Creamy Chicken and Rice Casserole

• 1 box Chicken-flavor Rice-A-Roni (6 Ounce Box)
• 1 can (10 Oz. Size) Cream Of Mushroom Soup
• 1 container Sour Cream, Low-fat (8 Ounce Size)
• 1 whole Rotisserie Chicken
• 1 container (6 Oz. Size) Durkee French-fried Onions

1. Preheat oven to 350 F. Prepare Rice-A-Roni according to package directions.
2. While that is cooking, shred/cut up the chicken (I always use a rotisserie chicken, but you could use leftover chicken or some cooked and shredded breasts, whatever), removing meat from bones.
3. When Rice-A-Roni is done, add the can of soup and the sour cream, and stir to combine.
4. Add the chicken and mix together.
5. Spread mixture into a sprayed baking dish (I use a 9-by-13-inch pan, but you can use what you like for how thick you want it to be) and bake, uncovered, at 350 F for 40 minutes.
6. Remove from oven, cover with the french-friend onions and bake for 5 more minutes.
7. Remove from oven and try not to eat the whole thing.
8. Yum!

chickenflavor, cream of mushroom soup, sour cream, rotisserie chicken, onions

Taken from tastykitchen.com/recipes/main-courses/creamy-chicken-and-rice-casserole/ (may not work)