Description
Pioneer Woman Chicken Rice Casserole is a classic comfort food made with tender shredded chicken, creamy soups, fluffy rice, and melted cheddar cheese. This simple three-step recipe is perfect for busy weeknights, delivering a warm, hearty family dinner with minimal prep.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup uncooked long-grain rice
- 1 (10.5 oz) can cream of chicken soup
- 1 (10.5 oz) can cream of mushroom soup
- 1 cup chicken broth
- ½ cup milk
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon 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, black pepper, and half of the cheddar cheese. Stir until well combined.
- Pour the mixture into the prepared baking dish and spread it evenly.
- Cover tightly with aluminum foil and bake for 60 minutes, or until the rice is tender.
- Remove the foil, sprinkle the remaining cheddar cheese over the casserole, and bake uncovered for an additional 10–15 minutes until the cheese is melted and bubbly.
- Let the casserole rest for 5–10 minutes before serving.
Notes
- Rotisserie chicken is a great shortcut for this recipe.
- Add frozen peas, carrots, or broccoli for extra vegetables.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American