Campbell’s Cheesy Chicken and Rice Casserole

5 from 3 votes

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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.

A chicken casserole.

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.

About This Chicken Casserole

This delicious family meal is more than just a meal; it’s a collection of fond memories.

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.

What’s in This

This one-dish wonder features a blend of ordinary ingredients that are healthy and delicious!

  • Boneless Chicken Breasts: 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.
  • Cream of Chicken Soup: A staple in this casserole. I use Campbell’s Healthy Request cream of chicken soup for a lower fat recipe and total fat content.
  • Hot Chicken Broth: 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.
  • Long-Grain Rice: Uncooked white rice is my go-to. It soaks up all the flavors and creates a wonderful bed of creamy rice.
  • Frozen Vegetables: I love using a mix of vegetables, but a cheesy chicken broccoli rice casserole variation is also a family favorite.
  • Shredded Cheddar Cheese: Adds that gooey, cheesy layer. Sometimes, I use a lower fat cheese to reduce the total fat in the dish.
  • Salt and Seasonings: A teaspoon onion powder, teaspoon chili powder, and some black pepper use can elevate the flavors. It’s all about personal preference here.
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A casserole pan full of chicken and rice, covered in cheese.

Make This in 3 Easy Steps!

(See full recipe below.)

  1. 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.
  2. Next, evenly distribute the veggies over this mixture and then place chicken breasts over the vegetables. Then bake for 60 to 90 minutes until the chicken is done and the rice is nice and fluffy. Larger pieces of chicken may require a little longer cooking time.
  3. To finish, sprinkle with cheese and let it melt into a deliciously creamy sauce once it comes out of the oven.

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 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!

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

Can I make this recipe in advance?

Absolutely! Assemble the casserole ahead of time and bake it when you’re ready. It’s a great way to save time on busy days.

What about using fat free cream of chicken soup?

Absolutely! You can use a fatt free cream of chicken soup to reduce calories.

Is there a quicker version of this recipe?

Yes, for a quicker version, cut the chicken into smaller pieces to reduce the total time in the oven.

A bunch of food on a plate.

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.

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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Cheesy Chicken and Rice Casserole

5 from 3 votes
Campbell's Creamy Chicken and Rice Casserole: Learn how to create the perfect family dinner with this simple recipe, combining tender chicken, fluffy rice, and a creamy, cheesy topping for a comforting and delicious meal. Adapted from Campbell's Kitchens
Prep: 10 minutes
Cook: 1 hour 10 minutes
Total: 1 hour 20 minutes
Yield: 4 servings


  • 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


  • 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.


My Top Tips for Making Campbell’s Cheesy Chicken and Rice Casserole
  1. Season the chicken well with spices and consider cutting it into smaller pieces for quicker cooking.
  2. Use uncooked long-grain rice and maintain the right liquid-to-rice ratio for a creamy and fluffy texture.
  3. Bake at 400 degrees F until the chicken is cooked and the rice is fluffy, adding cheese towards the end for a golden top.


Calories: 737kcal, Carbohydrates: 94g, Protein: 44g, Fat: 20g, Saturated Fat: 9g, Cholesterol: 110mg, Sodium: 2282mg, Potassium: 935mg, Fiber: 5g, Sugar: 1g, Vitamin A: 5120IU, Vitamin C: 23mg, Calcium: 283mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Entree
Cuisine: American
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Dan & Scott split their time between Wisconsin and Southwest Florida and are dads to six boys. Good food runs through their veins, and they love showing others how to cook easy recipes.

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