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Pioneer Woman Chicken Rice Casserole

A comforting chicken and rice casserole with creamy soups and cheesy goodness, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded You can use store-bought rotisserie chicken.
  • 1 cup uncooked long-grain rice For best results, ensure rice is rinsed.
  • 1 can (10.5 oz) cream of chicken soup You can use a dairy-free version if needed.
  • 1 can (10.5 oz) cream of mushroom soup You can use a dairy-free version if needed.
  • 1 cup chicken broth Low sodium broth is recommended.
  • 1/2 cup milk Substitute with almond or oat milk for dairy-free.
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1 cup shredded cheddar cheese Feel free to use your favorite cheese.

Method
 

Preparation
  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, mix chicken, rice, soups, broth, milk, garlic powder, onion powder, and black pepper.
  3. Pour the mixture into a greased 9×13-inch baking dish.
Baking
  1. Cover with foil and bake for 45 minutes.
  2. Remove foil, sprinkle cheese on top, and bake for 15 more minutes until bubbly and golden.
  3. Let rest for 5 minutes before serving.

Notes

Serve warm with side salads or steamed vegetables. Leftovers can be stored in the refrigerator for 3 to 4 days or frozen for up to 3 months. Add frozen vegetables for extra nutrition and color.