Chicken Pot Pie Rice-a-Roni Casserole

Chicken Pot Pie Rice-a-Roni Casserole Recipe– chicken and rice casserole baked in a creamy sauce and loaded with veggies. SO simple to make and has tons of great flavor! Can make it ahead of time and refrigerate or freeze for a quick meal later! Chicken Rice-A-Roni, cooked chicken, cream of chicken soup, sour cream, garlic powder, onion powder,  cheddar cheese, and Ritz crackers. Everyone cleaned their plate and went back for seconds!

scooping chicken pot pie rice casserole from baking dish with text overlay

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Chicken Pot Pie Casserole Recipe

This Chicken Pot Pie Rice-A-Roni Casserole has quickly become a favorite at our house. It is super easy to make and tastes great! Chicken, sour cream, mixed vegetables, cheddar cheese, cream of chicken soup, and rice-a-roni. One bite and you will be blown away! This is super easy to make. It is perfect for a hectic weeknight or potluck. Add this to your menu. It is sure to become a family favorite!

How to Make Chicken Pot Pie Rice-a-Roni Casserole

This casserole is super easy to make with only a few simple ingredients. Cook Rice-a-Roni according to the package directions. Melt butter in a large skillet over medium heat. Add pasta and vermicelli mix to the skillet and cook until golden brown. Add water and rice-a-roni seasoning packet. Bring contents to a near boil. Reduce heat and simmer until the liquid is absorbed and the rice is tender.

While the rice-a-roni cooks, combine sour cream and cream of chicken soup in a large bowl. Stir in frozen mixed vegetables, shredded cheese, onion powder, garlic powder, and chopped chicken. Stir the cooked rice into the soup mixture. Season with salt and black pepper, if desired. Pour the chicken mixture into a baking dish that has been sprayed with nonstick cooking spray. In a small bowl, combine crushed Ritz crackers and melted butter. Sprinkle cracker crumbs over the top of the casserole. Place the casserole dish in a preheated oven and bake until bubbly.

Helpful Tips & Frequently Asked Questions

  • Here is our recipe for Homemade Chicken Rice-A-Roni: https://www.plainchicken.com/homemade-chicken-rice-roni/
  • I use rotisserie chicken in this dish. 
    • You can use any cooked chicken you have on hand.
    • Chicken breasts, chicken thighs, chicken tenderloins, or canned chicken are all good.
  • I use a bag of frozen vegetables with corn, carrots, green beans, and green peas.
    • Feel free to toss in any of your favorite vegetables. Onions, celery, or potatoes are all good.
  • Here is our recipe for Homemade Cream of Chicken Souphttps://www.plainchicken.com/homemade-cream-of-chicken-soup/
  • Can I make Chicken Pot Pie Casserole in advance? Yes! Assemble the casserole. Cover the dish with plastic wrap or foil and place it in the fridge until you are ready to bake.
  • Can I freeze Chicken Pot Pie Casserole? Yes! Assemble the casserole. Cover the casserole dish with plastic wrap and aluminum foil. Store in the freezer. for up to 3 months.
    • To reheat after freezing, thaw overnight in the refrigerator and bake as directed.
  • Store leftover chicken pot pie casserole in an airtight container in the refrigerator.
plate of chicken pot pie rice-a-roni casserole with biscuits

What to Serve with Chicken and Rice Casserole

This recipe is comfort food at its best! This is a complete meal in one pan. You don’t need a lot of side dishes. We usually serve this with some asparagus or a green salad and some crescent rolls or biscuits.

Looking for more easy dinner recipes? Here are some popular recipes from the website:

plate of chicken pot pie rice and biscuits with text overlay

Chicken Pot Pie Rice-a-Roni Casserole

Yield: 6 people
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Chicken Pot Pie Rice-a-Roni Casserole Recipe– chicken and rice casserole baked in a creamy sauce and loaded with veggies. SO simple to make and has tons of great flavor! Can make it ahead of time and refrigerate or freeze for a quick meal later! Chicken Rice-A-Roni, cooked chicken, cream of chicken soup, sour cream, garlic powder, onion powder,  cheddar cheese, and Ritz crackers. Everyone cleaned their plate and went back for seconds!

Ingredients:

Instructions:

  • Preheat oven to 350º F. Spray a 9×13-inch baking dish with cooking spray.
  • Prepare Rice-A-Roni according to package directions.
  • In a large bowl, combine soup, sour cream, garlic, onion powder, chicken, mixed vegetables, and cheese. Add cooked rice and stir until well combined.
  • Spread rice mixture into prepared pan.
  • In a small bowl, combine melted butter and crushed crackers. Sprinkle cracker crumbs over the casserole.
  • Bake uncovered for 30 minutes.

Notes:

  • Here is our recipe for Homemade Chicken Rice-a-Roni: https://www.plainchicken.com/homemade-chicken-rice-roni/
  • I use rotisserie chicken for the cooked chicken in this casserole.
    • You can use any cooked chicken in this dish.
      • Skinless chicken breasts, chicken thighs, or chicken tenderloins all work fine.
  • You can use low-fat sour cream or fat-free sour cream.
  • You can use any flavor of condensed cream soups in this recipe.
  • What can I add to the casserole? Feel free to add any of your favorite vegetables. Broccoli, green bell pepper, peas, artichoke hearts, or green onion. Anything goes!
  • Can Chicken Rice-a-Roni Casserole be made in advance? Yes! Assemble the casserole and cover the baking dish with plastic wrap. Refrigerate overnight.
    • If using a glass baking dish, bring the dish to room temperature before baking.
    • You may need to add a few minutes to the cooking time if baking the casserole straight from the refrigerator.
  • Can Chicken Rice-a-Roni Casserole be frozen? Yes! Assemble the casserole and cover the dish with plastic wrap and aluminum foil. Place the dish in the freezer for up to 3 months.
    • To bake the casserole after freezing, thaw completely and bake as directed.
  • Store leftovers in an airtight container in the refrigerator.

Steph

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Comments

  1. We really liked this! I made your homemade rice-a-roni and it was fantastic! I didn’t have enough sour cream so used some French onion dip left over from NYE and that was really good in it also. Thank you for this recipe. Definitely a keeper!

  2. I found this to be a little bland until the next day, I really liked it. I guess it is better after it sits overnight. I make this often. I want to also try it with pepperjack cheese to add a little spice. Thank you for the recipe.

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