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Creamy Chicken and Rice Casserole

Be warned: This stuff is addictive. Comfort food at its best!

Creamy Chicken and Rice Casserole

Serves: 4


  • 1 box Chicken-flavor Rice-A-Roni (6 Ounce Box)
  • 1 can Cream Of Mushroom Soup (10 Ounce Can)
  • 1 container Sour Cream, Low-fat (8 Ounce Size)
  • 1 whole Rotisserie Chicken
  • 1 container Durkee French-fried Onions (6 Ounce Can)


Preheat oven to 350 F. Prepare Rice-A-Roni according to package directions. While that is cooking, shred/cut up the chicken (I always use a rotisserie chicken, but you could use leftover chicken or some cooked and shredded breasts, whatever), removing meat from bones.

When Rice-A-Roni is done, add the can of soup and the sour cream, and stir to combine. Add the chicken and mix together. Spread mixture into a sprayed baking dish (I use a 9-by-13-inch pan, but you can use what you like for how thick you want it to be) and bake, uncovered, at 350 F for 40 minutes.

Remove from oven, cover with the french-friend onions and bake for 5 more minutes. Remove from oven and try not to eat the whole thing. Yum!

4 comments for "Creamy Chicken and Rice Casserole"

  1. I made this last night, added chopped onions to the mixture as well as some cheese on top. Still found it to be bland. Thinking about adding some mushrooms and celery to give it more flavor. However, my fiance has been having stomach issues lately, so this was a nice mild dish for him. Thanks for sharing the recipe!

  2. How much chicken would you use if not using a whole chicken?

  3. My husband and I both liked this. I did not use the French Fried Onion Rings. Next time I will get lower sodium mushroom soup.

  4. My husband and I Love this dish. It turned out great