Alright, so let me tell you about this chicken casserole with Rice-A-Roni I whipped up the other day. It’s not exactly gourmet cooking, you know? But sometimes you just need something easy, something that fills you up without a whole lot of fuss. That was me. Staring into the pantry, feeling that familiar “what on earth am I making for dinner” dread.
How It All Went Down
So, I spotted that box of Rice-A-Roni – the chicken flavor, the classic one. And a lightbulb went off. I remembered seeing people make casseroles with it. Sounded like it could be a winner, or at least, not a total disaster. I figured, what’s the worst that could happen?
First things first, I got the Rice-A-Roni going according to the package. Melted a bit of butter in a pan – always love that smell – then tossed in the rice and vermicelli mixture. Let it get a little toasty. Added the water and the seasoning packet. Simple stuff. While that was simmering away, I tackled the chicken. I had some leftover cooked chicken breast in the fridge, thank goodness. If I’d had to cook chicken from scratch, I probably would’ve just given up and ordered takeout. I shredded that up, probably about two cups worth.
Once the Rice-A-Roni was done, I let it cool down just a tiny bit. Then came the mixing part. In a big bowl, I combined:
- The cooked Rice-A-Roni
- The shredded chicken
- A can of cream of chicken soup – yeah, the condensed stuff. Don’t judge.
- About half a cup of sour cream, because why not? Adds a bit of tang.
- I also threw in a handful of frozen peas I found lurking in the freezer. Needed some green in there, right?
I gave it all a good stir. It wasn’t the prettiest sight at this stage, I’ll be honest. Kind of a beige blob. But I had faith. Or maybe I was just too hungry to care.
Then, I grabbed my trusty casserole dish, greased it up a bit, and dumped the whole mixture in. Spread it out evenly. Now for the best part: cheese. I piled on a good amount of shredded cheddar cheese. You can never have too much cheese, that’s my philosophy.
The Moment of Truth
I popped it into the oven, I think it was around 350°F (that’s about 175°C for those who use sensible measurements). Baked it for maybe 25-30 minutes. Basically, until it was all hot and bubbly and the cheese on top was melted and golden brown. The kitchen started smelling pretty good, I have to admit. That comforting, savory smell.
And how did it turn out? Let me tell you, it was actually surprisingly decent! Seriously. It’s not fancy, it’s not going to win any culinary awards. But it was warm, cheesy, and satisfying. The Rice-A-Roni gives it a nice flavor base, and the chicken makes it hearty. The peas added a little pop of color and sweetness.
It’s the kind of meal that’s perfect for a weeknight when you’re short on time and energy. The family ate it up, no complaints, which is always a win in my book. It’s one of those things – not high-class, but it hits the spot. A real comfort food dish. I’d probably make it again, maybe experiment a bit next time. Different soup, maybe some crunchy topping like breadcrumbs or those fried onions. Who knows? But for a quick and easy meal, it did the job. Definitely a practical one to keep in the back pocket.
