This turned out really good. My family loved it. I did make some changes. I used 1 can of cream of chicken rather than using half chicken and half mushroom.
Easy, speedy, good! I followed the recipe but subbed the mushroom soup with celery (hate mushrooms LOL). Cut the chicken before I seared and cooked – I hate burning my fingers.
This turned out really good. My family loved it. I did make some changes. I used 1 can of cream of chicken rather than using half chicken and half mushroom.
Easy, speedy, good! I followed the recipe but subbed the mushroom soup with celery (hate mushrooms LOL). Cut the chicken before I seared and cooked – I hate burning my fingers.
It was a quick and easy recipe. I loved it I did add onions. I cooked them in the drippings from the chicken.
Very good I made one minor change and that was adding shredded cheddar cheese on top during last 5 minutes
Ingredients :
1 box Chicken-flavor Rice-A-Roni (6 Ounce Box)
1 can Cream Of Mushroom Soup (10 Ounce Can)
1 container Sour Cream (8 Ounce Size)
1 whole Rotisserie Chicken
1 container French-fried Onions (6 Ounce Can)
Directions :
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 (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.