Campbell’s Chicken and Rice Casserole
on Feb 23, 2015, Updated Feb 18, 2025
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Campbell’s Creamy Chicken and Rice Casserole takes me back to our family dinners, where this dish was a constant feature. One of our most popular family casserole recipes, it features protein-packed chicken in a savory mixture of rice and veggies.
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You can make this easy family dinner for well under $20 and it will feed 4 to 6 people, depending on appetites.
This is a great recipe if you don’t feel like doing a lot of putzing in the kitchen. It’s about as straight forward as cooking can be and the minimal effort pays off big time in taste and satisfaction. Read on and I’ll show you exactly how to make it.
Table of Contents
- What is Campbell’s Chicken and Rice Casserole?
- Ingredients and Cost
- How to Make Campbell’s Chicken and Rice Casserole
- Variations and Substitutions
- What to Serve with this Creamy Chicken and Rice Casserole
- Frequently Asked Questions
- Campbell’s Chicken and Rice Casserole Recipe
- My Favorite Casserole Recipes
What is Campbell’s Chicken and Rice Casserole?
Campbell’s Chicken and Rice Casserole is the ultimate comfort food—simple, hearty, and packed with flavor. This easy recipe brings together tender chicken, creamy rice, and melty cheddar cheese, all baked in a rich, savory sauce made from cream of chicken soup and hot broth. It’s a one-pan meal that’s perfect for busy weeknights, family dinners, or meal prep.
As a family with six boys, casserole recipes are a routine part of our meal planning. I’m talking about easy family dinners like mac and cheese with bacon, chili cornbread casserole, and our kid-friendly ranch chicken cordon bleu.
With just a handful of simple ingredients, this easy casserole recipe comes together for a hearty, home-cooked meal. You can keep it classic or mix things up by tossing in your favorite vegetables, swapping cheeses, or adjusting the seasonings to match your family’s tastes. Whether it’s a busy weeknight or a laid-back Sunday dinner, this dish is one of those reliable recipes you’ll find yourself making again and again.
This delicious family meal is more than just a meal; it’s a collection of fond memories.
Ingredients and Cost
This Campbell’s Chicken and Rice Casserole is a simple, hearty meal that’s easy on the budget and packed with comforting flavors. If you’re used to making tasty family meals, chances are you have most if not all of theses ingredients already in stock!
- Boneless Chicken Breasts (2 whole, split in half or 4 halves) – Skinless chicken breast halves are ideal for a healthier option. They are lean, cook evenly, and their size can vary, so you can choose larger chicken breasts for a heartier meal. Approx. $6.50
- Cream of Chicken Soup (1 family-size can, 22.6 oz) – A staple in this casserole. I use Campbell’s Healthy Request cream of chicken soup for a lower fat recipe and total fat content. Approx. $2.50
- Hot Chicken Broth (3 cups, reduced sodium) – Substituting 1 1/3 cups water (from the original recipe) with 3 cups of chicken broth adds more flavor. The broth helps the uncooked long-grain rice cook perfectly. Approx. $1.50
- Frozen Vegetables (2 cups) – I love using a mix of vegetables, but a cheesy chicken broccoli rice casserole variation is also a family favorite. Approx. $2.00
- Long-Grain Rice (2 cups, uncooked) – Uncooked white rice is my go-to. It soaks up all the flavors and creates a wonderful bed of creamy rice. Approx. $1.00
- Shredded Cheddar Cheese (1 cup) – Adds that gooey, cheesy layer. Sometimes, I use a lower fat cheese to reduce the total fat in the dish. Approx. $2.00
- Salt (1 teaspoon) – A teaspoon onion powder, teaspoon chili powder, and some black pepper use can elevate the flavors. It’s all about personal preference here. Approx. $0.10
Total Recipe Cost: $15.60
Cost Per Serving (4 servings): $3.90 per serving
How to Make Campbell’s Chicken and Rice Casserole
A 9×13 casserole dish works best to allow the rice and chicken to spread out and cook evenly. Aside from that, a rubber spatula and some measuring cups are about all you’ll need.
(See full recipe below in the recipe card below.)
- Start by combining the soup, hot chicken broth, salt, and rice. This creamy soup base is what gives the dish its signature taste. Pour this mixture into a 9 x 13 casserole pan, sprayed with a non-stick coating.
If you prefer softer rice, add an extra ¼ to ½ cup of broth. For firmer rice, reduce the liquid slightly.
Recipe Tip
Heat the broth first. This will help the rice to start cooking immediately, leading to a fluffier, more evenly cooked casserole. You never want to add cold liquid to something that’s going into a hot oven; that will delay the baking process and lead to uneven cooking.
- Next, evenly distribute the veggies over this mixture and then place chicken breasts over the vegetables.
