Creamy Chicken and Rice Casserole

Ingredients:

1 box Chicken-flavor Rice-A-Roni (6 Ounce Box)

1 can Cream Of Mushroom Soup (10 Ounce Can)

1 container Sour Cream, Low-fat (8 Ounce Size)

1 whole Rotisserie Chicken

1 container Durkee French-fried Onions (6 Ounce Can)

Instructions:

Preheat oven to 350 F. 

Prepare Rice-A-Roni according to package directions. 

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.

When Rice-A-Roni is done, add the can of soup and the sour cream, and stir to combine. 

Add the chicken and mix together. 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.

Remove from oven, cover with the french-friend onions and bake for 5 more minutes. 

Remove from oven and try not to eat the whole thing. Yum!