Description
This hearty 4 Million Dollar Chicken Rice-A-Roni Casserole combines tender shredded chicken with creamy soups, flavorful cheeses, and the convenience of Rice-A-Roni, baked to golden perfection. It’s a comforting and easy-to-make dish perfect for family dinners.
Ingredients
Scale
Main Ingredients
- 1 lb cooked and shredded chicken breast
- 1 box Rice-A-Roni (chicken flavor)
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup butter, melted
- 1/2 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Mix Chicken and Dairy Base: In a large mixing bowl, combine the shredded chicken, cream of chicken soup, cream of mushroom soup, sour cream, melted butter, garlic powder, salt, and pepper. Stir thoroughly until all ingredients are well incorporated.
- Prepare Rice-A-Roni: Cook the Rice-A-Roni according to the package instructions. Once cooked, fold it into the chicken and soup mixture evenly.
- Add Cheeses: Mix in the shredded cheddar cheese and grated Parmesan cheese, blending until fully combined within the casserole mixture.
- Assemble Casserole: Transfer the complete mixture into a greased 9×13-inch casserole dish, spreading it out evenly to ensure uniform cooking.
- Bake: Place the casserole in the preheated oven and bake for 30 to 35 minutes, or until the dish is bubbly and has a golden top crust.
- Cool and Serve: Remove from oven and let the casserole cool for 5 minutes. Optionally, garnish with fresh parsley before serving to add a touch of color and freshness.
Notes
- You can substitute cooked rotisserie chicken to save time.
- For extra richness, sprinkle additional cheddar cheese on top before baking.
- If desired, fresh herbs like parsley or chives can enhance flavor and presentation.
- The casserole can be made a day ahead and refrigerated; just increase bake time by 5–10 minutes if baking cold.
- Use low-fat or reduced-fat sour cream and soups for a lighter version.