- Place the chicken breasts on top of vegetables. Cover pan with foil and bake 60-90 minutes or until chicken is done and rice is light and fluffy. Larger pieces of chicken may require a little longer cooking time.
Recipe Tip
Keeping the casserole tightly covered with foil prevents moisture loss and helps the rice cook properly without drying out.
- To finish, sprinkle with cheese and let it melt into a deliciously creamy sauce once it comes out of the oven. Let the finished casserole rest for 5 to 10 minutes before serving. This will allow the meat fibers to reabsorb some of the liquid making each bite more juicy.
Recipe Tip
Use a block of cheese and shred it yourself using a box grater. This gives the cheese a smoother finish and helps it to melt more evenly. Preshredded cheese has potato starch added and other stabilizers which prevent it from melting smoothly.
Variations and Substitutions
Soup Variations: Apart from cream of chicken, try a can of condensed soup like cream of mushroom soup or cheese soup.
Rice Options: You can use uncooked white rice, brown rice, or wild rice. I don’t recommend minute rice, it’s just a pet peeve of mine.
Vegetable Swaps: Don’t like mixed vegetables? Green beans casserole or a side green salad can be a great addition.
Season Chicken Breasts with your choice of spices; I sometimes add fresh thyme or a little bit more onion powder for variety. Italian seasoning works well with this chicken and rice casserole recipe as well! You can even sear the chicken for extra depth.
If you want a little more exotic flavor, this chicken, broccolli, and rice casserole with curry is a delicious alternative as well!
What to Serve with this Creamy Chicken and Rice Casserole
This simple casserole is best served hot from the oven. It’s a complete meal, but you can pair it with a green salad or a simple Caesar salad for an extra touch. I love to put some cripsy homemade bread on the table with this popular recipe as well!
Frequently Asked Questions
Yes. Assemble the casserole ahead of time and bake it when you’re ready. It’s a great way to save time on busy days. Seal it in plastic wrap for up to a day in the refride
Absolutely! You can use a fat free cream of chicken soup to reduce calories.
Yes, for a quicker version, cut the chicken into smaller pieces to reduce the total time in the oven.
Campbell’s Creamy Chicken and Rice Casserole is a great recipe that stands the test of time. It’s a versatile dish that can be tailored to suit any palate, making it a staple in our home.
What I love about it most is how easy you can make this and the joy it brings to our kids’ faces. It’s like a warm hug in the form of food, perfect for any family dinner.
Give it a try and add it to your own collection of cherished family recipes. And remember, for the best result, always follow the recipe closely and adjust according to your personal preferences and dietary needs. Enjoy!
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Campbell’s Chicken and Rice Casserole
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Ingredients
- 2 whole boneless chicken breast, split in half (or 4 halves)
- 1 family size can cream of chicken soup, (22.6 oz can)
- 3 cups hot chicken broth, reduced sodium
- 2 cups frozen vegetables
- 2 cups long-grain rice
- 1 cup shredded cheddar cheese
- 1 teaspoon salt
Instructions
- Preheat oven to 400 degrees F.
- Prepare a 9×13 casserole pan with non-stick spray.
- In large bowl, combine soup, hot chicken broth, salt, and rice.
- Mix thoroughly and pour into prepared casserole pan.
- Evenly distribute vegetables on top of broth mixture.
- Place the chicken breasts on top of vegetables.
- Cover pan with foil and bake 60-90 minutes or until chicken is done and rice is light and fluffy.
- Remove foil, sprinkle cheese over chicken and allow to set for 5-10 minutes prior to serving.
Notes
- Use Hot Chicken Broth for Best Results – Adding hot broth instead of water ensures the rice starts cooking immediately, leading to a fluffier, more evenly cooked casserole.
- Season the Chicken Well – Salt, pepper, onion powder, or chili powder can enhance the chicken’s flavor before baking. You can even sear the chicken for extra depth. consider cutting it into smaller pieces for quicker cooking.
- Cover While Baking – Keeping the casserole tightly covered with foil prevents moisture loss and helps the rice cook properly without drying out.
- Adjust the Liquid for Rice Texture – If you prefer softer rice, add an extra ¼ to ½ cup of broth. For firmer rice, reduce the liquid slightly.
- Cheese Goes on Last – Sprinkle the shredded cheddar in the last 5-10 minutes of baking, then let it sit uncovered to create a gooey, melty top.
- Don’t Overcrowd the Chicken – Place the chicken breasts evenly on top of the rice and veggies so they cook through properly.
- Let It Rest Before Serving – After removing from the oven, let the casserole sit for 5-10 minutes. This helps the rice absorb any remaining liquid and prevents a soupy consistency.
- Use a Large Enough Pan – A 9×13 casserole dish works best to allow the rice and chicken to spread out and cook evenly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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When stating family size can give ounces please Thanks
Hi Janis. A family size can of Campbell’s Cream of Chicken Soup is 22.6 oz.