Pioneer Woman Chicken Rice Casserole Recipe

Introduction

This comforting Pioneer Woman Chicken Rice Casserole is a simple, hearty dish perfect for weeknight dinners. Creamy, cheesy, and loaded with tender chicken and rice, it’s a crowd-pleaser that comes together with pantry staples.

Ingredients

• 1½ cups long grain white rice
• 2 cans cream of chicken or mushroom soup
• 1 cup water
• 2 cups milk
• 1 envelope onion soup mix (or homemade)
• 1½ cups shredded cheddar cheese
• 3 boneless skinless chicken breasts (or thighs)
• Salt and pepper

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a baking dish to prevent sticking.
2. Step 2: In a large bowl, combine the rice, cream of chicken or mushroom soups, milk, water, and onion soup mix. Stir well to blend the ingredients.
3. Step 3: Pour the rice mixture into the prepared baking dish. Sprinkle half of the shredded cheddar cheese over the top, then stir gently to distribute it evenly.
4. Step 4: Season the chicken breasts with salt and pepper and nestle them on top of the rice mixture in the baking dish.
5. Step 5: Cover the dish tightly with foil and bake for 1.5 to 2 hours, until the chicken is cooked through and the rice is tender.
6. Step 6: Remove the foil, sprinkle the remaining cheddar cheese over the casserole, and let it sit for 15 to 20 minutes before serving to allow it to set.

Tips & Variations

• For extra flavor, try adding garlic powder or paprika to the rice mixture.
• Swap the chicken breasts for thighs if you prefer darker meat or want juicier results.
• Use homemade onion soup mix to reduce sodium and customize seasonings.
• Add vegetables like chopped broccoli or peas to make it more colorful and nutritious.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover and warm in the oven at 350°F until heated through, or microwave in short intervals, stirring occasionally.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Yes, but keep in mind brown rice takes longer to cook. You may need to increase the baking time and adjust the liquid amount slightly.

Can I prepare this casserole ahead of time?

Absolutely! Assemble the casserole, cover it tightly, and refrigerate for up to 24 hours before baking. You might need to add a little extra cooking time to ensure the rice is fully cooked.

Pioneer Woman Chicken Rice Casserole Recipe

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4.5 from 142 reviews

This Pioneer Woman Chicken Rice Casserole is a comforting, creamy baked dish featuring tender chicken breasts nestled in a cheesy rice mixture flavored with onion soup mix and cream of chicken or mushroom soup. Perfect for a hearty family dinner with easy prep and a deliciously satisfying result.

• Author: Dylan
• Prep Time: 10 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: 1 hour 55 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 1½ cups long grain white rice
• 2 cans cream of chicken or mushroom soup (about 10.5 oz each)
• 1 cup water
• 2 cups milk
• 1 envelope onion soup mix (approximately 1 oz, or homemade equivalent)
• 1½ cups shredded cheddar cheese, divided
• 3 boneless skinless chicken breasts (or thighs)
• Salt and pepper, to taste

Instructions

1. Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Grease a large baking dish to prevent sticking and make cleanup easier.
2. Mix the Rice Base: In a mixing bowl, combine the 1½ cups of long grain white rice, 2 cans of cream of chicken or mushroom soup, 2 cups of milk, 1 cup water, and 1 envelope of onion soup mix. Stir until all ingredients are evenly blended.
3. Assemble Casserole: Pour the rice mixture into the prepared baking dish. Sprinkle half of the 1½ cups shredded cheddar cheese over the rice mixture, stirring gently to incorporate the cheese somewhat. Then arrange the 3 boneless skinless chicken breasts on top of the rice mixture. Season the chicken breasts with salt and pepper to taste.
4. Cover and Bake: Cover the baking dish tightly with aluminum foil to keep the moisture in. Bake in the preheated oven for 1.5 to 2 hours, or until the rice is cooked and the chicken is fully done (internal temperature should reach 165°F / 74°C).
5. Add Remaining Cheese: After baking, carefully remove the foil and sprinkle the remaining cheddar cheese evenly over the top of the casserole. Return the dish to the oven uncovered for a few minutes if you want the cheese to melt, or let it melt from the residual heat.
6. Rest and Serve: Let the casserole sit for 15 to 20 minutes after removing from the oven. This resting time helps the rice absorb extra moisture and the casserole to set, making it easier to serve and enhancing the flavor.

Notes

• You can substitute chicken thighs for breasts for a juicier casserole.
• For homemade onion soup mix, combine dehydrated onion flakes, beef bouillon granules, parsley, thyme, and onion powder.
• Make sure to cover the dish tightly with foil to prevent the rice from drying out during baking.
• Use sharp cheddar cheese for best flavor and melting quality.
• This casserole can be refrigerated for up to 3 days and reheated in the oven.

Keywords: Chicken Rice Casserole, Creamy Casserole, Comfort Food, One-Dish Meal, Easy Dinner