Chicken and Rice Casserole Recipe Campbells: Creamy One-Dish Family Favorite

This one-dish wonder brings comfort food to a whole new level. It’s the kind of meal that feels like a warm hug on a busy weeknight.

With Campbell’s soup as the base, this casserole delivers creamy goodness with minimal effort. Just mix, bake, and enjoy a hearty dinner the whole family will love.

Ingredients for Chicken and Rice Casserole Recipe Campbells

Pantry staples and a few fresh items create this cozy one-dish meal everyone loves.

The soup base is everything here—Campbell’s Cream of Mushroom and Chicken give that signature creamy texture. I grab mine at Walmart (always in stock) or Target when I’m already there. For the rice, long grain white absorbs the liquid perfectly (instant rice turns to mush). Chicken breasts stay juicier than thighs in this dish, but either works in a pinch.

No Cream of Chicken? Double up on the mushroom soup plus a half cup of milk. Out of fresh veggies? Frozen mixed vegetables work just as well—just drain them first. The broth can be swapped for water, but the flavor won’t be as rich. Want extra creaminess? Stir in sour cream or Greek yogurt after baking.

Assemble this the night before, cover, and refrigerate—bake straight from the fridge (add 10 minutes to cook time). Leftovers keep for 4-5 days and reheat beautifully. Freezer-friendly for 3 months if wrapped tight.

Step-by-Step Instructions for Chicken and Rice Casserole

Here’s the method. Straightforward, tested, works every time.

Step 1: Sauté Vegetables and Cook Chicken

Melt the 2 tbsp Butter in a large skillet over medium-high heat. Add the diced Yellow Onion, chopped Celery Stalks, and minced Garlic Cloves. Sauté for 5 minutes until the onion becomes translucent and the vegetables soften.

Add the 1.5 lb Boneless Skinless Chicken Breasts (cut into bite-sized pieces) to the skillet. Cook for 6-8 minutes until the chicken is no longer pink and is cooked through. Season with the 0.5 tsp Salt and 0.25 tsp Black Pepper during cooking.

Step 2: Combine Rice, Soups, and Broth

In a large mixing bowl, combine the 1.5 cups Long Grain White Rice (uncooked), 2 cans Campbell’s Cream of Mushroom Soup, 1 can Campbell’s Cream of Chicken Soup, and 2.5 cups Chicken Broth. Stir until the rice is evenly coated with the soup mixture.

Fold in the 1 cup Frozen Peas and Carrots (thawed and drained) to distribute them evenly. This creates a creamy base that will bake into a rich, comforting casserole.

Step 3: Assemble and Bake the Casserole

Transfer the rice and soup mixture to a greased 9×13-inch baking dish. Spread it out evenly, then add the cooked chicken and vegetable mixture on top. Pour any remaining liquid from the skillet over the casserole.

Cover the dish with aluminum foil and bake at 375°F for 45 minutes. This allows the rice to absorb the liquid and cook fully while the flavors meld together.

Step 4: Add Cheese and Finish Baking

After 45 minutes, remove the foil and sprinkle the 1 cup Shredded Cheddar Cheese evenly over the top. Return the casserole to the oven and bake uncovered for another 10-15 minutes until the cheese is melted and bubbly.

Let the casserole rest for 5-10 minutes before serving. This resting time allows the dish to set slightly, making it easier to serve and ensuring every bite is creamy and flavorful.

Storing and Reheating This chicken and rice casserole recipe campbells

Refrigerator Storage

Let this creation cool for no more than 2 hours before transferring to airtight containers. I use glass containers with locking lids for best results. Store at 40°F or below for up to 4-5 days. The flavors actually deepen overnight as everything melds together. ❄️

Freezer Storage

This casserole freezes wonderfully for up to 3 months without losing texture. Portion into freezer-safe bags or containers, leaving 1 inch headspace for expansion. Squeeze out excess air to prevent freezer burn. Label with the date so you remember.

Oven Reheating

For best results, reheat in the oven at 350°F covered with foil for 20-25 minutes. Add a splash of milk or broth to restore creaminess if needed. This method preserves the original texture better than other options.

Microwave Reheating

Individual portions reheat quickly in the microwave. Cover with a damp paper towel and heat on 70% power for 2-3 minutes, stirring halfway through. The cheese may not be as melty, but it’s still delicious. 🔥

Thawing Tips

For freezer-to-table convenience, thaw overnight in the refrigerator. If you’re in a hurry, use the microwave’s defrost setting, but finish reheating in the oven for even warming. Never thaw at room temperature.

Frequently Asked Questions