Pioneer Woman Chicken Rice Casserole

Name: Pioneer Woman Chicken and Rice Casserole
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 2 cups cooked chicken (shredded); 1 cup uncooked long-grain white rice; 1 can (10.5 oz cream of chicken soup); 1 can (10.5 oz cream of mushroom soup); 1 ½ cups chicken broth; 1 cup milk; 1 small onion (chopped); 1 cup shredded cheddar cheese (plus more for topping); ½ tsp garlic powder; ½ tsp onion powder; Salt & pepper to taste; Butter for greasing; Optional: peas (mushrooms, cracker topping)

·October 16, 2025
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If there’s one dish that reminds me of pure comfort, it’s this creamy chicken and rice casserole. I don’t even have to taste it — the smell alone brings me right back to my mom’s kitchen on chilly evenings when dinner meant something warm, familiar, and a little bit indulgent. You know those meals that don’t need fancy ingredients or extra flair because every bite just feels like home? That’s exactly what this casserole is.

The first time I made it myself, I had just moved into my first apartment. The oven was older than me, the baking dish was a little chipped, and I remember thinking, “If this actually turns out edible, it’ll be a miracle.” Somehow, between the bubbling sauce and the tender chicken, it came out perfect — creamy, hearty, and the kind of meal you can’t help but go back for seconds. From that day on, this dish became my go-to whenever I needed a meal that feeds both my stomach and my soul.

These days, I make it a little differently — a few shortcuts here, some extra seasoning there — but the spirit of it never changes. It’s one of those recipes that has room for personality. Maybe you like a little extra cheese (I do). Maybe you sneak in mushrooms or peas for color. However you spin it, it always comes out satisfying.

Why You’ll Love This Casserole

It’s the kind of recipe that does the work for you. You mix everything together, slide it into the oven, and let time do its magic. The rice soaks up the chicken broth, the sauce thickens into something silky, and the chicken turns perfectly tender — all in one pan. Plus, it reheats beautifully, which means leftovers for lunch the next day (if there are any).

I love that it’s a one-dish wonder. No juggling three pots or cleaning half your kitchen afterward. It’s also forgiving. Forgot to pre-cook the chicken? No problem. Using canned soup instead of homemade sauce? Totally fine. This recipe doesn’t demand perfection — it just delivers comfort.

Ingredients You’ll Need

Here’s what goes into this simple, classic casserole. Nothing fancy, just good pantry staples that come together in the coziest way.

2 cups cooked chicken, shredded or cubed — leftover rotisserie works great
1 cup long-grain white rice, uncooked (not instant)
1 can (10.5 oz) cream of chicken soup — for that creamy base
1 can (10.5 oz) cream of mushroom soup — adds earthy flavor
1 ½ cups chicken broth, low sodium if possible
1 cup whole milk — or half-and-half for extra richness
1 small onion, finely chopped
1 cup shredded cheddar cheese, plus extra for topping
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and black pepper, to taste
1 tablespoon butter, for greasing the dish
Optional additions: a handful of frozen peas, a sprinkle of paprika, or a few crushed butter crackers on top for crunch

Tip: If you’re cooking chicken fresh for this, season it with salt, pepper, and a touch of paprika before baking or pan-searing. A little seasoning goes a long way once it’s mixed into the casserole.

Step-by-Step Directions

Step 1 — Preheat and Prep

Set your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or a light mist of cooking spray. I prefer butter because it adds a hint of flavor to the edges of the rice that get just a little golden.

Step 2 — Mix the Creamy Base

In a large bowl, combine the cream of chicken soup, cream of mushroom soup, chicken broth, milk, garlic powder, onion powder, salt, and pepper. Give it a good whisk until everything looks smooth and blended. Don’t worry if it seems thin — the rice will absorb most of the liquid as it bakes.

Step 3 — Add the Rice and Chicken

Stir the uncooked rice into the mixture, followed by the shredded chicken and chopped onion. If you’re using frozen peas or mushrooms, now’s the time to toss them in. Mix well so every grain of rice gets coated with that creamy goodness.

Step 4 — Assemble

Pour the entire mixture into the greased baking dish, spreading it evenly. Sprinkle the shredded cheddar on top — just enough to cover the surface but not so much that it forms a thick crust (unless that’s your thing, of course). Cover the dish tightly with aluminum foil.

