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Chicken Rice-a-Roni Casserole

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This Chicken Rice-a-Roni Casserole is a comforting one-dish meal that combines tender chicken, seasoned rice, and creamy sauce, all topped with melted cheese. It’s hearty, family-friendly, and perfect for busy weeknights.

  • Author: Ella
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 6–8 servings
  • Category: Main Dish
  • Method: Baked
  • Cuisine: American

Ingredients

  • 2 boxes Chicken-flavored Rice-a-Roni
  • 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 2 1/2 cups chicken broth
  • 1 cup milk or half-and-half
  • 2 tablespoons butter or oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup frozen peas and carrots (optional)
  • Salt and pepper, to taste
  • 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or blend)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a large skillet over medium heat, melt butter or heat oil. Sauté onion until translucent, then add garlic and cook for 30 seconds.
  3. Add Rice-a-Roni and seasoning packets; cook for 2–3 minutes, stirring, until lightly toasted.
  4. Stir in chicken broth and milk. Add chicken pieces and bring to a gentle boil.
  5. Stir in frozen peas and carrots, if using.
  6. Transfer mixture to a greased 9×13-inch baking dish and spread evenly.
  7. Cover with foil and bake for 20 minutes.
  8. Remove foil, sprinkle shredded cheese on top, and bake uncovered for another 10 minutes or until cheese is melted and bubbly.
  9. Let rest 5 minutes before serving.

Notes

  • Use cooked chicken to shorten stovetop time—add it just before baking.
  • Substitute milk with cream of chicken or mushroom soup for extra creaminess.
  • Add green chilies or hot sauce for a spicy version.
  • Top with crushed crackers or breadcrumbs after baking and broil briefly for crunch.
  • Store leftovers in the fridge for up to 4 days.

Nutrition

Find it online: https://elladishes.com/chicken-rice-a-roni-casserole/