This comforting casserole combines tender shredded chicken, creamy soup, and savory Rice-a-Roni into one deliciously easy dish. I love how it comes together quickly with pantry staples, making it a perfect weeknight meal.

Why You’ll Love This Recipe

I always turn to this recipe when I want something cozy, filling, and hassle-free. It’s creamy, satisfying, and topped with crispy French-fried onions that give it the perfect crunch. It’s also great for using up leftover chicken or a store-bought rotisserie. I can make it ahead, double it for meal prep, or adjust it to fit what I have in the fridge.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 box chicken-flavored Rice-a-Roni
1 (10.5 oz) can cream of chicken soup
1 cup sour cream
4 cups cooked, shredded chicken
1 (6 oz) can French-fried onions

Directions

Preheat the oven to 350°F.
Cook the Rice-a-Roni according to package instructions.
In a large bowl, mix the cooked rice, cream of chicken soup, sour cream, and shredded chicken until well combined.
Transfer the mixture to a lightly greased 9x13-inch baking dish.
Top evenly with French-fried onions.
Bake uncovered for 30 minutes, or until bubbly and golden on top.

Servings and timing

Servings: 6 to 8
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

I like adding shredded cheddar cheese to the mix for a cheesy version.
Chopped vegetables like broccoli, bell peppers, or mushrooms can be stirred in for extra nutrition.
For a richer flavor, I sometimes add a few tablespoons of cream cheese or substitute the sour cream with Greek yogurt.
To make it spicy, I mix in a few dashes of hot sauce or a pinch of cayenne pepper.

Storage / Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I microwave individual portions for about 2 minutes or warm the whole dish in the oven at 350°F until heated through. This casserole also freezes well—I wrap it tightly and freeze for up to 2 months. I thaw it in the fridge overnight before reheating.

FAQs

Can I use other types of Rice-a-Roni?

Yes, I can use any savory Rice-a-Roni flavor, but the chicken variety gives the best match for this recipe.

What kind of chicken works best?

I usually use rotisserie chicken for convenience, but any cooked and shredded chicken breast or thighs work great.

Can I make this ahead of time?

Absolutely. I often prepare the casserole in the morning, refrigerate it, and bake it in the evening. I just add 5 extra minutes to the bake time if it's coming straight from the fridge.

Is this dish freezer-friendly?

Yes, I can freeze the unbaked or baked casserole. For best results, I thaw overnight in the fridge and bake or reheat as usual.

Can I skip the French-fried onions?

If I want a different topping, crushed crackers or breadcrumbs mixed with a bit of melted butter also add a nice crunch.

Conclusion

This Chicken Rice-a-Roni Casserole is one of my favorite comfort food recipes. It’s hearty, flavorful, and so easy to customize. Whether I’m feeding my family or looking for something simple to prep ahead, this dish always delivers. I know once I try it, it’ll become a regular in my meal rotation.

Chicken Rice-a-Roni Casserole

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Author: Sue
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6–8 servings
Category: Dinner
Method: Baking
Cuisine: American
Diet: Low Salt

Print Recipe

Description

A cozy and comforting casserole made with tender shredded chicken, creamy sauce, and savory Rice‑a‑Roni, topped with crispy French‑fried onions. This easy-to-make dish is perfect for a quick and satisfying family dinner.

Ingredients

1 box chicken‑flavored Rice‑a‑Roni
1 (10.5 oz) can cream of chicken soup (low‑sodium recommended)
1 cup sour cream
4 cups cooked, shredded chicken (rotisserie is easiest)
1 (6 oz) can French‑fried onions

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Instructions

Preheat the oven to 350 °F.
Cook Rice‑a‑Roni according to the package instructions, using any included butter or oil.
In a bowl, stir together the cooked rice, cream of chicken soup, sour cream, and shredded chicken.
Spread the mixture in a lightly sprayed 9×13 baking dish.
Sprinkle the French‑fried onions evenly over the top.
Bake uncovered for about 30 minutes, until bubbly and golden.