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–+ servings
A casserole dish of chicken and rice.
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5 from 3 votes

Campbell's Chicken and Rice Casserole

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 Time10 minutes
Cook Time1 hour 10 minutes
cool10 minutes
Total Time1 hour 20 minutes
Course: Entree
Cuisine: American
Servings: 4 servings
Author: Dan from Platter Talk
Cost: $16

Equipment

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 9x13 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

My Top Tips for Making Campbell's Cheesy Chicken and Rice Casserole
  • 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 9x13 casserole dish works best to allow the rice and chicken to spread out and cook evenly.
 

Nutrition

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

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