Best 4 Easy Rice A Roni Chicken Soup Recipes

CHICKEN RICE-A-RONI CASSEROLE

Steps:

• Preheat oven to 350º F.
• Prepare Rice-A-Roni according to package directions. Add soup, sour cream and chicken. Stir to combine.
• Spread rice mixture in a lightly sprayed 9x13 pan. Top rice with fried onions. Bake uncovered for 30 minutes.

EASY CHICKEN & RICE BAKE

Steps:

• 1. Pre-heat oven to 300 degrees. In a skillet, melt butter and combine rice & vermicelli mix. Sauté over medium heat until vermicelli is golden brown, stirring frequently.
• 2. Place rice mixture in a 9" x 13" casserole pan. Add seasoning packet from Rice A Roni and 2 cups water to rice and stir well.
• 3. Place chicken pieces in casserole.
• 4. Sprinkle the Dry Onion Soup all over chicken.
• 5. Spread chicken with Condensed Cream of Mushroom Soup.
• 6. Lightly sprinkle with Paprika to add color.
• 7. Cover with foil and bake for 1 hour. Then uncover and bake for an additional 30 minutes.
• 8. Serve & Enjoy!

EASY RICE-A-RONI CHICKEN SOUP

Steps:

• 1. Put broth, dill and uncooked vegetables in large pot. Bring to boil and simmer for 1/2 hour until veggies are tender.
• 2. Add rice a roni and Chicken. Bring to a boil. Turn off the heat and enjoy this tastey soup!!

CHICKEN RICE-A-RONI®

Steps:

• Place chicken, celery, carrot, onion, and bay leaf in a stockpot and cover with water. Set over high heat, add salt, and bring to a simmer. Reduce heat to medium-low and simmer until the thighs and legs can be pulled easily from the carcass, about 1 hour and 15 minutes. Remove chicken to a bowl, carefully tipping the carcass to drain any broth from the cavity back into the stockpot.
• Let meat sit until it's cool enough to handle, 15 to 20 minutes. Separate skin, bones, and meat. Set aside 2 cups shredded meat (white, dark, or a combination of the two) for rice-a-roni and reserve the rest for another use.
• Transfer skin and bones back to the stockpot with the broth and simmer for 1 to 2 hours or until you need it. Strain.
• Combine oil and butter in a skillet over medium-high heat. When hot and melted, add onion, bell pepper, and salt. Cook and stir until onion just starts to turn translucent, 3 to 4 minutes. Add broken spaghetti and cook until toasted and light golden brown to dark brown in color, about 3 minutes; it's okay if the onions and peppers start to caramelize.
• Add rice and stir until completely coated. Add pepper, oregano, cumin, and saffron. Stir in 3 ½ cups chicken broth. Add cayenne, garbanzo beans, peas, and shredded chicken and return to a simmer.
• Cover tightly with a lid, reduce heat to medium-low, and cook for 15 minutes; do not lift the lid or stir during this time.
• Remove the lid and check the rice in a couple spots. It should be just barely tender. (If it seems undercooked, you can cover and cook for a few more minutes.) Replace the lid, turn off the heat, and let rice sit for 10 minutes.
• Sprinkle parsley and cilantro over top and stir to combine. Check for seasoning and serve immediately.