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An Opportunity to Change Course

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Did you know that type 2 diabetes is often preventable?

When someone has type 2 diabetes, their body becomes resistant to a hormone called insulin that helps control how much glucose (sugar) is in their body. We need a certain amount of sugar for energy. But when we have too much in our bodies, it becomes dangerous and can cause anything from a diabetic coma to health problems affecting the eyes, kidneys, nerves, and heart.

For most people, type 2 diabetes is preceded by a condition called prediabetes. In prediabetes, your body is starting to become resistant to insulin. It is diagnosed when the level of glucose in your blood is higher than the normal range, but not as high as it would be if you had diabetes.

Many people don’t even know that prediabetes is a thing. But they should — because prediabetes doesn’t just increase a person’s risk of getting diabetes, but also their risk of heart disease and stroke.

The good news is that if you are diagnosed with prediabetes, you may be able to stop it from developing into type 2 diabetes.

Who is Most at Risk of Developing Prediabetes?

About one in three adults in the U.S. has prediabetes, but more than 80 percent of those people don’t know they have it. People are most likely to become prediabetic if they:

Anyone can develop prediabetes. But the more of these risk factors you have, the more likely it becomes. The CDC offers a Prediabetes Risk Test to help you determine how likely you are to develop prediabetes.

Talk to your doctor about your risk for prediabetes and diabetes and whether you should get your blood sugar checked every year. Also talk to them before making any major changes to your diet, fitness routine, and other health habits.

How Can Diabetes Be Prevented?

If you are diagnosed with prediabetes, you can help avoid developing diabetes by making some lifestyle changes, including:

But making lasting lifestyle changes is often easier said than done. It can be difficult to do on our own. Most of us need help.

That’s why the CDC has developed the Lifestyle Change Program, which can reduce someone’s risk of developing type 2 diabetes by 58 percent. It includes:

  • A CDC-approved curriculum
  • A Lifestyle Coach who helps participants learn new skills, encourages them to set and meet goals, and helps them stay motivated
  • A support group consisting of other program participants

During the first six months of this year-long program, which is available both in-person and virtually, participants meet once a week. During the second half of the year they meet once a month.

The cost varies depending on the location, the organization that’s offering it, and whether you’re doing it in-person or online. Some programs may require a referral from your doctor. The CDC website can help you locate a program near you. It’s fully covered by Medicare and Medicaid. And even if you aren’t covered by Medicare or Medicaid, the program is also often available for free!

Prediabetes is Preventable, Too

Many of the same health habits that can prevent prediabetes from becoming diabetes — especially diet and exercise — can also prevent prediabetes from happening in the first place. The younger we start practicing these habits, the better.

Our metabolism typically slows down as we get older. This metabolic change is partly a function of age and genetics, but muscle mass also plays a role. We naturally lose muscle mass starting around the age of 40, and fat forms in place of that muscle. This process is called sarcopenia. And the less muscle mass and the more fat we have, the slower our metabolism gets.

So if it seems harder and harder to stay in shape and avoid weight gain the older we get, that’s because it actually is. But the more we can do to stay active (both through cardiovascular exercise and muscle-building activities) and eat a health-promoting diet, the better — and not just for preventing prediabetes or diabetes. These wellness practices are also important for our heart health, cognitive health, and health overall.

IBX Is Here to Help

If you have pre-diabetes, I highly recommend the CDC’s Lifestyle Change Program as a way of taking control of your health and building habits that will help you avoid getting diabetes.

But if you have health insurance through Independence Blue Cross (IBX), you have access to other resources that can help, too, including:

You deserve to stay as healthy as possible. Often, we put our responsibilities ahead of our own needs — like work, parenting, and caregiving. And life can be draining and exhausting, so exercising more and eating better may seem out of reach.

But even small changes are better than nothing. And the healthier you are, the better your quality of life will be…and the more you’ll be able to be there for the people who depend on you.



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Tuberculosis Meningitis in an Immunocompetent Patient

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Final diagnosis
Tuberculosis meningitis in an immuno-competent White man without epidemiologic risk factors for tuberculosis.

History of present illness
A 71-year-old man was admitted after presenting with cold-like symptoms for the past 3 weeks. He experienced rhinorrhea, congestion, cough, and a mild headache that had worsened over the past 1 week and was associated with light sensitivity.

His wife also reported worsening confusion, babbling speech, and lethargy over the past few days, as well as fevers at home.

Medical history
The patient’s history was notable for hypertension, aortic stenosis, and atrial flutter.

Key medications
Prior to hospitalization, he was taking amiodarone and apixaban.

Epidemiological history

He works as a masonry contractor and has been exposed to various environmental elements, although he has had no specific recent exposures. He was born in the suburbs of Philadelphia, Pennsylvania, and has lived his entire life there. He denies having lived or worked in rural areas. He has traveled internationally to Western Europe but has never lived abroad. He traveled to Ohio 1 month prior but otherwise has not traveled outside the Philadelphia area. He has had no significant contact with animals.

Physical examination
On admission, the patient was confused and disoriented. He was unable to answer questions or contribute to the history. His temperature was 101.9 °F. His heart rate was 61 beats per minute, blood pressure was 145/72 mm Hg, respiration rate was 18 breaths per minute, and oxygen saturation level was 100% on room air. Upon examination, he had no nuchal rigidity. Overall, he appeared ill. He had an audible systolic murmur and clear lung fields bilaterally. There were no notable rashes. He was confused and lethargic, opening his eyes to verbal stimuli but otherwise not interactive.

Studies
He had an HIV screen and a syphilis antibodies screen, both of which had negative results. Blood cultures collected were also negative. The results from his comprehensive metabolic panel and complete blood cell count with differential diagnosis were normal. Findings of a CT angiography of the head and neck were unremarkable. A chest, abdomen, and pelvis CT showed a punctate 4-mm left upper lobe pulmonary nodule. An MRI of the brain showed no intracranial mass, infarction, or hemorrhage. His respiratory panel was positive for parainfluenza. A CT of the sinuses showed right maxillary sinus disease. Results from a lumbar puncture showed a white blood cell (WBC) count of 563/ μL (normal range, 0-5 cells/uL), with 27% neutrophils, 72% lymphocytes, and 1% monocytes; a red blood cell count (RBC) of 158/μL; a glucose level of 10 mg/dL (normal range, 40-70 mg/dL); and a protein level of 237 mg/dL (normal range, 0-45 mg/dL); no opening pressure was recorded. Results from a meningitis-encephalitis panel were negative. Other pertinent negative testing results included cerebrospinal fluid (CSF), herpes simplex virus 1 and 2, cryptococcal antigen, Venereal Disease Research Laboratory test, JC polyoma virus, varicella-zoster virus, and West Nile virus immunoglobulin G antibodies. Results from a cytology of CSF were negative for malignant cells. Findings from a repeat lumbar puncture showed a WBC of 2/μL, RBC of 50/μL, glucose level of 50 mg/dL, and protein level of 33 mg/dL.

