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Pioneer Woman Chicken Rice Casserole

A creamy and cheesy comfort casserole that's simple to prepare and perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded
  • 1 cup uncooked long-grain rice
  • 1 can (10.5 oz) cream of chicken soup
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 cup chicken broth
  • 1/2 cup milk Can be replaced with sour cream for extra creaminess
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1 cup shredded cheddar cheese

Method
 

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

Notes

This casserole pairs well with a fresh green salad. It can be stored in the fridge for up to 4 days or frozen for up to 3 months. Reheat in the microwave or oven.