Here’s a comforting and easy Chicken Rice-a-Roni Casserole recipe — creamy, cheesy, and loaded with tender chicken and seasoned rice. It’s a perfect weeknight meal or potluck favorite with minimal prep and major flavor.
🍗 Chicken Rice-a-Roni Casserole
🥘 What You’ll Love:
- Classic Chicken Rice-a-Roni as the base
- Creamy sauce from canned soup and sour cream
- Baked with shredded chicken and melty cheese
- Crispy topping option for texture
🛒 Ingredients (Serves 6–8)
- 1 box Chicken-flavored Rice-A-Roni
- 2 cups cooked shredded chicken (rotisserie or leftover works great)
- 1 can (10.5 oz) cream of chicken soup
- ½ cup sour cream (or plain Greek yogurt)
- 1½ cups shredded cheddar cheese, divided
- 1½ cups water (for cooking the Rice-A-Roni)
- 2 tbsp butter
- Salt & pepper to taste
Optional Topping:
- 1 cup crushed Ritz crackers or French-fried onions
- 2 tbsp melted butter
👨🍳 Instructions
1. Cook the Rice-A-Roni
- In a skillet, cook the Rice-A-Roni according to package directions, using 1½ cups water and 2 tbsp butter. Don’t overcook — you want it just tender.
2. Preheat Oven
- Preheat oven to 350°F (175°C).
- Grease a 9×13-inch baking dish (or an 8×11-inch for a thicker casserole).
3. Mix the Casserole
- In a large bowl, combine:
- Cooked Rice-A-Roni
- Shredded chicken
- Cream of chicken soup
- Sour cream
- 1 cup shredded cheese
- Salt & pepper to taste
- Mix until well combined.
4. Assemble & Bake
- Spread the mixture evenly in the prepared baking dish.
- Sprinkle the remaining ½ cup cheese over the top.
Optional:
- Mix crushed Ritz crackers or fried onions with melted butter and sprinkle over the cheese for a crunchy topping.
- Bake for 25–30 minutes, until bubbly and golden.
🧊 Storage & Tips
- Make Ahead: Assemble the casserole, cover, and refrigerate for up to 2 days. Add topping just before baking.
- Freezer Friendly: Freeze unbaked casserole (without crunchy topping) for up to 2 months. Thaw overnight before baking.
- Add Veggies: Stir in cooked broccoli, peas, or carrots for a full meal in one dish.