Ingredients
Scale
- 1 box of Rice-A-Roni (chicken flavor recommended)
- 2 cups cooked chicken, shredded or diced
- 1 cup shredded cheddar cheese
- 1 cup heavy cream or milk
- 1/2 cup sour cream
- 2 tablespoons butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Optional: chopped parsley for garnish
Instructions
- Start by cooking and shredding the chicken. Use leftover chicken or cook fresh breasts or thighs in a skillet with a little oil until fully cooked.
- Follow the package instructions to cook the Rice-A-Roni, sautéing rice and vermicelli in butter, then simmering with broth until tender. Set aside.
- In a large skillet, melt butter over medium heat. Sauté chopped onion until translucent, then add minced garlic and cook for another minute.
- Stir in heavy cream, sour cream, thyme, salt, and pepper. Let simmer gently until heated through and slightly thickened.
- Combine cooked Rice-A-Roni, shredded chicken, and creamy sauce in a large mixing bowl. Mix well.
- Transfer the mixture into a greased baking dish. Sprinkle with shredded cheese and bake at 375°F (190°C) for approximately 20 minutes until bubbly and golden on top.
Notes
- Allow the casserole to cool before storing to maintain its texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For longer storage, freeze the casserole tightly covered with foil or a lid.
- Reheat in the microwave in 30-second intervals or bake at 350°F (175°C) until warmed through.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Nut-Free, Meat
Nutrition
- Serving Size: 1 slice
- Calories: 480 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 125mg