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Chicken Rice-A-Roni Casserole Recipe

American · Main course · 60 min total

A comforting, one-dish casserole that transforms classic Rice-A-Roni into a creamy, cheesy chicken dinner, perfect for busy weeknights.

Ingredients

• 1 (6.9 oz) box chicken Rice-A-Roni
• 2 tablespoons butter
• 2 cups cooked, shredded chicken
• 1 (10.5 oz) can cream of chicken soup
• 1 cup sour cream
• 1/2 cup milk
• 1 cup shredded cheddar cheese, divided
• 1/2 cup frozen peas and carrots, thawed
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/2 cup crushed Ritz crackers (about 12 crackers)

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
2. In a large skillet, melt butter over medium heat. Add Rice-A-Roni (including seasoning packet) and sauté until lightly browned, about 2-3 minutes.
3. Add the amount of water called for on the Rice-A-Roni box (usually 2 1/4 cups). Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until rice is tender and liquid is absorbed.
4. In a large bowl, combine the cooked Rice-A-Roni, shredded chicken, cream of chicken soup, sour cream, milk, 1/2 cup cheddar cheese, peas and carrots, garlic powder, and pepper. Stir until well mixed.
5. Transfer the mixture to the prepared baking dish and spread evenly. Sprinkle with remaining 1/2 cup cheddar cheese and top with crushed Ritz crackers.
6. Bake uncovered for 25-30 minutes, until hot and bubbly. Let stand 5 minutes before serving.

Tips

• For extra flavor, use rotisserie chicken.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To freeze, assemble casserole but do not bake; cover and freeze for up to 3 months. Thaw overnight in refrigerator before baking.

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