Description
Indulge in the creamy, cheesy goodness of this Cheesy Angel Chicken and Rice recipe. A comforting and satisfying dish that’s perfect for a family dinner or potluck.
Ingredients
Scale
For the Dish:
- 2 cups cooked shredded chicken
- 8 ounces angel hair pasta, broken in half
- 1 can (10.5 ounces) cream of chicken soup
- 1 can (10.5 ounces) cream of mushroom soup
- ½ cup chicken broth
- 1 cup sour cream
- 2 cups shredded cheddar cheese, divided
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon dried parsley
- 1 tablespoon butter (for greasing)
- Chopped fresh parsley for garnish
Instructions
- Preheat oven and prepare dish: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter.
- Cook pasta: Cook angel hair pasta until al dente, then drain and set aside.
- Mix ingredients: In a bowl, combine chicken, soups, broth, sour cream, spices, and 1 ½ cups cheese. Add pasta and mix gently.
- Bake: Transfer mixture to baking dish, top with remaining cheese, and bake for 25–30 minutes until bubbly.
- Rest and garnish: Let it rest for 5 minutes, then garnish with fresh parsley before serving.
Notes
- Rotisserie chicken works well for this recipe.
- Enhance with steamed broccoli or sautéed mushrooms.
- Substitute with cream of celery soup or different cheese blends.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 27 g
- Saturated Fat: 12 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 95 mg
