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.
Ingredients
- 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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