Pioneer Woman Chicken Rice Casserole (Print-Friendly Version)
Hearty baked dish with chicken, rice, creamy sauce, and cheddar cheese for an easy, satisfying family dinner.
# Ingredients You’ll Need:
→ Casserole Base
01 -
2 cups cooked chicken, shredded
02 -
1 cup uncooked long-grain rice
03 -
1 can (10.5 ounces) cream of chicken soup
04 -
1 can (10.5 ounces) cream of mushroom soup
05 -
1 cup chicken broth
06 -
1/2 cup whole milk
→ Seasonings
07 -
1/2 teaspoon garlic powder
08 -
1/2 teaspoon onion powder
09 -
1/2 teaspoon ground black pepper
→ Topping
10 -
1 cup shredded cheddar cheese
# How to Make It:
01 -
Preheat the oven to 350°F (175°C).
02 -
In a large mixing bowl, thoroughly combine shredded chicken, uncooked long-grain rice, cream of chicken soup, cream of mushroom soup, chicken broth, whole milk, garlic powder, onion powder, and ground black pepper.
03 -
Transfer the combined mixture into a greased 9×13-inch baking dish, spreading evenly.
04 -
Cover the dish tightly with aluminum foil and bake in the preheated oven for 45 minutes.
05 -
Remove foil, evenly sprinkle shredded cheddar cheese over the surface, and return to the oven for an additional 15 minutes, until the cheese is melted and the casserole is golden and bubbling.
06 -
Allow the casserole to rest for 5 minutes before serving to ensure optimal texture and ease of portioning.
# Extra Tips:
01 -
Rotisserie chicken saves prep time and adds depth of flavor to the casserole.
02 -
Cream of celery soup can be substituted for cream of mushroom or chicken soup for a different flavor profile.
03 -
For added nutrition and texture, fold in frozen peas or carrots before baking.