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pioneer woman chicken rice casserole recipe

Pioneer Woman Chicken Rice Casserole Recipe

Pioneer Woman's chicken and rice casserole brings together creamy chicken, tender rice, and just the right amount of seasoning.
The key to getting that rich, homemade taste is using chicken broth to cook the rice—skip the water for a deeper result.
I always bake it until the top gets slightly golden, adding a bit of texture to balance the soft, creamy inside.
A little extra sharp cheddar on top right before serving gives it a satisfying finish that keeps everyone coming back for seconds.
If you want even more depth, a touch of smoked paprika or garlic powder can add a subtle but noticeable boost.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Main Course
Servings: 6

Ingredients

  • 1 cup Rice
  • 1 cup Carrots sliced
  • 1 Shallot diced
  • 1 tsp Dijon Mustard
  • 4 Chicken Breasts shredded
  • 1 tsp Garlic Powder
  • 1 tsp Thyme
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1 cup Chicken Broth
  • 1/2 cup Gruyere Cheese shredded
  • 1/2 cup Parmesan Cheese shredded
  • 1 tbsp Parsley chopped

Instructions

  • Preheat your oven to 350°F and gather all the ingredients.
  • Preparing everything in advance will make the process smoother and faster.
  • Combine the rice, carrots, shallot, and Dijon mustard in a mixing bowl.
  • Mix them well so that the mustard coats everything evenly.
  • Place the mixture in a greased baking dish.
  • Layer the shredded chicken on top of the rice mixture.
  • Sprinkle garlic powder, thyme, salt, and black pepper over the chicken.
  • Pour chicken broth over the chicken and rice.
  • Cover the dish tightly with aluminum foil to keep the moisture in.
  • Bake in the preheated oven for about 45 minutes until the rice is tender.
  • Remove the foil, sprinkle Gruyere and Parmesan cheese over the top.
  • Return to the oven uncovered for an additional 10-15 minutes, until the cheese is bubbly and golden.