Y’all, we’ve made this dish more times than we can count, and it never lets us down. It’s simple, it’s filling, and it tastes like something you worked way harder on than you actually did. Trust me-we’ve got this one down to a science.
The Chef Boyardee Chicken and Rice recipe is a one-pot meal made with canned Chef Boyardee, cooked chicken, white rice, and mixed vegetables. It is known for being quick, budget-friendly, and easy to prepare at home, like the Chef Boyardee Spaghetti.
Stick around and I’ll show you exactly how we make it, what little tricks make it better, and how to get it on the table fast.
What Does Chef Boyardee Chicken and Rice Taste Like?
This dish is pure comfort in a bowl. It’s creamy, savory, and has a rich chicken flavor that’s boosted by the veggies and broth. The white rice soaks up all the goodness, and the soft carrots, peas, and celery add a sweet little crunch.
It’s got just the right balance of salt and spice, and the rendered chicken fat gives it that slow-cooked taste we all love, with the Chef Boyardee Meatballs. Trust me-this one tastes like home.
Ingredients Required for Chef Boyardee Chicken and Rice Recipe
Here’s the list of Ingredients you’ll need to make this Chef Boyardee Chicken and Rice
- 4 cups water
- 1 cup white rice
- ½ cup chopped carrots
- 1½ cups cooked white meat chicken (shredded or diced)
- 1 tbsp rendered chicken fat (or butter if you don’t have it)
- ¼ cup chopped celery
- ¼ cup green peas
- 1 tbsp modified corn starch (or regular cornstarch)
- ¼ tsp salt
- 1 tsp dehydrated onion
- 1 tsp soybean oil (or any neutral oil)
- ½ tsp chicken bouillon or broth concentrate
- ¼ tsp autolyzed yeast extract (optional)
- Pinch of your favorite spices (black pepper, paprika, garlic powder)
- Dash of beta carotene (or a small pinch of turmeric for color)
Kitchen Utensil You’ll Need
- Medium-sized pot with lid
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
- Small bowl (for mixing starch if needed)
Prep Time: 10 minutes
Cook Time: 25 minutes
Yield: Serves 4 hungry folks
Copycat Chef Boyardee Chicken and Rice Recipe
Simply follow the steps given below to make your Chef Boyardee Chicken and Rice at home
1. Heat the Pot:
Start by adding your tablespoon of rendered chicken fat to the pot over medium heat. Once it’s melted, toss in the chopped carrots, celery, and dehydrated onion. Cook for 3–4 minutes until the veggies begin to soften and smell delicious.
2. Add Water and Rice:
Pour in the 4 cups of water, then stir in your white rice. Bring it all to a boil, then turn down the heat and let it simmer with the lid on for about 15 minutes.
3. Mix in Chicken and Peas:
Add the cooked chicken and peas to the pot. Stir gently and let it simmer uncovered for another 5–7 minutes so the flavors come together.
4. Thicken It Up:
In a small bowl, mix your cornstarch with a little cold water until smooth. Pour that into the pot and stir to thicken. Add your salt, chicken bouillon, soybean oil, and any other spices or seasonings you like.
5. Color & Final Flavor:
Add a pinch of beta carotene or turmeric just to bring that warm golden color. Let it simmer for 2 more minutes. Taste and adjust seasoning if needed. Scoop it into bowls and enjoy it warm!
Some Tasty Ways To Customize and Serve This Chef Boyardee Chicken and Rice
1. With a Slice of Buttered Cornbread
Now let me tell ya, nothing soaks up that creamy chicken and rice like a warm slice of cornbread with a pat of butter melting right on top. We’ve done this more times than I can count, and it hits the spot every time.
2. Tucked in a Bread Bowl
We tried pouring it into a crusty bread bowl one night-just for fun-and oh my word, it turned into a whole new meal. The broth soaks into that bread, and by the end, you’re practically licking the bowl. Heaven!
3. Topped with Sharp Cheddar Cheese
Sprinkle a little shredded sharp cheddar on top while it’s still hot and let it melt down into that rice… Y’all, it gives it the perfect creamy kick with just a hint of tang. It’s cheesy comfort at its finest.
4. With a Side of Southern Green Beans
We love to make a big pot of slow-cooked green beans with bacon and onions and serve ’em right alongside. The freshness and snap of the beans balance out the richness of the chicken and rice beautifully.
5. Over a Fluffy Baked Potato
I know it sounds a little out there, but we spooned this chicken and rice over a baked potato one night when we needed to stretch the meal-and it was amazing. That starchy combo is next-level cozy.
6. With a Dollop of Sour Cream and Chopped Chives
One day we had some leftovers and dressed it up with a little sour cream and fresh chives… and it suddenly felt like a fancy comfort food dish you’d get at a café. Try it-you won’t regret it.
7. Served with Sweet Pickles or Relish on the Side
This might sound like a grandma trick (because it is), but having something tangy and sweet on the side, like pickles or relish, really brings out all the savory flavors in the dish.
8. With Crackers for Crunch
We always have saltine or butter crackers around, and crumbling a few right on top gives you that little crunch that takes every bite up a notch. It’s great for texture-and the kids love it too!
9. As a Filling for Hand Pies or Puff Pastry
This one was kind of a kitchen experiment that turned into a win: we used leftover chicken and rice as filling for puff pastry pockets. Baked ’em till golden brown and, y’all… it was a little handheld meal of joy.
10. Served Cold as a Picnic Salad
Believe it or not, we’ve eaten this cold at a picnic with a little extra mayo and celery stirred in. It turns into a chicken and rice salad that’s cool, creamy, and perfect for a hot day when you don’t wanna cook.
Some Tips on This Chef Boyardee Chicken and Rice Recipe
Got leftovers? Lucky you! Just let the dish cool completely, then spoon it into an airtight container. Store in the fridge for up to 3 days. Reheat gently on the stove or in the microwave with a splash of water or broth to loosen it up.
Chef Boyardee Chicken and Rice Recipe
Ingredients
Method
- 1. Heat the Pot:
Start by adding your tablespoon of rendered chicken fat to the pot over medium heat. Once it’s melted, toss in the chopped carrots, celery, and dehydrated onion. Cook for 3–4 minutes until the veggies begin to soften and smell delicious.
2. Add Water and Rice:
Pour in the 4 cups of water, then stir in your white rice. Bring it all to a boil, then turn down the heat and let it simmer with the lid on for about 15 minutes.
3. Mix in Chicken and Peas:
Add the cooked chicken and peas to the pot. Stir gently and let it simmer uncovered for another 5–7 minutes so the flavors come together.
4. Thicken It Up:
In a small bowl, mix your cornstarch with a little cold water until smooth. Pour that into the pot and stir to thicken. Add your salt, chicken bouillon, soybean oil, and any other spices or seasonings you like.
5. Color & Final Flavor:
Add a pinch of beta carotene or turmeric just to bring that warm golden color. Let it simmer for 2 more minutes. Taste and adjust seasoning if needed. Scoop it into bowls and enjoy it warm!
Video
Notes
1. Use leftover chicken if you’ve got it!
I had some rotisserie chicken in the fridge, and it worked just fine. Saved me time, too!
2. Chop veggies small so they cook faster.
I cut my carrots and celery into tiny pieces. That way, they get soft and yummy real quick.
3. Don’t skip the chicken fat-it makes it taste homemade.
Y’all, this little bit of fat adds so much flavor. If you don’t have it, a bit of butter works great too.
4. Rinse the rice before cooking.
I give my white rice a quick rinse under cold water. It helps keep it from getting too sticky.
5. Taste as you go.
Sometimes I add just a pinch more salt or spice while it’s cooking. You gotta taste it to get it just right!
6. Add extra broth if it gets too thick.
Mine got a little thick after simmering, so I just poured in a splash of chicken broth to loosen it up.
7. Use frozen peas to save time.
I just tossed in a handful from the freezer. No chopping, no fuss!
8. Keep stirring after you add the cornstarch.
I learned the hard way-if you don’t stir it in good, it gets clumpy. Stir it fast and steady!
