Description
This Pioneer Woman Chicken Rice Casserole is a comforting and easy 3-step recipe combining shredded chicken, long-grain rice, creamy soups, and cheddar cheese baked until bubbly and golden. Perfect for a family meal that requires minimal prep and delivers hearty flavors with a creamy texture.
Ingredients
Chicken and Rice
- 2 cups cooked chicken, shredded
- 1 cup uncooked long-grain rice
Soup and Seasonings
- 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
Topping
- 1 cup shredded cheddar cheese
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole evenly.
- Mix Ingredients: In a large 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 thoroughly until all ingredients are well incorporated.
- Bake Covered: Pour the mixture into a greased 9×13-inch baking dish. Cover the dish tightly with foil and bake for 45 minutes to cook the rice and chicken together.
- Add Cheese and Finish Baking: Remove the foil, sprinkle the shredded cheddar cheese evenly over the top. Return the casserole to the oven and bake uncovered for an additional 15 minutes until the cheese is melted, bubbly, and golden brown.
- Rest and Serve: Let the casserole rest for 5 minutes after baking to set before serving warm for a comforting meal.
Notes
- Use rotisserie chicken for a quick and easy shortcut.
- Substitute cream of celery soup for a different flavor profile.
- Add frozen peas or carrots to include extra vegetables for more nutrition and color.
