Chickaroni A La Orange
Prep: 15 min
Cook: 45 min
Total: 60 min
Serves: 6
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A playful, retro casserole that leans on a boxed favorite: Chicken Rice-A-Roni gets browned and then cooked in orange juice instead of water, so a citrus note runs all the way through. Grated whole orange, shredded chicken, and cream of mushroom soup make it creamy and bright. Bake until bubbly and garnish with orange twists for a dish that is as cheerful as it is easy.
Ingredients
Ingredients
- 1 pkg Chicken Rice-A-Roni
- 2 Tbsp Margarine
- 1 Cup Orange Juice
- 1 - Orange
- 3 Cups Chicken - Cooked, Shredded
- 2 Cans Cream Of Mushroom Soup
- 1 - Salt - To Taste
- 1 - Black Pepper - To Taste
Directions
Directions
- Brown Rice-A-Roni in margarine according to package directions.
- Substitute 1 cup orange juice for 1 cup water; follow remaining directions on package.
- Grate 1 orange with peeling in blender; add to rice.
- Combine rice, chicken, soup, salt and pepper; mix well.
- Place in greased casserole.
- Bake at 350 degrees for 35 to 45 minutes or until mixture is bubbly.
- Remove from oven; serve.
- May be placed in chafing dish and garnished with twisted slices of orange and parsley sprigs.
Nutrition
Per serving · 6 servingsCalories
450
Fat
20 g
Saturated fat
4 g
Carbohydrates
40 g
Sugar
10 g
Fiber
2 g
Protein
30 g
Sodium
800 mg
Cholesterol
70 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 1 pkg Chicken Rice-A-Roni
- 2 Tbsp Margarine
- 1 Cup Orange Juice
- 1 - Orange
- 3 Cups Chicken - Cooked, Shredded
- 2 Cans Cream Of Mushroom Soup
- 1 - Salt - To Taste
- 1 - Black Pepper - To Taste
