Rice-A-Roni Chicken Casserole
This Rice-a-Roni Chicken Casserole is a comforting and easy homemade dinner made simple thanks to the oven. Just mix the classic rice-a-roni box with other hearty ingredients for an easy meal that tastes like it took hours to make.
Servings: 8 servings
Ingredients
- 2 6.9 ounce boxes chicken-flavored Rice-A-Roni
- 3 cups cooked shredded chicken
- 10.5 ounce low-sodium condensed cream of chicken soup
- 2 cups low-sodium chicken broth
- 1 cup water
- 1 cup sour cream
- 1 cup frozen peas or chopped broccoli optional
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt and black pepper to taste
- 2 cups shredded cheddar cheese divided
- 1 sleeve Ritz crackers crushed
- 3 tablespoons unsalted butter melted
Instructions
- Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
- Pour the dry Rice-A-Roni and seasoning packets from the boxes directly into the baking dish. Add the chicken, cream of chicken soup, chicken broth, water, sour cream, garlic powder, onion powder, salt, pepper, peas or broccoli (if using), and 1 cup of the cheddar cheese. Stir everything together right in the dish until combined.
- Cover TIGHTLY with foil and bake for 45-50 minutes, until the rice is tender and liquid is absorbed.
- Remove foil and sprinkle the remaining 1 cup cheddar evenly over the top. Toss the crushed Ritz with the melted butter and spread over the cheese layer.
- Bake uncovered for 10-12 more minutes until the topping is golden and the cheese is bubbly. Let rest 5 minutes before serving.
Notes
Storage:
Store any leftover Rice-a-Roni Chicken Casserole in an airtight container in the fridge for up to 3 days. You can easily freeze it too for up to 2 months, just thaw before reheating.
When it comes to reheating, use the microwave or oven and allow to warm through. It's also an easy casserole to make ahead of time if you want to bring it to a potluck or just make dinner easier on a busy weeknight.
Tips:
- Be sure to cover the baking dish with foil tightly for baking. This will create steam inside the baking dish so that the Rice-a-Roni is cooked perfectly.
- Add the cheese towards to the end. You'll want the casserole to cook first, then sprinkle the cheese over just to melt for even gooeyiness in every bite.
- Sprinkle over crushed Ritz crackers for a little extra crunch. Always toss them in butter so they toast a little bit in the oven to become extra crunchy.
- Use rotisserie chicken for ease. This keeps the prep time to 15 minutes. I even shred mine using a stand mixer or hand mixer to avoid making a mess.
- Add as many veggies as you'd like. I suggest peas and broccoli, but you can also add green beans, carrots, and greens like spinach or kale.
- Make a homemade cream of chicken soup. If you are looking to control the sodium in the soup, make your own cream of chicken soup. Melt 3 tablespoons butter in a saucepan over medium heat. Whisk in ⅓ cup all-purpose flour and cook for 1 minute. Whisk in ⅓ cup milk and ⅓ cup chicken broth until well combined. Season with ¼ teaspoon onion powder and salt and pepper to taste. Stir and cook for 1-2 minutes or until thickened and creamy.
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