Angel Chicken Rice Casserole

Here’s a creamy, comforting Angel Chicken Rice Casserole recipe that’s perfect for weeknight dinners or potlucks:

Angel Chicken Rice Casserole

Ingredients:

• 2 cups cooked white rice

• 2 cups cooked shredded chicken (rotisserie works great)

• 1 (10.5 oz) can cream of chicken soup

• 1 (10.5 oz) can cream of mushroom soup

• 1 cup sour cream

• 1 (4 oz) can mushrooms, drained (optional)

• ½ cup chicken broth

• 1 packet Italian dressing mix (dry seasoning)

• 1 teaspoon garlic powder

• ½ teaspoon black pepper

• 1½ cups shredded mozzarella or Swiss cheese

• ½ cup Parmesan cheese, grated

• 1 cup French fried onions or crushed Ritz crackers (for topping, optional)

• Fresh parsley, for garnish (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.

2. In a large bowl, mix together:

   • Cream of chicken soup

   • Cream of mushroom soup

   • Sour cream

   • Chicken broth

   • Italian dressing mix

   • Garlic powder

   • Pepper

3. Stir in:

   • Cooked rice

   • Shredded chicken

   • Mushrooms (if using)

   • 1 cup shredded cheese

4. Pour the mixture into the prepared baking dish and smooth out.

5. Top with remaining cheese and French fried onions or crushed crackers for a crunchy finish.

6. Bake uncovered for 25–30 minutes, or until hot and bubbly.

7. Garnish with fresh parsley before serving (optional).