My family couldn't stop talking about how good this was. I'll make a bigger batch next time!

Cheesy Angel Chicken and Rice Casserole is a comforting, flavorful dish that's sure to please a crowd. This hearty recipe combines succulent chicken, rich cheese, and fluffy rice, creating a Southern-inspired casserole that warms the soul. Casseroles have been a staple in American kitchens for centuries, thanks to their ease of preparation and ability to serve many in one go. This recipe brings together the simplicity of chicken and rice with the indulgence of cheese, making it a perfect dish for family gatherings or potlucks.

This Cheesy Angel Chicken and Rice Casserole pairs beautifully with a fresh garden salad or steamed green vegetables like broccoli or asparagus. A side of garlic bread or a warm, crusty French baguette can also complement the creamy texture of the casserole. For a touch of sweetness, consider serving with a simple fruit salad or a slice of cornbread.

Servings: 6

2 cups cooked rice
2 cups cooked, shredded chicken
1 can (10.5 oz) condensed cream of chicken soup
1 cup sour cream
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon dried parsley
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 cup breadcrumbs
2 tablespoons melted butter

Preheat your oven to 350°F (175°C).

In a large mixing bowl, combine the cooked rice and shredded chicken.

Add the cream of chicken soup, sour cream, cheddar cheese, mozzarella cheese, Parmesan cheese, garlic powder, onion powder, dried parsley, black pepper, and salt. Mix well until all ingredients are evenly distributed.

Transfer the mixture into a greased 9x13-inch baking dish and spread it out evenly.

In a small bowl, mix the breadcrumbs with melted butter until the crumbs are coated.

Sprinkle the breadcrumb mixture evenly over the top of the casserole.

Bake in the preheated oven for 30-35 minutes, or until the casserole is bubbly and the top is golden brown.

Let the casserole cool for a few minutes before serving.

For a twist, try adding a cup of steamed broccoli or some sautéed mushrooms to the casserole mixture before baking. You can also switch up the cheeses; consider using Monterey Jack for a milder flavor or a spicy pepper jack for a little kick. For a gluten-free version, use gluten-free breadcrumbs and ensure your soup is gluten-free as well. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.