Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 1 box (6 oz) Creamy Sun-Dried Tomato Chicken Pasta or your favorite cooked chicken
- 2 cups Rice-A-Roni, cooked according to package instructions
- 1 can (10.5 oz) Cream of Chicken Soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Optional: chopped fresh parsley or chives for garnish
Instructions
- Start by cooking your rice according to the package instructions. Shred or dice the pre-cooked chicken.
- In a large bowl, combine Cream of Chicken Soup, sour cream, garlic powder, onion powder, salt, and pepper. Mix until smooth.
- Add cooked chicken, cooked rice, shredded cheddar cheese, and Parmesan cheese into the sauce. Mix thoroughly until well coated.
- Pour the mixture into a greased 9×13 inch baking dish. Spread evenly and sprinkle extra cheese on top.
- Preheat your oven to 375°F (190°C). Bake uncovered for 20-25 minutes until bubbly and golden brown. For a crispy top, broil for an additional 2-3 minutes, watching carefully.
Notes
- Use cooked store-bought chicken or leftovers for quick prep.
- Customize with additional vegetables like bell peppers or broccoli for added nutrition.
- Add different cheeses or herbs for a personalized touch.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven, adding a splash of milk or broth to maintain creaminess.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 slice
- Calories: 430 kcal Kcal
- Sugar: 4g
- Sodium: 890mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 110mg