Ingredients:

  • 2 Tbsp Unsalted Butter
  • 1 box (6.8 oz) Chicken Rice-a-Roni Mix (including rice, vermicelli, and seasoning packet)
  • 2 cups low-sodium Water or Chicken Stock
  • 3 Tbsp Unsalted Butter
  • 1/2 cup finely diced Yellow Onion
  • 1/2 cup finely diced Celery
  • 3 Tbsp All-Purpose Flour
  • 1 cup low-sodium Chicken Stock
  • 1 cup Whole Milk or Half-and-Half
  • 1/2 tsp Dried Thyme (Optional)
  • 3 cups cooked, shredded or diced Chicken
  • 1 cup shredded Sharp Cheddar Cheese
  • 1/2 cup shredded Monterey Jack or Mozzarella
  • 1/4 cup Panko Breadcrumbs (optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch casserole dish. Shred or dice the cooked chicken and dice the onion and celery.
  2. Melt 2 Tbsp of butter in a large skillet over medium heat. Add the Rice-a-Roni rice and vermicelli mixture (reserve the seasoning packet). Sauté for 3–5 minutes until the pasta is golden brown and smells slightly nutty.
  3. Add the 2 cups of water/stock and the Rice-a-Roni seasoning packet to the skillet. Bring to a boil, reduce heat, cover, and simmer for 5 minutes only (the rice must remain slightly al dente). Remove from heat and set aside.
  4. In the same skillet, melt the remaining 3 Tbsp of butter over medium heat. Add the diced onion and celery. Sauté gently for 5–7 minutes until softened and translucent.
  5. Sprinkle the 3 Tbsp of flour over the cooked vegetables. Stir continuously for 1 minute to cook off the raw flour taste (creating the roux).
  6. Slowly whisk in the 1 cup of chicken stock until smooth. Then, slowly whisk in the 1 cup of milk/half-and-half. Bring the sauce to a gentle simmer, stirring frequently, until it thickens sufficiently to coat the back of a spoon (about 3–4 minutes). Season with dried thyme, and check for salt.
  7. Remove the sauce from the heat. Gently stir in the 3 cups of shredded chicken and half (3/4 cup) of the total shredded cheese mixture (Cheddar and Monterey Jack).
  8. Gently fold the partially cooked Rice-a-Roni base into the creamy chicken mixture until evenly distributed. Pour the entire mixture into the prepared casserole dish.
  9. Sprinkle the remaining cheese evenly over the top. If using, sprinkle the Panko breadcrumbs over the cheese.
  10. Bake for 20–25 minutes, or until the casserole is bubbly around the edges, piping hot throughout, and the cheese topping is golden brown.
  11. Allow the casserole to rest on the counter for 5–10 minutes before serving to let the sauce set up.