Clinical course
Upon his initial presentation, the patient was started on intravenous vancomycin, ceftriaxone, ampicillin, and acyclovir. He was also started on doxycycline for possible tick-borne illness. His fevers waxed and waned, and his mental status progressively worsened; this prompted a repeat CT of the head, which showed enlarging ventricles. He underwent an external ventricular drain placement. He had a positive result on his QuantiFERON-TB Gold In-Tube test despite having no epidemiologic history or known tuberculosis exposures. His antibiotics were discontinued after results for CSF cultures and a tick-borne illness workup came back negative.

Diagnostic procedures and results
Results from the patient’s CSF acid-fast bacteria (AFB) stain were negative. A Cepheid GeneXpert MTB/RIF polymerase chain reaction (PCR) assay run on CSF detected Mycobacterium tuberculosis (MTB) DNA. He underwent bronchoalveolar lavage with AFB cultures that were positive and MTB-PCR positive. His CSF fluid cultures grew AFB, identified as an MTB complex.

Treatment and follow-up
The patient was started on rifampin, isoniazid, pyrazinamide, ethambutol, and dexamethasone. His mental status remained unchanged, and his treatment team held goals-of-care discussions with his family. His family decided to transition him to comfort-directed care, and he died.

Discussion
Tuberculous meningitis (TBM) is a severe and potentially life-threatening form of meningitis caused by the bacterium MTB. TBM is particularly prevalent in regions with high rates of tuberculosis, such as parts of sub-Saharan Africa and Southeast Asia, but it can also occur in individuals with compromised immune systems or those who are not adequately treated for pulmonary tuberculosis. Cases in immunocompetent individuals without appropriate risk factors are exceedingly rare.1 The onset of TBM is often insidious, with symptoms gradually worsening over weeks to months; neck stiffness is typically absent, which contributes to difficulty in diagnosing the disease.2 Early initiation of antitubercular treatment is a strong predictor of survival from TBM, making early diagnosis crucial in these patients.

Diagnosis of TBM typically involves a combination of clinical evaluation, imaging studies, CSF analysis, and microbiological tests to identify MTB. Although an AFB culture remains the gold standard, testing is often timely and requires more than 2 weeks for results. Ziehl- Neelsen staining can provide rapid results but has a low sensitivity of 10% to 20%.2

The World Health Organization has endorsed the GeneXpert MTB/RIF PCR testing for diagnosis of extrapulmonary tuberculosis.2 This modality allows the detection of MTB DNA and rifampin resistance in various bodily fluids, including CSF, within 2 hours. Although the GeneXpert MTB/RIF PCR test is significantly better than AFB staining, sensitivity remains imperfect and false negatives can occur. Research into more effective diagnostic tools and treatment regimens is an important area of focus in the fight against this challenging disease. Additionally, TBM should remain on the differential diagnosis for patients who present with subacute meningitis and a negative infectious workup despite lacking appropriate risk factors or an immunocompetent state.

References
1.Khanna SR, Kralovic SM, Prakash R. Tuberculous meningitis in an immunocompetent host: a case report. Am J Case Rep. 2016;17:977-981. https://doi.org/10.12659/ajcr.900762
2.Méchaï F, Bouchaud O. Tuberculous meningitis: challenges in diagnosis and management. Revue Neurologique. 2019;175(7):451-457.
doi:10.1016/j.neurol.2019.07.007



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Browned Butter Sheet Cake | The Recipe Critic

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This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.

Browned Butter Sheet Cake is the perfect blend of moist, sweet, and irresistibly nutty. With the rich, caramel-like flavor of browned butter baked into every bite, this cake is a treat for anyone who loves a touch of warmth in their desserts.

Side shot of someone lifting a slice of browned butter sheet cake out of the pan.

Reasons You’ll Love This Recipe

  • Incredible Flavor: The browned butter adds a nutty, caramelized richness that elevates this cake above your usual vanilla or butter cake. Every bite has a deep, toasty flavor that’s perfect for fall or winter.
  • Moist and Tender: This cake is perfectly moist, with a soft, tender crumb that stays delicious for days.
  • Ideal Cake-to-Frosting Ratio: Since it’s a sheet cake, it has a thinner layer of frosting—just enough to add sweetness without overpowering the cake’s flavors.
  • Perfect for Any Occasion: This cake is versatile—ideal for birthdays, potlucks, holidays, or just because you’re craving something sweet and comforting.

Ingredients Needed

Each ingredient in this Browned Butter Sheet Cake recipe works together to create a balanced, moist, and flavorful dessert that’s as simple as it is satisfying. You can find all of the exact measurements in the recipe card below.

Cake

  • Unsalted Butter: Browning the butter deepens the flavor to make this cake special.
  • Water: Adding water to the browned butter will bring back some of the moisture that evaporates during the browning process. 
  • All-purpose Flour: Gives the cake structure and a light, tender crumb.
  • Granulated Sugar: Sweetens the cake perfectly.
  • Eggs: Provide structure and stability, helping the cake rise and hold together while also adding moisture for a soft, rich texture.
  • Sour Cream: Provides moisture and richness for the perfect texture.
  • Vanilla Extract: Adds a warm, subtle flavor that complements the nuttiness of the browned butter.
  • Baking Powder: Helps the cake rise and ensures the crumb is fluffy and not dense.
  • Salt: Enhances the flavor.
Overhead shot of labeled cake ingredients.

Frosting

  • Unsalted Butter: Creates a smooth, creamy texture, making the frosting spreadable and rich without being too stiff or runny.
  • Powdered Sugar: Sweetens the frosting while giving it a spreadable consistency without any grittiness.
  • Vanilla Extract: For extra flavor.
  • Milk: Provides the perfect consistency for spreading.
Overhead shot of labeled frosting ingredients.

How to Make a Browned Butter Sheet Cake

I know it looks like a lot of steps, but they are straightforward. Follow the instructions, and you’ll have a fantastic dessert that will definitely be a family favorite!

