Pioneer Woman Chicken Rice Casserole Recipes

MEXICAN RICE CASSEROLE

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

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.

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

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.

EASY TEX-MEX CHICKEN AND RICE

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

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.

PIONEER WOMAN FRESH CORN AND WILD RICE CASSEROLE

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.