Name: Pioneer Woman Chicken Rice Casserole
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 Servings
Cuisine: American
Ingredients: Chicken thighs; Paprika; Parsley; Olive oil; Garlic; Red onion

Table of Contents

Pioneer Woman Chicken Rice Casserole Recipe is a perfect dish for dinner on those cold winter nights. It’s so easy to make and can be cooked in the oven, slow cooker or instant pot. This recipe has been passed down by my mom who was taught how to cook this dish by her mother-in-law. Pioneer Woman Chicken Rice Casserole Recipe is a simple dish that will keep your family happy and healthy. This casserole is easy to make, with just a few ingredients, it’s perfect for busy weeknights!

Today I am going to share with you a pioneer woman chicken rice casserole recipe that is healthy and delicious. Pioneer Woman’s chicken rice casserole is a classic family meal that everyone loves. Not only is chicken rice delicious, but it’s also hearty and filling. Besides being delicious, chicken rice tastes wonderful when you make it in a food processor. This recipe is simple enough to make on a regular basis and will make a great addition to any meal.

Pioneer Woman is the queen of home cooking. This dish is a sloppy joe casserole that has been modified to incorporate chicken. The casserole itself is wonderful, but it isn’t quite the same as a traditional sloppy joe. The casserole is delicious if you’re looking for a cheesy, greasy dish to go with your steak and ribs, but if you’re looking for a healthier version this chicken casserole is for you.

How To Make Pioneer Woman Chicken Rice Casserole

There are some recipes that are just classic comfort foods. This Pioneer Woman Chicken Rice Casserole is one of those. It is simple to make and so delicious! The perfect meal for a busy weeknight! You can even prepare it ahead of time and bake it when you are ready to eat. Give this recipe a try, I know you will love it!

Ingredients

Chicken thighs or diced chicken, 5 units in case of thighs, 400 g in case of pieces, 400 g
Salt, 1 tsp.
Pepper, 1 tsp.
Paprika, 1 tsp.
Parsley, 1 tsp.
Olive oil, 1 tablespoon
Garlic (Chopped), 1 tablespoon
Red onion (Chopped), ½ unit
Rice, 1 cup
Salt and pepper (to taste)
Chicken broth

Instructions

Step 1

Prepare the chicken legs by seasoning them with salt, pepper, paprika and parsley in a large bowl. Place the chicken legs, skin side down, in the hot oil over high heat in a casserole.

Step 2

Cook for 5-6 minutes or until the thighs have turned golden brown. Flip and Continue to fry for another 5-6 minutes until the second side is golden brown, then remove from the container.

Step 3

Brown the chicken well on all sides until it is crunchy. Set it aside. Add garlic and onion to the casserole where we previously cooked the chicken and cook until the onion pieces are transparent.

Step 4

Stir in the chicken broth and season with salt and pepper. Continue mixing until the mixture starts boiling. Place the chicken legs, skin side down, over the rice in the casserole. Cover and cook until the rice is cooked.

Step 5

Cook for about 35 to 40 minutes or until the rice is fully cooked. Make sure to stir the rice from time to time to keep it from sticking. When the rice is fully cooked, remove it from the heat.

Step 6

Garnish with chopped parsley and grated Parmesan.