Making The Brown Butter Cake

  1. Brown the Butter: Preheat the oven to 350 degrees Fahrenheit. Spray a 13x18x1 baking sheet with baking spray with flour, or use regular pan spray and dust generously with flour. Tap out the excess flour. Add the butter to a small saucepan and melt it over medium heat until the butter browns. About 8-10 minutes. Watch for the butter to turn foamy and become very fragrant. It takes a while for it to start browning, but once it starts, it browns quickly, so don’t leave it unattended.
  2. Add Water: Once the butter is browned, carefully add the water to the butter in the pan and bring it to a boil.
  3. Whisk Flour and Sugar: While that comes to a boil, add the flour and sugar to a large bowl and whisk to combine.
  4. Mix Ingredients: Add the eggs, sour cream, vanilla, baking powder, and salt and mix with a hand mixer on low speed.
  5. Combine: Once the butter mixture is boiling, remove it from the heat and slowly mix it into the flour mixture. Scrape down the sides and bottom of the bowl to ensure everything is fully incorporated.
  6. Bake: Pour the cake batter into the prepared pan and spread it evenly. Bake for 25-27 minutes, until a toothpick comes out clean from the center and the top of the cake springs back when lightly pressed on with your fingers. Let the cake cool completely.

Making the Frosting

  1. Brown Butter: When the cake is fully cooled, prepare the frosting by adding the butter to a medium saucepan and melting it over medium heat for about 6 minutes to brown the butter. The butter should be foaming and smell nutty.
  2. Mix in Other Ingredients: Turn off the heat and add powdered sugar, vanilla, and milk. Mix until smooth. You can do this by hand or with a hand mixer. The frosting should be thick enough to slightly hold its shape, but not stiff. If needed, mix in extra milk a tablespoon at a time.
  3. Spread the Frosting: Add the frosting to the top of the cooled cake and spread it evenly across. The frosting sets up quickly once it is finished, so you want to move quickly with this step. Let the frosting finish setting up before slicing into pieces and serving.

Tips For the Best Browned Butter Sheet Cake

By following these tips, your sheet cake will come out perfect every time! You want a smooth, moist texture and that rich, nutty flavor that makes it so irresistible!

  • Be Patient: Brown the butter carefully! It takes a while to brown butter, but once it starts browning, it goes very quickly.
  • Slowly add the Water: Pour the water into the butter carefully. The water will make the butter bubble and spit, so go slow and don’t get burned!
  • Frosting the Cake: Pour the frosting on the cake immediately! The frosting sets up very quickly. If you delay putting it on even just a minute or two after the powdered sugar is all mixed in, it will start to set up. It will be too dry when you spread it on the cake!
  • Pan Spray: I used a pan spray with flour called Baker’s Joy, and I swear by this stuff for preventing baked goods from sticking to the pan. If you don’t have a pan spray with flour, spray the pan very well with regular pan spray. Then, add a large handful of flour and tilt the pan, tapping it until the surface and inside edges are coated. Tap out the excess flour before adding your cake batter to the pan.

Overhead shot of browned butter sheet cake cut into squares in the baking sheet with someone taking one of the squares out with a wooden spatula.

How to Store Leftover Texas Sheet Cake

  • Storing: Cover this browned butter sheet cake tightly with foil or plastic wrap. Leftovers will keep for up to 5 days at room temperature.
  • Freezing: I would avoid freezing this cake because it is a sheet cake, and it can become harder to get slices out of the pan once it has been frozen and thawed.
  • Make Ahead: You can prepare the cake up to 24 hours before preparing the frosting.

Close up shot of a plated peice of browned butter sheet cake with a bite taken out with a gold fork.

More Delicious Cake Recipes

Make any occasion more sweet with one of our tried and true cake recipes! We have various cakes, from strawberry cake to ricotta cake. They’re all moist, tender and have incredible flavor that will have you coming back for more. Which one are you going to try first?

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Cake

  • Preheat the oven to 350 degrees Fahrenheit. Spray a 13x18x1 baking sheet with baking spray with flour in it, or use regular pan spray and dust generously with flour. Tap out the excess flour.

  • Add the butter to a small saucepan and melt it over medium heat until the butter browns, about 8-10 minutes. Watch for the butter to turn foamy and become very fragrant. It takes a while for it to start browning, but once it starts, it browns quickly, so don’t leave it unattended.

  • Once the butter is browned, carefully add the water to the butter in the pan and bring it to a boil.

  • While it comes to a boil, add the flour and sugar to a large bowl and whisk to combine.

  • Add the eggs, sour cream, vanilla, baking powder, and salt and mix with a hand mixer on low speed.

  • Once the butter mixture is boiling, remove it from the heat and slowly mix it into the flour mixture. Scrape down the sides and bottom of the bowl to ensure everything is fully incorporated.

  • Pour the cake batter into the prepared pan and spread it out evenly. Bake for 25-27 minutes, until a toothpick comes out clean from the center and the top of the cake springs back when lightly pressed on with your fingers.

  • Let the cake cool completely.

Frosting

  • When the cake is fully cooled, prepare the frosting by adding the butter to a medium saucepan and melting it over medium heat for about 6 minutes to brown the butter until the butter is foaming and smells nutty.

  • Turn off the heat and add in the powdered sugar, vanilla, and milk. Mix until smooth. You can do this by hand, or you can use a hand mixer. The frosting should be thick enough to slightly hold its shape, but not stiff. If needed, mix in extra milk a tablespoon at a time.

  • Add the frosting to the top of the cooled cake and spread it evenly across. The frosting sets up quickly once it is finished, so you want to move quickly with this step.

  • Let the frosting finish setting up before slicing into pieces and serving.

Calories: 332kcalCarbohydrates: 55gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 45mgSodium: 109mgPotassium: 52mgFiber: 0.3gSugar: 47gVitamin A: 382IUVitamin C: 0.04mgCalcium: 26mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.





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Maple Tarragon Roasted Carrots Recipe

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My dad’s side of the family always has cooked carrots in some form for most holidays. One year, I hosted Thanksgiving and while I felt obligated to serve some form of cooked carrots, I was bored with steamed baby carrots.

This recipe was an accidental success thanks to two things: my kids wanting to “help” cook and a bunch of extra ingredients on the counter.

I keep crinkle cutters for my little kids in the kitchen. They aren’t sharp enough to damage fingers and they’re perfect for letting kids chop veggies. When my kids were really little they were able to actually help and it kept them busy while I cooked. I usually cooked a few meals a week that let them help chop just so they could be involved.

