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Rice-A-Roni Chicken Casserole

5 from 1 vote
Lori MauerBy Lori Mauer
Lori Mauer
Lori Mauer Food Writer

Lori loves trying new recipes and adapting them to fit her gluten-free lifestyle. Her favorite cooking styles are Italian, Mexican, Asian, Indian, and Greek.

Expertise: Gluten-Free & Paleo Baking, Cooking View all posts →
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Nothing says comfort like this cheesy, delicious Rice-A-Roni Chicken Casserole!

A slice of Rice-A-Roni Chicken Casserole with melted cheddar cheese and fresh parsley.

One of the easiest, most comforting meals to make is this delicious Rice-A-Roni chicken casserole, which uses leftover cooked chicken. I absolutely love it when I can easily repurpose one dinner into another, so this recipe is a big win in my book. Plus, instead of serving rice on the side, you can combine it all to make one exciting and filling meal.

This recipe also lends itself well to customization — there’s no limit to where your imagination can take you when creating a delicious casserole for your family. You can even substitute leftover turkey or ham for the chicken to create an entirely different taste sensation.

Casseroles also make for great lunchtime leftovers, so this recipe is an awesome two-in-one! Whether you need something to take to work or send to school with the kids, this chicken and rice casserole is ideal.

Is Rice-A-Roni Chicken Casserole Healthy?

Rice-A-Roni and creamy soups are processed food items that are often high in sodium, fat, and may contain preservatives. In the case of chicken-flavored Rice-A-Roni, one serving has 730 milligrams of sodium. While I don’t recommend making this dish every week, serving it with vegetables or a side salad can be a good way to balance it out. You can also use rotisserie chicken breast as opposed to dark meat chicken from the thigh since it has less fat and calories.

Golden baked Rice-A-Roni Chicken Casserole in a glass dish, topped with melted cheddar cheese.

How Can I Customize This Chicken Casserole?

If you want to increase the veggie content, you can add chopped carrots and celery to the rice, along with the onion and bell pepper. Drained artichoke hearts are another great addition. Just make sure to chop them up before adding when mixing all the ingredients together. Other options include steamed broccoli, frozen peas, corn, and chopped fresh or frozen spinach. If you’re using frozen spinach, squeeze out all the liquid after you defrost it so you don’t wind up with a watery casserole.

You can also switch up the toppings by changing the cheese to a blend of Monterey Jack and Colby, pepper jack, shredded Mexican-style cheese, or mozzarella. Another option is to add crispy fried onions to the top before baking for a yummy crunch.

Ingredients for Rice-A-Roni Chicken Casserole: shredded chicken, cheddar, white cheese, onions, bell peppers, and cream soup.

How do I store leftovers?

Leftover Rice-A-Roni chicken casserole can stay fresh when refrigerated in an airtight container for up to 3 days. You can also freeze it in an airtight container for up to 3 months. Cool completely before refrigerating, and let it sit in the fridge overnight before freezing. Thaw it overnight in the fridge before reheating in the oven or microwave.

A slice of Rice-A-Roni chicken casserole topped with melted cheese and fresh parsley.

Serving Suggestions

I recommend serving this casserole with a delicious and healthy side dish, like Roasted Brussels Sprouts And Asparagus, Green Beans With Almonds, or Roasted Broccoli and Carrots. Salads such as Broccoli and Cauliflower Salad, Cucumber And Tomato Salad (With Onions), and Jerusalem Salad are other tasty options to enjoy with this casserole. You can also make some Mini Fruit Tarts ahead of time for a delicious and refreshing dessert.

A slice of Rice-A-Roni chicken casserole with a cheesy topping and fresh parsley.

Recipe

Rice-A-Roni Chicken Casserole

5 from 1 vote
Print Rate
Serves: 6 servings
A slice of Rice-A-Roni Chicken Casserole with melted cheddar cheese and fresh parsley.
Prep: 15 minutes minutes
Cook: 30 minutes minutes
Total: 45 minutes minutes

Ingredients

  • 1 box chicken flavored Rice-A-Roni mix
  • 1/2 medium yellow onion diced
  • 1/2 medium green bell pepper chopped
  • 1 can 10.5 ounces low-sodium cream of chicken soup
  • 1/4 cup whole milk
  • 1 cup sour cream
  • 4 cups cooked, shredded chicken
  • Salt and pepper to taste
  • 1 cup shredded cheddar cheese
  • Freshly chopped parsley for garnish

Instructions

  • Preheat your oven to 350°F.
  • Cook the Rice-A-Roni mix according to the package instructions. When there are about 5-7 minutes of cooking time left, add the diced onions and bell peppers to cook and slightly soften them.
    Cooking Rice-A-Roni mix with diced onions and bell peppers in a skillet.
  • In a large mixing bowl, combine the Rice-A-Roni mix, cream of chicken soup, milk, sour cream, and shredded chicken. Stir until well mixed. Adjust seasonings as needed.
    Creamy Rice-A-Roni Chicken Casserole in a white bowl.
  • Transfer the mixture to a 9×13 inch baking dish. Sprinkle shredded cheddar cheese evenly over the top. Bake in the preheated oven for 30 minutes or until the cheese is bubbly and golden.
    Rice-A-Roni Chicken Casserole topped with shredded cheddar cheese in a baking dish.
  • Sprinkle with fresh parsley when serving.

Nutrition Info:

Calories: 354kcal (18%) Carbohydrates: 9g (3%) Protein: 30g (60%) Fat: 21g (32%) Saturated Fat: 10g (63%) Sodium: 374mg (16%) Fiber: 1g (4%) Sugar: 5g (6%)

Nutrition Disclaimer

Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.

Author: Lori Mauer
Course:Main Course
Cuisine:American
Share your creationsTag @foodfaithfit and hashtag it #foodfaithfitness so I can see what you made!
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Healthy lifestyle expert woman smiling outdoors, promoting nutritious eating and wellness.

About Lori MauerGluten-Free & Paleo Baking, Cooking

Lori loves trying new recipes and adapting them to fit her gluten-free lifestyle. Her favorite cooking styles are Italian, Mexican, Asian, Indian, and Greek.

Reader Interactions

Paola Westbeek

✓Reviewed by Paola WestbeekGastronomy & Fine Wines

Editorially reviewed and recipe-tested in line with our Editorial Policy.

Published: Feb 27, 2025 | Updated: Oct 17, 2025
5 from 1 vote (1 rating without comment)

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