Angel Chicken and Rice Casserole

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Angel Chicken and Rice Casserole is a tasty dish you can make for dinner. It has chicken, rice, and cheese mixed with creamy soup. This meal takes only 30 minutes to make and feeds 8 people. You can use leftover chicken or buy a cooked one from the store to save time.

The recipe is easy to follow. You mix butter, cream cheese, and soup in a bowl. Then you add chicken, rice, and cheese. You put it all in a pan and bake it. When it’s done, you have a warm, cheesy meal that everyone will love. It’s perfect for cold nights when you want something cozy to eat.

Exact Ingredients List

Here’s what you’ll need to make this yummy Angel Chicken and Rice Casserole:

• 1/2 cup unsalted butter, softened
• 8 ounces cream cheese, softened
• 1 can (10.5 ounces) cream of chicken soup
• 4 cloves garlic, minced
• 1 packet (0.7 ounces) Italian dressing mix
• 1 cup chicken stock

You’ll also need:

• 3 cups cooked chicken, diced or shredded
• 3 cups cooked rice
• 2 cups shredded cheddar or Gruyère cheese, divided
• 1/2 teaspoon crushed red pepper flakes (optional)
• Salt and pepper to taste
• Fresh parsley for garnish

Don’t forget to grab some nonstick cooking spray for your baking dish! This recipe makes 8 servings, perfect for a family dinner or leftovers.

Remember, you can adjust the spice level by adding more or less red pepper flakes. The cheese choice is up to you – both cheddar and Gruyère work great!

Instructions

Preheat your oven to 350°F and spray a 9×13-inch baking dish with cooking spray.

Mix softened butter and cream cheese in a big bowl until smooth. Add cream of chicken soup, minced garlic, and Italian dressing mix. Stir well.

Pour in chicken stock, cooked chicken, rice, and 1 cup of cheese. Mix everything together. Add red pepper flakes if you like, and season with salt and pepper.

Spread the mixture in your baking dish. Top with the rest of the cheese. Cover with greased foil and bake for 20 minutes.

Take off the foil and bake for 10 more minutes. The cheese should be melty and bubbly.

Let it cool for 10 minutes before you serve. Sprinkle some fresh parsley on top for a nice touch. Enjoy your warm, cozy meal!

Possible Substitutes List

You can easily swap ingredients in this Angel Chicken and Rice Casserole to suit your taste or what’s in your pantry. Here are some ideas:

Chicken: Use turkey, pork, or even canned tuna instead.

Rice: Try quinoa, pasta, or cauliflower rice for a low-carb option.

Cream cheese: Greek yogurt or sour cream work well too.

Cream of chicken soup: Cream of mushroom or celery soup are tasty alternatives.

Cheese: Swap cheddar for mozzarella, Swiss, or a mix of your favorites.

Here’s a quick reference table for more substitutes:

Remember, these swaps might change the flavor a bit, but they’ll still give you a yummy casserole. Feel free to mix and match to create your own unique version!

How To Make It Diabetes-Friendly

To make this Angel Chicken and Rice Casserole more diabetes-friendly, you can try these simple swaps:

Use brown rice instead of white rice. Brown rice has more fiber and a lower glycemic index.

Pick low-fat cream cheese and reduced-fat cheddar cheese. This cuts down on saturated fat and calories.

Skip the butter and use olive oil instead. Olive oil is a healthier fat choice.

Replace half the rice with cauliflower rice. This lowers the carb count while adding nutrients.

Choose a low-sodium cream of chicken soup. Too much salt isn’t good for anyone’s health.

Add extra veggies like broccoli or spinach. More veggies mean more fiber and nutrients.

Use less cheese on top. A sprinkle goes a long way for flavor without too many extra calories.

These changes make the dish better for blood sugar control. Remember to watch your portion sizes too. A small serving with a side salad makes a balanced meal.

Tips, Tricks & Storing

Make this tasty casserole even better with a few easy tips. Use rotisserie chicken to save time. It’s already cooked and full of flavor. You can also try different cheeses like Colby Jack or mozzarella for a new twist.

Want to prep ahead? Mix everything except the top cheese layer and store it in the fridge. When you’re ready to eat, just add the cheese and bake. This can save you time on busy nights.

Leftovers are great too! Store them in an airtight container in the fridge for up to 3 days. To reheat, pop a serving in the microwave for 1-2 minutes. You can also turn leftovers into soup by adding some chicken broth.

Here’s a quick guide for storing:

• Fridge: 3-4 days
• Freezer: Up to 3 months

To freeze, wrap the casserole tightly in foil and plastic wrap. When you’re ready to eat, thaw it in the fridge overnight. Then bake as usual, adding an extra 10-15 minutes if it’s still cold.