Pioneer Woman Chicken Rice Casserole

This Pioneer Woman Chicken Rice Casserole proves that even the simplest dishes are beautiful. With nutty brown rice, juicy bites of chicken, and vegetables in a creamy sauce, this timeless dish is too good to waste time fussing over.

The old-fashioned Pioneer Woman Chicken Rice Casserole isn’t wild at all. You won’t be blown away with never-before imagined flavors or tectonic levels of spice. But that is the whole point. It’s pure comfort food. It’s creamy and carb-heavy. Comfort food for a cold night.

Ingredients That You’ll Need:

• Chicken Breast: Chicken is the ultimate crowd-pleaser when it comes to lean protein. Casserole recipes like this one work great with it, and it’s easy to prepare. I make Pioneer Woman Chicken Rice Casserole with shredded chicken, but diced chicken, shredded rotisserie chicken bought at the store, or boneless, skinless chicken thighs would also work.
• Cooked Rice: Despite the fact that you can put uncooked rice in Pioneer Woman Chicken Rice Casserole, it is best to cook the rice first. To boost the nutritional value of this dish, I used long grain brown rice (a mixture of brown and wild rice would also work). This dish is high in fiber and magnesium thanks to the brown rice. Additionally, its slightly chewy texture and nutty flavor make it a tasty addition to this recipe.
• White Whole Wheat Flour: Helps create the perfect consistency for casseroles by thickening the sauce.
• Chicken Broth: Flavors the casserole and forms part of the sauce.
• Milk: You can use any type of milk you have on hand, but I used nonfat milk.
• Frozen Mixed Vegetables: Make this Pioneer Woman Chicken Rice Casserole more vegetable-rich by bulking it up with frozen mixed vegetables. Peas, carrots, and corn are common.
• Greek Yogurt: It’s creamy, and it’s high in protein. Use either 2% or full-fat Greek yogurt. Because fat-free is more likely to curdle, I don’t recommend using it.
• Cheeses: Sharp cheeses mixed with mozzarella are the new trend. Combined, they make the perfect melting cheese.
• Dijon Mustard: Brings out the cheesiness and gives it zip. You won’t be able to taste it; rather, it makes the dish pop.
• Dried Thyme: For a homey, herbal flavor.

Additional Ingredients:

• Cubed Cooked Chicken —This Pioneer Woman Chicken Rice Casserole can be prepared quickly by using leftover chicken, rotisserie chicken, or canned chicken. But you can also brown about 1 pound of chicken. You can cook cubed chicken with olive oil on the stovetop if necessary. While it dirty an extra pan, it adds only about 10 minutes to the prep time!
• Frozen Broccoli — Put the rice in a colander, rinse with cold water, and let it drain well before adding the other ingredients.
• Diced White Onion — If you have yellow or red onion on hand, don’t be afraid to use them.
• Parmesan cheese — This dish works just as well with grated cheese.
• Mozzarella Cheese — Ideally, we’d like a variety with large shreds, but any shredded variety will work.

How Much Rice Should use in Pioneer Woman Chicken Rice Casserole?

Whenever I make Pioneer Woman Chicken Rice Casserole, I prefer a 1:1 ratio of rice to chicken (equal amounts). It is substantially greater than recipes such as Campbell’s chicken and rice casserole, which is closer to 2:1 (double the amount of chicken to rice).

In addition to adding extra protein to the casserole, a larger amount of chicken makes it more filling.

Can I Use White Rice Instead of Brown Rice?

For the grains in this dish, I prefer brown rice due to its added health benefits and texture, but you can substitute cooked white rice if you prefer.

How To Make Pioneer Woman Chicken Rice Casserole?