9. Let it sit for 5 minutes before serving.
I wait a bit after turning off the heat. It thickens up nice and gives the flavors time to settle.
10. Make a double batch-it goes fast!
The first time I made this, everyone wanted seconds. Now I always cook a little extra!
How to Store and Reheat Chef Boyardee Chicken and Rice Properly?
To store fried zucchini, let them cool completely, then place them in an airtight container lined with paper towels and refrigerate for up to 2 days.
To reheat, preheat the oven to 375°F (190°C), place the zucchini sticks on a baking sheet, and bake for 8-10 minutes until crispy. Avoid microwaving, as it can make them soggy.
Common Queries on This Chef Boyardee Chicken and Rice Recipe
Here, we’ve got you covered with some common questions about the Chef Boyardee Chicken and Rice that people often ask.
1. What are the ingredients in Chef Boyardee Chicken and Rice?
Well, the classic version has a comforting mix of white rice, carrots, peas, celery, and white meat chicken. It’s all cooked up in a savory base made with chicken fat, chicken broth, dehydrated onion, and some seasoning like salt and spices. There’s also modified corn starch to give it that creamy, thick texture, and a touch of soy protein and beta carotene for richness and color.
2. What are the ingredients in Chef Boyardee Chicken Alfredo?
Now that one’s a creamy pasta dish! It usually includes white meat chicken, pasta (usually rotini), milk ingredients, and a cheesy Alfredo-style sauce made with cream, butter, and Parmesan-style cheese flavoring. There are also thickeners and spices in there to keep everything smooth and tasty. It’s a different vibe from chicken and rice-more indulgent and rich.
3. What can I add to chicken and rice for flavor?
Oh, so many things! We’ve found that adding a little garlic powder, black pepper, onion powder, or even a dash of Chef Boyardee Lasagna Sauce gives it a nice kick. A squeeze of lemon juice brightens it up, and if you like herbs, try parsley or thyme. Sometimes we even stir in a spoonful of sour cream or shredded cheese at the end for extra creaminess!
4. Can I use brown rice instead of white rice?
Sure can, but just remember-brown rice takes longer to cook and needs a bit more water. We’ve tried it, and it gives a nuttier taste that’s a little heartier. Just keep an eye on your cooking time and adjust the liquid as needed.
5. Can I make this recipe ahead of time?
Absolutely! We’ve prepped it in the morning and reheated it for dinner-it holds up great. Just store it in an airtight container in the fridge and warm it up with a splash of water or broth so it doesn’t get too thick.
6. What’s a good veggie substitute if I don’t have peas or carrots?
We’ve tossed in frozen corn, chopped green beans, or even spinach when we were low on ingredients. As long as it’s a mild veggie that cooks quickly, it should work just fine.
7. Is this recipe kid-friendly?
Oh yes-our little ones gobble it up every time. The soft rice, tender chicken, and mild flavors make it a real hit with kids. You can even sneak in extra veggies without complaints!
8. Can I freeze leftovers?
Yes, we’ve frozen it plenty of times! Just let it cool completely, then pack it in a freezer-safe container. It’ll keep for about 2–3 months. When you reheat, add a splash of water and stir while warming to get that creamy texture back.
9. What protein can I use if I don’t have chicken?
We’ve made it with leftover turkey, rotisserie chicken, or even cooked ground turkey or tofu in a pinch. The base is flexible-just keep the seasoning balanced, and it’ll still taste delicious.
10. How do I thicken chicken and rice if it’s too runny?
If the mix turns out a little too soupy, we usually stir in a bit more cornstarch mixed with cold water, or even a spoonful of instant mashed potato flakes-works like a charm! Just let it simmer a few more minutes until it thickens up.
There you have it-a warm, hearty bowl of Chef Boyardee-style Chicken and Rice that’s easy to make at home and tastes even better than the canned version. Whether you’re feeding the family or just need some soul food on a chilly night, this recipe’s got you covered. It’s a little bit nostalgic, a whole lot comforting, and totally satisfying.
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