (175°C).
Follow the directions on the Minute Rice package to make it. If you're in a hurry or want to keep the kitchen cool, microwaving works well. Put the rice that has already been cooked aside.
Put the cooked, shredded chicken, prepared rice, cream of chicken soup, room temperature cream cheese, Italian dressing seasoning mix, garlic powder, and chicken stock in a big bowl. Mix everything together until it is smooth and creamy.
Add 1 1/2 cups of the Colby Jack cheese to the mixture and mix well.
Spray a 9×13 baking dish with cooking spray, then spoon the chicken and rice mixture into the dish in an even layer.
Add the last ½ cup of Colby Jack cheese and 1 cup of Panko bread crumbs to the top of the dish.
Spread the butter on top and evenly space the slices across the casserole.
Bake the casserole without a lid for 25 to 30 minutes, or until it bubbles and the top is golden brown and crunchy.
You can sprinkle chopped parsley on top before serving for a fresh burst of color.

Use the specified quick-cooking rice; regular uncooked rice needs a different liquid and cooking time. Heat the casserole through to 165°F (74°C).