Creamy chicken and rice casserole a really great comfort food dinner! I simplified by using Rotisserie chicken breast and pre-sliced mushrooms. I added broccoli and onions and used Ritz instead of saltines (Optional) I didn’t use the full amount of butter to cook the veggies in and I didn’t think it needed butter on the top (Optional too). Delicious! Doesn’t make a ton – might use two boxes of rice next time. Will definitely be one to make again and again.
A hearty weeknight casserole with chicken, mushrooms, and a wild rice blend made rich and creamy with Classico® Fresh Four Cheese Alfredo Sauce.
To make this creamy chicken and rice casserole You’Il need the following ingredients (don’t forget the suggestion above):
Ingredients
1 box Chicken-flavor Rice-A-Roni (6 Ounce Box)
1 can Cream Of Mushroom Soup (10 Ounce Can)
1 container Sour Cream (8 Ounce Size)
1 whole Rotisserie Chicken
1 container French-fried Onions (6 Ounce Can)
Directions
Preheat oven to 350 F. Prepare Rice-A-Roni according to package directions. While that is cooking, shred/cut up the chicken (I always use a rotisserie chicken, but you could use leftover chicken or some cooked and shredded breasts, whatever), 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 (9-by-13-inch pan), but you can use what you like for how thick you want it to be) and bake, uncovered, at 350 F for 40 minutes.
Remove from oven, cover with the french-friend onions and bake for 5 more minutes. Remove from oven and try not to eat the whole thing.
Nutrition Info:
Per Serving: 505 calories; 20.9 g total fat; 71 mg cholesterol; 1337 mg sodium. 53.3 g carbohydrates; 25.9 g protein.
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