Description
This Pioneer Woman Chicken Rice Casserole combines creamy chicken, tender rice, and melted cheese into a delightful dish that’s ideal for any occasion—from busy weeknights to family gatherings. Quick to make and loaded with flavor, it’s a meal everyone will cherish!
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup long-grain rice, uncooked
- 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
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, mix together shredded chicken, uncooked rice, soups, chicken broth, milk, garlic powder, onion powder, and black pepper.
- Pour the mixture into the greased baking dish, spreading it evenly.
- Cover tightly with aluminum foil and bake for 45 minutes.
- Remove foil, sprinkle shredded cheddar on top, and bake uncovered for an additional 15 minutes until the cheese melts.
- Let it cool for 5 minutes before serving.
Notes
Store leftovers in an airtight container in the fridge for 3 to 5 days.
To freeze, store in the freezer for up to 3 months.
Reheat in the oven at 350°F (175°C) for 20-30 minutes, covered with foil.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg