Name: Pioneer Woman Chicken Rice Casserole
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 cups cooked chicken, shredded or diced; 1 cup long-grain white rice (uncooked); 1 can (10.5 oz) cream of chicken soup; 1 can (10.5 oz) cream of mushroom soup; 2 cups chicken broth; 2 tbsp butter; 1 small onion, finely diced; 1/2 tsp salt; 1/2 tsp black pepper; 1/2 tsp garlic powder; 1/2 tsp paprika (optional)

Jump to Recipe·Leave a Review

This Pioneer Woman–style chicken rice casserole is one of those classic comfort dishes I love making when I want something creamy, cozy, and filling. I like how the tender chicken and soft rice bake together in a rich, savory sauce that feels familiar and comforting. It’s simple, hearty, and perfect for family-style dinners.

Why You’ll Love This Recipe

I love this recipe because it uses straightforward ingredients and comes together easily. I enjoy how the rice absorbs all the flavor as it bakes, turning soft and creamy without extra effort. It’s also a great recipe for leftovers, which makes it practical as well as comforting. Pioneer Woman Chicken Rice Casserole

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

cooked chicken, shredded or diced
long-grain white rice
cream of chicken soup
cream of mushroom soup
chicken broth
butter
onion, finely diced
salt
black pepper
garlic powder
paprika (optional)

Directions

I start by preheating the oven and greasing a baking dish. I melt the butter in a skillet and sauté the diced onion until soft and fragrant. In a large bowl, I mix the uncooked rice, cream of chicken soup, cream of mushroom soup, chicken broth, salt, pepper, and garlic powder. I stir in the cooked onion and chicken, then pour everything into the prepared baking dish. I spread it evenly, cover tightly with foil, and bake until the rice is tender and the casserole is creamy. I uncover it near the end so the top can lightly set.

Servings and timing

I usually make this casserole to serve 6 people.
Preparation time: about 10 minutes
Baking time: about 1 hour
Total time: approximately 1 hour and 10 minutes

Variations

I sometimes add peas, carrots, or celery for extra texture. When I want more richness, I stir in a little sour cream before baking. I also enjoy topping it with shredded cheddar cheese during the last few minutes for a cheesy finish.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I warm individual portions in the microwave or reheat the casserole in the oven, adding a splash of chicken broth if it looks dry. Pioneer Woman Chicken Rice Casserole

FAQs

Can I use rotisserie chicken?

I do this often because it saves time and adds great flavor.

Does the rice need to be cooked first?

I use uncooked rice so it absorbs the liquid and flavor while baking.

Can I make this casserole ahead of time?

I assemble it ahead, cover it, and refrigerate it for up to one day before baking.

What type of rice works best?

I like long-grain white rice because it cooks evenly and stays tender.

Can I freeze chicken rice casserole?

I freeze it after baking and cooling completely, then thaw it overnight before reheating.

Conclusion

Pioneer Woman chicken rice casserole is a comforting, dependable recipe I love making when I want something warm and satisfying. The creamy texture, tender chicken, and simple preparation make it a dish I come back to whenever I’m craving classic, home-style comfort food.

Pioneer Woman Chicken Rice Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: lina
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Yield: 6 servings
Category: Main Dish
Method: Baking
Cuisine: American
Diet: Halal

Print Recipe

Pin Recipe

Description

A classic comfort food casserole featuring tender chicken, creamy soups, and soft, flavorful rice baked to perfection. This Pioneer Woman–style dish is perfect for cozy family dinners or meal prep.

Ingredients

2 cups cooked chicken, shredded or diced
1 cup long-grain white rice (uncooked)
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) cream of mushroom soup
2 cups chicken broth
2 tbsp butter
1 small onion, finely diced
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp paprika (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a skillet, melt butter over medium heat and sauté diced onion until soft and translucent, about 4–5 minutes.
In a large bowl, combine uncooked rice, cream of chicken soup, cream of mushroom soup, chicken broth, salt, pepper, garlic powder, and paprika if using.
Stir in the sautéed onion and cooked chicken until well mixed.
Pour mixture into the prepared baking dish and spread evenly.
Cover tightly with foil and bake for 50–55 minutes, or until rice is tender and casserole is creamy.
Uncover and bake for an additional 5–10 minutes to lightly set the top, if desired.
Let rest for 5 minutes before serving.