Cheesy Angel Chicken & Rice Casserole: Dump. Bake. Devour

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: colby jack cheese

Colby jack is often less expensive and melts well.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can replace butter in baking.

long-grain rice

🥗Healthier: quinoa

💰Cheaper: white rice

White rice is often cheaper and cooks similarly.

Cook a large batch of chicken in a slow cooker with chicken stock, then shred it into portions.

Use a microwave to soften 1/2 cup of butter and 8 oz of cream cheese for about 20 seconds.

Whisk the softened butter and cream cheese until smooth.

In a large bowl, combine 3 cups of cooked rice, 3 cups of cooked chicken, 1 cup of chicken stock, the cream cheese mixture, cream of chicken soup, garlic powder to taste, and ranch seasoning.

Mix everything together until well combined, ensuring the rice is not clumped together.

Taste the mixture for seasoning, adjusting salt and garlic as needed.

Transfer the mixture to a greased 13x9 inch pan.

Top with remaining Monterey Jack cheese.

Cover with aluminum foil and bake at 350°F for 20 to 25 minutes until the cheese is melted.

Remove the foil for the last 5 minutes to brown the cheese slightly.

Let sit for 5 minutes before serving, optionally garnishing with parsley or green onions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens