Rice-A-Roni Salad
This throwback potluck hero is creamy, crunchy, and unapologetically loaded with comfort vibes. It's Rice-A-Roni, chicken, mayo, and enough crunchy bits to make your Aunt Carol proud.
Equipment
- Knife
- Cutting board
- Large pot with lid
- Can opener
- Mixing bowl
- 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.