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Homemade Chicken Rice-a-Roni

Homemade Chicken Rice-a-Roni takes your favorite childhood meal and makes it from scratch!

Homemade Rice-a-Roni Pinterest

Homemade Chicken Rice-a-Roni

I am in such a dinner rut right now. I always struggle in summer because my preferences lean heavily towards winter foods. Soup, stew, pasta, casseroles, roasts and mashed potatoes, all of it. It must of been my youth spent in the frozen tundra also known as Northern Minnesota. Fall/Winter foods = comfort foods for me.

Another of my comfort foods from my childhood is Rice-a-Roni, in almost all varieties.

I LOVE that stuff, but most of the time I just can’t bring myself to buy it anymore.

We try and avoid MSG when we can, so even though my heart cries out for that lovely San Francisco Treat, I limit it.

Severely.

I’m not sure why it has never occurred to me to make it at home before tonight! I’ve revamped the Spanish Rice version, but never my favorite chicken or beef.

Homemade Rice-a-Roni-7

Look no further, folks. Here it is.

I was pretty surprised how similar this was to the boxed version. It got 4/5 kid stars, which is a winner in this house!

Homemade Chicken Rice-a-Roni

Even the baby liked it.

The baby, who is about to turn ONE this weekend! EEEK! Get ready for birthday party posts coming up next week. I hope you are prepared.

Homemade Chicken Rice-a-Roni

Homemade Chicken Rice-a-Roni

Homemade Chicken Rice-a-Roni

Homemade Chicken Rice-a-Roni

Yield: 6
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Homemade Chicken Rice-a-Roni makes your favorite boxed meal into something wholesome and homemade!

Ingredients

  • 1 tablespoon oil
  • 4 cups diced chicken breast, liberally seasoned with salt and pepper
  • 3 tablespoons butter
  • 1 cup long grain rice, I used Jasmine
  • 1 cup good quality spaghetti, it takes longer to cook, which is a bonus here, broken into small pieces
  • 2-4 medium crimini mushrooms, diced
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1 teaspoon parsley
  • 1/2 teaspoon salt
  • 3 1/2 cups water
  • 2 Tablespoons chicken reduced sodium Better Than Bouillion
  • 1/2 cup white wine, Pinot Grigio or Chardonnay would be best
  • 1 cup chopped broccoli, frozen is okay

Instructions

  1. Preheat oil over medium-high heat in a large non-stick or seasoned cast iron saute pan. Quickly brown diced chicken, and then remove from the pan. It is okay, preferable actually, if the chicken is still partly pink in the middle at this point.
  2. Melt butter in the saute pan over medium heat. Add rice and pasta, and cook stirring frequently until the pasta is browned. Add the mushrooms during the last 3-4 minutes of the rice/pasta cook time, and cook those along with the rice/pasta. Add the onion and garlic powder, the parsley, salt, water, bouillon, and wine.
  3. Add the chicken back into the pan, and simmer for 10 minutes, stirring frequently. Add broccoli during last 5 minutes of cooking.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 286 Total Fat: 9g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 73mg Sodium: 335mg Carbohydrates: 16g Net Carbohydrates: 0g Fiber: 1g Sugar: 2g Sugar Alcohols: 0g Protein: 25g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
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Fern

Tuesday 7th of June 2016

Very tasty recipe. I was just going to grill some chicken and make some homemade Rice-A-Roni but I found this and decided to just put it all together. (Late night at work). We both enjoyed this very much. It's a great quick dinner. Oh, I didn't put the broccoli in as I didn't have any, but I served green beans on the side.

Fern

Tuesday 7th of June 2016

Also, I had just bought some Better Than Bouillion as I was looking for something that didn't have MSG in it. Fantastic product.

Foodies Network » Homemade Chicken Rice a Roni

Wednesday 29th of October 2014

[…] Homemade Chicken Rice a Roni […]

Cathy@LemonTreeDwelling

Monday 13th of October 2014

I love the idea of homemade Rice-a-Roni....I'm sure it's delicious! I can't stand those dinner ruts but this looks like a good way out of it!

Nicole Johnson

Monday 13th of October 2014

Thanks, Cathy! Dinner ruts are the worst. I'm pretty much always fighting them off. ;)

Wendy

Wednesday 6th of August 2014

I winged the recipe a little bit, but I was wondering about two of the ingredients. You list the crimini mushrooms twice, but only mention them once in the directions. In addition, you never said where to put in the bullion. My guess was at the water and wine step.

Nicole

Wednesday 6th of August 2014

Yikes! Sorry about that. You guessed right on the bouillon, and the crimini listed twice was a typo. I fixed both issues, and thank you SO MUCH for taking the time to point that out! I really appreciate it. Maybe if I hit the big time ;) I can hire an editor. :)

Becky

Thursday 12th of June 2014

When do you add the chicken back in to complete the cooking process?

Nicole

Thursday 12th of June 2014

Becky - Thank you so much for commenting! I edited the recipe. I'm so sorry I forgot that step. The chicken goes back into the pan at the same time as the water/wine, so it simmers for the last 10 minutes of cook time along with the rice and pasta. I'm going to email this to you as well, just to make sure you get it.

~Nicole