And now that my kids are older and have had some cooking lessons, they can make most of the meals themselves!

How These Roasted Carrots Were Born

While I was busy with the sweet potatoes, turkey, mashed potatoes, etc., the kids asked to help. So I pulled out the crinkle cutter and a bag of carrots. Ten minutes later, my kids had cut five pounds of carrots into crinkle slices so I had to find a yummy recipe to make with them.

There was broth simmering in a pot, maple syrup left over from the pecan pie, and fresh tarragon from the turkey so this recipe was born. Everyone loved this easy recipe for oven roasted carrots. It makes a great side dish for special holidays like Thanksgiving or Easter, but it’s simple enough for a weeknight dinner.

Making Roasted Veggies

Roasted vegetables are easy to make and a delicious way to get nutrition in. I’ll often throw some veggies and protein on a sheet pan for an easy one pan meal. Parchment paper makes for even easier clean up! Brussels sprouts and root vegetables both work well for roasting. You can use fresh herbs like fresh thyme or fresh parsley for seasoning, but dried herbs like cumin and garlic powder work too.

Some recipes call for adding refined or brown sugar but it’s not really necessary. Roasting caramelizes the sugars in vegetables for a flavorful side dish. I like using maple syrup to add some more flavor and complement the natural sweetness of the carrots. You could even use one tablespoon honey instead for a honey roasted carrots version.

I used regular orange carrots but rainbow carrots or even baby carrots will work.

roasted carrots

Maple Tarragon Roasted Carrots

This easy recipe is sure to be a crowd pleaser for the holidays! Also makes a great weeknight side dish.

  • 6-8 carrots (whole or sliced)
  • TBSP melted butter (or coconut oil, or extra virgin olive oil)
  • ½ TBSP maple syrup
  • 1 tsp fresh tarragon (chopped, or ½ tsp dried)
  • 1 tsp sea salt
  • ½ tsp black pepper
  • Preheat oven to 400°F

  • Peel carrots. Keep carrots whole or slice them in half lengthwise and place on a large baking sheet or sheet pan in a single layer.

  • Mix oil of choice, maple syrup, and fresh or dried tarragon together in a small bowl. Toss carrots in the mixture or brush over to coat them.

  • Roast for 15 to 25 minutes, or until fork-tender and caramelized but not mushy. The roasting time will depend on the size of your carrots.

  • Remove from the oven, season to taste, and garnish with tarragon.

Nutrition Facts

Maple Tarragon Roasted Carrots

Amount Per Serving (1 serving)

Calories 84
Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 3g19%

Trans Fat 0.2g

Polyunsaturated Fat 0.3g

Monounsaturated Fat 1g

Cholesterol 11mg4%

Sodium 679mg30%

Potassium 318mg9%

Carbohydrates 11g4%

Fiber 3g13%

Sugar 6g7%

Protein 1g2%

Vitamin A 15440IU309%

Vitamin C 6mg7%

Calcium 41mg4%

Iron 0.5mg3%

* Percent Daily Values are based on a 2000 calorie diet.

Store any leftovers in an airtight container in the fridge. Reheat in the oven or air fryer.

Steamed Carrots

If you don’t want to roast the carrots another option is to steam them. I mix the ingredients with some broth and simmer the carrots until tender. Here’s how to make the steamed version.

Ingredients:

Add all of the ingredients to a large pan and simmer carrots until soft, about 10-15 minutes.

What’s your favorite way to eat carrots? Share below!



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Considerations for Discharge

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Contagion: There has been data to demonstrate cefteroline response in community acquired bacterial pneumonia can be as early as 72 hours. What is the clinical significance of this and what does that mean for hospital discharge and the potential economic impact?

Sakoulas: The faster a patient improves, the sooner they can be discharged, potentially transitioning to an oral agent or even completing therapy altogether, depending on their circumstances. We’re now moving toward shorter therapy durations for straightforward community-acquired pneumonia, typically five to seven days. So, if a patient has already received three or four days of antibiotics in the hospital, they may not even need an oral antibiotic upon discharge. This minimizes exposure to additional medications.

Quick response time is critical, not only for discharge but also because patients who respond more rapidly tend to have a lower risk of readmission. Slow responders—those who are still not improving significantly after four or five days—are more likely to be readmitted. This ties back to the analogy of a slippery surface: if a car is still sliding after the brakes are applied, it’s likely to encounter more problems stopping. In the same way, shortening a patient’s response time may reduce their likelihood of readmission.

We see a similar concept with endocarditis. For example, if a patient undergoes valve replacement surgery and their cultures are negative at the time, their prognosis is generally better than if they have a positive culture during surgery, which also extends their required treatment duration.

Although readmission rates are heavily influenced by comorbidities, it remains to be studied whether a more aggressive approach with patients who have comorbidities could shorten their response time and, ultimately, reduce their chances of readmission. Nonetheless, it’s logical to aim for faster recovery to facilitate earlier discharge, benefitting both patient outcomes and hospital efficiency.

Contagion: What are some of the other risk factors for readmission?

Sakoulas: Age is definitely a major factor, especially for those over 65, as it increases risk for nearly everything. Other main risk factors include structural lung disease, diabetes, and heart disease, which can impact respiratory function. Among these, diabetes is particularly notable. A well-controlled diabetic is very different from a patient with a hemoglobin A1c in the double digits; the latter is functionally neutropenic, making bacterial infections especially challenging to manage.

Contagion: what should be the plan for discharge so you don’t see readmission for these individuals?

Sakoulas: This is always a challenge. The goal is to cover as much ground as possible with therapy while the patient is a captive audience in the hospital. By using the most potent therapy available during their hospital stay, we hope to prevent infection from spreading, which may reduce complications and follow-up needs once they leave.

Additionally, there’s value in optimizing antibiotic dosing, especially for specific populations. For instance, a recent study at our hospital found that obesity is a risk factor for outpatient parenteral antimicrobial therapy (OPAT) failure and readmissions. Unfortunately, many antibiotic dosing studies have not adequately addressed the obese population. A study published in AC earlier this year (April) provided insights into more appropriate dosing strategies for obese patients. This is worth exploring because these patients may not be receiving enough of the drug to effectively treat the infection.

In summary, ensuring appropriate dosing—especially for obese patients—and using the most potent therapy possible, along with strong follow-up care, can help address issues early and potentially prevent a small problem from escalating into one that requires hospitalization.