1. Set a rack in the center of your oven and preheat to 350 degrees F. Spray a 9×13 casserole dish with nonstick spray.
2. Heat the olive oil and butter in a Dutch oven or other large pot with a sturdy bottom over medium heat. Add the onion, salt, and pepper once the butter has melted. For about 8 to 10 minutes, cook the onion until it is soft and translucent. The onion should soften without browning, so stir occasionally and adjust the heat as necessary. Stir in the garlic and cook for 30 seconds.
3. Then sprinkle the flour over the top. Stir continuously for at least 1 minute, or until all white bits are gone from the flour.
4. Pour the milk and broth in slowly, stirring constantly to prevent lumps. If any lumps form, break them up as needed. Stirring frequently, bring the mixture to a simmer, then reduce the heat and let gently bubble until the sauce has thickened, about 5 minutes. Adjust the heat as necessary to maintain a rapid simmer.
5. Turn off the heat and remove the pan. Stir in the veggies, Greek yogurt, half of the cheddar cheese, mozzarella, Dijon, and thyme until smooth.
6. Stir in the shredded chicken and cooked rice.
7. Place the mixture in the prepared casserole dish. Top with the remaining cheese.
8. Bake your Pioneer Woman Chicken Rice Casserole until the cheese is melted and it is hot about 15 minutes. Turn the oven on to broil, and continue cooking until the cheese is lightly browned about 3 additional minutes. Be careful not to burn the cheese. Remove from the oven and sprinkle with fresh parsley or thyme. Let rest for 5 minutes, then serve hot.

How To Make Pioneer Woman Chicken Rice Casserole in Crock-Pot?

1. Spray nonstick spray on a 5-quart or larger slow cooker.
2. Stir together the rice, carrots, shallot, and Dijon mustard. On top, arrange the chicken breasts, and sprinkle with garlic powder, thyme, salt, and pepper.
3. Pour the chicken broth over. In a slow cooker, cover and cook the chicken on HIGH for one and a half to two and a half hours, or until it is cooked through.
4. Cover the chicken and remove it to a plate. Then stir in the rice, vegetables, and broth, then cover and continue cooking on high for one more hour until the rice is tender.
5. Remove the cover and stir in the peas and Greek yogurt. Add 1/4 cup cheddar cheese and diced chicken.
6. Top with the remaining cheese, then re-cover and cook for a few more minutes on high until the cheese is melted.
7. Serve warm, and sprinkle with fresh parsley, if desired.

What To Serve With Pioneer Woman Chicken Rice Casserole?

• Focaccia Bread
• Mexican Street Corn Salad
• Ciabatta Bread
• Red Potato Salad
• Orzo Salad
• Tomato Salad

How To Make Pioneer Woman Chicken Rice Casserole In Advance?

Cook and shred the chicken and prepare the rice up to one day in advance. Refrigerate both in separate airtight containers until you are ready to use them.

Unbaked Pioneer Woman Chicken Rice Casserole can also be assembled up to 1 day in advance. Just cover tightly and refrigerate until baking time.

How To Reheat Pioneer Woman Chicken Rice Casserole In Air Fryer?

If you have any leftover Pioneer Woman Chicken Rice Casserole from the previous night, you can simply reheat it in an air fryer at temperatures ranging from 350 to 400 degrees Fahrenheit for three to four minutes, or until it is golden brown and crispy.

Recipe Variations

• Cheese: You may omit it, or substitute Colby jack, mozzarella, or Swiss.
• Rice: This recipe will not work with minute rice. In case you use brown rice, you will need additional liquid (at least 1/2 cup) and a longer cooking time, so make sure to use chicken thighs instead of chicken breasts in order to prevent it from drying out.
• Herbs: Consider adding fresh thyme, parsley, freshly minced garlic, or fresh basil for additional flavor.
• Broccoli Chicken Rice Casserole: The casserole should be topped with 2 cups of chopped broccoli florets before baking.
• Veggies: You can also add chopped mushrooms, onions, green peppers, green beans, and broccoli if you wish.
• Cream of soup: Although I prefer my homemade version, any kind of cream of soup will do including chicken, mushroom, or celery.
• Instant Pot Chicken and Rice: Reduce the water to 1/2 cup and the milk to 1 cup. Use only one can of cream of soup. Depending on the thickness of the chicken breasts, cook on high pressure/manual for 8-10 minutes. Let the pressure naturally release for 10 minutes.

