Campbell's Soup Baked Chicken and Rice: Complete Guide

Campbell's condensed soups, particularly Cream of Chicken, serve as a convenient base for baked chicken and rice recipes by providing instant flavor, moisture, and a creamy sauce without requiring homemade stock or roux. This classic comfort food preparation method combines pantry staples with protein for a complete one-dish meal.

For home cooks seeking reliable weeknight dinner solutions, Campbell's soup-based baked chicken and rice represents an enduring American comfort food tradition. This approach transforms simple ingredients into a satisfying casserole through the magic of condensed soup's concentrated flavors and thickening properties. The technique works because Campbell's condensed soups contain precisely balanced seasonings, thickeners, and concentrated broth that create a cohesive sauce when baked with rice and chicken.

Essential Components for Perfect Results

Creating an exceptional baked chicken and rice dish requires understanding each element's role. The condensed soup functions as both flavor foundation and sauce base, while long-grain rice absorbs liquids without becoming mushy. Bone-in chicken pieces work best as they stay moist during baking, though boneless thighs also perform well.

Ingredient	Recommended Amount	Key Function
Campbell's Condensed Cream of Chicken Soup	1 can (10.5 oz)	Provides base flavor, moisture, and sauce consistency
Long-Grain White Rice	1 cup uncooked	Absorbs liquid while maintaining texture
Chicken Pieces	2 lbs (thighs/drumsticks)	Primary protein source that stays tender
Broth or Water	1 cup	Dilutes soup to proper consistency
Aromatics	1 onion, 2 cloves garlic	Builds flavor foundation

Step-by-Step Preparation Guide

Follow these professional kitchen-tested steps for optimal results every time. Begin by preheating your oven to 375°F (190°C) and greasing a 9x13-inch baking dish. The precise temperature ensures even cooking without drying out the chicken.

1. Prepare 1 cup uncooked long-grain rice by rinsing under cold water until runoff is clear
2. Mix one 10.5-ounce can Campbell's Condensed Cream of Chicken Soup with 1 cup chicken broth or water
3. Add diced onion, minced garlic, and any desired seasonings to the soup mixture
4. Spread rice evenly in baking dish, then pour soup mixture over rice
5. Nestle 2 pounds chicken pieces (skin-on for best results) into the liquid
6. Cover tightly with foil and bake for 45 minutes
7. Remove foil, increase temperature to 400°F, and bake 15-20 minutes until chicken reaches 165°F internally
8. Let rest 10 minutes before serving to allow rice to absorb remaining liquid

Popular Variations for Different Tastes

While the classic cream of chicken version remains popular, several adaptations suit different dietary preferences and flavor profiles. For an easy baked chicken and rice recipe with cream of chicken soup that feels gourmet, try adding ½ cup grated Parmesan cheese and 1 teaspoon dried thyme to the soup mixture before baking.

Those seeking a how to make chicken and rice casserole with Campbell's soup that's more substantial might incorporate 1 cup frozen peas and carrots added during the last 20 minutes of baking. For a richer texture in your homemade chicken and rice bake using canned soup, substitute half the broth with evaporated milk.

Pro Tips for Best Results

Achieving perfect texture requires attention to detail. Always use long-grain rice rather than instant varieties, which become overly soft. If using boneless chicken breasts, reduce initial baking time by 15 minutes to prevent dryness. For the best condensed soup for chicken and rice bake, consider using Campbell's Healthy Request version if monitoring sodium intake.

Resting time after baking proves crucial - this allows the rice to absorb residual moisture and prevents a soupy texture. When preparing your simple weeknight dinner using Campbell's soup, remember that the dish often tastes even better the next day as flavors continue to meld.

Nutritional Considerations

A standard serving (1/6 of recipe) contains approximately 420 calories, 22g protein, 38g carbohydrates, and 20g fat. To create a lighter version of this classic comfort food recipe with Campbell's condensed soup, use skinless chicken breasts, low-sodium broth, and Campbell's 98% Fat Free Cream of Chicken Soup.

Common Mistakes to Avoid

Many home cooks encounter issues with texture when preparing baked chicken and rice with cream of mushroom soup variation. The most frequent error involves improper liquid ratios - too little liquid creates dry, undercooked rice, while too much results in mushy texture. Always maintain the 1:1 ratio of condensed soup to additional liquid.

Another common issue involves overmixing after baking, which breaks down the rice grains. Gently fluff with a fork instead of stirring vigorously. For optimal results with your baked chicken and rice with cream of chicken soup, avoid opening the oven during the first 30 minutes of baking to maintain consistent temperature.

Storage and Reheating Guidelines

Store leftovers in airtight containers in the refrigerator for up to 4 days. When reheating this simple weeknight dinner using Campbell's soup, add 1-2 tablespoons of water per serving to restore moisture. For best results, reheat individual portions in the microwave at 50% power for 2-3 minutes, stirring once.

Can I use instant rice in Campbell's soup baked chicken and rice?

No, instant rice will become overly soft and mushy during baking. Long-grain white rice works best as it properly absorbs liquid while maintaining texture through the cooking process. If you must use instant rice, reduce baking time significantly and monitor closely.

What's the best substitute for Campbell's condensed soup in this recipe?

A homemade substitute combines 1 cup reduced-sodium chicken broth with 3 tablespoons cornstarch and 2 tablespoons melted butter, simmered until thickened. However, the unique flavor profile of Campbell's condensed soup comes from their specific seasoning blend, which is difficult to replicate exactly.

Why does my baked chicken and rice turn out dry?

Dry results typically occur from insufficient liquid, overbaking, or using boneless chicken breasts without adjusting cooking time. Ensure proper liquid ratios (1:1 soup to additional liquid), cover tightly during initial baking, and check chicken temperature early to prevent overcooking.

Can I make this recipe ahead of time?

Yes, assemble the dish completely, cover, and refrigerate for up to 24 hours before baking. Add 10-15 minutes to the initial baking time if starting from cold. For best texture, don't add vegetables until just before the final uncovered baking stage.

How can I add more vegetables to this classic comfort food recipe?

Add 1 cup frozen peas, carrots, or mixed vegetables during the last 20 minutes of baking. For fresh vegetables like broccoli or green beans, blanch them first and add during the uncovered baking stage to maintain texture and color without making the dish watery.