Baked Chicken & Rice Casserole

by

Baked Chicken & Rice Casserole

  • Prep time: 10 minutes

  • Cook time: 40 minutes

  • Servings: 6–8

Ingredients

  • 1 box Rice-A-Roni (Chicken flavor)

  • 4 cups Cooked shredded chicken (rotisserie chicken works perfectly)

  • 1 can (10.5 oz) Cream of onion soup (or cream of mushroom/chicken)

  • 1 cup Sour cream

  • 2 cups Shredded cheddar cheese

  • Optional: French fried onions or fresh chives for topping

  • Optional: ¼ cup milk (for extra creaminess)

Instructions

  1. Preheat and Prep: Preheat your oven to 350°F (180°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.

  2. Prepare the Rice: Cook the Rice-A-Roni according to the package directions on the stovetop. Ensure the rice is tender and the liquid is mostly absorbed before proceeding.

  3. Create the Creamy Base: In a large mixing bowl, combine the cooked rice, cream of onion soup, and sour cream. If the mixture looks too thick, stir in ¼ cup of milk or cream to loosen it up.

  4. Incorporate Chicken: Gently fold in the shredded chicken until it is evenly distributed throughout the rice mixture.

  5. Assemble: Spread the mixture evenly into your prepared baking dish. Use a spatula to smooth the top.

  6. Add Cheese: Sprinkle the 2 cups of shredded cheddar cheese over the top in an even layer.

  7. Bake: Place in the oven and bake for 40 minutes, or until the casserole is hot, bubbly, and the cheese has melted into a golden crust.

  8. Finish: Let the casserole cool for 5 minutes before serving. This allows the sauce to set. Top with French fried onions or fresh chives if desired.

Common Questions & Answers

Q: Can I use raw chicken for this recipe? A: This specific recipe is designed for pre-cooked chicken to keep the baking time short and the rice from getting mushy. If you use raw chicken, you would need to sauté it in a pan until fully cooked before adding it to the rice mixture.

Q: What can I substitute for cream of onion soup? A: Cream of mushroom, cream of chicken, or even cream of celery are all excellent substitutes. If you prefer to avoid canned soups, you can use 1 ¼ cups of a thick homemade white sauce (bechamel) seasoned with onion powder.

Q: Is this casserole freezer-friendly? A: Yes! You can assemble the entire casserole (up to the point of baking), cover it tightly with foil, and freeze for up to 3 months. Thaw it in the refrigerator overnight before baking as directed.

Q: How can I add more vegetables to this dish? A: You can easily stir in a cup of frozen peas, chopped broccoli florets, or sautéed mushrooms when you add the chicken. This adds nutrition and color without changing the cooking time significantly.

Q: My rice is a bit dry; what happened? A: Rice-A-Roni absorbs a lot of moisture. If your rice seems dry after stovetop cooking, be sure to add the optional ¼ cup of milk or even a splash of chicken broth to the mix before putting it in the oven.

Leave a Comment