The conversation was edited for grammar and clarity.



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Turkey Stuffing Balls | The Recipe Critic

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This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.

Turkey Stuffing Balls capture the taste of Thanksgiving in a single bite! Made with tender turkey, flavorful stuffing, and mashed potatoes. They’re rolled into perfectly poppable bites and served with rich gravy for dipping.

Close up shot of someone pouring gravy over turkey stuffing balls.

Reasons You’ll Love This Recipe

  • So Tasty: Turkey stuffing balls bring all the cozy flavors of the season into one delicious dish.
  • Party-Ready: These are perfect for holiday gatherings, Friendsgiving, or potluck. They add a festive touch, bringing the holiday spirit to every occasion.
  • Great for Leftovers: This recipe is a great way to use up extra turkey, mashed potatoes, and stuffing. They will transform into a fun appetizer or side dish with minimal effort.

Ingredients in Turkey Stuffing Balls

The ingredients in this turkey stuffing balls recipe create the ultimate bite of Thanksgiving flavor. Each part brings a classic taste that is just SO good. Scroll to the bottom of the post for exact measurements.

  • Turkey: Leftover roasted turkey adds depth, while freshly cooked turkey works just as well.
  • Stuffing: Brings in all those traditional Thanksgiving flavors!
  • Mashed Potatoes: Binds the mixture together while adding a creamy element to each bite.
  • Salt and Black Pepper: For added flavor.
  • Breadcrumbs: These help with texture, especially if the mixture is too moist.
Overhead shot of labeled ingredients.

Turkey Stuffing Balls Recipe

These Turkey Stuffing Balls are easy to make and the best way to use Thanksgiving leftovers! Simply mix, form and bake, you’ll have these tasty bites ready in no time!

  1. Prep: Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper, then set aside. Warm up the stuffing and mashed potato leftovers in the microwave for a few minutes. They will be easier to work with.
  2. Mix: In a large bowl, stir the finely shredded turkey, stuffing, mashed potatoes, salt, and pepper to taste.
  3. Form Balls: Once the ingredients are thoroughly mixed, make 1-inch balls. If the mixture isn’t holding together, add in more breadcrumbs.
  4. Bake: Place the formed balls onto the prepared baking sheet and then bake for 15-20 minutes, turning halfway through baking. Remove the meatballs from the oven and then serve fresh with gravy or cranberry sauce.

Tips for Making Turkey Stuffing Balls

These are so fun to make and your kids will love helping you roll up the balls! Here are a few tips and variations to make them turn out just how you like.

  • Seasoning: You may not need any salt and pepper. The leftovers used in this recipe will already have some. Taste the mixture before seasoning further. 
  • Air Fryer: Place formed stuffing balls into the basket of an air fryer. Air fry at 400 degrees Fahrenheit for 5-8 minutes. 
  • Breadcrumbs: The potatoes I used had quite a bit of moisture, so I used ⅓ cup of breadcrumbs.

Overhead shot of cooked turkey stuffing balls on parchment paper on a cookie sheet.

How to Store Leftover Turkey Stuffing Balls

Thanksgiving dinner leftovers are almost better than the real thing. Making these yummy balls and having extras of these is even better. Here is the best way to store and reheat them.

  • Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. Or in the freezer for up to 2 months. 
  • Microwave Reheating: Reheat in the microwave on high for 1 minute if refrigerated or 5 minutes if frozen. 
  • Oven Reheating: Reheat in the oven at 350 degrees Fahrenheit for 8-10 minutes if refrigerated or 15-20 minutes if frozen.

Close up shot of a bowl of turkey stuffing meatballs.

More Ways to Use Thanksgiving Leftovers

Whether you’re craving the classic holiday taste or looking for a fun way to use up leftovers, these are a must!

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  • Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.

  • Heat the stuffing and mashed potato leftovers in the microwave for about a minute so they are easier to work with.

  • In a large bowl mix the turkey, stuffing, mashed potatoes, and salt and pepper to taste.

  • Once the ingredients are thoroughly incorporated, shape them into about 1-inch balls. If the mixture isn’t holding together, add in more breadcrumbs.

  • Place the formed balls onto the prepared baking sheet and bake for 15-20 minutes, turning halfway through baking.

  • Remove the meatballs from the oven and serve fresh with gravy or cranberry sauce.

My potatoes had a lot of moisture in them, so I used about 1/3 cup of breadcrumbs.

Serving: 1ballCalories: 43kcalCarbohydrates: 6gProtein: 2gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.001gCholesterol: 5mgSodium: 72mgPotassium: 67mgFiber: 1gSugar: 0.4gVitamin A: 42IUVitamin C: 3mgCalcium: 6mgIron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.





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Clinical Considerations for Treating Patients with Pneumonia

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Contagion: As we are heading into seasonal respiratory virus season, what are you seeing in your own practice and region of the country in this regard, and how should clinicians be preparing to combat a resurgence in COVID 19 and the early onset of respiratory season?

Sakoulas: I’m based in Southern California, working as an ID physician. What we’re noticing here is a slight uptick in flu cases. In fact, as of this time of year, we’re seeing about three times more flu cases than we had at the same point last year. This suggests we might be in for a heavier flu season than usual, at least based on early indicators. Typically, our flu season peaks in January. In Southern California, it’s quite predictable—flu activity often surges right after the holiday season. People travel, visit family, return home, and then around January 5th, it’s as if a fire is lit.

We also had a COVID bump in August, which mirrored trends across much of the country, though it was far less severe than what we saw during the pandemic years. We had some hospitalizations, but most were incidental.

For clinicians, the main preparation is staying informed and encouraging patient vaccination. We now have vaccines for influenza, COVID, and RSV. RSV vaccines are recommended for anyone over 60 or for anyone at high risk over 75. Encouraging vaccination is really the most effective tool we have since the therapeutic options for viral infections are limited. Although some treatments show statistically significant effects in studies, the clinical impact often seems minor.

In short, with viral infections, prevention through vaccination is key. We as healthcare providers are mandated to get vaccinated, and ideally, the best time to do so is now.

Contagion: For pneumonia patients with lung function related comorbidities—such as COPD or structural lung disease, smokers, over age 65, asthma—who are these most challenging patients and why?

