Pioneer Woman Chicken Rice Casserole Recipe
Would you like to have an easy and tasty dinner? The Pioneer Woman Chicken Rice Casserole Recipe is ideal. It is cheesy, creamy and rich.
Ingredients
- 2 cups cooked chicken chopped
- 2 cups cooked rice
- 1 can 10.5 oz cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup milk
- 1 cup mixed vegetables peas, carrots, corn
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 teaspoon paprika optional
- 2 tablespoons butter melted
Instructions
Preheat Oven
- Preheat oven to 350°F (175°C). Grease your baking dish with butter or cooking spray.
Prepare Chicken and Rice
- Chop cooked chicken into small pieces. Make sure cooked rice is fluffy and slightly cooled.
Mix Creamy Ingredients
- In a large bowl, mix cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper.
Add Cheese
- Stir in cheddar cheese and half of Parmesan cheese. Mix until smooth and creamy.
Add Chicken, Rice, and Vegetables
- Fold in chopped chicken, rice, and vegetables. Mix so everything is coated in the creamy sauce.
Transfer to Baking Dish
- Pour the mixture into the prepared baking dish. Spread evenly for even cooking.
Top with Cheese and Butter
- Sprinkle remaining Parmesan on top. Drizzle melted butter for golden, crispy edges.
Bake the Casserole
- Bake for 30–35 minutes. Bake until cheese melts and casserole is bubbly and golden.
Check for Doneness
- Insert a knife or fork in the center. Ensure casserole is hot and cheese is fully melted.
Cool Slightly and Serve
- Let the casserole cool for 5 minutes. This makes slicing easier and flavors blend better.
Notes
- Use freshly cooked chicken for better taste.
- Cook rice slightly underdone; it absorbs sauce while baking.
- Add vegetables you like or have on hand.
- Don’t overbake; cheese can burn.
- Cover with foil for first 20 minutes to keep it moist.