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My Campbell’s Chicken and Rice is the definition of a cozy, no-fuss dinner. Tender chicken, creamy soup, and fluffy rice bake together in one pan for an old-fashioned comfort meal that gets dinner on the table with hardly any dishes to wash.
What makes this version so reliable is the balance: creamy and hearty, but still simple enough for busy weeknights. It’s one of those classic chicken casseroles that never fails — pantry-friendly, family-friendly, and perfectly comforting every time.
If you love easy comfort meals like my Chicken Broccoli Rice Casserole, No Peek Chicken, or Chicken Bog, you’re going to adore this creamy Campbell’s Chicken and Rice. And for more cozy weeknight favorites, be sure to browse my Chicken Dinner Recipes collection.
What I Love About This Campbells Chicken And Rice Recipe
- One pan= easy cleanup
- Assembles in minutes
- Kid-approved
- Nice hearty portions
✨ Before You Begin
✨ One pan = easy cleanup. Everything bakes together — rice, soup, and chicken — for effortless prep and almost no dishes.
✨ Whisk the soup first. Mix the soup and water until smooth before adding the rice so everything cooks evenly.
✨ Seal tightly with foil. A tight seal traps steam and keeps the chicken tender while the rice absorbs flavor.
✨ Customize your flavor. Stir in a pinch of garlic, rosemary, cumin, or crushed red pepper if you’d like a little extra personality.
✨ Kid-approved comfort. It’s creamy, hearty, and picky-eater friendly — perfect for busy weeknights.
Campbell’s Chicken and Rice Ingredients + Key Notes
This is just a quick glance at what you’ll need. For exact measurements and the full ingredient list, head down to the recipe card below.
Chicken: Boneless, skinless chicken breasts or thighs both work. Thighs stay extra juicy, while breasts give a leaner result.
Cream of Chicken Soup: The classic Campbell’s can — creamy and flavorful, it creates the signature sauce.
Rice: Use long-grain white rice (not instant). It absorbs flavor and cooks perfectly tender in the oven.
Water: Dilutes the soup and creates the steamy environment the rice needs.
Seasonings: Salt, pepper, and paprika keep it classic. Feel free to add crushed red pepper, garlic powder, or dried herbs to suit your family’s taste.
Butter (optional): A few small pats on top of the chicken give extra richness and golden color.
How to Make Campbell’s Chicken and Rice
Here’s a quick look at how to assemble this easy Campbell’s Chicken and Rice (full instructions in the recipe card below).
- Whisk the soup and water. In a 9×13-inch baking dish, whisk together soup and water until smooth.
- Add rice and seasonings. Stir them in until evenly distributed.
- Nestle the chicken. Arrange chicken pieces on top and season lightly.
- Cover and bake. Seal tightly with foil and bake until the chicken is cooked through and the rice is tender.
- Rest and serve. Let it sit for a few minutes so the sauce thickens and everything melds together beautifully.
⭐ Pro Tips for Perfect Results
⭐ Use long-grain rice only. Instant rice cooks too fast and can become mushy before the chicken is done.
⭐ Add veggies if you’d like. Frozen peas, carrots, or broccoli can be stirred into the soup mixture for a complete one-pan meal.
⭐ Cheesy variation: Sprinkle shredded cheddar or mozzarella on top for a melty, golden finish.
⭐ Foil is your friend. Steam is key for tender chicken and fluffy rice, so keep it tightly sealed while baking.
✦ Frequently Asked Questions
✦ Can I use brown rice instead of white?
Not for this recipe — brown rice needs much longer to cook and would stay underdone while the chicken overcooks.
✦ Can I add cheese or vegetables?
Absolutely! Stir in 1–2 cups of frozen mixed veggies or sprinkle cheese on top before baking.
✦ How do I keep the rice from turning mushy?
Use long-grain white rice, measure carefully, and keep the foil sealed tightly so the steam ratio stays right.
Still have questions? Drop them in the comments — I love helping you cook with confidence! 💗
Storing + Reheating + Freezing + Make-Ahead Tips
Storing
- Cool completely and refrigerate leftovers in an airtight container for up to 3–4 days.
Reheating
- Warm gently in a 350°F (177ºC) oven, covered with foil, for about 15–20 minutes until heated through. Add a splash of water or broth if it seems dry.
Can you freeze Campbell’s Chicken and Rice?
- This dish doesn’t freeze well — the rice becomes mushy after thawing. It’s best enjoyed fresh!
