Ingredients:

  • 1 package (6.9 oz) Rice-A-Roni Chicken Flavor
  • 2 tbsp unsalted butter
  • 2 cups low-sodium chicken broth
  • 3 cups cooked shredded chicken
  • 1.5 cups frozen peas and carrots
  • 1/2 cup diced yellow onion
  • 1 can (10.5 oz) cream of chicken soup
  • 1/2 cup full-fat sour cream
  • 1/4 cup whole milk
  • 1 tsp garlic powder
  • 1/2 tsp cracked black pepper
  • 1 cup crushed Ritz-style crackers
  • 2 tbsp melted butter
  • 1 cup freshly grated sharp cheddar cheese

Instructions:

  1. Preheat the oven to 350°F. Grease a 9x13 inch baking dish lightly with butter or non stick spray.
  2. Melt 2 tablespoons of butter in a large saucepan over medium heat and add the diced yellow onion. Cook for 3-4 minutes until translucent and fragrant.
  3. Add the rice and vermicelli mix from the box to the saucepan. Stir constantly for 2-3 minutes until the pasta bits are deep golden brown.
  4. Pour in the 2 cups of chicken broth and the contents of the seasoning packet. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is mostly absorbed.
  5. In a large mixing bowl, whisk together the cream of chicken soup, sour cream, milk, garlic powder, and black pepper until the mixture is velvet smooth.
  6. Gently stir the cooked shredded chicken and frozen peas and carrots into the creamy mixture. Add the simmered rice and fold everything together until the rice is thoroughly coated.
  7. Spread the mixture evenly into your prepared baking dish. Sprinkle the freshly grated sharp cheddar cheese in an even layer across the top.
  8. In a small bowl, toss the crushed Ritz crackers with 2 tablespoons of melted butter. Sprinkle this over the cheese until no gaps remain.
  9. Bake the casserole. Place in the center of the oven and bake for 30 minutes until the edges are bubbling and the top is golden brown.