Rice-A-Roni Chicken Casserole Recipe

Golden-brown vermicelli and sharp cheddar cheese are the stars of this Rice-A-Roni Chicken Casserole. This savory, juicy dish is balanced with fresh broccoli and creamy chicken soup for a perfectly textured, mouthwatering finish that satisfies every comfort food craving. Save this for later.

Rice-A-Roni Chicken Casserole Ingredients

• 2 boxes (6.9 oz each) Chicken Flavor Rice-A-Roni
• 4 tbsp butter (or margarine)
• 5 cups warm water (follow box instructions for liquid amount if different)
• 2 cups cooked chicken breast, cubed or shredded (rotisserie works best)
• 1 bag (12 oz) frozen broccoli florets, thawed and chopped (or fresh blanched broccoli)
• 1 can (10.5 oz) cream of chicken soup
• ½ cup sour cream (or plain Greek yogurt)
• 1 ½ cups shredded Cheddar cheese, divided
• ½ tsp garlic powder
• ¼ tsp black pepper

How To Make Rice-A-Roni Chicken Casserole

1. Preheat: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with cooking spray.
2. Brown the rice: In a large skillet or Dutch oven, melt the butter over medium heat. Add the rice-vermicelli mix from the boxes (reserve the seasoning packets). Cook, stirring frequently, until the vermicelli is golden brown. This browning step is crucial for the nutty flavor.
3. Simmer the base: Slowly pour in the water. Stir in the contents of the seasoning packets. Bring to a boil, then reduce heat to low. Cover and simmer for 15–20 minutes, or until the rice is tender and most of the water is absorbed.
4. Make the filling: While the rice cooks, in a large bowl, mix together the cream of chicken soup, sour cream, garlic powder, black pepper, and 1 cup of the cheddar cheese.
5. Combine: When the rice is done, fluff it with a fork. Add the cooked rice, the cooked chicken, and the chopped broccoli to the bowl with the creamy soup mixture. Stir gently until everything is evenly combined.
6. Transfer and top: Pour the mixture into the prepared baking dish. Spread it into an even layer. Sprinkle the remaining ½ cup of cheddar cheese over the top.
7. Bake: Bake for 20–25 minutes, or until the casserole is hot, bubbly, and the cheese on top is melted and lightly browned.
8. Serve: Let it rest for 5 minutes before serving to allow the sauce to set slightly.

Recipe Tips

• Broccoli Prep: If using frozen broccoli, ensure it is thawed and drained of excess water so the casserole doesn’t get soupy. If using fresh broccoli, blanch it in boiling water for 3 minutes first so it cooks through in the oven.
• Chicken: This is a great use for leftover grilled chicken or rotisserie chicken. You need about 1 pound of meat.
• Topping: For extra crunch, mix ½ cup of crushed buttery crackers (like Ritz) or cornflakes with 1 tbsp melted butter and sprinkle over the cheese before baking.
• Soup variations: You can swap the cream of chicken soup for cream of mushroom or cream of celery depending on what you have in the pantry.

What To Serve With Rice-A-Roni Chicken Casserole

This is a one-dish meal, but simple sides work well.

• Dinner Rolls: Soft rolls with butter.
• Green Salad: A simple vinaigrette salad cuts the saltiness.
• Glazed Carrots: Adds sweetness to the savory plate.
• Fruit Salad: A fresh dessert.

How To Store Rice-A-Roni Chicken Casserole

• Refrigerate: Store leftovers in an airtight container for up to 3–4 days.
• Freeze: Freeze individual portions or the whole casserole (baked or unbaked) for up to 2 months. Thaw in the fridge overnight.
• Reheat: Microwave individual servings or reheat the whole dish covered in the oven at 350°F until hot.

Rice-A-Roni Chicken Casserole Nutrition Facts

• Calories: 410kcal
• Protein: 22g
• Carbohydrates: 45g
• Fat: 16g
• Saturates: 8g
• Sugar: 2g
• Salt: 1.1g

Nutrition information is estimated per serving (based on 6 servings).

FAQs

Rice-A-Roni Chicken Casserole Recipe

Recipe by Emily MitchellCourse: DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

410

kcal

A nostalgic family favorite transforming boxed chicken rice mix into a hearty casserole with broccoli, chicken, and a creamy cheese sauce.

Ingredients

• 2 boxes Chicken Rice-A-Roni

• 4 tbsp butter

• 2 cups chicken, cubed

• 1 can cream of chicken soup

• ½ cup sour cream

• 12 oz broccoli, chopped

• 1.5 cups Cheddar cheese

Directions

• Brown rice/vermicelli in butter.
• Add water and seasoning; simmer 15 mins.
• Mix soup, sour cream, and 1 cup cheese.
• Stir in rice, chicken, and broccoli.
• Spread in 9×13 dish.
• Top with remaining cheese.
• Bake at 375°F for 20–25 minutes.

Notes

• Browning the vermicelli in butter before adding the water is the signature step of Rice-A-Roni; skipping this results in a mushy texture and loss of the nutty flavor profile.
• Ensure the broccoli is cut into bite-sized pieces so it distributes evenly; large florets can make the casserole difficult to scoop and eat.
• Mixing the soup and sour cream together before adding the hot rice prevents the dairy from curdling and ensures a smooth sauce distribution.