Description
This cheesy Monterey Chicken Rice-A-Roni Casserole combines all your favorite flavors in one dish – perfect for those nights when you want something indulgent without the fuss.
Ingredients
Scale
- 2 boxes (6.9 oz each) Chicken Rice-A-Roni
- 4 tablespoons (60g) butter
- 4 cups (950ml) water
- 2 pounds (900g) boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 teaspoons (10ml) olive oil
- 1 teaspoon (5g) garlic powder
- 1 teaspoon (5g) onion powder
- Salt and pepper to taste
- 8 slices bacon, cooked and crumbled
- 1 cup (240ml) BBQ sauce (divided)
- 2 cups (8oz/225g) shredded Monterey Jack cheese
- 1 cup (180g) diced tomatoes, drained
- 4 green onions, thinly sliced
- 1/2 cup (20g) chopped fresh cilantro (optional)
Instructions
- In a large skillet, melt butter over medium heat. Add Rice-A-Roni rice and pasta mixture (with seasoning packets) and sauté for 2-3 minutes until golden.
- Add water to skillet, bring to boil, reduce heat and simmer for 13 minutes until slightly undercooked. Set aside.
- Meanwhile, season chicken pieces with garlic powder, onion powder, salt, and pepper. Brown in olive oil for 2-3 minutes per side.
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Spread partially cooked Rice-A-Roni evenly in baking dish. Top with browned chicken pieces.
- Drizzle 1/2 cup BBQ sauce over chicken. Sprinkle half the bacon crumbles and 1 1/2 cups cheese over top.
- Cover with foil and bake for 20 minutes. Remove foil and bake 10 more minutes until cheese bubbles.
- Remove from oven, add remaining BBQ sauce, cheese, bacon, tomatoes, and green onions. Return to oven for 5 minutes.
- Let rest 5-10 minutes before serving. Garnish with cilantro if desired.