Pioneer Woman Chicken Rice Casserole Recipe

Introduction

This Pioneer Woman Chicken Rice Casserole is a comforting and hearty dish perfect for family dinners. Combining tender chicken, creamy soups, and cheesy goodness with rice, it’s both easy to make and deliciously satisfying.

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup uncooked long-grain rice
• 1 can (10.5 oz) cream of chicken soup
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup chicken broth
• 1/2 cup milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1 cup shredded cheddar cheese

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish to prevent sticking.
2. Step 2: In a large bowl, mix together cream of chicken soup, cream of mushroom soup, chicken broth, milk, garlic powder, onion powder, and black pepper until well combined.
3. Step 3: Stir in the uncooked rice and shredded cooked chicken until everything is evenly distributed.
4. Step 4: Pour the mixture into the prepared baking dish and spread it out evenly.
5. Step 5: Cover the dish tightly with aluminum foil and bake for about 1 hour, or until the rice is fully cooked and the liquid is absorbed.
6. Step 6: Remove the foil, sprinkle the shredded cheddar cheese evenly on top, and return to the oven uncovered for an additional 10-15 minutes, or until the cheese is melted and bubbly.
7. Step 7: Let the casserole rest for 5 minutes before serving to allow it to set.

Tips & Variations

• For extra flavor, add sautéed mushrooms or chopped green onions before baking.
• Use cooked brown rice instead of white rice for a nuttier taste and added fiber, adjusting baking time as needed.
• Swap cheddar cheese for Monterey Jack or mozzarella for a different cheesy twist.
• If you prefer a spicier kick, stir in a pinch of cayenne pepper or some chopped jalapeños.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed through, or reheat the entire casserole in a 350°F (175°C) oven covered with foil for 20-25 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this casserole?

Yes, just be sure to thaw and cook the chicken fully before shredding and adding it to the recipe.

Is it possible to make this casserole ahead of time?

Absolutely! Assemble the casserole, cover it tightly, and keep it refrigerated for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if baking directly from chilled.

Pioneer Woman Chicken Rice Casserole Recipe

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★★★★★

4.5 from 113 reviews

This comforting Pioneer Woman Chicken Rice Casserole is a creamy, cheesy bake packed with tender shredded chicken, long-grain rice, and a blend of savory soups and seasonings. It’s an easy, one-dish meal perfect for weeknights, combining simple pantry staples into a satisfying and hearty dish that the whole family will love.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Rice

• 2 cups cooked chicken, shredded
• 1 cup uncooked long-grain rice

Soup and Liquid Ingredients

• 1 can (10.5 oz) cream of chicken soup
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup chicken broth
• 1/2 cup milk

Seasonings and Cheese

• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1 cup shredded cheddar cheese

Instructions

1. Preheat the oven: Heat your oven to 350°F (175°C) to ensure it’s ready when your casserole is assembled.
2. Mix soups and liquids: In a large mixing bowl, combine the cream of chicken soup, cream of mushroom soup, chicken broth, and milk. Whisk until smooth and well blended.
3. Add seasonings: Stir in the garlic powder, onion powder, and black pepper into the soup mixture to evenly distribute the flavors.
4. Combine chicken and rice: Fold in the shredded cooked chicken and uncooked long-grain rice into the soup mixture, stirring gently to coat everything thoroughly.
5. Transfer to baking dish: Pour the mixture into a greased 9×13-inch casserole dish, spreading it out evenly.
6. Add cheese topping: Sprinkle the shredded cheddar cheese evenly over the top of the casserole for a cheesy crust.
7. Bake the casserole: Place the dish uncovered into the preheated oven and bake for 55-60 minutes, or until the rice is cooked through and the casserole is bubbly and golden on top.
8. Rest before serving: Let the casserole rest for about 5 minutes after baking to allow it to set slightly for easier serving.

Notes

• Use freshly cooked chicken or leftover rotisserie chicken for convenience.
• You can substitute the cream of mushroom or chicken soup with homemade cream sauces for a healthier twist.
• Cover with foil during baking if the top is browning too quickly and remove foil in the last 10 minutes to brown the cheese.
• Feel free to add vegetables such as peas or broccoli for added nutrition.
• Ensure the dish is baked until the rice is tender and fully cooked through.

Keywords: Pioneer Woman, chicken casserole, chicken rice bake, creamy chicken casserole, easy dinner recipe, comfort food