Creamy Chicken and Rice Casserole Recipe


๐Ÿ”น1 box Chicken-flavor Rice-A-Roni (6 Ounce Box)

๐Ÿ”น1 can (10 Oz. Size) Cream Of Mushroom Soup

๐Ÿ”น1 container Sour Cream, Low-fat (8 Ounce Size)

๐Ÿ”น1 whole Rotisserie Chicken

๐Ÿ”น1 container (6 Oz. Size) Durkee French-fried Onions


๐Ÿ”ธPreheat oven to 350 F.

๐Ÿ”ธPrepare Rice-A-Roni according to package directions.

๐Ÿ”ธWhile that is cooking, shred/cut up the chicken (I always use a rotisserie chicken, but you could use leftover chicken or some cooked and shredded breasts, whatever), removing meat from bones.

๐Ÿ”ธWhen Rice-A-Roni is done, add the can of soup and the sour cream, and stir to combine.

๐Ÿ”ธAdd the chicken and mix together. Spread mixture into a sprayed baking dish (I use a 9-by-13-inch pan, but you can use what you like for how thick you want it to be) and bake, uncovered, at 350 F for 40 minutes.

๐Ÿ”ธRemove from oven, cover with the french-friend onions and bake for 5 more minutes.

๐Ÿ”ธRemove from oven and try not to eat the whole thing. Yum!

from tastykitchen

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