A creamy, cheesy Pioneer Woman Chicken Rice Casserole made with long-grain rice, tender chicken, and a rich soup base for a comforting dinner.

Scale

1½ cups long-grain white rice (uncooked)

2 cans cream of chicken or mushroom soup

1 cup water

2 cups milk

1 envelope onion soup mix

1½ cups shredded cheddar cheese, divided

3 boneless, skinless chicken breasts or thighs

Salt and black pepper to taste

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1. Preheat oven to 350°F and grease a 9×13 baking dish.

2. In a bowl, mix rice, soups, water, milk, and onion mix until smooth.

3. Stir in half the cheddar cheese and pour mixture into the dish.

4. Place chicken on top and season with salt and pepper.

5. Cover tightly with foil and bake for 1.5 to 2 hours.

6. Remove foil, top with remaining cheese, and bake 15 minutes.

7. Let rest 15 minutes before serving.

Avoid instant rice for best texture. Thighs stay juicier. Add vegetables like broccoli or mushrooms for variety.