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Pioneer Woman Chicken Rice Bake

Pioneer Woman chicken rice bake is a set-and-forget one dish chicken bake with golden roasted chicken pieces nestled in deeply savory rice. This oven chicken rice casserole bakes until the rice absorbs all pan drippings and the chicken skin caramelizes above the fluffy, herb-flecked surface.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken rice bake base
  • 1 whole chicken, cut into pieces (or 3-4 pounds bone-in chicken parts)
  • 10.5 oz cream of mushroom soup
  • 10.5 oz cream of chicken soup
  • 10.5 oz cream of celery soup
  • 1.5 cup long-grain white rice, uncooked
  • 1.5 cup water or chicken broth
  • 1 oz onion soup mix
  • 1 salt, pepper, garlic powder, and paprika to taste

Equipment

  • 1 sheet pan

Method
 

Bake
  1. Preheat oven to 350°F and grease a large 9x13 baking dish.
  2. Whisk together all three soups, rice, and water in the prepared dish until combined.
  3. Sprinkle half the onion soup mix into the rice and stir.
  4. Season chicken pieces generously with salt, pepper, garlic powder, and paprika; nestle skin-side up into the rice.
  5. Sprinkle remaining onion soup mix over the chicken.
  6. Cover tightly with foil and bake 1 hour at 350°F.
  7. Remove foil and bake 25-30 minutes at 350°F until chicken is golden and rice has absorbed all liquid; look for bubbling sauce around the edges and caramelized chicken skin above the rice.

Notes

For best texture, use bone-in chicken so the skin caramelizes and the rice absorbs richer pan drippings. Refrigerate leftovers in an airtight container up to 4 days; reheat in the oven at 325°F until hot through. Freezing is not recommended because the rice can soften further after thawing. If you want a lighter swap, replace one or more soups with lower-fat cream soup varieties while keeping the same bake times and liquid amounts.