This nostalgic dish is reminiscent of the old school casseroles your grandmother used to prepare, but in easy mode to make it quick, delicious and perfect for a weekday evening. Roasted chicken and pre-cooked rice (or leftover rice) are combined with easy-to-prepare vegetables cooked in a thick flour broth with a little sour cream added for extra sweetness.
1 can of Rice-A-Roni Chicken Flavor (6 oz. can)
1 can of cream of mushroom soup (10 ounces)
1 container of sour cream (8 ounce size)
1 whole chicken from the Rotisserie
1 container of fried onions (6 cans of ounce)
HOW TO DO IT :
Preheat the oven to 350 F. Prepare Rice-A-Roni according to the instructions on the package. While cooking, shred/cut the chicken (I always use rotisserie chicken, but you can use leftover chicken or cooked and shredded breasts, it doesn’t matter), removing the meat from the bones.
When the Rice-A-Roni is cooked, add the can of soup and sour cream, and stir to mix. Add the chicken and stir to mix. Spread the mixture in a steamed baking dish (a 9″ x 13″ pan, but you can use whatever you like to get the desired thickness) and bake, uncovered, at 350 F for 40 minutes.
Remove from the oven, cover with the French Friend onions and bake for an additional 5 minutes. Remove from the oven and try not to eat the whole dish.