Need a quick dinner that takes just 20 minutes of hands-on cooking? Campbell’s chicken and rice casserole remains a trusted family favorite that perfectly balances convenience with comfort food appeal.
This family-friendly casserole feeds 4-6 people and turns golden brown after 45 minutes at 375°F. The magic happens when tender chicken breasts, long-grain white rice, and fresh or frozen vegetables come together with Campbell’s® Condensed Cream of Chicken Soup. The leftovers stay fresh in your refrigerator for up to four days, or you can freeze them for up to three months.
The foolproof recipe works great for family gatherings and weeknight dinners alike. You can add different cheeses and mix in vegetables of all types to create your perfect version. This classic dish is easy to customize and make your own.
Essential Ingredients for Campbell’s Chicken and Rice Casserole
You’ll need the right ingredients to make the perfect Campbell’s chicken and rice casserole. This dish shines because it’s simple and uses a few quality ingredients that work great together.
The Perfect Chicken: Breasts vs. Thighs
Most traditional Campbell’s recipes ask for 4 boneless, skinless chicken breasts, but chicken thighs make a tasty alternative. Thighs have more fat, so they’re harder to mess up and won’t dry out while baking. If you swap thighs for breasts, use 2-3 thighs to match one breast portion.
Chicken breasts are great if you want something lean with a clean taste. Thighs give you richer flavor and stay tender even if you cook them a bit too long. This helps if you’re new to cooking or need to reheat leftovers. Thighs usually cost less than breasts too, making them perfect for family meals.
Choosing the Right Rice
Your casserole base needs ¾ cup of uncooked regular long-grain white rice. This rice soaks up liquid just right and keeps its shape after baking.
Jasmine or Basmati rice work great too. These fragrant types add nice flavor notes. Long-grain white rice might need extra cooking time because the grains are thicker and soak up more liquid.
Brown rice works too, but you’ll need more liquid and time to cook it until it’s tender.
Campbell’s Soup Options
Campbell’s Condensed Soup makes this casserole special. The classic recipe uses a 10.75-ounce can of Campbell’s® Condensed Cream of Chicken Soup. This creates the creamy base that holds everything together.
You can try these soups too:
- Cream of Mushroom soup gives an earthy taste
- 98% Fat-Free Cream of Chicken makes it lighter
- Cream of Celery adds a different flavor twist
Low-sodium or no-sodium soups let you control the salt yourself. This small change helps fit different diets without losing flavor.
Fresh vs. Frozen Vegetables
The recipe needs 2 cups of vegetables. Your choice between fresh or frozen changes both prep time and texture.
Frozen vegetables come with surprising benefits. They’re picked at their best, quickly cooked, cooled, and frozen. This keeps their nutrients and flavor locked in and gives consistent results.
You don’t need to wash, chop, or pre-cook frozen veggies. They last longer in your freezer too, so less food goes to waste. Just add them straight from the bag – no thawing needed.
Fresh vegetables need quick cooking until they’re tender-crisp. Then cool them in ice water so they don’t get mushy. This keeps their texture nice during baking.
Mix and match broccoli, cauliflower, carrots, mushrooms, asparagus, green beans, bell peppers, or snow peas. This lets you use what’s in season or what your family likes best.
Step-by-Step Preparation Method
This Campbell’s chicken and rice casserole recipe is pure magic with its simple prep. You’ll need just a few minutes to put everything together before popping it in the oven. Let me show you how to make this family favorite.
Preparing Your Baking Dish
The right baking dish will give your Campbell’s chicken and rice casserole an even cook. You’ll want an 11×8-inch baking dish or a 12×8-inch shallow baking dish. These sizes help the rice spread out and cook perfectly.
This recipe is different from other casseroles – no greasing needed. The soup and water create enough moisture so nothing sticks. You can make this ahead by getting everything ready in the dish, covering it tight, and keeping it in the fridge until baking time.
To name just one example, see how parchment paper or disposable aluminum pans make cleanup a breeze, especially when you’re taking this to potlucks or family gatherings.
Combining the Base Ingredients
Start by heating your oven to 375°F. This temperature hits the sweet spot for cooking both rice and chicken.
Pour 1 can of Campbell’s Condensed Cream of Chicken Soup into your baking dish. Add 1 to 1⅓ cups of water based on how creamy you want it. Whisk until everything blends smoothly.
Mix in ¾ cup of uncooked regular long-grain white rice. Season to taste with:
- ¼ teaspoon paprika
- ¼ teaspoon black pepper
- Optional: ½ teaspoon onion powder
Now’s the time to add 2 cups of fresh or frozen vegetables if you’re using them. Mix everything until it’s evenly distributed. Make sure the rice sits completely under the liquid to cook right.
