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Pioneer Woman Chicken Rice Bake

Pioneer Woman chicken rice bake is a one-dish oven bake where golden roasted chicken pieces sit on fluffy, deeply savory rice. The rice absorbs the pan drippings for a casserole-style texture with caramelized chicken skin on top.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

chicken
  • 1 whole chicken, cut into pieces (or 3-4 pounds bone-in chicken parts)
canned soup mixture
  • 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
rice base
  • 1.5 cup long-grain white rice, uncooked
  • 1.5 cup water or chicken broth
  • 1 envelope (1 oz) onion soup mix
seasonings
  • 0.25 Salt, pepper, garlic powder, and paprika to taste

Equipment

  • 1 sheet pan

Method
 

Prep and combine
  1. Preheat the oven to 350°F and grease a large 9x13 baking dish until evenly coated for easy release.
  2. Whisk together all three soups, rice, and water in the prepared dish until combined into a smooth, pourable mixture.
  3. Sprinkle half the onion soup mix into the rice and stir so the seasoning is distributed throughout the grains.
Add chicken and bake
  1. Season the chicken pieces generously with salt, pepper, garlic powder, and paprika; nestle them skin-side up into the rice so the skin faces the heat.
  2. Sprinkle the remaining onion soup mix over the chicken to deepen flavor and help the top roast.
  3. Cover tightly with foil and bake at 350°F for 1 hour, then visually check that the rice has begun to absorb liquid around the chicken.
  4. Remove the foil and bake at 350°F for 25-30 minutes until the chicken is golden and the rice has absorbed all liquid.

Notes

Pro tip: Use bone-in, skin-on chicken so the skin caramelizes and the rice can soak up the pan drippings as it bakes. Refrigerate leftovers in a sealed container for up to 4 days; reheat covered in a 350°F oven until hot through. Freezing is yes: freeze in portions up to 2 months and thaw overnight in the fridge before reheating. For a lighter option, swap one can of soup for reduced-fat cream of mushroom and use chicken broth instead of water.