Go Back

Pioneer Woman Chicken Rice Casserole

A warm, simple one-pan dish combining cooked chicken, rice, creamy soups, and cheese that is perfect for family dinners.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Use rotisserie chicken or leftovers.
  • 1 cup uncooked long-grain rice Rice will absorb moisture in the oven.
  • 1 can cream of chicken soup (10.5 oz) Low-sodium options can be used.
  • 1 can cream of mushroom soup (10.5 oz) Can swap for cream of celery.
  • 1 cup chicken broth Use low-sodium if desired.
  • 1/2 cup milk Full-fat for creaminess, or use light version.
  • 1/2 teaspoon garlic powder Adjust based on taste preference.
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1 cup shredded cheddar cheese Can substitute with other cheeses.

Method
 

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

Notes

This casserole reheats well and can be frozen for later. Covering the dish while baking helps retain moisture.