Pioneer Woman Chicken Rice Casserole
A heartwarming chicken rice casserole that combines tender chicken, creamy soup, and cheesy goodness for a cozy family meal.
Ingredients
Main Ingredients
- 2 cups cooked rice Use brown rice for a healthier option or white rice for that fluffy texture.
- 2 cups cooked, shredded chicken Rotisserie chicken works beautifully here—just shred and go!
- 1 can cream of chicken soup This is the creamy base; feel free to swap with homemade if you’re feeling adventurous.
- 1 cup sour cream For richness. You can use Greek yogurt for a lighter version.
- 1 cup shredded cheddar cheese A must for that gooey topping!
- 1 cup frozen mixed vegetables Adds color and nutrients. You can use fresh if you prefer.
- Salt and pepper To taste; don’t skimp on the seasoning!
- Fresh parsley for garnish A sprinkling of greenery adds freshness and a pop of color.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the cooked rice, shredded chicken, cream of chicken soup, sour cream, mixed vegetables, salt, and pepper. Stir gently until everything is well-coated.
- Pour your mixture into a greased 9x13 inch casserole dish and spread it evenly.
- Sprinkle the shredded cheddar cheese generously on top.
Baking
- Cover the dish with aluminum foil and bake for 15 minutes.
- Remove the foil for the last 5 minutes to let the cheese get bubbly and golden.
Notes
This recipe is wonderfully adaptable. Add fresh herbs, seasonal vegetables, make it spicy with hot sauce, or use dairy-free options if preferred. Leftovers can be stored in an airtight container for up to 3 days. For longer storage, freeze before or after baking.