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What’s the secret to the best **meal** you’ve ever had?
Yes, it does and, the pioneer woman chicken rice casserole is one of them.
Perfect for cold, dreary winter nights, the bursts of flavors experienced eating the dish makes you forget the cold.
Prepare this sweet dish using a slow cooker or oven.
Historically passed down generations, more dish combinations have been popping up across the globe.
Simplicity is the key to making the perfect pioneer woman chicken rice casserole.
Few ingredients are needed to make this dish.
Let’s detail a unique recipe for the most scrumptious pioneer woman chicken casserole.
Your taste buds will be buzzing and dancing when eating this casserole.
Chicken rice casserole is delicious and fills the palate.
The recipe makes the dish a constant feature in the family menu.
A crown jewel of home cooking, it’s the chicken blended into the casserole that turns this simple dish into a “home cuisine”.
Anybody seeking to replace cheesy, greasy foods knows the pioneer woman chicken rice casserole is the magic recipe.
Adding a flavorful oomph to the chicken casserole, serve it with veggie salads or honey-glazed sandwiches.
Disclaimer, this recipe draws its inspiration from the pioneer woman chicken rice casserole with some dash of variations to add spice to it.
Ingredients
●Salt: 1 tsp.
●Pepper: 1 tsp.
●Paprika: 1 tsp.
●Parsley: 1 tsp.
●Olive oil: 1 tablespoon
●Chopped garlic: 1 tablespoon
●Chopped red onion: ½ unit
●Rice: 1 cup
●Salt and pepper: to taste
●Chicken broth
●Chicken legs/chunks
Browned chicken legs give the casserole crunchiness, so add browned chicken legs into the rice.
Blended chicken and rice casserole should be cooked slowly in the oven.
Wash and cut the chicken into chunks.
Pioneer Woman Chicken Rice Casserole Quick Features
Cuisine: American
Cuisine type: Main Course
Servings: 6
Preparation time: 20 Minutes
Cooking time: 1 Hour
Total time: 1 Hour 20 Minutes
Cooking Instructions
1.Working with a large bowl, marinate the chicken legs in a seasoning mash of salt, parsley, hot pepper, and paprika.
2.Over high heat, bring the oil to a slight boil.
Place the chicken legs into the casserole dish you are using to heat.
3.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.
4.If you opt to use chicken pieces, ensure you brown it completely to make it crunchy.
Place brown pieces aside.
5.The casserole used to cook the chicken will be added onions and garlic and cooked until the onions turn mid brown.
6.Season the chicken broth with salt and pepper.
Stir the broth mixture well until it simmers.
7.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.
8.Cook the dish for 40 minutes to ensure the rice is well cooked.
Stir intermittently to prevent the rice from sticking to the pot.
9.Reduce the stove/oven heat and let it sit for 2 minutes.
Remove the dish from the heat once fully cooked.
10.The pioneer woman chicken rice casserole should be served hot with a dash of parsley and cheese to taste.
Avoid serving it cold as the fat sticks to the mouth.
Put your cooking skills to test
Serve this dish with cold drinks like sodas or apple juices.
The meal will have a different zing.
Make chicken rice casseroles with enough vegetables to make it nutritious.
Teenagers are picky eaters and it’s hard to please them.
Yet, this casserole has proven to be a hit with teenagers with the addition of glazed chicken legs/chunks.
You can prepare lots of casserole over the weekends and freeze.
Whip it out and heat it on those lazy days you are not in the mood to prepare complex meals.
Tips for Making the Pioneer Woman’s Chicken and Rice Casserole
●Brown and wild rice mixes save preparation time for the meal.
It is easy to find these rice varieties in your local grocery store.
Kids like the texture of the mixed rice so it will be a hit for homes with kids.
●Don’t stress yourself on the choice between dark or light meat chicken.
Best practice is using the dark meat varieties as they are more flavorful.
Dark chicken meat is less likely to become dry when baking.
Turkey serves as a great replacement for chicken in cases where you have leftovers after thanksgiving.
●Avoid “gourmet” meal preps of drizzling the butter separately over the bread, rice, and chicken.
Just toss the butter over all these meal components.
This makes it easier to prepare and quick to serve.
The Family doesn’t want to be kept waiting and salivating as you pour the batter over the casserole.
Spicy Facts About Pioneer Woman’s Chicken Rice Casserole
●Casseroles are originally from France.
Large pans and bowls are used to slow cook dish varieties in ovens.
French Canadian immigrant Elmire Jolicoeur is credited to have invented the chicken casserole, in Berlin.
●Casserole dishes bear different names across the globe.
The synonyms are goulash, hash, pottage, or stew.
●Earliest chicken casseroles used to be baked in hot stoves using earthen pots.
Most people born before World War 2 believe chicken rice casserole cooked in earthenware tastes amazing.
Open fire pits were used to slow bake the casserole dish.
●Germans like to add beer when baking the chicken rice casserole.
French and Italians like to add wine to the dish and they swear that it makes the chicken tender and sweet.
Serve this dish with cold drinks like sodas or apple juices.
The meal will have a different zing.
Make chicken rice casseroles with enough vegetables to make it nutritious.
Teenagers are picky eaters and it’s hard to please them.
Yet, this casserole has proven to be a hit with teenagers with the addition of glazed chicken legs.
Superb Recipe to Make Pioneer Woman Chicken Rice Casserole
Ingredients
- 1 tsp. Salt
- 1 tsp. Pepper
- 1 tsp. Paprika
- 1 tsp. Parsley
- 1 tablespoon Olive oil
- 1 tablespoon Chopped garlic
- ½ unit Chopped red onion
- 1 cup Rice
- Salt
- Pepper
- Chicken broth
- Chicken legs
Instructions
- 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.
