You know that one dish at every family BBQ that disappears before you even make it to the table?
Yeah—this Cold Chicken Rice-A-Roni Salad is that dish. It’s creamy, crunchy, and unapologetically retro, loaded with chicken-flavored Rice-A-Roni, water chestnuts, and just enough rice vermicelli to make your mom whisper “I told you to grab a plate earlier.”
I first had this at my aunt’s “no-frills-but-somehow-fabulous” potluck, where the only rule was bring a dish—or risk getting stuck with the veggie tray.
One bite and I was hooked. This isn’t just any homemade Ricearoni recipe—it’s a certified crowd-pleaser disguised as a humble rice salad cold. Trust me, skip the fancy stuff and make this.
Rice-A-Roni Salad
EQUIPMENT (PAID LINKS)
- Large pot with lid
- Can opener
- Spoon or spatula
Ingredients
- 2 6.9 oz boxes Rice-A-Roni Chicken Flavor
- 2 tablespoons butter
- 5 cups water
- 1 bunch green onions chopped
- 1 8 oz can water chestnuts, drained and chopped
- 1 cup chopped celery
- 1 cup cooked chicken breast diced
- 1/2 cup mayonnaise
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
Instructions
- Cook the Rice-A-Roni: In a large pot, melt the butter over medium heat. Add the Rice-A-Roni mixes (with seasoning packets) and stir until the vermicelli and rice turn golden brown.2 6.9 oz boxes Rice-A-Roni Chicken Flavor, 2 tablespoons butter
- Simmer It: Pour in 5 cups of water. Bring to a boil, reduce heat, cover, and simmer for 20–25 minutes or until the rice is tender and liquid is absorbed. Let sit off heat for 5 more minutes.5 cups water
- Cool the Rice: Transfer the rice to a large bowl and refrigerate until completely cool. Patience, this part matters.
- Mix It All Together: Stir in the green onions, water chestnuts, celery, chicken, mayonnaise, and Worcestershire sauce. Add salt and pepper to taste.1 bunch green onions, 1 8 oz can water chestnuts, drained and chopped, 1 cup chopped celery, 1 cup cooked chicken breast, 1/2 cup mayonnaise, 1 teaspoon Worcestershire sauce, Salt and pepper to taste
- Chill and Serve: Cover and chill the salad until you're ready to serve. The colder it is, the better it tastes—like revenge, but delicious.
Tips & Tricks for Conquering Cold Chicken Rice-A-Roni Salad (Because Obviously You’re Not a Rookie)
🥄 Don’t Skip the Toasty Bits
Yes, you really do need to brown the Rice-A-Roni mix before adding water. That golden vermicelli magic? It’s flavor. Skipping this step is like skipping the cheese on a pizza. Who even are you?
🧊 Chill Like You Mean It
Let that rice cool all the way down before adding the mayo. Unless you like your creamy salad with a side of warm regret, trust the process. It’s a cold salad, not a lukewarm crisis.
🍗 Rotisserie Chicken = Instant Upgrade
Too lazy to cook chicken? Good. Grab a store-bought rotisserie, shred it, and feel smug. It tastes better anyway and saves you dishes. We love a shortcut that doesn’t taste like one.
🥬 Celery Optional, Crunch Required
No celery? No panic. Toss in diced bell pepper, snap peas, or even chopped pickles. This salad needs crunch, not a résumé.
🌰 Water Chestnuts Are Non-Negotiable
Yes, they’re weird. Yes, they come in a can. But they’re basically the Beyoncé of this salad. Leave them out and the texture party gets real boring.
💅 Make It a Day Ahead (So You Can Pretend You Have Your Life Together)
This salad is 10x better after sitting overnight. All the flavors actually get to know each other. Like summer camp, but with mayo.
🌿 Fancy People Add Herbs
Wanna be extra? Toss in some chopped parsley or dill. It’ll make your potluck plate look like Martha Stewart helped. (She didn’t. But still.)
💥 Bonus Buzz: Add Bacon
Not traditional, not necessary, but absolutely delicious. Crispy crumbles of bacon = the unofficial cheat code of every rice salad ever.
🥗 Serving Hack: Ice Cream Scoop It
Use a big scoop to portion it out. It looks fancy, controls portions, and keeps cousin Becky from hoarding half the bowl.
