Chicken And Rice A Roni Casserole Food

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CHICKEN RICE-A-RONI CASSEROLE



Chicken Rice-a-Roni Casserole image

Chicken Rice-a-Roni Casserole - GREAT weeknight chicken casserole! Everyone cleaned their plate and went back for seconds!! Can make ahead and freezer for a quick meal later! Chicken Rice-A-Roni, cooked chicken, cream of chicken soup, sour cream, french fried onions. Great flavor and so easy to make!

Provided by Plain Chicken

Categories     Main Course

Time 45m

Number Of Ingredients 5

1 box chicken flavor Rice-A-Roni
1 (10.75-oz) can cream of chicken soup
1 cup sour cream
4 cups cooked chopped chicken ((or 1 whole Rotisserie Chicken))
1 (6-oz) can French fried onions

Steps:

  • Preheat oven to 350º F.
  • Prepare Rice-A-Roni according to package directions. Add soup, sour cream and chicken. Stir to combine.
  • Spread rice mixture in a lightly sprayed 9x13 pan. Top rice with fried onions. Bake uncovered for 30 minutes.

CHICKEN RICE-A-RONI CASSEROLE RECIPE - (3.5/5)



Chicken Rice-A-Roni Casserole Recipe - (3.5/5) image

Provided by Booper-2

Number Of Ingredients 5

1 box chicken flavor Rice-A-Roni
1 can cream of chicken soup (I use 98% fat-free)
1 cup sour cream (can use low fat)
3-4 cups chicken, cooked and chopped (or 1 whole Rotisserie Chicken)
1 can (6 ounce) French fried onions.

Steps:

  • Preheat oven to 350° F Prepare Rice-A-Roni according to package directions Add soup, sour cream and chicken. Stir to combine Spread rice mixture in a lightly sprayed 9x13 pan. Top rice with fried onions Bake uncovered for 30 minutes.

CHICKEN RICE A RONI CASSEROLE



Chicken Rice a Roni Casserole image

A girl at work brought this to a potluck, and it didn't last long. I don't normally eat rice a roni, but I love this!

Provided by AmyZoe

Categories     Chicken Breast

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 7

4 chicken breasts
10 3/4 ounces cream of mushroom soup
7 ounces chicken rice-a-roni
4 ounces mushrooms
1 bell pepper
3 stalks celery
1/2 lb mozzarella cheese, shredded

Steps:

  • Cook rice according to package directions. Chop bell pepper and celery and add to rice.
  • Boil chicken for 15 minutes or until done and cut into bite-sized pieces.
  • After rice is done, add all ingredients except half the shredded cheese. Mix everything together and place inside casserole dish. Top with remaining cheese and bake for 45 minutes at 350.

CHICKEN AND RICE A RONI CASSEROLE



Chicken and Rice a Roni Casserole image

Make and share this Chicken and Rice a Roni Casserole recipe from Food.com.

Provided by Cristi Hinten

Categories     < 4 Hours

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 5

6 ounces chicken rice-a-roni
10 ounces cream of chicken soup
8 ounces low-fat sour cream
1 rotisserie-cooked chicken
6 ounces French-fried onions

Steps:

  • Preheat oven to 350°F Prepare Rice-A-Roni according to package directions. While that is cooking, shred/cut up the chicken removing meat from bones.
  • When Rice-A-Roni is done, add the can of soup and the sour cream, and stir to combine. Add the chicken and mix together. Spread mixture into a sprayed baking dish and bake, uncovered, at 350 F for 40 minutes.
  • Remove from oven, cover with the french-friend onions and bake for 5 more minutes.

CHICKEN RICE-A-RONI®



Chicken Rice-A-Roni® image

Made with shredded chicken, tender basmati rice, and smoky-sweet, caramelized onions and peppers, this chicken Rice-A-Roni® was inspired by a Lebanese rice and vermicelli pilaf. Garnish with fresh herbs, lemon juice, chili flakes, hot sauce, or even garlic-infused yogurt!

Provided by Chef John

Categories     Rice Main Dishes

Time 3h

Yield 4

Number Of Ingredients 23

1 (3 1/2) pound whole chicken
1 stalk celery, roughly chopped
1 medium carrot, roughly chopped
½ medium yellow onion, roughly chopped
1 large bay leaf
1 tablespoon kosher salt
3 quarts water
2 tablespoons olive oil
2 tablespoons butter
½ medium yellow onion, diced
⅓ cup diced red bell pepper
2 teaspoons kosher salt
1 cup broken uncooked spaghetti (2-inch pieces)
1 ½ cups basmati rice
¼ teaspoon freshly ground black pepper
¼ teaspoon dried oregano
½ teaspoon ground cumin
½ teaspoon saffron threads, crushed
1 pinch cayenne pepper
½ cup garbanzo beans, drained and rinsed
⅓ cup frozen green peas, thawed and drained
2 tablespoons chopped fresh parsley, or to taste
2 tablespoons chopped fresh cilantro, or to taste

Steps:

  • Place chicken, celery, carrot, onion, and bay leaf in a stockpot and cover with water. Set over high heat, add salt, and bring to a simmer. Reduce heat to medium-low and simmer until the thighs and legs can be pulled easily from the carcass, about 1 hour and 15 minutes. Remove chicken to a bowl, carefully tipping the carcass to drain any broth from the cavity back into the stockpot.
  • Let meat sit until it's cool enough to handle, 15 to 20 minutes. Separate skin, bones, and meat. Set aside 2 cups shredded meat (white, dark, or a combination of the two) for rice-a-roni and reserve the rest for another use.
  • Transfer skin and bones back to the stockpot with the broth and simmer for 1 to 2 hours or until you need it. Strain.
  • Combine oil and butter in a skillet over medium-high heat. When hot and melted, add onion, bell pepper, and salt. Cook and stir until onion just starts to turn translucent, 3 to 4 minutes. Add broken spaghetti and cook until toasted and light golden brown to dark brown in color, about 3 minutes; it's okay if the onions and peppers start to caramelize.
  • Add rice and stir until completely coated. Add pepper, oregano, cumin, and saffron. Stir in 3 ½ cups chicken broth. Add cayenne, garbanzo beans, peas, and shredded chicken and return to a simmer.
  • Cover tightly with a lid, reduce heat to medium-low, and cook for 15 minutes; do not lift the lid or stir during this time.
  • Remove the lid and check the rice in a couple spots. It should be just barely tender. (If it seems undercooked, you can cover and cook for a few more minutes.) Replace the lid, turn off the heat, and let rice sit for 10 minutes.
  • Sprinkle parsley and cilantro over top and stir to combine. Check for seasoning and serve immediately.

Nutrition Facts : Calories 1380.8 calories, Carbohydrate 88.8 g, Cholesterol 313.2 mg, Fat 74.2 g, Fiber 4.6 g, Protein 85.6 g, SaturatedFat 22.1 g, Sodium 2867.7 mg

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