Smooth out the top with a spoon or spatula. This creates a nice bed for the chicken and helps everything cook evenly.
Arranging the Chicken
Grab 4 skinless, boneless chicken breasts and pat them dry with paper towels. Dry chicken helps the seasonings stick better and browns nicely.
Add a good amount of salt and pepper to both sides. A sprinkle of extra paprika on top adds great color and flavor.
Place your seasoned chicken breasts on the rice mixture in a single layer. Keep them from overlapping so they cook evenly. The chicken should sit on top of the rice, not sink into it.
Cover the dish tightly with aluminum foil. This tight seal keeps the steam in and cooks the rice perfectly. A loose cover might leave you with crunchy rice.
You can bake the rice alone for 25 minutes before adding chicken, or put it all in at once for 45-50 minutes. Both ways work great, but pre-cooking the rice helps everything finish at the same time.
The dish is ready when your chicken hits 165°F and the rice feels tender. Let it rest for 10 minutes before serving. This helps blend the flavors and sets everything to just the right consistency.
Cooking Techniques for Perfect Results
The difference between a good and great Campbell’s chicken and rice casserole comes down to becoming skilled at a few cooking techniques. Your ingredients need to be combined and arranged in the baking dish, and these specific cooking methods will give perfect results every time.
Oven Temperature and Timing
Traditional Campbell’s chicken and rice casserole recipes suggest baking at 375°F, though some versions use 350°F. The temperature you choose affects both cooking time and texture.
Your casserole needs about 45 minutes of total baking time at 375°F. This temperature cooks the dish faster while keeping the rice tender and chicken cooked through.
The lower 350°F setting needs around 50 minutes. This gentle heat works better especially when you have delicate ingredients or want the dish creamier throughout.
Your oven must be preheated. This will give even cooking from the start and reduce bacterial growth in the “danger zone”. It also prevents some portions from being under or overcooked.
Covering vs. Uncovering During Baking
Aluminum foil over your Campbell’s chicken and rice casserole is a vital part of baking. The tight cover keeps heat and steam inside. This helps cook everything evenly and lets rice get enough moisture.
You should both cover and uncover the casserole at different cooking stages. Here’s the best approach:
- Cover the dish tightly with foil for about 25 minutes
- Remove the foil carefully (watch for hot steam)
- Return the dish to the oven for another 15-20 minutes
This method cooks the rice properly and creates an appealing top texture. The chicken adds moisture and flavor to the rice as it cooks, so the foil needs to be tight.
Add cheese toppings after the first covered baking period, then bake uncovered until melted.
Testing for Doneness
Your Campbell’s chicken and rice casserole needs both chicken and rice checked to ensure it’s fully cooked. The chicken’s internal temperature must reach 165°F [163]. An instant-read thermometer gives the most accurate reading when inserted into the thickest part.
The rice should show these signs:
- Tender texture without crunchiness
- Most liquid absorbed
- Hot and bubbling throughout
Let your casserole rest for 10 minutes before serving. This helps flavors blend together, settles the consistency, and prevents burning your mouth.
Troubleshooting Common Issues
Making Campbell’s chicken and rice casserole can be tricky, even for experienced cooks. The good news is you can fix most common problems without starting from scratch.
Undercooked Rice Solutions
Your rice turns out crunchy sometimes despite following the recipe timing. A quick check will tell you if all rice grains sat in liquid—any exposed grains won’t cook right. Rice that’s still undercooked with liquid in the pot just needs 5 more minutes of cooking on low heat with the lid on.
The fix for dry, undercooked rice is simple. Just pour ¼ cup of boiling water evenly over your casserole. Wrap the dish tightly with foil and put it back in the hot oven for 5-10 minutes. Steam will build up inside and soften those firm grains.
Note that each type of rice needs different cooking times. Long-grain white rice works best since it cooks in 15-20 minutes on the stovetop. Skip parboiled or brown rice unless you adjust your timing.
Preventing Dry Chicken
Temperature control is key to keeping chicken moist in your Campbell’s casserole. Here’s something surprising – moist cooking methods don’t guarantee juicy meat. The meat’s juiciness depends on its internal temperature. Chicken dries out when its temperature goes above 150°F/65°C, and this is a big deal as it means that proper temperature control is crucial.
Boneless breasts need to stay completely covered in soup mixture. This protects the lean meat from direct heat. Chicken with skin can rest gently on top of the mixture instead.
Thighs make a great substitute for breasts because their higher fat content helps them stay juicy. A tight foil seal during baking also helps lock in moisture.
Fixing a Watery Casserole
Raw chicken releases moisture while cooking, which often leads to a watery casserole. Adding starch helps soak up that extra liquid.
