Campbell’s Chicken and Rice Recipe
Discover this easy Campbell’s chicken and rice recipe made with cream of mushroom soup, tender chicken, and fluffy rice. A weeknight dinner the whole family will love — ready in under an hour!
If there’s one dish that shows up at every potluck, every church supper, and on every busy Tuesday night across America, it’s baked chicken and rice. And when you make it with Campbell’s Condensed Soup, something almost magical happens: the broth gets creamy, the rice turns silky, and the chicken stays impossibly tender — all in a single baking dish.
This is the recipe your grandmother probably made without writing it down. Today, we’re putting it on paper (and online) so you never have to guess again. Campbell’s Chicken and Rice Recipe
Why This Campbell’s Chicken and Rice Recipe Works So Well
The secret is surprisingly simple. Campbell’s Cream of Mushroom soup (or Cream of Chicken — more on that below) acts as both the liquid and the seasoning for the rice as it bakes. The condensed soup slowly releases moisture into the dish, essentially steam-basting the chicken from below while the rice soaks up every last drop of savory flavor.
The result? No dry rice. No tough chicken. No extra pots to wash.
Ingredients You’ll Need
This recipe serves 4–6 people and uses pantry staples you likely already have on hand.
- 4 boneless, skinless chicken breasts (or bone-in thighs for extra richness)
- 1 cup long-grain white rice, uncooked
- 1 can (10.5 oz) Campbell’s Condensed Cream of Mushroom Soup
- 1 can (10.5 oz) Campbell’s Condensed Cream of Chicken Soup
- 1½ cups water or low-sodium chicken broth
- 1 packet (1 oz) dry onion soup mix
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- Non-stick cooking spray or butter for the dish
- Fresh parsley, for garnish (optional)
Optional add-ins: sliced mushrooms, frozen peas, shredded cheddar cheese, diced bell pepper
How to Make Campbell’s Chicken and Rice (Step-by-Step)
Step 1: Preheat and Prep Your Dish
Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish generously with non-stick cooking spray. This step matters — the rice can stick to the bottom if the dish isn’t well-coated.
Step 2: Mix the Rice and Soup Base
In a large bowl, whisk together both cans of condensed soup, the water (or chicken broth), garlic powder, and black pepper. Mix in the uncooked rice until well combined. Transfer the mixture to the prepared baking dish and spread it out evenly.
Step 3: Season the Chicken
Pat your chicken breasts dry with a paper towel — this helps them develop a little color on top rather than steaming pale. Season both sides lightly with salt, pepper, and a pinch of paprika if you’d like some color.
Step 4: Nestle the Chicken Into the Rice
Place the seasoned chicken pieces directly on top of the rice mixture, pressing them down slightly so they’re partially submerged. Sprinkle the dry onion soup mix evenly over everything — this is the flavor booster that takes the dish from good to great.
Step 5: Cover Tightly and Bake
Cover the dish very tightly with aluminum foil. This is crucial: any steam that escapes means your rice may come out undercooked. Bake covered for 45 minutes.
Step 6: Uncover and Finish Baking
After 45 minutes, carefully remove the foil, being cautious of the hot steam.
Check that the rice is tender and the chicken registers at least 165°F on an instant-read thermometer. If needed, return uncovered to the oven for an additional 10–15 minutes to allow the top to set and the chicken to develop a little golden color.
Step 7: Rest and Serve
Let the dish rest for 5 minutes before serving. This gives the rice time to absorb any remaining liquid. Garnish with fresh parsley and serve directly from the baking dish.
Bone-in chicken = more flavor. If you have the time and don’t mind working around bones, bone-in chicken thighs make this dish noticeably richer. Just increase the bake time by about 15 minutes and verify the internal temperature.
Make it cheesy. In the last 10 minutes of uncovered baking, scatter a generous handful of shredded cheddar or Gruyère over the top. Let it melt and bubble before serving.
Variations Worth Trying
Cream of Chicken Only: Use two cans of Cream of Chicken soup instead of the mushroom-chicken combination for a lighter, more classic flavor profile.
Herb Garden Version: Add ½ teaspoon dried thyme, ½ teaspoon dried rosemary, and a handful of fresh spinach stirred into the rice base before baking.
Vegetable-Loaded: Stir in 1 cup of frozen mixed vegetables or diced zucchini with the rice base. They’ll cook through beautifully in the oven.
Spicy Kick: Add a diced jalapeño or ½ teaspoon of crushed red pepper flakes to the soup mixture for some gentle heat.
What to Serve With Campbell’s Chicken and Rice
Since this is already a complete protein-plus-carb meal in one dish, you really only need a simple side to round things out. A crisp green salad with a lemon vinaigrette cuts through the richness perfectly. Roasted broccoli or green beans are equally great choices, and a few crusty dinner rolls never go to waste at the table.
Storing and Reheating Leftovers
Leftovers keep well in an airtight container in the refrigerator for up to 4 days. The rice will absorb more moisture overnight and may seem thick — just add a splash of chicken broth when reheating and it loosens right back up. Reheat in the microwave in 60-second intervals, stirring between each, or covered in a 325°F oven for about 20 minutes.
This dish also freezes well. Portion it into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts? Absolutely. Boneless, skinless chicken thighs are actually more forgiving and stay juicy even if slightly overcooked. Bone-in thighs work too — just add extra bake time.
My rice came out crunchy. What went wrong? This almost always comes down to the foil seal. Check that your dish was covered completely with no gaps. Also make sure you used the correct amount of liquid and didn’t open the oven too early.
Can I make this ahead of time? You can assemble the dish (without baking) up to 24 hours in advance. Keep it covered in the refrigerator, then add about 10 extra minutes to the bake time since you’re starting from cold.
Is there a gluten-free version? Campbell’s offers a gluten-free version of their Cream of Mushroom soup. Check the label to confirm, and use a certified gluten-free dry onion soup mix as well.
The Bottom Line
Campbell’s chicken and rice is the kind of recipe that earns a permanent spot in your weekly dinner rotation — not because it’s trendy, but because it genuinely delivers every single time. It’s warm, hearty, budget-friendly, and endlessly adaptable. Whether you dress it up with fresh herbs and veggies or keep it purely classic, it’s the kind of meal that makes people feel taken care of.
Make it once and you’ll understand why this recipe has been passed around for generations.
Tips for the Best Results Every Time
Use the right rice. Long-grain white rice is the most reliable choice here. Brown rice requires significantly more liquid and a longer cook time, so adjust accordingly (add ½ cup extra liquid and bake 20 minutes longer). Avoid instant or minute rice — it turns mushy.
Don’t skip the tight foil seal. Steam is what cooks the rice. A loose seal is the number one reason this dish fails. Press the foil down firmly around the edges of the dish.
Broth beats water. Substituting chicken broth for water adds a noticeable depth of flavor without any extra effort.