Ingredients:

  • 1 box (6.8 oz / 193 g) Chicken Rice-A-Roni Mix (reserve the seasoning packet)
  • 1 Tbsp (15 g) Unsalted Butter (for sautéing)
  • 2 cups (475 ml) Low-Sodium Chicken Stock or Water
  • 3 cups (approx. 450 g) Cooked Chicken Breast or Thighs, shredded
  • 4 Tbsp (60 g) Unsalted Butter
  • 4 Tbsp (30 g) All-Purpose Flour
  • 2 cups (475 ml) Whole Milk
  • 1 cup (240 ml) Single (or Heavy) Cream
  • 1 tsp (5 g) Dijon Mustard
  • 1/2 tsp (2.5 g) White Pepper
  • 1/4 tsp (1.25 g) Salt (adjust after cheese is added)
  • 1 cup (120 g) Sharp Cheddar Cheese, shredded
  • 1/2 cup (60 g) Gruyère or Monterey Jack Cheese, shredded
  • 1 cup (75 g) Panko Breadcrumbs
  • 2 Tbsp (30 g) Unsalted Butter, melted
  • 1/4 cup (30 g) Freshly Grated Parmesan Cheese
  • 1 Tbsp (5 g) Fresh Parsley, chopped (optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease the 9x13 inch baking dish.
  2. Cook Rice-A-Roni: In a large pot, melt 1 Tbsp of butter over medium heat. Add the rice and pasta from the Rice-A-Roni box (reserving the seasoning packet). Sauté for 3–4 minutes until the pasta is golden brown.
  3. Simmer: Stir in the 2 cups of chicken stock/water and the reserved Rice-A-Roni seasoning packet. Bring to a boil, reduce heat, cover, and simmer for 15 minutes, or until the liquid is absorbed and the rice is tender. Remove from heat and set aside.
  4. Make the Roux: In a medium saucepan, melt 4 Tbsp of butter over medium heat. Whisk in the 4 Tbsp of flour. Cook, stirring constantly, for 1–2 minutes until the mixture (roux) is smooth and smells faintly nutty.
  5. Build the Béchamel: Gradually whisk in the cold milk and cream. Bring the mixture to a gentle simmer, whisking constantly until the sauce thickens and coats the back of a spoon (about 5–7 minutes).
  6. Season and Add Cheese: Remove the sauce from the heat. Whisk in the Dijon mustard, white pepper, and salt. Add the shredded Cheddar and Gruyère/Jack cheese in handfuls, stirring until fully melted and smooth.
  7. Combine Ingredients: In the large pot containing the cooked Rice-A-Roni, add the shredded chicken and pour the entire Mornay sauce over the mixture. Stir gently until everything is evenly coated and combined.
  8. Fill Casserole Dish: Spoon the chicken and rice mixture evenly into the prepared 9x13 inch baking dish.
  9. Prepare Topping: In a small bowl, combine the Panko breadcrumbs, melted butter, and Parmesan cheese. Toss until the breadcrumbs are evenly coated.
  10. Bake: Sprinkle the Panko topping evenly over the casserole. Bake for 25–30 minutes, or until the casserole is bubbling hot throughout and the topping is golden brown and crisp.
  11. Rest and Serve: Allow the casserole to rest for 5–10 minutes before serving. Garnish with fresh parsley.