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Pioneer Woman Chicken Rice Bake

Pioneer Woman chicken rice bake is a one-dish chicken and rice casserole where browned, skin-on chicken pieces roast into deeply savory, fully absorbed rice. The oven method keeps the rice fluffy and drippings-rich, with a golden top after the foil comes off.
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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: 610
Ingredients Equipment Method Notes

Ingredients
  

whole chicken, cut into pieces (or 3-4 pounds bone-in chicken parts)
  • 1 whole chicken Cut into pieces; bone-in works best for caramelized skin.
cream of mushroom soup
  • 1 can (10.5 oz) cream of mushroom soup
cream of chicken soup
  • 1 can (10.5 oz) cream of chicken soup
cream of celery soup
  • 1 can (10.5 oz) cream of celery soup
long-grain white rice, uncooked
  • 1.5 cup long-grain white rice
water or chicken broth
  • 1.5 cup water or chicken broth Chicken broth adds extra savory depth.
onion soup mix
  • 1 envelope (1 oz) onion soup mix Use half to mix into the rice, and half to season the chicken.
salt, pepper, garlic powder, and paprika to taste
  • 0.25 tsp salt, pepper, garlic powder, and paprika Season generously; amounts vary by taste.

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and grease a large 9x13 baking dish. Set it up so the dish is ready for mixing immediately.
Mix rice base and season
  1. Whisk together the three soups, long-grain white rice, and water or chicken broth in the prepared baking dish until combined. The mixture should look evenly coated with no dry rice pockets.
  2. Sprinkle half of the onion soup mix into the rice and stir. Make sure the flavor is distributed through the rice layer.
  3. Season the chicken pieces generously with salt, pepper, garlic powder, and paprika. Nestle the chicken skin-side up into the rice so the tops stay visible.
  4. Sprinkle the remaining onion soup mix over the chicken. Aim it mostly over the skin so it browns as it roasts.
Bake covered then uncovered
  1. Cover tightly with foil and bake at 350°F for 1 hour. The rice should begin absorbing the liquid while the chicken cooks through.
  2. Remove the foil and bake at 350°F for 25-30 minutes, until the chicken is golden and the rice has absorbed all liquid. Look for a crispy, caramelized chicken skin and a dry, tender rice surface.

Notes

Pro tip: if the rice looks wet near the end, uncover and bake 5-10 minutes longer to fully absorb the pan drippings. Store covered in the refrigerator up to 3-4 days; reheat individual portions in the oven or microwave until hot throughout. Freezing is yes—cool, portion, and freeze up to 2 months, then thaw in the refrigerator and reheat. For a lighter option, use reduced-fat versions of the cream soups if you want a similar texture with less richness.