Pioneer Woman Chicken Rice Casserole
A delightful and hearty casserole combining chicken, creamy soups, cheese, and rice, perfect for busy weeknights or family gatherings.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Ensure chicken is cooked and shredded before starting.
- 1 cup uncooked long-grain rice
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup Can be replaced with another cream soup of your choice.
- 1 cup chicken broth
- 1/2 cup milk
Seasonings
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper Adjust seasoning to taste.
Topping
- 1 cup shredded cheddar cheese You can switch to Monterey Jack or pepper jack for a kick.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the shredded chicken, uncooked rice, both soups, chicken broth, milk, garlic powder, onion powder, and black pepper.
Baking
- Pour the mixture into a greased 9×13-inch baking dish.
- Cover the dish with foil and bake for 45 minutes.
- After 45 minutes, remove the foil, sprinkle cheddar cheese on top, and then bake for an additional 15 minutes until the casserole is bubbly and golden.
- Let the casserole rest for 5 minutes before serving.
Notes
This casserole can be served with a simple side salad or steamed vegetables. Fresh herbs like parsley or chives can be added before serving. Leftover rotisserie chicken works great!