Description
This Pioneer Woman Chicken Rice Casserole is packed with irresistible flavors like creamy mushrooms and cheddar cheese. Quick to prepare, it’s the ultimate comfort food for busy nights!
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup long-grain rice, uncooked
- 10.5 oz cream of chicken soup (1 can)
- 10.5 oz cream of mushroom soup (1 can)
- 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, combine shredded chicken, uncooked rice, cream of chicken soup, cream of mushroom soup, chicken broth, milk, garlic powder, onion powder, and black pepper. Mix well.
- Spread the mixture evenly in the baking dish.
- Cover with aluminum foil and bake for 45 minutes.
- Remove foil, sprinkle cheese on top, and bake uncovered for an additional 15 minutes until cheese is golden.
- Let it rest for 5 minutes before serving.
Notes
You can use rotisserie chicken for quicker prep.
Adjust liquid if using brown rice; it requires more cooking time.
Store leftovers in an airtight container for 3-4 days.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 70mg