Pioneer Woman Chicken and Rice Casserole

There’s something about the smell of a chicken-and-rice casserole baking that immediately feels like home: warm, savory steam lifting the scent of melted cheese, gentle notes of garlic and onion, and the faint toasty promise of a golden topping. The first spoonful offers a comforting contrast — tender shredded chicken, creamy pockets of soup and broth, fluffy rice, and the subtle pop and sweet starch of peas — all wrapped in a slightly crisp top. This dish is classic comfort food that soothes the senses and invites conversation, a recipe that can carry the aroma of Sunday afternoons or the quiet calm of a weeknight made bright.

Make this when you want a no-fuss family dinner, to bring to potlucks, or for a meal that stretches across several lunches. It’s equally welcome on chilly evenings, after-sports gatherings, or when you need a make-ahead casserole that keeps well. If you like variations on creamy, nostalgic casseroles, you might also enjoy this similar take on the theme at Angel Chicken and Rice Casserole — it shares the same heartwarming vibe with slightly different textures and spices.

At a Glance

Prep Time: 15 minutes (plus time to cook chicken and rice if not already cooked)
Cook Time: 25–30 minutes
Total Time: 40–50 minutes (assuming chicken and rice are pre-cooked)
Servings: 6 (about 1 generous cup each)
Difficulty Level: Easy — weeknight-friendly and family-tested

Nutrition Highlights

Estimated nutrition per serving (recipe yields 6 servings). These are approximate values calculated from standard ingredient profiles and product labels; variations in brands, specific cuts of chicken, rice type, or added toppings will change totals. Estimates are based on USDA FoodData Central entries and typical product nutrition information (for general dietary guidance, consult sources such as the USDA or Mayo Clinic).

Calories: ~300 kcal
Protein: ~23 g
Carbohydrates: ~26 g
Fat: ~11 g
Fiber: ~2–3 g
Sodium: ~450–600 mg (can be higher if using high-sodium broths or canned soup; consider low-sodium options)

Why You’ll Love It

Cozy and nostalgic: This casserole tastes like childhood dinners and family tables — creamy, cheesy, and familiar.
Easy and forgiving: Assembly is quick; it tolerates substitutions (leftover chicken, brown rice, different cheeses) and still turns out delicious, making it great for last-minute meals.
Crowd-pleaser: It’s hearty enough to satisfy adults and mild enough for kids, ideal for potlucks or weeknight dinners when you need something everyone will eat.
Make-ahead friendly: Assemble in advance and bake when you’re ready, or freeze for a future easy meal.

How to Make Pioneer Woman Chicken and Rice Casserole

Ingredients

2 cups cooked chicken, shredded (about 280 g cooked)
2 cups cooked rice (about 390 g cooked white rice)
1 cup shredded cheese (cheddar or your choice — about 113 g)
1 can (10.5 oz) cream of chicken soup
1 cup chicken broth
1 cup frozen peas (optional)
Salt and pepper to taste
1 teaspoon garlic powder
1 teaspoon onion powder
Crushed crackers or breadcrumbs for topping (optional — about 1/2 to 1 cup)
Optional ingredients and substitutions:
Use cooked rotisserie chicken for speed, or swap in cooked turkey for a holiday twist.
Substitute brown rice for extra fiber (use two cups cooked brown rice).
For a lighter version, use reduced-fat cheese and low-sodium soup/broth.
Make it gluten-free by using a GF cream-of-chicken alternative or homemade roux and GF breadcrumbs for topping.
To add a flavor boost: 1/2 teaspoon dried thyme or 1/2 teaspoon smoked paprika works well.

Step-by-step Instructions

Preheat your oven to 350°F (175°C). Grease a 9×13-inch (or similar) baking dish with butter or nonstick spray.
In a large mixing bowl, combine the cooked shredded chicken, cooked rice, shredded cheese, cream of chicken soup, chicken broth, frozen peas (if using), garlic powder, onion powder, salt, and pepper.
Mix until everything is evenly combined but avoid overmixing — you want the rice and chicken to stay tender rather than break down.
Pour the mixture into the prepared baking dish and level the top with a spatula.
If desired, sprinkle crushed crackers or breadcrumbs evenly over the top for a crunchy finish. A little melted butter drizzled over crumbs improves browning.
Bake in the preheated oven for 25–30 minutes, until the casserole is heated through and the top is golden brown. If you used a lot of cold ingredients, extend baking by 5–10 minutes and cover with foil if the top browns too fast.
Remove from oven and let rest for 5 minutes before serving to allow the casserole to set. Serve hot and enjoy.

