Can I use chicken thighs instead of breasts?

Absolutely. Thighs are juicy, flavorful, and very forgiving. Just make sure they still reach 165°F internally.

Can I use cream of mushroom soup instead of cream of chicken?

Yes! Cream of mushroom works great and adds a slightly deeper flavor. You can also do one can of each for the best of both worlds.

What if I only have minute rice or instant rice?

I don’t recommend it for this method. Instant rice cooks differently and can turn mushy in a long bake. Stick with long-grain white rice for the best texture.

How do I store leftovers?

Let it cool, then store in an airtight container in the fridge for 3–4 days .

How do I reheat it without drying out the chicken?

Add a splash of milk or water, cover, and reheat in the oven at 325°F until warmed through—or microwave in short bursts with a damp paper towel on top.

Can I freeze this casserole?

Yes. Freeze after baking for best results. Cool completely, wrap tightly, and freeze up to 2–3 months . Thaw overnight in the fridge, then reheat covered until hot.

Pioneer Woman Chicken Rice Casserole: Easy 5-Star Win

Description

Creamy, cheesy, and baked to cozy perfection, Pioneer Woman Chicken Rice Casserole is an easy comfort-food dinner made with simple pantry staples—perfect for busy weeknights.

Ingredients

Scale

1½ cups long-grain white rice (uncooked)
2 cans (10.5 oz each) cream of chicken soup (or cream of mushroom)
2 cups milk
1 cup water
1 envelope onion soup mix (1 oz)
1½ cups shredded cheddar cheese, divided
3 boneless, skinless chicken breasts or thighs
1 teaspoon kosher salt
½ teaspoon black pepper

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large bowl, whisk together rice, cream soup, milk, water, and onion soup mix.
Pour mixture into prepared baking dish and spread evenly.
Sprinkle ½ cup shredded cheddar cheese over the rice mixture.
Season chicken with salt and pepper, then place on top of the rice.
Cover tightly with aluminum foil and bake for 1 hour 30 minutes to 2 hours, until rice is tender and chicken reaches 165°F.
Remove foil, sprinkle remaining cheese on top, and bake uncovered for 10–15 minutes until melted and bubbly.
Let rest 15–20 minutes before serving

Notes

Seal foil tightly so the rice cooks properly.

Chicken thighs stay extra juicy and are more forgiving.

Letting the casserole rest helps the rice set and thicken.

Prep Time: 10 minutes
Cook Time: 1 hour 45 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 Serving
Calories: 520 kcal
Sugar: 6 g
Sodium: 980 mg
Fat: 22 g
Saturated Fat: 12 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 2 g
Protein: 36 g
Cholesterol: 110 mg