Chicken Rice-A-Roni Casserole

It’s October… casserole season is upon us. Warming comfort food, perfect for cooler evenings. I’ve made quite a few casseroles here over the years, and some of them have rice in them, but none before have been made with Rice-A-Roni(R).

(Those of us “of a certain age” will remember the jingle – “Rice-A-Roni, the San Francisco treat” and then the streetcar bell rings).

So what is Rice-A-Roni? It’s a blend of rice, vermicelli (a very thin pasta) and seasonings, based in part on an Armenian recipe for rice pilaf. It was introduced in 1958 and today can be found in many different varieties and flavors. This recipe uses one of the original flavors – chicken.

I have to admit this one was a head-scratcher. The instructions called for a 9 x 13 casserole dish, and the photo with the recipe showed a dish filled to the top; normally this would mean it makes about 8 servings. But when I mixed the ingredients together, it filled the dish only about halfway. I looked at the listing and couldn’t find anywhere in it stating how many servings it actually made. So, I did a little math and figured out the amounts it called for would only make about 4 servings, and been better suited for an 8 x 8 dish. So, the result looked and tasted okay, it just didn’t make as much as I expected. So, I’ve adjusted the quantities of each ingredient to better fit a full 9 x 13 dish. You can still make the original version by choosing the “1/2x” option on the recipe card.

Adapted from Family Cookware

Print Recipe

Chicken Rice-A-Roni Casserole

Author: miketriesanewrecipe Cooking Method: Baked Courses: Dinner, Entree/Main Course

Prep Time 10 mins Cook Time 1 hr Rest Time 5 mins Total Time 1 hr 15 mins

Servings: 8

Best Season: Fall, Winter

Description

An easy to make dish combining shredded chicken with Rice-A-Roni(R) to make a warm comforting dish for cooler autumn evenings.

Adapted from Family Cookware

Ingredients

Scale

1/2x 1x 2x 3x

• 2 box Rice-A-Roni(R) chicken flavor (6 oz each)
• 16 oz shredded cooked chicken
• 2 can condensed cream of chicken soup (10.5 oz each)
• 2 cup frozen peas
• 1 cup sour cream
• 2 cup shredded Cheddar cheese
• ¹⁄₂ cup shredded Parmesan cheese

Instructions

1. Prepare the Rice-A-Roni according to package directions. Set aside.

2. Preheat oven to 350 F. Spray the inside of a 9 x 13 dish with nonstick cooking spray.

3. In a large bowl combine the cooked Rice-A-Roni, shredded chicken, soup, peas, sour cream, and one cup of shredded Cheddar cheese. Stir until well blended.

4. Pour the mixture into the casserole dish and spread evenly. Top with remaining Cheddar cheese and all the Parmesan cheese.

5. Bake uncovered for 25-30 minutes or until the mixture is bubbly and the top is a light golden color. Remove from the oven and let rest 5 minutes before serving.

Nutrition Facts

Servings 8

Serving Size approx 1 1/2 cups (12 oz)

---

Amount Per Serving

Calories 442kcal

% Daily Value *

Total Fat 23.5g37%

Saturated Fat 12.7g64%

Cholesterol 104mg35%

Sodium 1065mg45%

Potassium 289mg9%

Total Carbohydrate 26.4g9%

Dietary Fiber 2.3g10%

Sugars 2.4g

Protein 31.5g63%

---

Calcium 346 mg

Iron 2 mg

Vitamin D 120 IU

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Notes

• Other vegetables can be mixed in if desired:
  • diced carrots
  • diced onions or sliced green onions
  • broccoli florets
  • mixed vegetables
• For a crunchy topping, add breadcrumbs or crushed Ritz crackers