Pioneer Woman Chicken Rice Casserole
This Pioneer Woman Chicken Rice Casserole is the ultimate comfort food, featuring tender shredded chicken, creamy soups, fluffy rice, and melted cheddar cheese baked into one hearty family-friendly casserole. Made with simple pantry ingredients, it's an easy weeknight dinner that's both satisfying and budget-friendly.
Equipment
- 9x13-inch baking dish
- large mixing bowl
- measuring cups
- Mixing spoon or spatula
- aluminum foil
Ingredients
- 2 cups cooked shredded chicken
- 1 cup uncooked long-grain rice
- 10.5 oz cream of chicken soup
- 10.5 oz cream of mushroom soup
- 1 cup chicken broth
- 1/2 cup milk
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- In a large mixing bowl, combine the shredded chicken, uncooked rice, cream of chicken soup, cream of mushroom soup, chicken broth, milk, garlic powder, onion powder, and black pepper. Stir until evenly combined.
- Pour the mixture into the prepared baking dish and spread it into an even layer.
- Cover the baking dish tightly with aluminum foil and bake for 45 minutes.
- Remove the foil, sprinkle the shredded cheddar cheese evenly over the casserole, and return it to the oven.
- Bake uncovered for an additional 15 minutes, or until the cheese is melted, bubbly, and the rice is tender. Let the casserole rest for 5 minutes before serving.
Notes
For extra flavor, use rotisserie chicken and freshly shredded cheddar cheese. You can add frozen peas, diced carrots, or broccoli before baking for a complete one-pan meal. Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.