Pioneer Woman Chicken Rice Casserole

introduction

This Pioneer Woman Chicken Rice Casserole is a simple, cozy dish. It uses cooked chicken, two canned soups, rice, and cheese. It makes a warm family meal that is easy to put together. For more comfort-casserole ideas, see this chicken bacon ranch tater tot casserole which also makes dinner easy.

why make this recipe

Make this recipe when you want a quick, filling meal. It uses pantry staples and cooked chicken. It cooks in one dish and feeds a family. Kids and adults both usually like the cheesy rice and chicken.

how to make Pioneer Woman Chicken Rice Casserole

Follow simple steps and bake. The casserole is forgiving, so it is good for cooks of any skill level. You can mix it in one bowl and bake until bubbly.

Ingredients :

• 2 cups Chicken, cooked
• 1/2 tsp Garlic powder
• 1/2 tsp Onion powder
• 1 cup Chicken broth
• 1 can Cream of chicken soup
• 1 can Cream of mushroom soup
• 1 cup Rice, long-grain
• 1/2 tsp Black pepper
• 1 cup Cheddar cheese
• 1/2 cup Milk

Directions :

1. Preheat the oven to 350°F (175°C).
2. In a large mixing bowl, combine cooked chicken, garlic powder, onion powder, chicken broth, cream of chicken soup, cream of mushroom soup, rice, black pepper, and milk.
3. Stir well until all ingredients are mixed together.
4. Pour the mixture into a greased casserole dish.
5. Sprinkle cheddar cheese on top.
6. Cover with aluminum foil and bake for 25-30 minutes.
7. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
8. Let it cool for a few minutes before serving.

how to serve Pioneer Woman Chicken Rice Casserole

Serve hot from the oven. A green salad or steamed vegetables go well with it. You can also serve it with crusty bread to soak up any sauce. For a different side idea, try pairing with flavors from a simple chicken fajita rice for a bolder meal.

how to store Pioneer Woman Chicken Rice Casserole

Cool the casserole to room temperature. Cover and place in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, about 15-20 minutes. You can also freeze portions in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.

tips to make Pioneer Woman Chicken Rice Casserole

• Use cooked chicken from a rotisserie to save time.
• Stir the rice well so it does not clump.
• If you like more sauce, add a little extra chicken broth.
• Let it rest 5 minutes after baking so the rice absorbs the liquid.
• Use sharp cheddar for stronger cheese flavor.

variation (if any)

• Add frozen peas or mixed vegetables for color and nutrition.
• Swap cream of mushroom or cream of chicken for another canned soup if you prefer.
• Use brown rice, but add 15-20 minutes more baking time and extra broth.
• Top with breadcrumbs mixed with butter for a crunchy crust.

FAQs

Q: Can I use uncooked rice?
A: This recipe uses uncooked long-grain rice that cooks in the oven with the liquid. If you use already cooked rice, reduce the chicken broth and bake time.

Q: Can I make this in a slow cooker?
A: Yes. Mix ingredients and cook on low for 3-4 hours. Check rice for doneness and add more liquid if needed.

Q: Is this dish spicy?
A: No. It is mild. Add a pinch of cayenne or some chopped jalapeño if you want heat.

Q: Can I use low-fat milk or cheese?
A: Yes. You can use lower-fat dairy, but the texture and richness will change slightly.

Q: How do I know when the rice is done?
A: Rice is done when it is tender and the liquid is mostly absorbed. The cheese on top should be bubbly and golden.

Conclusion

If you enjoy easy, comforting casseroles, you might also like this Best Broccoli Chicken Casserole Recipe for another simple dinner idea.

Pioneer Woman Chicken Rice Casserole

A simple and cozy chicken rice casserole made with cooked chicken, creamy soups, rice, and cheese, perfect for a family meal.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Casserole, Main Course

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 cups Chicken, cooked
• 1/2 tsp Garlic powder
• 1/2 tsp Onion powder
• 1 cup Chicken broth
• 1 can Cream of chicken soup
• 1 can Cream of mushroom soup
• 1 cup Rice, long-grain
• 1/2 tsp Black pepper
• 1 cup Cheddar cheese
• 1/2 cup Milk

Method

 

Preparation

1. Preheat the oven to 350°F (175°C).
2. In a large mixing bowl, combine cooked chicken, garlic powder, onion powder, chicken broth, cream of chicken soup, cream of mushroom soup, rice, black pepper, and milk.
3. Stir well until all ingredients are mixed together.

Baking

1. Pour the mixture into a greased casserole dish.
2. Sprinkle cheddar cheese on top.
3. Cover with aluminum foil and bake for 25-30 minutes.
4. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
5. Let it cool for a few minutes before serving.

Notes

Serve hot from the oven with a green salad or steamed vegetables. Cool the casserole to room temperature and refrigerate for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, about 15-20 minutes. Use cooked chicken from a rotisserie to save time. If you like more sauce, add a little extra chicken broth. Let it rest 5 minutes after baking so the rice absorbs the liquid. Use sharp cheddar for a stronger cheese flavor.