Abstract: Based on chicken and rice as raw materials, the extrusion cooking conditions of extrusion-cooked ckicken-rice snack were studied with twin-screw extruder in order to develop a new bind of snack and to heighten the additional value of chicken. A central composite rotatable design was adopted to analyze effects of material moisture content (X₁), cooking temperature (X₂) and screw speed (X₃) on degree of gelatinization (Y). Based on this approach and experimental data, the quadratic regression model of gelatinization was deduced. Then analyses of variance were conducted with response surface analysis, and the optimal extrusion cooking conditions were obtained as follows: material moisture content was 35%, cooking temperature was 123℃, and screw speed was 220 r/min.