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)
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.
Notes
- Add frozen peas, diced carrots, or celery for extra texture and flavor.
- Stir in sour cream before baking for extra creaminess.
- Top with shredded cheddar cheese in the last 10 minutes for a cheesy finish.
- Use rotisserie chicken for convenience and added flavor.
- Reheat with a splash of broth if casserole becomes dry.
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 3g
- Sodium: 820mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 85mg
