What about making a meal that is both tasty and comforting? The Pioneer Woman Broccoli Chicken Rice Casserole recipe is just what you need. With the perfect balance of fresh ingredients and flavorings, this casserole is not only delicious but also incredibly easy to make & budget-friendly.
This American dish is suitable for many occasions, from family meals to potlucks and weekend dinners. It’s a great way to combine your favorite ingredients into one delicious dish that can be enjoyed by all.
Here in this article, I will discuss this recipe in detail, including its ingredients, cooking tips, and nutrition information & basically everything you need to know.
What Is Pioneer woman broccoli chicken rice casserole?
The Pioneer Woman broccoli chicken rice casserole is a popular American dish, created by an American writer & food blogger Ree Drummond known as “The Pioneer Woman.”
It combines white or brown rice, cooked chicken, broccoli florets, shredded cheddar cheese, sour cream, and spices for an all-in-one meal that can be served to the whole family.
It’s also a great way to use up leftover ingredients as it’s easy to customize with whatever ingredients you have on hand.
Where Did I First Try Pioneer woman broccoli chicken rice casserole?
If you don’t know about Pioneer Woman, It’s a food blog a celebrity chef and author Ree Drummond who has created some of the most delicious recipes out there. I first tried her Pioneer Woman Broccoli Chicken Rice Casserole recipe at a family gathering hosted by my aunt. She is a big fan of Ree Drummond, so she decided to try out one of her recipes for our meal.
When I first tasted the dish, I was amazed by how flavorful and delicious it was. The combination of ingredients resulted in a savory and tasty casserole that everyone loved. Even my picky younger brother who usually shies away from broccoli ended up eating two servings of it.
I was so impressed that I went home and decided to try my hand at making this dish myself. After finding the recipe online, I got all the ingredients together and followed Ree Drummond’s directions step by step. The result was even better than what I had tasted at my aunt’s house.
Everyone in my family was amazed by how good it tasted and asked me to make it again.
Since then, I have made the Pioneer Woman Broccoli Chicken Rice Casserole recipe a few times for various occasions such as potlucks, parties, lunch boxes, and dinners.
It’s always a hit with friends and family alike. I always get compliments on how flavorful it is and the fact that it’s a one-pot meal makes it even more convenient to make.
What’s great about this recipe is that you can use whatever ingredients you have on hand and adjust the seasonings as needed. All in all, Ree Drummond’s Pioneer Woman Broccoli Chicken Rice Casserole recipe is an amazing dish that everyone should try at least once. I’m sure you won’t be disappointed.
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Ingredients
- Cooked White or Brown Rice: White or brown rice is essential for this casserole. Use whichever you prefer and adjust the cooking time accordingly.
- Cooked Chicken: Use cooked chicken, either store-bought or homemade. You can also use any other cooked proteins like ground beef or turkey to make your casserole even more flavorful.
- Broccoli: Broccoli florets add a great texture and flavor to the casserole. You can also use any other vegetables such as bell peppers, mushrooms, or spinach.
- Shredded Cheddar Cheese: Choose your favorite type of cheese, but I recommend using sharp or extra-sharp cheddar for best results.
- Sour Cream: This adds a creamy richness to the casserole. You can also use Greek yogurt or cream cheese as a substitute.
- Garlic Powder: This adds a nice flavor to the casserole. You can also use any other spices or herbs you like.
- Onion powder: This adds an extra layer of flavor to the casserole.
- Salt and pepper: To taste. Use as needed for seasoning.
- Butter: This adds a nice flavor and richness to the casserole.
- Crushed Ritz crackers: This adds a nice crunchy texture to the top of the casserole.
Cooking Directions
Step 1
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or oil.
Step 2
Combine cooked chicken, cooked rice, broccoli, cheese, sour cream, and spices in a large bowl and mix everything well until all ingredients are combined.
Step 3
Transfer the mixture to the prepared baking dish. Sprinkle the crushed Ritz crackers on top and drizzle with melted butter. Bake for 25-30 minutes, or until cheese is melted and bubbly.
Cooking Tips
- Use fresh ingredients for the best results.
- Make sure to cook the rice and chicken before adding them to the casserole.
- If you want a creamier texture, add some milk or heavy cream while cooking the casserole.
- You can also adjust the seasonings according to your preference.
- To make the casserole even more flavorful, add some cooked bacon or sausage.
- If you are making this for a large crowd, the recipe is to make sure everyone gets enough servings.
What Ingredients Can I Replace or Substitute While Making It?
- If you don’t like broccoli, you can use other vegetables such as bell peppers, mushrooms, or spinach.
- If you don’t have cheddar cheese on hand, you could use mozzarella or any other type of cheese that melts well.
