Pioneer Woman Chicken Rice Casserole

This Pioneer Woman Chicken Rice Casserole captures everything I love about a family dinner bubbling with creamy sauce and topped with a crisp melted cheese crust. When I want something warm and fuss-free that pleases everyone from kids to grandparents this is the recipe I turn to for pure comfort and simplicity.

I started making this casserole years ago when my twins were toddlers and it has stayed in our regular rotation ever since. Something about that dreamy creamy sauce mixed with rice always draws my family to the table fast.

Gather Your Ingredients

• Cooked chicken shredded: Brings texture protein and makes the recipe quicker I often grab a store rotisserie for ease
• Uncooked long grain rice: Soaks up the rich sauce and never turns mushy use a trusted brand for best results
• Cream of chicken soup: Creates a silky base choose low sodium if desired
• Cream of mushroom soup: Layers in earthy umami flavor if you love mushrooms seek out a high quality variety with real pieces
• Chicken broth: Adds savory depth choose a good boxed or homemade version for cleaner flavor
• Milk: Makes the sauce extra rich while keeping it pourable whole milk brings the most body
• Garlic powder: Gently perfumes the casserole and mellows as it bakes buy fresh for the best pungency
• Onion powder: Gives backdrop and warmth without needing to chop onions I like granulated form for even mixing
• Black pepper: Cuts the richness and balances the flavors grind fresh for the brightest punch
• Shredded cheddar cheese: Creates a golden bubbly top finish look for sharp cheddar and shred your own for the best melt

How to Make It

Preheat the Oven:

Set your oven to 350°F or 175°C so it heats evenly before assembly This ensures the casserole cooks through without drying

Mix Everything Together:

Combine chicken uncooked rice both cans of soup chicken broth milk garlic and onion powders and black pepper in a large mixing bowl Stir thoroughly until warmed chicken loosens and rice is distributed throughout Make sure to break up clumps of shredded chicken so it is evenly blended for every bite

Assemble and Bake:

Lightly grease a 9 by 13 inch baking dish for easy removal Pour the entire mixture in and spread until even Tap to settle rice under liquid so grains cook through Cover tightly with foil to trap in steam which helps the rice plump and become creamy Place on the middle oven rack and bake for 45 minutes

Top with Cheese and Finish Baking:

Remove the foil and scatter shredded cheddar evenly over the bubbling casserole Return to the oven uncovered for another 15 minutes This creates a bronze cheese layer that will get slightly crisp at the edges

Let Rest and Serve:

After baking remove from the oven and let the pan sit for five minutes to set This keeps the slices from falling apart and intensifies the flavors Serve hot with a spoon or cut into neat squares for potluck presentation

Whenever I reach for cheddar the sharper the better in this recipe I remember the first time my brother asked for seconds while sneaking extra cheese on top That flavor memory is why I always add a little extra cheddar right before the final bake.

Flavor Boosters

Cool leftovers completely before transferring to airtight containers Refrigerate for up to four days Reheat slices in the oven at 325°F for ten to fifteen minutes covering with foil until hot to prevent the cheese from drying To freeze allow the casserole to cool cut in serving size pieces and wrap tightly in plastic and foil Store in the freezer for up to three months Thaw overnight in the fridge before reheating

Serving Suggestions

Serve with a green salad or steamed broccoli for a balanced meal Round out the comfort element with a side of buttered rolls or garlic bread For gatherings I bring out a simple cranberry relish to complement the savoriness This casserole is a favorite at potlucks and is easy to double when you have a crowd

Creative Twists

No rotisserie chicken Use cooked turkey or diced leftover ham Try cream of celery soup instead of mushroom if you want a milder taste Replace cheddar with mozzarella or a cheese blend for a different finish Stir in a cup of frozen peas or carrots before baking for extra color and nutrition

One winter my neighbor dropped in unexpectedly so I added an extra can of soup and a handful of frozen broccoli to stretch the meal We all left the table satisfied that night My godchild now requests this casserole every birthday reminding me that simple food with heart never goes out of style

Recipe FAQs

→ Can I use leftover chicken?

Yes. Any cooked or rotisserie chicken works well for this casserole and helps save time during prep.

→ Is it possible to substitute the soups?

Absolutely. You can substitute cream of celery for one of the soups or mix in your preferred flavors.

→ What vegetables can I add?

Mix in frozen peas, carrots, or diced bell peppers for a boost of color and nutrition.

→ How do I know when it’s done baking?

The casserole should be bubbly at the edges and the cheese golden on top when finished.

→ Can this dish be made ahead?

Yes. Assemble the casserole, cover, and refrigerate. Bake just before serving for best results.