campbell soup chicken recipe rice
- The Best campbell soup chicken recipe rice
- Campbell’s Creamy Chicken and Rice Casserole
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Campbell’s Creamy Chicken and Rice Casserole Works
- ❓ Frequently Asked Questions About Campbell’s Creamy Chicken and Rice Casserole
The Best campbell soup chicken recipe rice
I’ve been making this Campbell’s Soup chicken and rice recipe for years, and it’s one of those dishes that just never gets old. It’s simple, it’s comforting, and it’s one of the few meals my kids will actually ask for by name. There’s something about the creamy, savory flavor of the soup mixed with tender chicken and fluffy rice that makes it feel like a hug on a plate. Plus, it comes together in about 30 minutes, which is a lifesaver on busy weeknights when I don’t have time to fuss over dinner.
What I love most about this recipe is how versatile it is. It works just as well for a quick family dinner as it does for a potluck or a cozy Sunday supper. The ingredients are basic—chicken, rice, cream of chicken soup, and a few seasonings—but the result is anything but boring. It’s also a great way to sneak in some extra protein and veggies if you want to bulk it up a little. My kids don’t even notice when I toss in some peas or carrots, and honestly, neither do I because the flavors blend so well. It’s one of those rare meals that’s both easy and satisfying, and that’s why it’s always in my rotation.
Campbell’s Creamy Chicken and Rice Casserole
A comforting and easy-to-make casserole featuring tender chicken, creamy Campbell’s soup, and fluffy rice. Perfect for a quick weeknight dinner or a cozy family meal.
🥘Ingredients
- 1 lb (450g) boneless, skinless chicken breasts, cubed
- 1 can (10.5 oz) Campbell’s Cream of Chicken Soup
- 1 can (10.5 oz) Campbell’s Cream of Mushroom Soup
- 1 ½ cups uncooked long-grain white rice
- 1 ½ cups water
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1 small onion, finely chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- ½ tsp salt (optional, adjust to taste)
- 2 tbsp chopped fresh parsley
- ½ cup crushed crackers or breadcrumbs
- Extra shredded cheese for topping
👨🍳Directions
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1 Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish lightly with cooking spray or butter.
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2 In a large mixing bowl, combine the cubed chicken, Cream of Chicken Soup, Cream of Mushroom Soup, uncooked rice, water, milk, chopped onion, garlic powder, onion powder, salt, and black pepper. Mix well until all ingredients are evenly distributed.
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3 Pour the mixture into the prepared baking dish and spread it out evenly. Cover the dish with aluminum foil.
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4 Bake in the preheated oven for 30 minutes. Remove the foil and stir the casserole gently to ensure even cooking.
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5 Sprinkle the shredded cheddar cheese evenly over the top of the casserole. Return to the oven, uncovered, and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
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6 If using optional toppings, sprinkle crushed crackers or breadcrumbs over the cheese during the last 2-3 minutes of baking for added crunch.
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7 Remove the casserole from the oven and let it rest for 5 minutes before serving. Garnish with chopped parsley if desired.
🔧Equipment
- Large mixing bowl
- 9×13-inch baking dish
- Measuring cups and spoons
- Cutting board
- Knife
- Oven
- Aluminum foil (optional)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Campbell’s Creamy Chicken and Rice Casserole Works
This Campbell’s soup chicken and rice recipe is one of those no-fail dishes that always comes through, no matter the occasion. It’s quick enough for a weeknight but still feels special enough for family gatherings, and the creamy, comforting flavors make it a crowd-pleaser every time. I love that it’s simple, reliable, and always leaves everyone asking for seconds—it’s the kind of recipe you’ll keep coming back to.
❓ Frequently Asked Questions About Campbell’s Creamy Chicken and Rice Casserole
1. Can I use fresh chicken instead of canned chicken in the Campbell’s Soup chicken and rice recipe?
Yes, you can substitute fresh chicken for canned chicken. Simply cook 1–2 boneless, skinless chicken breasts (about 1 lb) by boiling, baking, or sautéing until fully cooked (165°F internal temperature). Shred or dice the chicken and use it in place of the canned chicken in the recipe. Adjust seasoning as needed since fresh chicken may have a milder flavor.
2. What type of rice works best for this recipe?
Long-grain white rice (like jasmine or basmati) is the best choice because it stays fluffy and absorbs the creamy soup well. Instant rice can also be used for a quicker cook time—just follow the package instructions and reduce the liquid slightly. Brown rice is not recommended as it requires more liquid and a longer cooking time, which can throw off the recipe’s balance.
3. Can I make this recipe in a slow cooker or Instant Pot?
Yes! For a slow cooker: Combine all ingredients (except rice) and cook on low for 4–5 hours or high for 2–3 hours. Stir in the uncooked rice 30 minutes before serving (add ½ cup extra broth if needed). For an Instant Pot: Sauté the chicken (if using fresh), then add all ingredients except rice. Pressure cook on high for 5 minutes, quick-release, stir in rice, and let it sit for 10 minutes to absorb the liquid.
4. How can I make this recipe healthier?
To lighten it up, try these swaps: – Use low-sodium cream of chicken soup and low-sodium chicken broth. – Replace half the white rice with cauliflower rice or brown rice (adjust liquid as needed). – Add steamed or sautéed veggies like peas, carrots, or broccoli for extra nutrients. – Use Greek yogurt or light sour cream instead of regular sour cream for a protein boost.
5. Can I freeze leftovers of this chicken and rice dish?
Yes, but the texture of the rice may change slightly after freezing. To freeze: 1. Cool the dish completely. 2. Portion into airtight containers or freezer bags, leaving a little space for expansion. 3. Freeze for up to 3 months. 4. Thaw in the fridge overnight, then reheat on the stovetop or microwave, adding a splash of broth or water to restore creaminess. Avoid freezing if the dish includes sour cream or dairy, as it can separate.
