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Pioneer Woman Chicken Rice Casserole

A warm and comforting chicken casserole that combines tender chicken, creamy soup, and rice in just three simple steps. Perfect for weeknight dinners or family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Leftover rotisserie chicken works great here!
  • 1 cup long-grain white rice For that perfect fluffiness.
  • 1 can (10.5 oz) cream of chicken soup Adds richness; use homemade if you prefer.
  • 1 can (14.5 oz) chicken broth Enhances the flavor—low-sodium is a good choice if watching salt intake.
  • 1 cup sour cream For creaminess; Greek yogurt can be swapped for a healthier option.
  • 1 ½ cups mixed veggies (peas, carrots, corn) Frozen veggies are perfectly suitable and save time.
  • 1 cup shredded cheese (cheddar or mozzarella) Because what’s a casserole without cheese?
  • 2 tablespoons olive oil or butter To sauté and add flavor; use unsalted butter for richness.
  • Salt and pepper to taste Essential for bringing the flavors to life.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) while you gather your ingredients.
  2. In a large skillet, heat the olive oil over medium heat. Add the mixed veggies and sauté them until tender, about 5-7 minutes.
  3. In a large mixing bowl, combine the shredded chicken, long-grain rice, cream of chicken soup, chicken broth, sour cream, sautéed veggies, and half of the cheese. Stir well until everything is nicely coated. Season with salt and pepper to taste.
  4. Transfer the mixture to a greased 9x13 inch baking dish and spread evenly. Top with the remaining cheese.
  5. Place the casserole in the preheated oven and bake for 30 minutes or until bubbly and golden brown on top.

Notes

Leftovers can be stored in an airtight container in the fridge for up to four days. For longer storage, freeze it before baking. Thaw overnight in the fridge and reheat in the oven at 350°F (175°C) until warmed through, about 25 minutes. You can sprinkle a little extra cheese on top during reheating for that delightful gooey finish.