Pioneer Woman Chicken Rice Casserole
This comforting casserole features tender chicken, creamy soups, and cheesy goodness, making it a perfect dish for busy nights or family gatherings.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded You can use rotisserie chicken to save time.
- 1 cup uncooked long-grain rice Adjust the cooking time if you use brown rice.
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup chicken broth
- 1/2 cup milk
- 1/2 teaspoon garlic powder Feel free to add more if you like it spicier.
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper Adjust to taste.
- 1 cup shredded cheddar cheese You can use different kinds of cheese for variation.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the shredded chicken, uncooked rice, cream of chicken soup, cream of mushroom soup, chicken broth, milk, garlic powder, onion powder, and black pepper.
Baking
- Pour the mixture into a greased 9x13-inch baking dish.
- Cover the dish with foil and bake in the preheated oven for 45 minutes.
- After 45 minutes, remove the foil and sprinkle the shredded cheddar cheese on top.
- Bake for an additional 15 minutes or until the casserole is bubbly and golden.
- Let it rest for 5 minutes before serving.
Notes
This casserole is best served warm, right out of the oven. You can enjoy it on its own or pair it with a fresh green salad or some steamed vegetables for a complete meal. If you have leftovers, store them in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it up in the oven or microwave until heated through.