Go Back
Camelia

Creamy Chicken & Rice Casserole

We all know the old adage that Chicken Soup is what you should eat when you do not feel well. This is not a recipe for Chicken Soup, however, this is just as good, maybe better.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8
Course: Main Dish
Calories: 721
Ingredients Method Notes

Ingredients
  

  • 3 to 4 cups Chicken cubed and cooked
  • 1 box Rice a Roni chicken flavor
  • 8 ounces tub Sour Cream
  • 1 can Cream of Onion soup mix
  • 2 cups Cheddar Cheese shredded
  • French’s Fried Onions for Garnish

Method
 

  1. 1. Preheat the oven to 350*
    2. Spray a baking dish, 9x13, with nonstick cooking spray
    3. Prepare the Rice a Roni according to the package directions
    4. Stir the Sour Cream and soup into the rice
    5. Add in the cubed chicken pieces and stir the mixture
    6. Spread the mixture into the prepared baking dish
    7. Sprinkle the shredded cheese on the top and place the dish in the oven
    8. Bake for 40 minutes
    9. Remove and let cool for 5 minutes
    10. Top with the French’s Fried Onions if wanted

Notes

Which cut of Chicken should I use for this recipe?
This is the perfect question. When I said versatile, I really meant it. You could use any chicken that is leftover, you could stop by the store and pick up a Rotisserie Chicken and shred the chicken off, you could roast a fresh chicken or you could use Chicken breasts that just need to be cut into bite sized pieces.