Practical tips: if your casserole seems dry before baking, add a splash more chicken broth (1/4 cup). If it’s runny after baking, return to the oven uncovered for 5–7 minutes to allow excess moisture to evaporate. Use a thermometer to check that the internal temperature reaches at least 165°F (74°C) when reheating from chilled.

Best Pairings

Simple sides: A crisp green salad with vinaigrette or roasted Brussels sprouts to add brightness and texture.
Bread: Warm dinner rolls or a crusty baguette for scooping — buttered bread pairs beautifully.
Drinks: A light white wine (Pinot Grigio or Sauvignon Blanc) or iced tea for casual dinners; herbal tea or coffee works if you serve it for brunch-style comfort.
Toppings: Offer lemon wedges for a pop of acidity, or chopped fresh parsley for color. For extra richness, a dollop of sour cream or Greek yogurt on top can be delightful.

Storage Instructions

Room temperature: Do not leave casserole at room temperature for more than 2 hours (per food safety guidelines).
Refrigeration: Store in an airtight container in the fridge for up to 3–4 days. Reheat gently in the oven at 350°F (175°C) until warmed through or in a microwave-safe dish in 1–2 minute bursts.
Freezer: Freeze cooled casserole in an airtight, freezer-safe container for up to 2–3 months. Thaw overnight in the refrigerator before reheating. For best texture, assemble and freeze before baking; bake from thawed and allow additional baking time as needed.

Insider Secrets

Rice texture: Slightly undercook rice when preparing it specifically for casseroles so it doesn’t go gummy during baking. If using leftover rice, fluff it before mixing to break up clumps.
Cheese choice: A sharper cheddar gives more pronounced flavor; a milder cheese (Monterey Jack, Colby) gives creamier mouthfeel. For a more complex profile, mix cheddar with a bit of Gruyère.
Browning: For a perfectly golden top, finish uncovered for the last 5–7 minutes of baking. If you added breadcrumbs, dot them with a little butter beforehand.
Salt control: Because canned soup and broth can be high in sodium, season lightly at first and adjust after baking if needed.

Creative Twists

Mediterranean version: Swap peas for chopped spinach and sun-dried tomatoes, use feta instead of cheddar, and stir in 1/2 teaspoon oregano.
Buffalo chicken casserole: Mix in 1/3 cup of buffalo sauce and use pepper jack cheese; top with blue cheese crumbles and chopped celery when serving.
Vegan/gluten-free option: Use shredded jackfruit or tempeh instead of chicken, replace cream-of-chicken with a blended cashew cream (cashews + vegetable broth) thickened with a little cornstarch, use dairy-free cheese, and gluten-free crackers for the topping.
Herb-forward: Add 1 tablespoon chopped fresh thyme and 1 tablespoon chopped parsley; finish with lemon zest for brightness.

All Your Questions Answered

Q: Can I use uncooked rice in this recipe?
A: It’s best to use cooked rice; uncooked rice requires more liquid and longer baking time and can lead to uneven cooking. If you must use uncooked, increase the broth and bake covered for longer — but cooked rice is recommended.

Q: My casserole is too watery after baking. What went wrong?
A: It may have contained too much liquid (brand differences in soup/broth) or the rice was undercooked and absorbed less liquid. Return to oven uncovered for 5–10 minutes to evaporate excess moisture, or stir in a tablespoon of cornstarch dissolved in cold water and bake briefly.

Q: How can I reduce sodium?
A: Use low-sodium chicken broth and a low-sodium or homemade cream-of-chicken substitute. Also select a lower-sodium cheese or reduce the cheese amount slightly.

Q: Can I double this recipe for a crowd?
A: Yes — double the ingredients and use a larger baking pan or two pans. Keep the same oven temperature, but watch baking time and use a thermometer to ensure even heating.

Q: What should I do with leftovers?
A: Leftovers make excellent lunch portions. Reheat in the microwave or oven and serve with a quick salad. You can also scoop into muffin tins, top with breadcrumbs, and bake for handy single-serve portions.

Conclusion

If you love comforting casseroles with minimal fuss and maximum flavor, this Pioneer Woman Chicken and Rice Casserole is a reliable choice — versatile, family-friendly, and quick to assemble. For more inspiration or to compare similar comforting casseroles, check out this classic take on broccoli and chicken from Best Broccoli Chicken Casserole Recipe – The Pioneer Woman, and a vintage-style recipe at Mamaw’s Chicken and Rice Casserole Recipe – Allrecipes.

Try it, tweak it, and share your results — I’d love to hear how your version turns out and what personal twists you add to make it yours.