Sakoulas: Older patients present unique challenges, especially those with structural lung disease. Anytime there’s an infection or problem in the lungs, entering that illness with a compromised organ system makes it significantly more challenging. This is mainly because they have limited respiratory reserve. When someone with underlying health issues gets an illness, even a minor one, it can affect them much more severely than a healthier person. Additionally, these patients often receive frequent antibiotic treatments due to repeated exacerbations and ongoing care needs. Frequent antibiotic use increases the risk of antibiotic resistance, which, in turn, makes them more susceptible to infections by unusual organisms that are less common in straightforward cases of community-acquired pneumonia.

Contagion: What are the clinical considerations you are thinking about in your treatment management?

Sakoulas: When it comes to pneumonia—and, really, most infections—it often comes down to two main factors: comorbidities and severity of illness. Stopping an infection is a bit like stopping a car. Your level of sickness can be thought of as your speed, while your comorbidities are like the type of surface you’re on. If you have multiple comorbidities, it’s like driving on an icy downhill road; if you’re very sick, it’s as if you’re moving at a high speed. These are the two factors I explain to patients and students when discussing how we assess infection risks and make treatment decisions.

For example, if a patient has multiple comorbidities or has been on prior antibiotics, we need to make specific treatment decisions. However, if a younger patient with no major risk factors becomes severely ill—such as requiring ICU admission or ventilation within the first 24 to 48 hours of hospitalization—I start to consider staph pneumonia, particularly during the respiratory season we discussed earlier.

The conversation was edited for grammar and clarity.



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How To Dry Brine Turkey

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This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.

When you dry brine your turkey, you end up with a beautifully browned bird with crispy skin on the outside and juicy, flavorful meat on the inside! It will for sure be one of the most flavorful, moist turkeys you’ve ever had!

Overhead shot of dry brine turkey in a roasting pan.

Reasons You’ll Love This Recipe

  • Moist & Flavorful: When you coat the turkey with salt, it draws the moisture out. Then, the juices reabsorb back into the turkey, taking the seasonings with it. It is seriously so moist and delicious.
  • Simple Process: Compared to a wet brine turkey in a seasoned bath. You simply smother the turkey in salt and seasonings, which can sit uncovered in your fridge while it does its magic.
  • Versatile: Dry-brined turkey is so flavorful, it goes well with all the Thanksgiving classics, including giblet gravy, stuffing, and mashed potatoes.

Ingredients for Dry Brine Turkey

The ingredients needed to make a dry brine turkey are simple pantry staples. If you aren’t sure what you are going to do with your turkey this year, you’ve got to try this simple dry brine technique. The exact measurements are in the recipe card at the bottom of the post.

Dry Brine

  • 15-Pound Turkey: Give yourself three days to allow your 15-pound turkey to thaw! If you use a different size turkey, refer to my tips section for how to adjust accordingly.
  • Kosher Salt: Using kosher salt is very important! It is coarser and different than regular table salt.
  • Cracked Black Pepper: Adds a slight peppery heat to the turkey and enhances the flavors of the other herbs and spices.
  • Herbs: Combining Dried RosemarySage, and Thyme perfectly complements the turkey and gives it the classic Thanksgiving flavors.
Overhead shot of labeled dry brine ingredients.

Ingredients to Stuff the Turkey

  • Onion: Gives the turkey a mild, sweet, and savory flavor.
  • Carrots: Add sweetness; they add an earthy, fresh flavor while they cook.
  • Lemon: Provides a bright citrus flavor that balances the savory notes.
  • Fresh Herbs: Adding a few sprigs of fresh Thyme and Rosemary helps infuse the flavor while it cooks. Giving the bird an incredibly aromatic flavor.
Overhead shot of labeled stuffing ingredients.

How to Dry Brine a Turkey

This dry-brined turkey recipe is actually quite simple yet yields one of the most flavorful, moist turkeys you’ve ever had. Follow my steps below and refer to the tips section so that your turkey turns out perfect this holiday season.

Preparing and Brining

  1. Thaw and Prepare the Turkey: Plan to thaw the turkey ahead of time! For every 5 pounds of turkey, refrigerate for 24 hours. My 15-pound turkey took about three days in the refrigerator. Prepare the thawed turkey 1-2 days before cooking day! Remove the packaging of the giblets, the neck, and the plastic cage holding the legs together. I also remove the pop-up thermometer because I recommend using your own!
  2. Pat Dry: Place the turkey on a baking sheet and pat it dry using paper towels.
  3. Combine: Add the salt, pepper, rosemary, thyme, and sage in a small bowl and stir to combine.
  4. Rub on the Dry Brine: Sprinkle the dry brine mixture generously on the turkey. Rub the brine onto the meat, under the skin, and inside the cavity.
  5. Stuff the Turkey/ Tie the Legs: Place the turkey breast side up in a roasting pan. Stuff the inside cavity of the turkey with onion, carrot, lemon, and herbs, then tie the legs with kitchen twine.
  6. Refrigerate the turkey uncovered for at least 24 hours. If refrigerating for more than 1 day, lightly cover it with plastic wrap and place it in the refrigerator. Remove the plastic wrap 24 hours before cooking so the turkey has time to brine without the plastic wrap. This helps to dry out the turkey!

Cooking Instructions

  1. Sit at Room Temperature: Remove the refrigerated dry-brined turkey from the fridge and allow it to sit at room temperature for 1 hour before cooking.
  2. Cook: When ready to cook the turkey, position the oven rack in the bottom third of the oven. Preheat the oven to 425 degrees Fahrenheit. Cook the turkey for 20 minutes or until the skin starts to brown. Tent the breast with aluminum foil and reduce the heat to 350 degrees Fahrenheit. Cook for an additional 45 minutes.
  3. Check the Temperature: Continue cooking until an instant-read thermometer inserted into the thickest part of a breast without touching bone reads 160 degrees Fahrenheit. Check the temperature until the bird is fully cooked. Allow the turkey to rest for 15 minutes before carving and enjoying it!

Dry Brine Turkey Tips

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Side shot of dry brine turkey in a pan.

Why Dry Brine?

Dry-brined turkey doesn’t use any water! It’s just salt and herbs to season and brine your turkey. As your turkey sits uncovered in the fridge, it dries out the skin. The result is a beautifully browned bird with crispy skin on the outside and juicy, flavorful meat on the inside!

Leftover Turkey Tips

Extra turkey makes the BEST leftovers! Here is how you can store leftover turkey to save for later! 