Try these quick fixes for a watery casserole:
- Coat your chicken with flour before it goes in
- Give the chicken a quick sear—it releases water and adds flavor
- Pack rice firmly into the liquid before you start baking
You’ll end up with better results if ingredients stay properly submerged and sealed. This helps prevent both undercooked rice and excess liquid. When you heat up leftovers, add a few water drops to keep things moist, but make sure it hits at least 165°F for safety.
Delicious Variations of the Classic Recipe
“Food is our common ground, a universal experience.” — James Beard, American cook, cookbook author, teacher and television personality
Campbell’s chicken and rice casserole stands out with its many tasty variations. The classic recipe works great as a starting point, and these creative twists add exciting new flavors to your family meals.
Cheesy Campbell’s Chicken and Rice Casserole
You can turn the simple recipe into a cheesy delight with just one more ingredient: ½ cup of shredded cheddar cheese. Make the casserole as usual, then take off the foil during the final minutes of baking and add cheese on top. Let it melt perfectly in the oven.
Feel free to try different cheese options. Parmesan brings a nutty, sophisticated taste, while cream cheese makes it ultra-creamy. Sour cream works great too, adding a tangy kick that goes well with the chicken.
Italian-Style Version
The Italian version starts by swapping onion powder with 1 teaspoon of Italian seasoning. This quick change gives your casserole a Mediterranean feel. You’ll also want to use ⅓ cup of shredded Parmesan cheese instead of cheddar.
Campbell’s® Ready To Use Roasted Garlic Chicken Broth makes a great substitute for water, giving your dish an authentic Italian garlic flavor.
Mexican Flavor Twist
A Tex-Mex version comes to life when you swap onion powder with 1 teaspoon of chili powder. Mexican cheese blend works better than cheddar here. Serve it with sour cream, guacamole, salsa, and green chiles or sliced jalapeños for a complete fiesta.
This version makes an amazing “burrito bowl” – just put a portion in a bowl, add fresh lime juice, and top with diced avocados and tomatoes. You can also wrap it in tortillas for an easy handheld meal.
Vegetable-Packed Option
The basic recipe already includes vegetables, but you can boost its nutrition by adding more variety. This veggie-loaded version uses the same base recipe plus lots of colorful vegetables.
Combine soup, water, rice, seasoning, vegetables, and half the cheese in your baking dish. Place chicken on top, add paprika, and bake at 375°F until the chicken’s done (about 1 hour). Add the remaining cheese before serving.
These variations show how a simple recipe can create many delicious meals. Campbell’s chicken and rice casserole truly deserves a spot in your regular meal rotation.
Conclusion
Campbell’s chicken and rice casserole is a timeless family favorite that delivers delicious results without complexity. You can adapt this versatile dish to different tastes and dietary needs while it keeps its comforting appeal.
Quality ingredients and simple techniques make this recipe a soaring win. Fresh or frozen vegetables, your preferred Campbell’s soup, and the right cooking methods combine to create a satisfying meal. The biggest problems with rice cooking and moisture control become easy to fix once you grasp the core principles.
This classic casserole provides a foundation to create countless variations. You can make it cheesy, give it an Italian twist, add Mexican-inspired flavors, or pack it with vegetables. Each adaptation brings new life to this trusted recipe and preserves its comfort-food character.
Learning this foolproof Campbell’s chicken and rice casserole gives you endless dinner options. The recipe needs minimal prep time and offers maximum flexibility. It deserves a spot in your regular meal rotation.
FAQs
Q1. How long does it take to cook Campbell’s chicken and rice casserole? The casserole typically takes about 45-50 minutes to bake at 375°F. Allow an additional 10 minutes for the dish to rest before serving.
Q2. Can I use different types of rice in this casserole? While long-grain white rice is recommended, you can use alternatives like Jasmine or Basmati. Brown rice can be used but requires additional liquid and cooking time.
Q3. What vegetables work best in Campbell’s chicken and rice casserole? Popular choices include broccoli, carrots, peas, and green beans. Both fresh and frozen vegetables work well, with frozen options offering convenience and consistent results.
Q4. How can I prevent my casserole from becoming too watery? To avoid excess liquid, try dusting the chicken with flour before adding it to the casserole, or briefly pre-cook the chicken to release some moisture. Ensure the rice is firmly pressed into the liquid before baking.
Q5. Are there any variations to the classic Campbell’s chicken and rice casserole recipe? Yes, there are many delicious variations. You can create a cheesy version by adding shredded cheese, an Italian-style version with Italian seasoning and Parmesan, or a Mexican-inspired version using chili powder and Mexican cheese blend.