Emilycat -- chicken rice-a-roni casserole

[rinsav]

Hello there. I was looking through some old threads and came across a posting where you mentioned your Mom's chicken rice-a-roni casserole. It sounds so good! I was wondering if you would mind posting the recipe when you get a chance. Thanks! I can't wait to try it!

[emilycat]

rinsav,

Sure! I'll need to call my mom tonight to get the recipe, but I'll post it then. http://www.cookinglight.com/bbs/smile.gif

[rinsav]

Thanks, Emilycat. I'm excited to try it!

[emilycat]

Okay, I'm back http://www.cookinglight.com/bbs/smile.gif

This is so easy, and if I ever wanted to make a comfort food, this would be it (except that I don't eat chicken anymore, so hm. nevermind...):

1 package Chicken Rice-A-Roni (you can use the reduced-fat kind)
12-16 ounces of chicken (my mom usually stayed on the lower end of that amount)
1/2 can Campbell's Creamy Chicken Mushroom Soup (again, use the reduced fat if you'd like -- we never noticed a difference)
1/2 c. mayo (Hellman's low fat or light versions always worked well, and it makes it sooo much better for you)
1 c. grated cheddar cheese(or more, to suit your taste) -- As my sister and I got more anal about cheese in highschool, we used the light and low-fat shredded versions, but of course the real stuff is best. http://www.cookinglight.com/bbs/smile.gif

Cook Rice-A-Roni according to package directions. Cook chicken, and cut into bite-sized pieces. Combine all ingredients, except for cheese, and put in an 11x7 casserole. Top with the grated cheese, and bake at 350 (325, if you're using a glass dish) for about 30 minutes, until heated through and the cheese is bubbly.

This also freezes really well, either before or after baking. Enjoy!

Emily

[rinsav]

Thank you! I'm going to try it this week. Can't wait http://www.cookinglight.com/bbs/smile.gif!