chicken & rice recipe with cream of chicken soup

The Best chicken & rice recipe with cream of chicken soup

This chicken and rice dish with cream of chicken soup is one of my all-time favorites—simple, comforting, and always a hit with my family. I love how it brings everyone together, whether it’s a quick weeknight meal or a cozy dinner for company. The creamy soup base is rich and satisfying, while the tender chicken and fluffy rice make it hearty enough for a full meal. My kids swear by it too; they’ll eat it every time, and honestly, I don’t blame them. It’s the kind of dish that feels like a hug in every bite, and it’s perfect for any occasion—whether you’re feeding a small crowd or just making a comforting meal for the family.

What I also love about this recipe is how versatile it is. You can make it with leftovers or fresh ingredients, and it’s easy to adjust the flavors to suit what you have on hand. The cream of chicken soup adds a creamy texture that’s comforting, while the chicken and rice give it substance. Plus, it’s actually pretty good for you—it’s packed with protein from the chicken, fiber from the rice, and healthy fats from the soup, making it a balanced meal. It’s not just a dish you eat because it tastes good; it’s something you feel good about serving, whether it’s for a holiday dinner or a simple family meal. My husband and I both enjoy it, and my kids have grown up on it, so it’s a recipe that’s been a staple in our home for years.

Creamy Chicken & Rice with Cream of Chicken Soup

4.8 from 598 votes

A comforting one-pot dish featuring tender chicken, fluffy rice, and a rich cream of chicken soup base, perfect for a cozy meal. This recipe is a must-try for any occasion.

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Prep Time15 mins

Cook Time35 mins

Resting Time0 mins

Total Time50 mins

Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Chicken & Rice

• 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 2 cups long-grain white rice, uncooked
• 2 cups chicken broth
• 1 cup frozen peas
• 1 cup frozen corn
• 1 tbsp olive oil

For the Cream of Chicken Soup

• 1 cup canned cream of chicken soup
• 1 cup milk
• 1 cup chicken broth
• ½ cup heavy cream (or half-and-half)
• ½ cup shredded cheddar cheese
• 1 tsp garlic powder
• ½ tsp onion powder
• Salt and black pepper to taste

👨‍🍳Directions

1. 1 In a large pot, heat olive oil over medium heat. Add chicken pieces and cook until no longer pink (about 5-7 minutes). Remove chicken and set aside.
2. 2 In the same pot, add rice, chicken broth, peas, and corn. Stir well and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.
3. 3 While rice simmers, whisk together cream of chicken soup, milk, chicken broth, heavy cream, garlic powder, onion powder, salt, and pepper in a bowl.
4. 4 Once rice is tender, add the chicken back into the pot. Pour the cream mixture over the rice and chicken. Stir gently to combine. Cover and cook for an additional 5 minutes.
5. 5 Remove from heat and stir in shredded cheddar cheese until melted. Taste and adjust seasoning if needed.

🔧Equipment

• Large pot or Dutch oven
• Mixing bowls
• Whisk
• Measuring cups and spoons
• Knife and cutting board
• Cooking spoon

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18💛Saturated Fat: 8❤️Cholesterol: 75🧂Sodium: 850🌾Total Carbs: 50🥦Dietary Fiber: 3🍬Sugars: 6🥩Protein: 35

📝Notes

For extra flavor, add a pinch of nutmeg or a dash of Worcestershire sauce to the cream mixture.,Substitute whole wheat rice for a slightly denser texture and more fiber.,Make ahead: This dish reheats well and can be stored in the fridge for up to 4 days.

This chicken and rice recipe with cream of chicken soup is always a solid choice for family gatherings because it’s hearty, comforting, and easy to scale up for crowds. Whether it’s a holiday meal or a casual weeknight dinner, the creamy, flavorful base makes it feel special without needing extra fuss. Plus, the simplicity of mixing everything together means less stress and more time to enjoy the company around the table.

❓ Frequently Asked Questions About Creamy Chicken & Rice with Cream of Chicken Soup

1. What is the best way to prepare a creamy chicken and rice dish using cream of chicken soup as a base?

To make a rich and comforting chicken and rice dish with cream of chicken soup, start by cooking the rice according to package instructions until it’s tender. In a separate pan, sauté diced chicken breast or thighs with onions, garlic, and bell peppers until the chicken is fully cooked. Stir in the cream of chicken soup, along with a splash of chicken broth, and let it simmer for 5-7 minutes to thicken the sauce. Season with salt, pepper, and a pinch of thyme or bay leaf. Stir in cooked rice, cream, and a bit of grated Parmesan or sour cream for extra creaminess. Garnish with fresh parsley or green onions before serving.

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2. Can I substitute the cream of chicken soup with another type of soup base?

Yes, you can! For a different flavor profile, try using cream of mushroom soup for a richer, earthier taste, cream of celery soup for a lighter option, or heavy cream + chicken broth blended with a bit of cornstarch for a homemade version. If using a homemade blend, ensure it’s smooth and creamy before adding it to the rice. Always adjust seasoning based on your preferred taste—some people like it more savory or herby.

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3. How do I avoid making the dish too watery or too dry when mixing chicken and rice together?

To keep the dish creamy and well-balanced, follow these tips: – Cook the rice al dente (slightly firm) and drain any excess water before mixing. – Use equal parts rice and soup base—for example, 1 cup cooked rice to 1 cup cream of chicken soup (plus broth if needed). – If the mixture feels too thick, add a splash of chicken broth or water while stirring gently. – For extra richness, stir in 1-2 tbsp heavy cream or sour cream at the end. – Avoid overmixing to prevent a mushy texture; stir just until combined.

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4. What are some great side dishes to pair with chicken and rice (cream of chicken soup version)?

This dish pairs well with: – Steamed or roasted vegetables (broccoli, green beans, carrots) for freshness. – Garlic butter green beans or sautéed zucchini to add color and texture. – A simple salad with mixed greens, cherry tomatoes, cucumber, and a light vinaigrette. – Roasted potatoes (like baby potatoes or sweet potatoes) for heartiness. – A light coleslaw or pickled red onions to cut through the richness. – Crusty bread or cornbread for soaking up the sauce.

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5. Can I make this dish ahead of time and reheat it properly?

Yes! You can prepare the chicken and rice mixture up to 2 days ahead and store it in an airtight container in the fridge. To reheat: – Microwave: Cover with a damp paper towel and heat in 30-second intervals, stirring in between, until hot (about 2-3 minutes). – Stovetop: Warm gently on low heat, stirring occasionally, to avoid drying out the rice. – Oven: Place in a baking dish with a splash of water or broth, cover with foil, and heat at 350°F (175°C) for 15-20 minutes. For extra flavor, add a pinch of salt, pepper, or a dash of hot sauce when reheating. If the sauce separates slightly, whisk in a little cream or broth to restore smoothness.