  • In the Refrigerator: Wait until your turkey has cooled. Then, place it in an airtight container and put it in your fridge. It can last there for 3 to 5 days.
  • To Reheat: To reheat in the oven, then place in a baking dish at 350 degrees Fahrenheit for 12 to 15 minutes or until warm. When reheating in a microwave, heat for 1 to 2 minutes at a time until warm. Try not to overheat. This will leave your leftover turkey dry and hard.
  • In the Freezer: After your turkey has cooled down, place it in a freezer bag. Lay your turkey flat in the bag, then zip or suction out all the air. Label your bag with the date, and then keep it frozen for up to 1 month in the freezer. When ready to reheat, place in the refrigerator overnight to thaw.

Overhead shot of plated dry brine. turkey with a side of mashed potatoes and gravy, and roasted vegetables.

What to Serve With Dry Brine Turkey

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Ingredients to Stuff the Turkey

Prepare the Turkey/ Dry Brine

  • Plan to thaw the turkey ahead of time! For every 5 pounds of turkey, refrigerate for 24 hours. My 15-pound turkey took about 3 days in the refrigerator.

  • Prepare the thawed turkey 1-2 days before cooking day! Remove the packaging of the giblets, the neck, and the plastic cage holding the legs together. I also remove the pop-up thermometer because I recommend using your own!

  • Place the turkey on a baking sheet and pat it dry using paper towels.

  • Add the salt, pepper, rosemary, sage, and thyme in a small bowl and stir to combine.

  • Sprinkle the dry brine generously on the turkey. Rub the brine onto the meat, under the skin, and inside the cavity.

  • Place the turkey breast-side up in a roasting pan. Stuff the inside cavity of the turkey with onion, carrot, lemon, and herbs, then tie the legs with kitchen twine.

  • Refrigerate the turkey uncovered for at least 24 hours. If it is refrigerating for more than 1 day, lightly cover it with plastic wrap and place it in the refrigerator. Remove the plastic wrap 24 hours before cooking. This helps the dry brine absorb better into the turkey.

Cooking Instructions

  • Remove the refrigerated dry-brined turkey from the fridge and allow it to sit at room temperature for 1 hour before cooking.

  • When ready to cook the turkey, position the oven rack in the bottom third of the oven. Preheat the oven to 425 degrees Fahrenheit. Cook the turkey for 20 minutes or until the skin starts to brown. Tent the breast with aluminum foil and reduce the heat. Then, lower the oven temperature to 350 degrees Fahrenheit and cook for an additional 45 minutes.

  • Continue cooking until an instant-read thermometer inserted into the thickest part of a breast without touching bone reads 160 degrees Fahrenheit. Check the temperature until the bird is fully cooked.
  • Allow the turkey to rest for 15 minutes before carving, and enjoy!

Calories: 967kcalCarbohydrates: 4gProtein: 193gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 570mgSodium: 3626mgPotassium: 2065mgFiber: 1gSugar: 1gVitamin A: 1616IUVitamin C: 9mgCalcium: 136mgIron: 9mg

Nutrition information is automatically calculated, so should only be used as an approximation.





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Longhorn Vaccines Develops Sepsis Vaccine Targeting Key Toxins

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Longhorn Vaccines and Diagnostics has developed a promising new sepsis vaccine utilizing a composite peptide approach that targets three major toxins: lipopolysaccharide (LPS), lipoteichoic acid (LTA), and peptidoglycan. Designed to prevent sepsis and improve the effectiveness of existing antibiotics, this vaccine may also hold potential for treating a range of inflammatory diseases such as Alzheimer’s, Parkinson’s, heart disease, and cancer. The vaccine’s antibodies are being engineered for an extended half-life, increasing their potential for longer-lasting efficacy.

Jeff Fischer, MBA, co-founder and president of Longhorn Vaccines, emphasized the significance of this breakthrough. “Sepsis prevention has always been something we’ve been working toward, and I think our composite peptide approach has brought us closer to that success.

The vaccine combines LPS, LTA, and peptidoglycan into a single, composite peptide. This combination uniquely addresses both gram-positive and gram-negative bacterial infections, which are major contributors to sepsis. Fischer explained the difficulties with past approaches: “At that time, we were focusing on a component of the bacterial cell wall called lipoteichoic acid (LTA), which is found on gram-positive bacteria. One of the challenges with this approach was that it only covered gram-positive species, while gram-negative bacteria are also a major cause of sepsis.”

In the 1980s, research on LPS—a toxin from gram-negative bacteria—had failed in clinical trials, but Fischer’s team was able to combine LPS and LTA into one vaccine. Adding peptidoglycan, a common component in both types of bacteria, strengthened the approach. Fischer elaborated, “We were able to combine LPS and LTA into a single vaccine, and there was another key factor that gave us confidence: adding peptidoglycan, a component of the cell wall found in both gram-positive and gram-negative bacteria. Peptidoglycan is released during bacterial cell death and the process of infection, contributing to inflammation that can lead to sepsis.”

This composite peptide vaccine has the potential to reduce sepsis-related inflammation by targeting the three main toxins involved. According to Fischer, “By combining LTA, LPS, and peptidoglycan into a composite peptide vaccine, we were able to target the three main toxins that contribute to sepsis-related inflammation. The antibodies generated by this vaccine not only reduced the toxins but also helped kill the bacteria. With this approach, we felt we had an opportunity not just to treat sepsis after it occurred but potentially to prevent it altogether.”

The vaccine may also help tackle the growing challenge of antibiotic resistance. Fischer noted, “This approach also allows us to use fewer antibiotics, which is significant given the growing issue of antibiotic resistance. In fact, this vaccine may make current antibiotics, which have become less effective, more effective again—by working in conjunction with the antibodies to clear the bacteria and the circulating toxins.”

As the research progresses, Fischer and his team are uncovering broader implications for the vaccine. The same toxins—LPS, LTA, and peptidoglycan—are implicated in a variety of inflammatory diseases, which are associated with conditions like Alzheimer’s, Parkinson’s, heart disease, and certain cancers. Fischer shared his thoughts on the broader impact: “As we’ve continued our research and explored the idea of clearing these toxins, we’ve realized that LPS, LTA, and peptidoglycan may be implicated in many other significant diseases due to the inflammation they cause. Because these toxins are constantly released when bacteria enter the bloodstream, whether from the gut or urinary tract infections, they contribute to systemic inflammation throughout the body.”

Fischer believes the approach could be a powerful tool for treating a wide array of inflammatory diseases. “The key advantage is that the body has no use for these toxins, so by eliminating them, there’s no real threat to the host. We’re not downregulating something essential or cutting back on beneficial inflammation, such as cytokines that help fight infection. Instead, we’re naturally downregulating the immune response by removing the toxins that are driving excessive inflammation.”

