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Easy Chicken Rice Casserole
Maya

Pioneer Woman Chicken Rice Casserole

This Pioneer Woman Chicken Rice Casserole is a comforting, creamy classic made with tender shredded chicken, fluffy rice, and a cheesy golden top — the perfect weeknight family dinner.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 6 portions
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 cup uncooked long-grain rice
  • 10.5 oz can cream of chicken soup
  • 10.5 oz can cream of mushroom soup
  • 1 cup chicken broth
  • 0.5 cup milk
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp black pepper
  • 1 cup shredded cheddar cheese

Equipment

  • Mixing bowl
  • 9x13-inch baking dish
  • Foil
  • Oven
  • Measuring cups and spoons

Method
 

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

Notes

Use leftover rotisserie chicken for convenience. Add mixed vegetables like peas or broccoli for extra color and nutrition. This dish freezes well — assemble, cover tightly, and freeze before baking.