Description
Dinner in a flash? This Rice a Roni Chicken Casserole takes a pantry staple to new heights with minimal effort but maximum flavor. Your family will beg for seconds.
Ingredients
Scale
- 2 boxes (6.9 oz each) Chicken Rice-a-Roni
- 4 tablespoons butter, divided
- 3 cups water
- 2 cups cooked chicken, diced or shredded
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1/2 cup milk
- 1 cup cheddar cheese, shredded, plus 1/2 cup for topping
- 1 cup frozen peas and carrots
- 1/2 cup onion, finely diced
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1/2 cup panko breadcrumbs
- 2 tablespoons fresh parsley, chopped
Instructions
- In a large skillet, melt 3 tablespoons butter and toast the dry Rice-a-Roni until golden brown, about 2-3 minutes.
- Add 3 cups water and both seasoning packets, bring to a boil, then reduce heat, cover, and simmer for 15 minutes until most liquid is absorbed but rice is slightly underdone.
- Preheat oven to 350°F and grease a 9×13-inch baking dish.
- In a large bowl, whisk together cream of chicken soup, sour cream, and milk until smooth.
- Add the partially cooked Rice-a-Roni, chicken, vegetables, seasonings, and 1 cup cheese to the soup mixture, folding until well combined.
- Transfer to the prepared baking dish and spread evenly.
- Mix remaining 1/2 cup cheese, panko breadcrumbs, and 1 tablespoon melted butter, then sprinkle over the casserole.
- Cover with foil and bake for 25 minutes, then uncover and bake 10-15 minutes more until bubbly and golden.
- Let rest 5-10 minutes before serving, garnish with fresh parsley.