Go Back
–+ servings
Creamy Chicken Rice-A-Roni

Creamy Chicken Rice-A-Roni Salad: A Perfect Picnic Treat

Enjoy the nostalgic flavors of Creamy Chicken Rice-A-Roni in this simple, delightful salad perfect for picnics.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Lunch
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad Base
  • 1 pack Rice-A-Roni Chicken Flavor Feel free to experiment with other flavors for a unique twist.
  • 2 tablespoons Butter Margarine works too, if needed.
  • 2 cups Water Make sure it's boiling before adding in the rice mixture.
For the Crunch
  • 1 cup Green Onions (chopped) Chives can be a milder substitute if you prefer.
  • 1 cup Water Chestnuts (drained and chopped) Do include these for that textural contrast.
  • 1 cup Celery (chopped) Try using bell peppers or snap peas if you're looking for a different texture.
For the Protein
  • 2 cups Cooked Chicken Breast (diced) For ease, rotisserie chicken is a fantastic shortcut.
For the Creaminess
  • 1 cup Mayonnaise Greek yogurt is a lighter option if you wish.
  • 1 tablespoon Worcestershire Sauce You can skip it if you're in a pinch, but I highly recommend trying it.
  • to taste Salt
  • to taste Pepper

Equipment

  • Medium Saucepan
  • Large mixing bowl

Method
 

Directions
  1. In a medium saucepan, melt 2 tablespoons of butter over medium heat. Once shimmering, add the Rice-A-Roni chicken flavor mix and sauté for about 2-3 minutes until the rice and vermicelli start to turn golden brown.
  2. Pour in 2 cups of water and bring it to a vigorous boil. Cover the pot and reduce the heat to low, allowing it to simmer for 20-25 minutes until the rice is tender.
  3. Let the cooked Rice-A-Roni sit off the heat for 5 minutes, fluffing it gently with a fork afterward.
  4. Transfer the cooked Rice-A-Roni into a large mixing bowl, spreading it out to cool. To speed up cooling, place the bowl in the refrigerator for about 20-30 minutes.
  5. Once the rice has cooled, stir in 1 cup of chopped green onions, 1 cup of drained and chopped water chestnuts, and 1 cup of chopped celery.
  6. Add 2 cups of diced cooked chicken breast and combine in a separate bowl 1 cup of mayonnaise and 1 tablespoon of Worcestershire sauce before mixing it into the salad.
  7. Season the salad mix with salt and pepper to taste, cover the bowl and refrigerate for at least 1 hour before serving.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 24gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 600mgPotassium: 450mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 1.5mg

Notes

Always serve chilled for the best flavor and texture experience. Give it a good stir before serving for even distribution of flavors.

Tried this recipe?

Let us know how it was!