Creamy Pioneer Woman Chicken And Rice Casserole
The ultimate comforting dish with tender chicken, fluffy rice, and a creamy sauce, perfect for busy weeknights or cozy gatherings.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup uncooked rice (preferably long grain)
- 4 cups chicken broth
- 1 cup cream of chicken soup
- 1 cup shredded cheese (such as cheddar or Monterey Jack)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup frozen mixed vegetables (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
Instructions
- Preheat the oven to 350°F (175°C).
- Sauté the chopped onion and minced garlic in a large skillet over medium heat until softened, about 3-5 minutes.
- Mix the shredded chicken, uncooked rice, chicken broth, cream of chicken soup, shredded cheese, salt, black pepper, and paprika in a large mixing bowl. If using, add the frozen mixed vegetables and stir until well blended.
- Transfer the mixture into a greased 9×13-inch baking dish, spreading it evenly.
- Cover the baking dish tightly with aluminum foil to retain moisture, and bake for 45 minutes.
- Uncover and continue baking for an additional 15 minutes, or until the rice is tender and the casserole is bubbly.
- Serve after letting the casserole cool for a few minutes.
Notes
Use leftover rotisserie chicken for quicker prep. Monitor the liquid to avoid dryness and adjust cooking for doubled recipes.