Chicken Rice-a-roni Casserole
Creamy chicken and rice a roni casserole with cheddar cheese and fried onions
Ingredients
- 1 box chicken flavored rice a roni
- 2 tbsp butter
- 1 10.5 oz can condensed cream of chicken soup use low sodium version to keep the salt level under control
- 1 cup sour cream I used light sour cream
- 4 cups cooked and shredded chicken Either make yourself or use rotisserie chicken
- 1/2 cup shredded cheddar cheese
- 1 6 oz can French's fried onions
Instructions
- If you want to make your own chicken, buy a whole chicken, put about a tbsp of oil in a pot and heat over high heat. Remove the neck/organs from the chicken cavity and add the chicken to the pot. Brown the skin well then add enough water to cover and a tsp of salt. Bring to almost a boil then reduce as low as you can and simmer 1.5 hours until the chicken is falling apart. Cool and shred the meat. You also get a good amount of chicken stock doing this you can use to cook your rice or freeze.
- Preheat the oven to 350 and spray a 9x13 pan with cooking spray. Cook the rice-a-roni according to package using the 2 tbsp butter. While it is cooking, combine the chicken, soup, sour cream, and cheese in a large bowl. Once the rice is done, add it and mix well. Transfer the mixture to the 9x13 pan and bake covered with foil for 15 minutes. Uncover, top with fried onions and bake another 15 minutes until they are browned. Serve and try not to eat the whole thing. :)
Tried this recipe?Let us know how it was!