Homemade Chicken Rice-a-Roni brings a beloved childhood favorite to your table, made from scratch with real ingredients. This version captures the taste of the boxed mix but without preservatives or mystery additives. It’s quick to prepare, family-friendly, and easy to customize with extra vegetables or fresh herbs.
Homemade Chicken Rice-A-Roni
If you’ve fallen into a dinner rut and want to stop relying on boxed mixes with long ingredient lists, this homemade Chicken Rice-a-Roni is an excellent alternative. It’s comforting, familiar, and simple to make on weeknights. The flavors are warm and savory, the texture is satisfying, and it stores well for lunches or leftovers.
Growing up, Rice-a-Roni was one of those go-to comfort foods. Turning it into a homemade dish means you control the seasonings and can add fresh vegetables, better-quality chicken, and a finishing touch of herbs. The result is a family-pleasing meal that evokes nostalgia but tastes cleaner and brighter than the boxed version.
This recipe tested very close to the original boxed flavor and earned a strong approval from picky eaters—four out of five kid stars in our household. It’s dependable, fast, and flexible enough to suit many tastes.
Why You’ll Love This Dish…
- Made from real ingredients while capturing the classic Rice-a-Roni flavor.
- Family-friendly and comforting—perfect for weeknights.
- Great for make-ahead meals and packing lunches.
- Easy to customize with extra vegetables like broccoli, peas, or carrots.
Also try a wild rice pilaf for a different take on rice side dishes.
Recipe Shopping List
Here’s a quick shopping list so you can see what to buy. Exact amounts are listed in the recipe card below.
- Cooking oil
- Chicken breast
- Salt & pepper
- Garlic powder & onion powder
- Butter
- Long-grain rice
- Spaghetti (broken into pieces)
- Mushrooms (optional)
- Fresh parsley
- Chicken bouillon or concentrate
- Dry white wine (optional)
- Broccoli or other vegetables
If you like casseroles, this pairs well with a simple baked side.
How To Make This Recipe
A quick overview so you know what to expect. Follow the full recipe below for exact measurements and timing.
- Brown the chicken: Season the diced chicken and brown it briefly in hot oil. Remove and set aside.
- Toast the rice and pasta: Melt butter, then add long-grain rice and broken spaghetti; toast until the pasta begins to turn golden.
- Add flavor and liquid: Stir in seasonings, mushrooms, water, bouillon, and wine if using.
- Simmer with chicken: Return the chicken to the pan and simmer until rice is tender and liquid is absorbed.
- Finish with vegetables: Stir in quick-cooking vegetables like broccoli during the last minutes of cooking until just tender.
- Serve warm: Fluff and serve hot as a main dish or hearty side.
For classic comfort, try chicken and dumpling soup another night.
Serve This With
- Warm homemade dinner rolls
- Simple green or Greek-style salad
More Recipes
- Shrimp Fried Rice
- Chicken Fried Rice
- Instant Pot Chicken and Rice Soup
- Instant Pot Wild Rice
- Beef and Wild Rice Stuffed Zucchini
- Minnesota Wild Rice Hotdish Soup
Homemade Chicken Rice-a-Roni
Yield: 6 servings | Prep: 15 minutes | Cook: 20 minutes | Total: 35 minutes
Ingredients
For the Chicken
- 1 tablespoon oil
- 4 cups diced chicken breast
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
Rice Mixture
- 3 tablespoons butter
- 1 cup long-grain rice
- 1 cup good-quality spaghetti, broken into small pieces
- 1 cup diced mushrooms (optional)
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- 1 teaspoon fresh parsley, chopped
- 2 cups water
- 2 tablespoons chicken-flavored bouillon or concentrate
- ½ cup dry white wine (optional)
- 1 cup chopped broccoli (or other quick-cooking vegetable)
Directions
- Heat oil in a large non-stick skillet over medium-high heat.
- Season the chicken with salt, pepper, and garlic powder. Quickly brown the chicken on two sides; it may still be slightly pink inside. Remove and set aside.
- Reduce heat to medium and melt the butter in the same pan. Add the rice and broken spaghetti, stirring frequently until the spaghetti turns golden brown.
- Add mushrooms during the last 3–4 minutes of toasting and cook briefly with the rice and pasta.
- Stir in onion powder, garlic powder, parsley, salt, water, bouillon, and wine if using.
- Return the chicken to the pan, bring to a gentle simmer, and cook for about 10 minutes, stirring occasionally, until the rice is tender and most liquid is absorbed.
- Add the chopped broccoli during the last 5 minutes of cooking so it becomes just tender.
- Adjust seasoning to taste and serve hot.
Nutrition (approximate)
Estimated per serving: Calories 253; Total Fat 9g; Saturated Fat 4g; Unsaturated Fat 5g; Cholesterol 73mg; Sodium 557mg; Carbohydrates 14g; Fiber 1g; Sugar 1g; Protein 25g.
Note: Nutrition values are estimates. If you require precise nutrition information for medical reasons, consult a trusted nutrition source.
