Indulge in a culinary journey through time as we explore the delectable flavors of the Pioneer Woman Chicken Rice Casserole. This hearty and comforting dish draws inspiration from the resourceful spirit of the American pioneers, who crafted simple yet satisfying meals with the ingredients at hand. As we unveil the secrets behind this classic casserole, you'll discover the perfect balance of tender chicken, fluffy rice, and a creamy, flavorful sauce that will transport you to a bygone era of frontier living. Get ready to embark on an adventure of taste as we delve into the history, ingredients, and step-by-step instructions for creating this iconic dish.
Here are our top 7 tried and tested recipes!
MEXICAN RICE CASSEROLE
Provided by Ree Drummond : Food Network
Categories side-dish
Time 55m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Heat the oil in a large dutch oven and add the garlic and onions. Cook, 3 to 4 minutes. Reduce the heat to low and add the rice. Stir constantly, making sure the rice doesn't burn. Cook over low heat, about 3 minutes.
- Next, add the whole tomatoes, diced tomatoes, cumin, salt, pepper, cayenne and turmeric. Stir to combine and let cook, about 2 minutes. Finally, add the chicken broth and stir the mixture together. Bring the mixture to a boil, and then reduce heat to low. Cover, and simmer until the rice is not quite done, 10 to 15 minutes.
- Top with the cheese, and then bake with the lid off until the cheese is melted and the rice fully cooked, about 15 minutes. Serve with chopped cilantro.
MAMAW'S CHICKEN AND RICE CASSEROLE
I grew up on this recipe, my Grandmother got it from a lady from church at a pot luck a long time ago! She passed it down to my mom and it's always been a family favorite. Quick and easy for school nights, and the leftovers are just as good! You can use less butter on top of course, my Momma and Mamaw always put the full stick on top (gotta love Southern ladies and their butter!)
Provided by katiefbenham
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h20m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease sides and bottom of a casserole dish.
- Stir chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup together in the prepared casserole dish; season with salt and pepper. Arrange butter evenly over the top of the chicken mixture.
- Bake in preheated oven until the rice is tender and the chicken is cooked through, 1 hour to 75 minutes. Cool 15 minutes before serving.
Nutrition Facts : Calories 441.2 calories, Carbohydrate 36.7 g, Cholesterol 80.7 mg, Fat 25 g, Fiber 0.9 g, Protein 16.8 g, SaturatedFat 12.2 g, Sodium 1211.2 mg, Sugar 1.7 g
PIONEER WOMAN CHICKEN AND RICE CASSEROLE
Steps:
- In a large bowl, season the chicken legs with the salt, pepper, paprika and parsley.
- Heat the oil over high heat in a casserole and place the chicken legs, skin side down, in the hot oil.
- Fry for 5-6 minutes or until the thighs are golden and turn them. Fry for another 5-6 minutes to brown the other side and remove from the container.
- In the case of chicken pieces, brown it well on all sides so that it is crunchy, set the chicken aside.
- In the casserole where we previously cooked the chicken, add garlic and onion to the pan and cook until the onion pieces are transparent.
- Add the chicken broth and season with salt and pepper. Mix well until it starts to boil.
- Add the chicken legs back to the casserole, skin side down, over the rice. Put a lid on and wait for it to boil.
- Cook for 35-40 minutes or until the rice is fully cooked. Stir from time to time to prevent the rice from sticking.
- Remove from heat when fully cooked.
- Serve hot with the addition of chopped parsley and Parmesan to taste.
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.
Provided by Mohamed Shili
Time 50m
Number Of Ingredients 18
Steps:
- Set a rack in the center of your oven and preheat to 350 degrees F. Spray a 9x13 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.
Nutrition Facts : Calories 303 cal
EASY TEX-MEX CHICKEN AND RICE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a deep skillet, heat the olive oil over medium-high heat. When the oil is hot, add the garlic, onion, chili powder, cumin, cayenne pepper, salt, pepper and turmeric. Cook, stirring often, until the onion is soft and the spices are toasted, about 3 minutes.
- Pour in the tomato sauce, diced tomatoes and green chiles, chicken and both bags of rice. Stir together and cook until the rice is heated through and beginning to absorb some of the liquid, about 5 minutes. Turn the heat to low and sprinkle the pepper jack over the top. Cover with a lid and allow the cheese to melt completely, 2 to 3 minutes.
- Sprinkle over the cilantro and serve.
SUPERB RECIPE TO MAKE PIONEER WOMAN CHICKEN RICE CASSEROLE
Pioneer woman chicken rice casserole is a dish to prepare when hosting a big group in your home.
Provided by Grace
Categories Main Course
Time 1h20m
Number Of Ingredients 12
Steps:
- Working with a large bowl, marinate the chicken legs in a seasoning mash of salt, parsley, hot pepper, and paprika.
- Over high heat, bring the oil to a slight boil.
- Place the chicken legs into the casserole dish you are using to heat.
- Fry the chicken thighs for 7-8 minutes until they turn golden brown.
- Turn the chicken legs on both sides for even browning.
- When they turn to a golden-brown glaze, remove them from the fryer and place them in a container.
- If you opt to use chicken pieces, ensure you brown it completely to make it crunchy.
- Place brown pieces aside.
- The casserole used to cook the chicken will be added onions and garlic and cooked until the onions turn mid brown.
- Season the chicken broth with salt and pepper.
- Stir the broth mixture well until it simmers.
- Now, to the casserole add the chicken legs, skin side down, and mix with the rice.
- Place a pot lid on the dish and bring it to a medium boil.
- Cook the dish for 40 minutes to ensure the rice is well cooked.
- Stir intermittently to prevent the rice from sticking to the pot.
- Reduce the stove/oven heat and let it sit for 2 minutes.
- Remove the dish from the heat once fully cooked.
- The pioneer woman chicken rice casserole should be served hot with a dash of parsley and cheese to taste.
Nutrition Facts : Calories 139 kcal, Carbohydrate 26 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, Sodium 321 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g, ServingSize 1 serving
PIONEER WOMAN FRESH CORN AND WILD RICE CASSEROLE
Recipe courtesy of Pioneer Woman. I made this for a Thanksgiving side dish and it was a hit, everyone loved it! It is so creamy! The crunch of the wild rice and the sweetness of the fresh corn is delicious!
Provided by Lakerdog2
Categories < 4 Hours
Time 1h5m
Yield 1/2 cup, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Cook wild rice in chicken broth until almost done. Rice should still have a firm (but not crunchy) bite. Drain rice and allow to cool.
- Scrape corn kernels into a large mixing bowl. Add in cream, butter, beaten eggs, salt, and cayenne pepper. Stir together.
- Add in cooled wild rice, stirring gently. Splash in milk so that mixture is stirrable, but not overly juicy.
- Taste for seasonings, adding more salt or cayenne pepper if needed.
- Bake for 30 to 45 minutes, or until just turning golden brown on top and mixture is somewhat set.
Tips:
- Use day-old rice: This will help the rice stay firm and prevent it from getting mushy in the casserole.
- Don't overcook the chicken: The chicken should be cooked through but still tender and juicy.
- Use a variety of vegetables: This will add flavor and texture to the casserole.
- Don't be afraid to experiment with different seasonings: The recipe is a great starting point, but you can adjust it to your own taste.
- Serve the casserole hot: This is when it will be at its best.
Conclusion:
Pioneer Woman's Chicken Rice Casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken and rice. With its creamy sauce, tender chicken, and fluffy rice, this casserole is sure to be a hit with your family and friends.
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