campbell soup recipe chicken and rice casserole
The Best campbell soup recipe chicken and rice casserole
This recipe for Campbell’s Chicken and Rice Casserole has been a staple in our house for years—simple enough to whip up on busy weeknights but always a hit when we need something comforting after a long day. I love how it lets you use ingredients you already have, no fancy techniques required, and the way the flavors meld together feels like a hug in a bowl. My kids, especially my picky ones, will eat it straight from the dish, and even my husband, who usually skips casseroles, finds it surprisingly satisfying. It’s the kind of meal that feels like a home-cooked dinner without the stress—just enough richness to make you feel taken care of, but not so heavy you can’t move the next day.
What really makes this dish special is how it works for different occasions. On busy school nights, it’s a no-fuss solution that still tastes like something Mom made. For a casual family dinner, it’s hearty enough to fill everyone up without being overwhelming. And if we’re hosting a small get-together, it’s the kind of dish that feels like a little extra effort without being complicated—just enough to make guests feel welcome. Plus, it’s got a balance of protein and carbs that keeps energy steady, so it’s not just a meal but a little boost for the whole family. The way the chicken and rice soak up the broth and the cheese melts over everything makes it feel indulgent, but the ingredients are actually pretty balanced. It’s the kind of recipe that makes you feel good about feeding your family without feeling guilty.
Campbell’s Chicken and Rice Casserole
A comforting, one-pot meal featuring tender chicken, fluffy rice, and creamy tomato-based sauce, perfect for a quick and hearty dinner. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 lb (450g) boneless, skinless chicken breasts or thighs
- 1 cup (240ml) chicken broth
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup (200g) long-grain white rice
- 1 cup (240ml) water or chicken broth
- ½ tsp salt
- 1 (28 oz) can Campbell’s Cream of Chicken Soup
- 1 cup (240ml) milk (or half-and-half for extra creaminess)
- 1 cup (150g) shredded cheddar cheese
- ½ cup (50g) frozen peas
- 1 cup (150g) diced bell peppers (optional)
- 1 tbsp butter
- 1 tbsp all-purpose flour (optional, for thickening)
- 1 cup (120g) cooked and cooled rice
- ½ cup (50g) shredded cheddar cheese
- ½ cup (30g) breadcrumbs (optional)
👨🍳Directions
-
1 Preheat oven to 375°F (190°C). In a saucepan, combine chicken, chicken broth, thyme, oregano, garlic powder, onion powder, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes or until chicken is cooked through. Remove chicken, shred, and set aside.
-
2 In a medium bowl, combine rice, water (or broth), and salt. Let it sit for 5 minutes. Cook in a saucepan over medium heat for 15 minutes, stirring occasionally, until rice is tender and liquid is absorbed. Fluff with a fork.
-
3 In a large bowl, mix Campbell’s Cream of Chicken Soup, milk, and butter. Stir in shredded cheese until melted. Add shredded chicken, cooked rice, peas, and diced bell peppers. Stir well to combine.
-
4 Transfer the mixture to a greased 9×13-inch baking dish. Top with cooked rice, extra cheese, and breadcrumbs (if using).
-
5 Bake uncovered for 15-20 minutes or until the top is golden and bubbly. Let rest for 5 minutes before serving.
🔧Equipment
- Large saucepan
- Mixing bowls
- Knife and cutting board
- Measuring cups and spoons
- Oven
- Baking dish (9×13 inches)
- Mixing spoon
- Wooden spoon
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Campbell’s Chicken and Rice Casserole Works
This Chicken and Rice Casserole recipe is always a reliable choice for any family gathering because it’s simple to prepare yet feels special enough to serve at a meal. It’s hearty enough to satisfy everyone’s hunger without being too heavy, making it perfect for casual dinners or when you need a comforting dish that doesn’t require last-minute fuss. Plus, it’s a crowd-pleaser that keeps well for leftovers, so you won’t have to worry about running out of food during a busy week.
❓ Frequently Asked Questions About Campbell’s Chicken and Rice Casserole
What is the classic Campbell’s Soup Chicken and Rice Casserole recipe, and what ingredients are typically included?
The classic Campbell’s Chicken and Rice Casserole is a comforting, one-pot meal that combines shredded chicken, rice, canned soup (usually Campbell’s Chicken Noodle or similar), and other simple ingredients like cheese, cream of mushroom soup, and vegetables like peas or carrots. The recipe often includes onions, butter, milk or cream, and sometimes a dash of Worcestershire sauce or garlic powder for extra flavor.
—
How do I make the best version of Campbell’s Chicken and Rice Casserole?
For the best version, follow these tips: 1. Use leftover or fresh chicken—shredded rotisserie chicken works perfectly, but fresh chicken breast or thighs can also be used. 2. Choose the right soup base—Campbell’s Chicken Noodle or a light cream of mushroom soup works well, but you can also use a mix of both for extra richness. 3. Add extra flavor—sauté onions, garlic, and celery before adding liquid for depth. A splash of Worcestershire sauce or a pinch of Old Bay seasoning enhances the taste. 4. Cook the rice properly—use 1 cup of rice per 2 cups of liquid (soup + milk) and simmer until tender (about 15-20 minutes). 5. Top with cheese—sprinkle shredded cheddar or Parmesan on top before baking for a gooey finish. 6. Bake until bubbly—cover with foil and bake at 350°F (175°C) for 25-30 minutes, then uncover and bake another 5-10 minutes until golden.
—
Can I make this casserole without using canned soup, and if so, what substitutions work best?
Yes! You can make it without canned soup by using a mix of broth, cream, and seasonings. Here’s how: – Replace ½ cup canned soup with ½ cup chicken broth + ¼ cup heavy cream or half-and-half. – Add ½ tsp Worcestershire sauce, ½ tsp garlic powder, and a pinch of salt and pepper for flavor. – Stir in 1 cup cooked rice, ½ cup shredded chicken, and your choice of veggies (peas, carrots, or corn). – Top with cheese and bake as usual.
—
How long does Campbell’s Chicken and Rice Casserole typically take to prepare and bake?
The total time is usually around 45-60 minutes, broken down like this: – Prep time (5-10 minutes): Shred chicken, chop onions/garlic, measure ingredients. – Cooking time (15-20 minutes): Simmer rice and soup mixture. – Baking time (25-35 minutes): Cover with foil first, then uncover for the last 5-10 minutes to brown the top.
If using leftover chicken, prep time can be shorter.
—
Can I freeze this casserole, and how do I reheat it properly?
Yes, you can freeze it! Here’s how: – Freezing: Let it cool completely, then store in an airtight container or freezer bag. It keeps well for up to 3 months. – Reheating: – Oven method: Cover with foil and bake at 350°F (175°C) for 30-40 minutes, stirring halfway. – Microwave: Transfer to a microwave-safe dish, cover loosely, and heat in 1-2 minute intervals, stirring until hot. – Tip: Add a splash of milk or broth when reheating if it looks dry.