Step 5 — Bake

Bake for 45 minutes, covered. This allows the rice to cook gently in the sauce without drying out. After 45 minutes, remove the foil, stir the casserole to loosen the rice, and bake for another 15 minutes uncovered. The top should start to turn a beautiful golden color.

If you like a bit of crunch, sprinkle some extra cheese or crushed crackers during the last 5 minutes of baking.

Step 6 — Rest and Serve

Once baked, take the casserole out and let it rest for 5–10 minutes before serving. The sauce will thicken slightly as it cools — that’s when it becomes perfectly creamy and spoonable. Serve it straight from the pan with a side of green beans or a simple salad.

How to Make It Ahead

This casserole can easily be prepped ahead for busy nights. Assemble everything as directed, cover tightly with foil or plastic wrap, and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for about 20 minutes and then pop it into the oven. It might need an extra 10 minutes of baking time since it’s starting cold.

You can also freeze it! Wrap it tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge before baking. It’s one of those dishes that somehow tastes even better after freezing because the flavors get cozy together.

A Few Little Tips from My Kitchen

Rice choice matters. Long-grain white rice works best here. Brown rice can be used, but you’ll need to increase the liquid slightly and add extra baking time.
Don’t over-bake. If you notice the rice looking dry or hard around the edges, your oven might run a little hot — just add a splash of broth and cover it loosely for a few more minutes.
Cheese layer: For extra creaminess, stir half the cheese into the casserole before baking and sprinkle the rest on top at the end.
Leftovers: Store in an airtight container in the fridge for up to 4 days. Reheat gently with a splash of milk or broth to keep it from drying out.

Variations You’ll Love

This casserole is one of those recipes that invites creativity:

Broccoli Chicken & Rice Casserole: Add 2 cups of chopped broccoli florets. Steam them lightly before mixing so they stay bright green.
Spicy Kick: Stir in a pinch of cayenne or top with jalapeño slices for a mild heat.
Mushroom Lovers: Swap the chicken for sautéed mushrooms and a bit of spinach for a vegetarian twist.
Cheesy Deluxe: Use a blend of cheddar and mozzarella or pepper jack for a fun flavor twist.

Each version feels like a new recipe without changing the core simplicity that makes it comforting.

Why This Recipe Works Every Time

It’s all about balance. The combination of soups and broth gives the rice enough moisture to cook while keeping the sauce rich but not soupy. The chicken adds substance, and the cheese ties everything together with that golden, melty finish. There’s nothing complicated about it, yet the result feels like something special — the kind of meal that reminds you why casseroles will always have a place on the dinner table.

What to Serve with It

This dish pairs beautifully with something fresh or crisp on the side — think a green salad with lemon vinaigrette, roasted carrots, or even garlic bread if you’re in the mood for extra comfort. Sometimes I’ll add a little cranberry relish on the side for color and sweetness; it sounds odd, but the contrast works surprisingly well.

My Favorite Part — The Edges

Every casserole lover knows what I mean. The edges where the rice gets just a bit golden and caramelized? That’s where the magic lives. I always scrape those corners first when serving myself — not ashamed at all. The balance between the soft center and those slightly crisp bites is exactly why I keep coming back to this recipe.

Storing and Reheating

Keep leftovers in a sealed container in the fridge for up to 4 days. When reheating, a quick splash of milk or broth keeps it from drying out. You can microwave it, but if you have a few extra minutes, pop it in the oven at 350°F (175°C) until warmed through — the cheese will melt again, and the top will crisp up just a little.

Final Thoughts

This Pioneer Woman-style chicken and rice casserole is the definition of home cooking — simple ingredients, one pan, and no stress. It’s the meal you make when you need something reliable and comforting, the kind that makes the whole house smell inviting and has everyone asking when dinner will be ready.

I’ve made it for family dinners, potlucks, and quiet nights when I just wanted a bowl of something cozy. Every time, it’s the same reaction — clean plates and someone asking for seconds. It’s one of those dishes you keep in your back pocket forever.

So next time you’re craving a warm, no-fuss dinner that feels like a hug in casserole form, give this one a try. You’ll see why it never goes out of style.