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Pioneer Woman Chicken and Rice Casserole recipe with fresh ingredients

Chicken and Rice Casserole

A creamy, comforting one-pan casserole featuring chicken, rice, and a medley of flavors—perfect for family dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 lb chicken breasts, cooked and shredded Rotisserie chicken works great for quick prep.
  • 2 cups cooked rice Brown rice can be used for a healthier option.
  • 1 cup shredded cheese Choose your favorite type of cheese.
  • 1 can cream of chicken soup
  • 1 cup chicken broth
  • 1 cup mixed vegetables (optional) Feel free to use seasonal veggies like broccoli or bell peppers.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste Salt and pepper
  • to taste bread crumbs for topping (optional)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, combine shredded chicken, cooked rice, cream of chicken soup, chicken broth, mixed vegetables, garlic powder, onion powder, salt, and pepper. Mix well.
Assembly & Baking
  1. Transfer the mixture to a greased casserole dish.
  2. Sprinkle shredded cheese evenly on top.
  3. If desired, sprinkle bread crumbs over the cheese for extra crunch.
  4. Bake in the preheated oven for 25-30 minutes, or until the casserole is heated through and the cheese is bubbly and golden.
  5. Let it cool slightly before serving.

Notes

Store leftovers in the fridge for up to 3-4 days, or freeze for up to 3 months. Reheat at 350°F, covering with foil to retain moisture. Consider adding paprika or cayenne for a spicy kick, or sour cream for extra creaminess.