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Description
A creamy and comforting baked chicken and rice casserole, inspired by Pioneer Woman’s recipe. This dish is perfect for a family dinner.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup uncooked white rice
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup chicken broth
- 1/2 cup sour cream
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 1/2 cup shredded cheddar cheese
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the shredded chicken, uncooked rice, cream of chicken soup, cream of mushroom soup, chicken broth, sour cream, chopped onion, and chopped celery.
- Season with salt and pepper.
- Mix everything together until well combined.
- Pour the mixture into a greased 9×13 inch baking dish.
- Bake for 45-50 minutes, or until the rice is cooked and the casserole is bubbly.
- Sprinkle the shredded cheddar cheese over the top during the last 5 minutes of baking.
- Let it rest for a few minutes before serving.
Notes
- For a richer flavor, you can use rotisserie chicken.
- Add a pinch of paprika for color and extra flavor.
- You can substitute broccoli florets or peas for the celery and onion if desired.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American