Make-Ahead
- Because it’s such a quick prep recipe, there’s little to make ahead. You can mix the soup and rice earlier in the day and refrigerate, then add chicken and bake when ready.
What to Serve With Campbell’s Chicken and Rice
This creamy casserole pairs beautifully with fresh or colorful sides!
- Fresh + Crisp Sides: KFC Coleslaw, Peach Salad, Sweet Potato Salad, or Creamy Fruit Salad.
- Vegetables: Air Fryer Green Beans, Broccoli Cauliflower Casserole, or Brown Sugar Glazed Carrots.
- Sweet Finishes: Bisquick apple cobbler, Fudge Pie, Butterscotch Haystacks, or Caramel Apple Dump Cake make the perfect ending.
More Chicken Casserole Recipes
Please see all my delicious family-approved chicken casseroles!
- Chicken Cordon Bleu Casserole
- Chicken Tortilla Casserole
- Chicken Tater Tot Casserole
- Chicken Spaghetti Casserole
- Million Dollar Chicken Casserole
Tried This Recipe?
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Campbells Chicken And Rice
Ingredients
- 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
Instructions
- Oven: Preheat oven to 375°F (190°C).
- Mix: In a 11×8-inch baking dish, whisk together the soup (1 can) and water (1 cup) until smooth. Add rice (3/4 cup), salt, pepper (1/4 teaspoon), and paprika (1/4 teaspoon). Stir until evenly combined. Cover tightly with aluminum foil and bake in the preheated oven for 25 minutes.
- First Bake: Cover the dish tightly with foil and bake for 25 minutes. (This step allows the rice to begin softening and the liquid to heat up before adding the chicken.)
- Prep Chicken: Pat chicken breast (4 pieces) dry with paper towels and generously season with salt and pepper.
- Add Chicken: Remove the pan from the oven, carefully uncover, and stir the rice mixture. Nestle the chicken breasts into the hot rice, spacing evenly. Top with butter pieces if desired.
- Second Bake: Re-cover tightly with foil and bake an additional 15–20 minutes, or until the chicken reaches 165°F (74°C) and the rice is tender.🔸 🔸 If your chicken breasts are large (over 8 ounces each or thick-cut), increase the second bake time to 25–30 minutes total.Remove the baking dish from the oven and carefully remove aluminum foil. Place chicken breast on top of rice (3/4 cup). Cover the baking dish with foil and return to the oven for 15-20 minutes (depending on the thickness of the chicken) or rice is tender and until chicken breasts are cooked through and an instant-read thermometer reads 165 degrees.
Fans Also Made:
Notes
- Use long-grain rice only. Instant rice cooks too fast and can become mushy before the chicken is done.
- Add veggies if you’d like. Frozen peas, carrots, or broccoli can be stirred into the soup mixture for a complete one-pan meal.
- Cheesy variation: Sprinkle shredded cheddar or mozzarella on top for a melty, golden finish.
- Foil is your friend. Steam is key for tender chicken and fluffy rice, so keep it tightly sealed while baking.
Delicious my kids love it what if I change out the paprika for salt and pepper?
Hey Sarah! Im so happy your family like this casserole! Regarding the seasoning, I worry that soup already contains a lot of salt and seasoning this with it may be too much. I love this dish with a 1/4 teaspoon black pepper but, if you’d like more, try it!!
I have used cream of celery soup and broccoli. You really can use just about whatever you want to try.
I remember back in the day the recipe was mix your rice and seasonings and soup up with some milk and put that in the bottom of a pan we used a 13×9 cuz we made family size. Then lay your chicken pieces on top and season. Then you would let it go for all our hour and a half until your chickens done and your rice is tender
Yes that is how we did it. Also put a couple pats of butter on top. Used cut up chicken pieces.
Absolutely delicious, thank you 😋
Thank you, Bobbie! 🙂
I used cream of chicken soup. Delicious!
That’s amazing, Mary! Thank you for sharing 🙂
can I add fresh asparagus to this recipe
Yes, Debra! That’s a great idea 🙂
Hi Kathleen! What size can of cream of mushroom?
Hi Paulina! A standard 10 1/2 ounce can <3
I love chicken and rice! I will definitely add this to my dinner rotation!
Thanks, Riana!
I have all the ingredients in my kitchen, I gotta try this tonight! 🙂
Thank you, Sarah! 🙂
Can I use canned chicken for this recipe?
Hi Mickey! Yes, you can use canned chicken. Happy cooking! 😀