Longhorn Vaccines is moving forward with the development of this innovative vaccine. Fischer concluded, “We’re very excited about this work and are moving it forward as quickly as possible. We hope to have more data to share with the scientific community soon.”

Part 1 of our interview with Fischer on their universal influenza vaccine approach here: New Peptide Vaccine for Universal Influenza Protection



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Angel Chicken and Rice Casserole

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This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.

Angel Chicken and Rice Casserole is a creamy, cheesy, comforting classic. Tender chicken is folded into fluffy rice smothered in a savory cream sauce. The top has the most perfectly toasty cheesy crunch. You’re going to love it!

Overhead shot of angel chicken and rice casserole

Reasons You’ll Love This Recipe

  • Easy to Make: Using pre-cooked chicken and rice cuts down on prep time. The rest comes together with kitchen staples. It’s great when you want a homemade meal with minimal effort.
  • Crowd-Pleaser: Both kids and adults love the creamy, cheesy, comfort flavors. It’s a great choice for family dinners or gatherings.
  • Customizable: You can easily adjust the ingredients to suit your taste or use what’s on hand. Add veggies like broccoli or mushrooms, and swap out the cheddar for mozzarella or Colby jack cheese. Make it a little spicy with a pinch of red pepper flakes.

What’s in Angel Chicken Rice Casserole?

The ingredients needed for this recipe are basic, and in fact, you should have most of them in your kitchen. You can find exact measurements for each ingredient in the recipe card below.

Casserole

  • Shredded Chicken: Pre-cooked chicken makes the dish super quick to assemble. Rotisserie chicken is a great option!
  • White Rice: Cooked rice adds bulk and absorbs the flavors of the sauce, binding the casserole together. 
  • Cream Cheese: Adds a rich, creamy texture to the casserole. Be sure to soften it to room temperature so it mixes easily.
  • Unsalted Butter: Enhances the overall taste with a rich buttery flavor.
  • Cream of Chicken Soup: Thickens the sauce and gives it a savory, slightly creamy chicken flavor.
  • Chicken Broth: Keeps everything nice and moist as the casserole bakes.
  • Italian Dressing Mix: Infuses flavor into the dish with a blend of Italian herbs and spices.
  • Salt and Pepper: To taste!
Overhead shot of labeled casserole ingredients.

Topping

  • Panko Breadcrumbs: Provide a light, airy crunch that contrasts beautifully with the creamy casserole beneath. 
  • Cheddar Cheese: Cheddar is a good melty cheese that creates a gooey, golden-brown layer over the filling.
  • Seasonings: A blend of salt, black pepper, oregano, and thyme gives the dish a delicious, savory flavor.
Overhead shot of labeled topping ingredients.

Angel Chicken Rice Recipe Instructions

Angel Chicken and Rice Casserole is an easy, no-fuss dish that combines simple prep with minimal ingredients. It’s perfect for busy weeknights or when you want a comforting meal with little effort.

  1. Prep: Prepare a 9x13x2 inch baking dish with nonstick cooking spray. Preheat the oven to 350 degrees Fahrenheit. Add the shredded chicken and rice to a large bowl.
  2. Make the Sauce: In a separate bowl, using a hand mixer, whisk the cream cheese, butter, cream of chicken soup, chicken broth, and Italian seasoning.
  3. Combine: Add the cream sauce to the chicken and rice mixture, then mix well to combine.
  4. Add to the Dish: Pour the chicken and rice casserole mixture into the prepared baking dish.
  5. Mix the Topping: In a large mixing bowl, mix the bread crumbs, cheddar cheese, salt, pepper, oregano, and thyme.
  6. Bake: Spread the bread crumb mixture over the top of the casserole, then cover with foil and bake for 20 minutes. Uncover the casserole and bake for another 5-10 minutes until the topping is golden and crispy. Serve fresh!

Tips and Variations

Here are some helpful tips and ways to make this casserole recipe your own! I know your family will love it just as much as mine does!

  • Soup: Try using cream of mushroom soup instead of cream of chicken for some variation. 
  • Rice: You don’t have to use white rice; wild or brown rice can be used as long as it’s cooked before adding it to the casserole. 
  • Chicken: For cooked chicken, I like to use a rotisserie or buy cooked chicken breast from Costco. There are so many meals that use cooked chicken, so buying a Costco-size bag of cooked chicken is worth it!

Close up shot of angel chicken and rice casserole with a serving spoon taking out a scoop.

How to Store Leftover Chicken and Rice Casserole

  • Storing Leftovers: Store leftovers in an airtight container. They can be in the fridge for up to 4 days or in the freezer for up to 1 month. 
  • Make Ahead: To make ahead, follow instructions up until step 6. Then, cover it with plastic wrap. It can go in the fridge for 2 days before baking or in the freezer for up to 2 weeks. 
  • Freezing: If you freeze the dish before cooking, the baking time will increase to 40-50 minutes covered. Bake it until it is heated through. Remove the foil and bake for an additional 5-10 minutes to achieve a golden crust. 

Angle shot of a bowl of angel chicken and rice casserole.

More Delicious Chicken Casseroles

If you’re like me, then having a casserole ready for dinner makes your life simpler. Here are a few of my favorite easy chicken casserole recipes for you to try.

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  • Prepare a 9x13x2 inch baking dish with nonstick cooking spray. Preheat the oven to 350 degrees Fahrenheit. Add the shredded chicken and rice to a large bowl.

  • In a separate bowl, using a hand mixer, whisk the cream cheese, butter, cream of chicken soup chicken broth, and Italian seasoning.

  • Add the cream cheese mixture to the chicken and rice mixture and mix well to combine.

  • Pour the chicken and rice casserole mixture into the prepared baking dish.

  • In a separate bowl mix the breadcrumbs, cheddar cheese, salt, pepper, oregano, and thyme.

  • Spread the breadcrumb mixture over the top of the casserole, cover with foil, and bake for 20 minutes.

  • Uncover the casserole and bake for another 5-10 minutes until the topping is golden and crispy. Serve fresh!

Calories: 569kcalCarbohydrates: 30gProtein: 26gFat: 38gSaturated Fat: 21gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 145mgSodium: 663mgPotassium: 278mgFiber: 1gSugar: 2gVitamin A: 1148IUVitamin C: 0.3mgCalcium: 164mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.





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