Chicken and Rice Casserole Recipe Campbells: One-Dish Family Favorite

This one-dish wonder has saved my weeknights more times than I can count. Simple ingredients, minimal prep, and a creamy finish that everyone loves.

With just 5 ingredients and about an hour, you’ll have a comforting meal ready to serve. The secret? Campbell’s soup does the heavy lifting.

Ingredients for Chicken and Rice Casserole Recipe Campbells

Five ingredients plus pantry staples create this creamy, comforting one-dish wonder.

The chicken is key here—boneless, skinless breasts stay tender and cook evenly. I grab mine from Costco for bulk savings, but any grocery store works. For the rice, long grain white gives that classic texture (avoid instant or it’ll turn mushy). The Campbell’s soups are non-negotiable for that signature creamy finish—Cream of Mushroom and Cream of Chicken are the perfect pair.

Short on time? Use rotisserie chicken instead of raw—just shred and skip the baking. No mixed veggies? Fresh diced carrots and celery (about 1 cup total) work great. Want more richness? Swap the milk for chicken broth. The butter topping is optional but highly recommended (don’t skip it). For extra flavor, add a pinch of paprika to the buttered breadcrumbs.

This casserole reheats like a dream—tastes even better the next day. Stores in the fridge for 3-4 days, freezes beautifully for 2-3 months. I always double the recipe and freeze half for lazy dinners later (just thaw overnight before reheating).

Step-by-Step Instructions for Chicken and Rice Casserole

This one-dish wonder comes together in minutes with simple steps and big flavor.

Step 1: Prepare the Chicken and Rice Base

Preheat your oven to 375°F. In a large mixing bowl, combine the 1.5 lb boneless skinless chicken breasts cut into bite-sized pieces with 1 cup white long grain rice, 1 can Campbell’s Cream of Mushroom Soup, and 1 can Campbell’s Cream of Chicken Soup.

Add 1.5 cups milk, 1 cup frozen mixed vegetables, 0.5 tsp salt, 0.25 tsp black pepper, 1 tsp garlic powder, and 1 tsp onion powder. Stir until everything is evenly distributed. The rice should be fully submerged in the liquid mixture.

Step 2: Transfer to Baking Dish

Pour the chicken and rice mixture into a greased 9×13-inch baking dish. Spread it out evenly with a spatula to ensure the rice is in a single layer. This prevents clumping and guarantees each grain cooks perfectly.

I always press down gently on the top to remove any air pockets. The mixture should look slightly soupy—that’s exactly what you want. The rice will absorb the liquid as it bakes, creating that creamy texture we’re after.

Step 3: Bake Until Golden and Bubbly

Cover the dish tightly with aluminum foil and bake for 45 minutes. After 45 minutes, remove the foil and check the rice. It should be nearly tender with just a slight bite in the center.

Return the dish to the oven, uncovered, for an additional 15-20 minutes. You’ll know it’s done when the top is golden brown and the edges are bubbling. The internal temperature of the chicken should reach 165°F.

Step 4: Add Butter and Rest Before Serving

Remove the casserole from the oven and drizzle the 2 tbsp unsalted butter evenly over the top. Let it rest, covered loosely with foil, for 5-10 minutes. This allows the flavors to meld and the casserole to set slightly.

The butter will melt into the bubbling surface, adding a rich finish. You’ll notice the rice has absorbed most of the liquid, and the chicken is perfectly tender. Serve warm, and enjoy the creamy, comforting goodness in every bite.

Flavor Customization for This Dish

Cheesy Upgrade

Stir in 1 cup shredded cheddar or 1 cup Monterey Jack right before baking. The cheese melts beautifully into the creamy soup base, creating a rich, gooey texture that kids especially love. I use Sargento shredded cheese for consistent melting. 💛

Spicy Kick

Add ½ tsp cayenne pepper or 1 diced jalapeño to the mix for a subtle heat. The spice balances the creaminess perfectly without overwhelming the dish. For extra depth, I sometimes add 1 tsp smoked paprika.

Herb Infusion

Fresh herbs brighten up this casserole. Stir in 2 tbsp chopped parsley or 1 tbsp fresh thyme right before serving. Dried herbs work too—try 1 tsp dried rosemary for an earthy note.

Crunchy Topping

Mix ½ cup breadcrumbs with 2 tbsp melted butter and sprinkle over the top before the final 15 minutes of baking. This adds a delightful crunch that contrasts the creamy base. I use panko breadcrumbs for extra texture.

Vegetable Swap

Replace the frozen mix with 1 cup broccoli florets or 1 cup diced bell peppers for a fresh twist. The broccoli adds a nice bite, while bell peppers bring a subtle sweetness. Just ensure they’re evenly distributed.

Creamier Texture

For an ultra-creamy finish, replace ½ cup milk with ½ cup heavy cream. This small change makes the casserole luxuriously rich. I reserve this version for special occasions when I want to indulge. 🔥

Frequently Asked Questions