Chicken Pot Pie Rice-A-Roni Casserole

 I have tried several of these recipes that use rice-a-roni.  They are easy to make and you can keep the ingredients in the pantry for those nights when you need to throw something together in a hurry.

You could serve this with a nice salad for a very healthy dinner. 

If you wanted to make it even quicker you could use canned chicken. 

Start with one can of cream of soup.  You can use chicken or mushroom.  I intended to use chicken but pulled mushroom.  It doesn't matter which one you use. 

Add 1 1/2 cups sour cream

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

12 oz thawed frozen mixed veggies. 

Cooked chicken.  I used two chicken breast.  Mix all this together.  

Take one sleeve butter crackers.  I placed mine in a zip lock bag. 

Now take out some of those frustrations on the crackers and turn them into crumbs.  

Cook the rice-a-roni per the box's directions. 

Melt 1/4 cup butter.

Add the rice to the mixture.

It's all mixed together. 

Grate 1 cup cheese.  Use whatever kind you like or happen to have.  Add it to the mixture. 

Spray a 9x13 baking dish.  Pour the mixture into the dish.  I added just a little cheese on top. 

Add the crackers to the melted butter.  Mix. 

Add the cracker to the top of the dish.  Place in a 350 preheated oven.  Bake for 30 minutes. 

And enjoy.  It is also great reheated for leftovers. 

Give this recipe a try.

Chicken Pot Pie Rice-A-Roni Casserole Recipe

1 box chicken flavored rice-a-roni

1 can cream of soup either chicken or mushroom

1 1/4 cup sour cream

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

4 cups cooked chicken

12 oz frozen mixed veggies

1 cup shredded cheese

1/4 cup melted butter

1 sleeve crushed butter crackers

Preheat oven to 350 and bake for 30 minutes. 

I think next time I might finely chop onions and add those instead of the onion powder.