- You can also substitute the sour cream for Greek yogurt or cream cheese to give it a different flavor.
- You can also add cooked bacon, sausage, or ground beef to make it even more flavorful.
- If you don’t have crushed Ritz crackers on hand, crushed tortilla chips work well too.
Pioneer Woman Broccoli Chicken Rice Casserole
Equipment
- Big bowl
- Small basin
- baking dish
- oven etc.
Ingredients
- 1 1/4 cups of savory and comforting chicken broth to create a flavorful and moist base for the casserole
- 1/2 teaspoon of aromatic and herbaceous Italian Seasoning to infuse the dish with a delightful Mediterranean flair
- 1 cup of fresh and vibrant broccoli florets uncooked for a crunchy and nutritious vegetable addition
- 1/2 tablespoon of versatile and fragrant olive oil to add a subtle fruity note and aid in cooking
- 1 tablespoon of creamy and luscious butter to provide richness and depth of flavor
- 5/8 cups of white long-grain rice uncooked (approximately 1/2 cup + 2 tablespoons) for a fluffy and tender grain base
- 1 boneless skinless chicken breast or 1 cup diced rotisserie chicken for a tender and protein-packed component
- 5.25 oz. of Condensed Cream of Chicken Soup approximately 1/2 of a 10.5 oz. can to create a creamy and velvety sauce
- 1/4 cup of milk to add creaminess and richness to the sauce
- 1/4 cup of tangy and creamy sour cream to provide a velvety and smooth texture
- 1 cup of shredded cheddar cheese separated for a gooey and melty topping that adds a cheesy and indulgent element
- Salt and pepper to taste, to season and enhance the overall flavors
Optional Seasonings:
- 1/4 teaspoon of garlic powder to add a savory and aromatic punch
- 1/4 teaspoon of dried thyme for a subtle and earthy herb note
Casserole Topping:
- 1 tablespoon of melted butter to bind the topping together and add richness and flavor.
- 1/2 cup of buttery and crispy Ritz crackers crushed for a crunchy and flavorful topping
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or oil.
- Combine cooked chicken, cooked rice, broccoli, cheese, sour cream, and spices in a large bowl and mix everything well until all ingredients are combined.
- Transfer the mixture to the prepared baking dish. Sprinkle the crushed Ritz crackers on top and drizzle with melted butter. Bake for 25-30 minutes, or until cheese is melted and bubbly.
Notes
- Use fresh ingredients for the best results.
- Make sure to cook the rice and chicken before adding them to the casserole.
- If you want a creamier texture, add some milk or heavy cream while cooking the casserole.
- You can also adjust the seasonings according to your preference.
- To make the casserole even more flavorful, add some cooked bacon or sausage.
- If you are making this for a large crowd, the recipe is to make sure everyone gets enough servings.
Nutrition Information
One serving contains around,
- Calories: 543 kcal
- Fat: 11.8g
- Carbs: 73.3g
- Protein: 35.2g
- Fiber: 5.1g
- Sodium: 546mg
- Cholesterol: 67mg
How to Store Leftover Pioneer woman broccoli chicken rice casserole?
Any leftovers should be stored in an airtight container and refrigerated for up to 4 days. You can also freeze the casserole in a sealed, freezer-safe container for up to 3 months. To reheat, just take it out of the fridge or freezer and heat it in the microwave or oven until hot.
Also, you can cut the casserole into individual slices and freeze them for easy reheating later. This way, you don’t have to thaw the entire dish when you want a quick meal.
FAQs
Can pregnant women eat this?
Yes, this is a safe meal for pregnant women. Make sure to use fully cooked ingredients and adjust the amount of salt and pepper to your taste.
Can I make this dish vegan?
Yes, you can easily make it vegan by substituting the chicken with plant-based proteins like seitan or tofu. You can also use vegan cheese and sour cream to make it completely dairy-free.
What other vegetables can I use?
You can use any other vegetables such as bell peppers, mushrooms, or spinach in this casserole. You can also add cooked bacon, sausage, or ground beef for extra flavor.
Can Diabetic people eat this dish?
Yes, this is a suitable option for diabetics, as long as they adjust the amount of sugar and carbohydrates to their dietary needs. It’s important to monitor your sugar levels before and after consuming this casserole.
Wrapping Up
As you have seen making this Pioneer woman broccoli chicken rice casserole is quite simple. It’s a great dish to make for a big crowd or just for your family dinner.
With the right ingredients and the proper cooking techniques, you can easily make delicious Pioneer Woman Broccoli Chicken Rice Casserole in no time.
This is great comfort food that your family will love. So, go ahead and get creative in the kitchen and enjoy this delicious casserole. Do not share this recipe with your friends and family. Thank you for reading.
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Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.