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Pioneer Woman Chicken Rice Casserole

The Pioneer Woman Chicken Rice Casserole is a warm, creamy dish that is simple to prepare and packed with flavor. Perfect for family dinners or potlucks.
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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: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Leftover rotisserie chicken works great.
  • 1 cup uncooked long-grain rice You can use instant rice as a time-saving option.
  • 1 can cream of chicken soup (10.5 oz) Can use gluten-free versions if needed.
  • 1 can cream of mushroom soup (10.5 oz) Feel free to substitute with cream of celery soup.
  • 1 cup chicken broth Ensure it's gluten-free if required.
  • 1/2 cup milk
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1 cup shredded cheddar cheese Try using spicy pepper jack cheese for a twist.

Method
 

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

Notes

Serve with a side salad or steamed vegetables. For extra flavor, consider adding a dollop of sour cream or fresh herbs on top. Leftovers can be stored in an airtight container for 3-4 days in the fridge or frozen for up to 2-3 months.