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Pioneer Woman Chicken Rice Bake

Pioneer Woman chicken rice bake is a one-dish oven chicken and rice casserole where golden chicken pieces nestle into savory, deeply infused rice. After a foil-covered first bake, the foil comes off to caramelize the chicken skin and let the rice absorb all liquid.
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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
  

Whole chicken, cut into pieces (or bone-in chicken parts)
  • 1 whole chicken, cut into pieces (or 3-4 pounds bone-in chicken parts)
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, uncooked
Water or chicken broth
  • 1.5 cup water or chicken broth
Onion soup mix
  • 1 envelope (1 oz) onion soup mix
Salt, pepper, garlic powder, and paprika to taste
  • 1 salt to taste
  • 1 pepper to taste
  • 1 garlic powder to taste
  • 1 paprika to taste

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat the oven to 350°F and grease a large 9x13 baking dish.
  2. Whisk together cream of mushroom soup, cream of chicken soup, cream of celery soup, long-grain white rice, and water or chicken broth in the prepared dish until combined.
  3. Sprinkle half of the onion soup mix into the rice and stir.
Season and bake
  1. Season the chicken pieces generously with salt, pepper, garlic powder, and paprika.
  2. Nestle the chicken pieces skin-side up into the rice so they sit partially embedded.
  3. Sprinkle the remaining onion soup mix over the chicken.
  4. Cover tightly with foil and bake at 350°F for 1 hour, keeping the rice covered to absorb the pan juices.
  5. Remove the foil and bake at 350°F for 25-30 minutes until the chicken is golden and the rice has absorbed all liquid, with the surface looking set and dry.

Notes

For best absorption, make sure the chicken pieces are snug in the rice and the dish is covered tightly for the first hour. Refrigerate leftovers in an airtight container for up to 4 days; freeze for up to 2 months. If you want a lighter option, choose reduced-sodium cream soups to keep the flavor while cutting salt.