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Campbells Chicken and Rice on a plate
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Campbells Chicken And Rice

Super simple + delicious, Campbells Chicken and Rice is a one-pot wonder using canned soup to create a hearty, family-friendly meal!
Course Chicken Dinner, Main Course
Cuisine American
Keyword Campbells Chicken And Rice, chicken and rice recipes, chicken rice casseroles
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4 servings
Calories 168kcal
Author Kathleen

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
US Customary - Metric

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.

Notes

  1. Use long-grain rice only. Instant rice cooks too fast and can become mushy before the chicken is done.
  2. Add veggies if you’d like. Frozen peas, carrots, or broccoli can be stirred into the soup mixture for a complete one-pan meal.
  3. Cheesy variation: Sprinkle shredded cheddar or mozzarella on top for a melty, golden finish.
  4. Foil is your friend. Steam is key for tender chicken and fluffy rice, so keep it tightly sealed while baking.

Nutrition

Serving: 1/4 of the recipe | Calories: 168kcal | Carbohydrates: 31g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 4mg | Sodium: 17mg | Potassium: 77mg | Fiber: 1g | Sugar: 1g | Vitamin A: 62IU | Calcium: 10mg | Iron: 1mg