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Pioneer Woman Chicken Rice Bake

Pioneer Woman chicken rice bake combines golden roasted chicken pieces with perfectly cooked rice baked until it absorbs the pan drippings. One-dish chicken rice casserole stays set-and-forget in the oven, with caramelized, skin-side-up chicken and deeply savory rice.
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Chicken and rice casserole base
  • 1 whole chicken Cut into pieces (or use 3-4 pounds bone-in chicken parts).
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 can (10.5 oz) cream of chicken soup
  • 1 can (10.5 oz) cream of celery soup
  • 1.5 cup long-grain white rice Uncooked.
  • 1.5 cup water or chicken broth
  • 1 envelope (1 oz) onion soup mix
  • 0.25 salt To taste.
  • 0.25 pepper To taste.
  • 0.25 garlic powder To taste.
  • 0.25 paprika To taste.

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat oven to 350°F and grease a large 9x13 baking dish so the chicken and rice release easily.
  2. Whisk together the three soups, long-grain white rice, and water or chicken broth directly in the prepared dish until evenly combined.
  3. Sprinkle half of the onion soup mix into the rice and stir to distribute the flavor.
  4. Season the chicken pieces generously with salt, pepper, garlic powder, and paprika, then nestle them skin-side up into the rice.
  5. Sprinkle the remaining onion soup mix over the chicken so it browns as the dish bakes.
Bake uncovered and finish
  1. Cover tightly with foil and bake at 350°F for 1 hour until the rice starts cooking through.
  2. Remove the foil and bake for 25-30 minutes at 350°F until the chicken is golden and the rice has absorbed all liquid, creating a savory, pan-drip flavor in every bite.

Notes

Pro tip: keep the foil sealed for the first hour so the rice steams and cooks evenly; then bake uncovered to caramelize the chicken skin and dry the top surface slightly. Refrigerate leftovers in a covered container for up to 3-4 days; reheat in the oven until hot throughout. Freezing is not recommended for best rice texture. For a lower-sodium option, use reduced-sodium cream soups and a lower-sodium onion soup mix (taste and adjust seasoning).