Creamy Chicken and Rice Casserole

Creamy Chicken and Rice Casserole

Ingredients

• 1 box Chicken-flavor Rice-A-Roni (6 Ounce Box) ( use lower sodium)
• 1 can Cream Of Mushroom Soup (10 Ounce Can)  (you can use healthy request)
• 1 container Sour Cream, Low-fat (8 Ounce Size)
• 1 whole Rotisserie Chicken (I just used 2-3 cooked chicken breast)
• 1 container Durkee French-fried Onions (6 Ounce Can)

Preparation Instructions

Preheat oven to 350 F. Prepare Rice-A-Roni according to package directions. While that is cooking, shred/cut up the chicken removing meat from bones if using Rotisserie.
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 (I use a 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.

Not one of my most healtiest meals, but a good one...

Pic 2- My kids do not care for the fried onions, so I left theirs plain...