Pioneer Woman Chicken Rice Casserole
A comforting, creamy, and cheesy casserole perfect for busy weeknights, customizable to taste.
Ingredients
Main Ingredients
- 1.5 cups long grain white rice
- 2 cans cream of chicken or mushroom soup Choose per preference
- 1 cup water
- 2 cups milk
- 1 envelope onion soup mix Can use homemade
- 1.5 cups shredded cheddar cheese Divided into two portions
- 3 pieces boneless skinless chicken breasts Can substitute with thighs
- Salt and pepper To taste
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a baking dish.
- In a mixing bowl, combine the rice, soups, milk, water, and onion soup mix. Stir well.
- Pour this mixture into the greased pan and add half of the shredded cheese. Gently stir to combine.
- Place the chicken on top of the mixture. Season with salt and pepper.
Baking
- Cover the dish tightly with foil. Bake in the preheated oven for 1.5 to 2 hours, until the chicken is cooked and the rice is tender.
- Once done, remove the foil and sprinkle the remaining cheese on top. Bake for an additional 5 minutes or until the cheese is melted and bubbly.
- Let the casserole sit for 15 to 20 minutes before serving.
Notes
This casserole can be stored in an airtight container in the refrigerator for up to three days or frozen for up to two months. Portion it before freezing for easy reheating. For more flavor, consider sautéing onions and garlic before adding to the casserole and adding vegetables like broccoli or peas.