Campbells chicken and rice is one of my go-to chicken casserole recipes for busy weeknights. It assembles in a handful of minutes with no fuss and ingredients straight from the pantry. You’ll love how quickly and easily you’ll get dinner on the table with this recipe.
I adore chicken and rice recipes. They’re comforting and wholesome and my entire family loves them! So, of course, I make them often and have quite a few versions to mix things up a bit!
This is the easiest one I make! It’s a great recipe to add to your dinner rotation. One of the best parts of this recipe is a one-pan meal!
Like all good chicken recipes such as instant pot chicken and rice and chicken broccoli rice casserole, this is a versatile recipe. You can add your own twist on it by adding veggies or cheese to customize it for your family.
Let’s make some dinner!
- One pan= easy cleanup
- Assembles in minutes
- Nice hearty portions
- Food Handling: A reminder to handle raw chicken appropriately and disinfect hands and cooking utensils properly.
- Stirring in the soup: Using a fork or a whisk, I mix just the soup and water together first until the soup is diluted. Then, add the rice and the spices and stir them until they’re well distributed.
- The foil: make sure you have a tight seal with the foil. The chicken will put quite a bit of moisture into the mix as it cooks and adds delicious flavor, so make sure you get the foil back on tightly after adding the chicken. Use oven mitts to fold the foil around the hot pan.
- Spices: This old school chicken and rice casserole is not overly spiced. If you want to add a bit of heat, consider some crushed red pepper. A pinch of garlic, cumin, or rosemary are all good options as well.
How Long Can You Keep This In The Fridge?
According to food handling guidelines, leftover chicken casseroles will keep in the fridge for about 3-4 days.
Can You Freeze This Campbells Chicken And Rice?
This won’t freeze very well due to texture issues with the rice. It’s so fast to make and tastes so good fresh, there’s no need to bother with freezing it!
If you have a portion of leftovers (and this is a big if!) that you want to freeze, allow this creamy chicken and rice to cool and put it in a well-sealed freezer container.
You’ll likely need to add some moisture when you reheat it, and the rice will probably be mushy. However, it’ll still taste yummy.
Make Ahead Tips
Because this is such a simple recipe, there really isn’t much ake ahead you can do.
- Add broccoli. This recipe is super easy to make into a chicken broccoli casserole by adding broccoli to the soup and rice mixture. You can use either fresh or frozen broccoli. Chicken divan and chicken stuffing casserole both use frozen broccoli. With all of them, when using frozen, just make sure that you thaw and drain it well.
- Add dry onion soup. Add a package of dry onion soup mix to achieve a casserole similar to no peek chicken.
- Add toppings. Mexican chicken casserole is topped with jack cheese and tortilla chips, and Dorito chicken casserole is topped with jack cheese, cheddar cheese, and crushed Doritos! You can definitely make this into a cheesy chicken and rice recipe!
- Use other cuts of chicken. Adjust the cooking time if you like chicken legs and rice casserole with cream of mushroom soup.
- Chicken Cordon Bleu Casserole
- Chicken Noodle Casserole
- Chicken Tortilla Casserole
- Chicken Tater Tot Casserole
- Chicken Spaghetti Casserole
Campbells Chicken And Rice
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1 cup water
- 3/4 cup long grain rice
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper
- 4 (6-7 ounces) boneless skinless chicken breasts
- Preheat oven to 375 degrees.
- In an 11X8 inch baking dish, add soup and water; whisk to combine. Stir in rice, paprika, and black pepper and stir to combine. Cover tightly with aluminum foil and bake in preheated oven for 25 minutes.
- Pat chicken breast dry with paper towels and generously season with salt and pepper.
- Remove the baking dish from the oven and carefully remove aluminum foil. Place chicken breast on top of rice. Cover baking dish with foil and return to the oven for 15-20 minutes (depending on the thickness of chicken) or rice is tender and until chicken breasts are cooked through and an instant-read thermometer reads 165 degrees.