Pioneer Woman Chicken Rice Casserole
A warm and hearty dish combining tender chicken, creamy soups, and cheesy goodness, perfect for busy weeknights or family gatherings.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use leftover or rotisserie chicken to save time.
- 1 cup uncooked long-grain rice May substitute with brown rice; adjust cooking time and liquid.
- 1 can (10.5 oz) cream of chicken soup Can substitute with homemade versions if desired.
- 1 can (10.5 oz) cream of mushroom soup Can substitute with homemade versions if desired.
- 1 cup chicken broth
- 1/2 cup milk
Seasonings
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
Topping
- 1 cup shredded cheddar cheese Can substitute with mozzarella or pepper jack.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix the shredded chicken, uncooked rice, both soups, chicken broth, milk, garlic powder, onion powder, and black pepper until well combined.
- Pour the mixture into a greased 9x13-inch baking dish.
Baking
- Cover the dish with foil and bake for 45 minutes.
- Remove the foil, sprinkle cheddar cheese on top, and bake for an additional 15 minutes until the cheese is bubbly and golden.
- Let it rest for 5 minutes before serving.
Notes
For extra crunch, stir in crushed crackers on top of the cheese. Pairs well with fresh salad or steamed vegetables. Garnish with fresh herbs for an added flavor.