Print Friendly, PDF & Email

This turned out really good. My family loved it. I did make some changes. I used 1 can of cream of chicken rather than using half chicken and half mushroom.

Easy, speedy, good! I followed the recipe but subbed the mushroom soup with celery (hate mushrooms LOL). Cut the chicken before I seared and cooked – I hate burning my fingers.

It was a quick and easy recipe. I loved it I did add onions. I cooked them in the drippings from the chicken.

Very good I made one minor change and that was adding shredded cheddar cheese on top during last 5 minutes

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.

Add Comment

Get more stuff like this
in your inbox

Get our best recipes and tips in your inbox.

Thank you for subscribing.

Something went wrong.