Who knew that it was this easy to make your own Homemade Chicken Rice-A-Roni in your own kitchen! So tasty and so good! We love it!
Secret Recipe Club
If one of my favorite foods can be “homemade”, I’ll probably try to make it. Well, at least once. There is just something about making something and being able to say “Look, look what I made, it’s just like the boxed or canned kind but I made it!!” While I’m still not into going all organic, I do like the good feeling that I get when I know what’s in my food.
This month for Secret Recipe Club I was give Carrie’s blog Carrie’s Sweet Life. I love looking through Carrie’s blog. Between the Cake Batter Dip, White Cheddar Chicken Pasta, and Creamsicle Cupcakes it was hard to decide on exactly what to make.
But since I had recently been talking about the Homemade Spaghetti-Os I made, when I saw her Homemade Rice A Roni I knew that was what I wanted to try to make next! Had I known that homemade Rice-A-Roni was this easy, I would have been making it all along.
Last year Amanda (Amanda’s Cookin) started a Club called The Secret Recipe Club. This club give’s its members the opportunity to check out new blogs and recipes all of the time! April has know taken over the club and is doing a fantastic job as our Secret Recipe Club Leader 🙂
Find out about it here .
Today is Group C’s Reveal Day!
Groups A and B have already posted for July. You can see their recipes here:
Be sure to check them out! (And next Monday Group D will reveal their recipes!)
I doubled the recipe and added measurements for the seasonings that I used.
Homemade Chicken Rice-A-Roni
Homemade Chicken Rice-A-Roni
Ingredients1 cup raw angel hair pasta broken into 1/2 inch long pieces
1 1/2 cup uncooked long-grain white rice
4 cups chicken broth
2 cup water
4 tablespoons butter or margarine
1/2 teaspoon seasoning salt
1/4 teaspoon white pepper
1/2 teaspoon onion powered
1/2 teaspoon garlic powder
2 chicken bouillon cube
1 1/2 cup uncooked long-grain white rice
4 cups chicken broth
2 cup water
4 tablespoons butter or margarine
1/2 teaspoon seasoning salt
1/4 teaspoon white pepper
1/2 teaspoon onion powered
1/2 teaspoon garlic powder
2 chicken bouillon cube
Directions
In medium skillet saute broken pasta pieces in butter, stirring constantly, until the pasta begins to brown.
Add rice, stirring until the rice is well coated with the butter and the pasta browns a little more.
Carefully pour in broth and water. Stir.
Add in the spices and bouillon cubes. Cover and simmer until liquid is absorbed. Should take about 20-25 minutes
Add rice, stirring until the rice is well coated with the butter and the pasta browns a little more.
Carefully pour in broth and water. Stir.
Add in the spices and bouillon cubes. Cover and simmer until liquid is absorbed. Should take about 20-25 minutes
Details
Yield: 6-8 large servings
Check out all the other awesome recipes from Group C below:
I made this the other day and it was really good and tasted just like the original Rice A Roni. I did cook boneless chicken thighs on the side and put that in when I was almost done with the rice a roni and man was that good. I also added cut up pieces of mushrooms to it. My husband gave this a 10 out of 10 and so do I. I might not put as much butter in next time because it seemed like it was drowning in butter.
I have now been asked by my family to make this at least twice a week. I will next time try this recipe to make beef flavored. Thanks so much for a wonderful tasting dish, that took no time at all to make.
Hi! I made this today but with vermicelli as i didn’t have angel hair. The taste was the best match I’ve found but it ended up SUPER mushy. Is the 6 cups of liquid correct? any thoughts? Thank you very much!
hey Mariko,
Without being there with you while you were cooking, I’m not sure what happened but I’ve never had it come out mushy at all. I use the same recipe as the one posted every time I make it.
THAT SEEMS LIKE TO MUCH LIQUID I AM AFRAID TO TRY IT
It’s not too much liquid.
It does seem to be a lot of liquid. Typically water is two cups for each cup of uncooked rice.
I have my own version and for two cups of rice, I use just a tad bit under 4 cups since I like mine on the drier side.
I’m not sure why people want to tell me it’s too much liquid before trying the recipe. If it was indeed to much liquid I wouldn’t have written the recipe like that haha. I didn’t just guess the liquid amount. I promise. It’s the same recipe and same amount of liquid I use every time I make homemade chicken rice-a-roni and it’s not too much liquid 🙂
Just curious, I’m trying the recipe today but in regards to the other comments, you wouldn’t happen to be at a higher elevation, etc. would you? Will share my results soon!
haha well, we’re higher than sea level but we live about 45 minutes from the bottom of the blue ridge mountains so not super high up there.
I made this for supper tonight.. My guys really enjoyed it…. so did I. I added abt a 1/2 tsp Turmeric, it gave it a gorgeous yellow color. Instead of bullion, I used Better Than Bullion Roast Chicken Flavor.
oooo I love the idea of adding Turmeric!!
These were great suggestions
I love better than bullion! How much did you use? I would think about 2 tsp would equal 2 billion cubes?
Well it’s 1 cube per 8 oz of water for cubes, and 1 tsp per 8 oz water for better than bouillon, so it stands to reason that 1 cube = 1 tsp.
Absolutely delicious!
So glad that you liked it!
I’m going to try this tonight! Could it be made with brown rice instead of white?
I’m sure it can be! I haven’t tried it with brown rice though.
Rice-a-Roni was a childhood favorite for my husband, but he can no longer tolerate the sodium levels in the commercial version . So, I have adapted your recipe to have a bit less sodium and it’s been such a success, I want to share it. I use Better than Buillon , but I make it half strength: for your 6 cups of liquid I use 3 tsps. I also mix a homemade version of seasoned salt, omitting the salt from the recipe. I’m sure your original version would be delicious, but for those who need less sodium, this approach may be useful.
Ooo I love your lower sodium version! I’ll have to try that soon!
I think the amount of liquid varies by which pasta type is being used. Angel hair pasta will need more liquid than super fine vermicelli. Now the scientist in me wants to make this both ways and weigh everything.Off to the “lab” to start this experiment!
Really good! I made this but I cut the water down to 1 1/2 cups. 2 cups is too much.
I didn’t have everything thing I needed for seasoning so I used what I had and made a couple changes to. I mainly used this for cooking the pasta and rice. This came out great. Makes a lot more then box of Rice-A-Roni. I added ground beef in it and was really good. It’s a great dinner idea if you have a bigger household to feed. My husband and I had the leftover’s today and there is still some left. It’s garlic bread goes great with it too. I’ll probably be making this instead of buying Rice-A-Roni.