FAQ Section

Pioneer Woman Chicken Rice Casserole

Erin Table for Seven

This Pioneer Woman Chicken Rice Casserole proves that even the simplest dishes are beautiful. With nutty brown rice, juicy bites of chicken, and vegetables in a creamy sauce, this timeless dish is too good to waste time fussing over.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 472 kcal

Ingredients

  

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• 3 cups shredded cooked chicken breast about 3 medium breasts
• 3 cups cooked brown rice or wild and brown rice blend
• 1 tablespoon extra virgin olive oil
• 1 tablespoon unsalted butter
• 1 small yellow onion diced
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 2 teaspoons minced garlic about 2 cloves
• 2 tablespoons white whole wheat flour
• 1 (14-ounce) can of reduced-sodium chicken broth
• 1 cup nonfat milk or milk of choice
• 16 ounces frozen mixed vegetables
• 1 cup 2% Greek yogurt or full-fat, do not use fat-free as it is prone to curdling
• 1 cup shredded sharp cheddar cheese divided
• ½ cup shredded mozzarella cheese
• 1 teaspoon Dijon mustard
• ½ teaspoon dried thyme
• chopped fresh parsley or thyme for serving

Instructions

 

• Set a rack in the center of your oven and preheat to 350 degrees F. Spray a 9×13 casserole dish with nonstick spray.
• Heat the olive oil and butter in a Dutch oven or other large pot with a sturdy bottom over medium heat. Add the onion, salt, and pepper once the butter has melted.
• For about 8 to 10 minutes, cook the onion until it is soft and translucent. The onion should soften without browning, so stir occasionally and adjust the heat as necessary. Stir in the garlic and cook for 30 seconds.
• Then sprinkle the flour over the top. Stir continuously for at least 1 minute, or until all white bits are gone from the flour.
• Pour the milk and broth in slowly, stirring constantly to prevent lumps. If any lumps form, break them up as needed. Stirring frequently, bring the mixture to a simmer, then reduce the heat and let gently bubble until the sauce has thickened, about 5 minutes. Adjust the heat as necessary to maintain a rapid simmer.
• Turn off the heat and remove the pan. Stir in the veggies, Greek yogurt, half of the cheddar cheese, mozzarella, Dijon, and thyme until smooth.
• Stir in the shredded chicken and cooked rice.
• Place the mixture in the prepared casserole dish. Top with the remaining cheese.
• Bake your Pioneer Woman Chicken Rice Casserole until the cheese is melted and it is hot about 15 minutes. Turn the oven on to broil, and continue cooking until the cheese is lightly browned about 3 additional minutes. Be careful not to burn the cheese.
• Remove from the oven and sprinkle with fresh parsley or thyme. Let rest for 5 minutes, then serve hot.

Notes

• Cheese: You may omit it, or substitute Colby jack, mozzarella, or Swiss.
• Rice: This recipe will not work with minute rice. In case you use brown rice, you will need additional liquid (at least 1/2 cup) and a longer cooking time, so make sure to use chicken thighs instead of chicken breasts in order to prevent it from drying out.
• Herbs: Consider adding fresh thyme, parsley, freshly minced garlic, or fresh basil for additional flavor.
• Broccoli Chicken and Rice: The casserole should be topped with 2 cups of chopped broccoli florets before baking.
• Veggies: You can also add chopped mushrooms, onions, green peppers, green beans, and broccoli if you wish.
• Cream of soup: Although I prefer my homemade version, any kind of cream of soup will do including chicken, mushroom, or celery.
• Instant Pot Chicken and Rice: Reduce the water to 1/2 cup and the milk to 1 cup. Use only one can of cream of soup. Depending on the thickness of the chicken breasts, cook on high pressure/manual for 8-10 minutes. Let the pressure naturally release for 10 minutes.

Nutrition

Calories: 472kcalCarbohydrates: 41gProtein: 35gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 88mgSodium: 883mgPotassium: 582mgFiber: 5gSugar: 4gVitamin A: 4268IUVitamin C: 10mgCalcium: 322mgIron: 2mg

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