The Campbell Soup baked chicken and rice recipe represents one of America's most enduring comfort food classics. This simple yet satisfying casserole has graced dinner tables for generations, offering a perfect balance of protein, carbohydrates, and savory flavors with minimal preparation time. Understanding the proper technique ensures you achieve the ideal texture—tender chicken, fluffy rice, and a creamy sauce that binds everything together without becoming watery or dry.
Essential Ingredients for Perfect Campbell Soup Baked Chicken and Rice
While variations exist, the foundational ingredients for an authentic Campbell Soup baked chicken and rice recipe include:
| Core Ingredients | Quantity | Notes and Substitutions |
|---|---|---|
| Boneless, skinless chicken breasts or thighs | 1.5 lbs (680g) | Cut into 1-inch pieces; thighs provide more moisture |
| Campbell's Condensed Cream of Chicken or Mushroom Soup | 1 can (10.5 oz) | Original recipe uses cream of chicken; mushroom adds earthy flavor |
| Long-grain white rice | 1 cup uncooked | Do not substitute instant rice; it becomes mushy |
| Chicken broth or water | 1 cup | Broth enhances flavor; water works in a pinch |
| Onion | 1/2 cup finely chopped | Yellow or white onion; sweet onion works for milder flavor |
| Garlic | 2 cloves, minced | Fresh preferred; 1/2 tsp garlic powder as substitute |
| Vegetable oil or butter | 1 tbsp | For sautéing chicken and aromatics |
| Salt and pepper | To taste | Start with 1/2 tsp salt; adjust after baking |
Step-by-Step Preparation Guide
Follow these professional techniques for the best results when making your Campbell Soup baked chicken and rice casserole. Proper preparation prevents common issues like soggy rice or dry chicken.
Pre-Cooking Preparation
Begin by preheating your oven to 350°F (175°C). While the oven heats, prepare your baking dish by lightly greasing a 2-quart casserole dish with cooking spray or butter. This prevents sticking and makes cleanup easier. Many home cooks wonder can you make Campbell Soup baked chicken and rice ahead of time—yes, you can assemble it up to 24 hours in advance and refrigerate before baking.
Cooking the Chicken Properly
Season chicken pieces with salt and pepper. Heat oil in a skillet over medium-high heat and sauté chicken until lightly browned but not fully cooked (about 3-4 minutes). This step, often skipped in simplified versions of the easy Campbell Soup baked chicken and rice recipe, creates a flavor foundation through the Maillard reaction. Remove chicken and set aside—it will finish cooking in the oven.
Building the Casserole Layers
In the same skillet, sauté onions until translucent (about 3 minutes), then add garlic and cook for 30 seconds until fragrant. In a large mixing bowl, combine the Campbell's condensed soup, chicken broth, uncooked rice, sautéed onions and garlic, and half the browned chicken. Mix thoroughly but gently to avoid breaking the rice grains. Transfer this mixture to your prepared baking dish and arrange remaining chicken pieces on top.
Baking for Optimal Texture
Cover the dish tightly with aluminum foil and bake for 45 minutes. The foil traps steam, which is essential for properly cooking the rice. After 45 minutes, remove the foil and check for doneness: the rice should be tender, liquid absorbed, and chicken should register 165°F (74°C) on a meat thermometer. If needed, return to oven uncovered for 5-10 additional minutes. Let rest for 10 minutes before serving—this allows the sauce to thicken properly.
Common Variations and Customizations
While the traditional homemade Campbell Soup baked chicken and rice recipe remains popular, many families have developed their own variations. Consider these tested modifications:
- Creamier texture: Add 1/2 cup sour cream or Greek yogurt with the soup
- Vegetable boost: Mix in 1 cup frozen peas, carrots, or broccoli florets
- Herb enhancement: Stir in 1 tsp dried thyme or 1 tbsp fresh parsley
- Cheesy version: Sprinkle 1/2 cup shredded cheddar or parmesan on top during last 10 minutes of baking
- Gluten-free adaptation: Use Campbell's gluten-free condensed soup and ensure broth is gluten-free
Nutritional Profile and Dietary Considerations
A standard serving (1/6 of recipe) of traditional Campbell Soup baked chicken and rice contains approximately:
- 320-350 calories
- 22-25g protein
- 30-35g carbohydrates
- 12-15g fat (varies based on chicken cut and added ingredients)
- 300-400mg sodium (primarily from condensed soup)
For those monitoring sodium intake, consider using Campbell's "Less Sodium" condensed soup variety and low-sodium broth. The dish provides complete protein from chicken and carbohydrates from rice, making it a balanced meal when served with a simple green salad.
Expert Tips for Perfect Results Every Time
Professional chefs and experienced home cooks recommend these techniques for the best campbell soup baked chicken and rice cooking time and texture:
- Don't skip the browning step: Searing chicken first creates complex flavors that simmering alone cannot achieve
- Measure liquids precisely: Too much liquid makes mushy rice; too little leaves it undercooked
- Use room temperature ingredients: Cold ingredients prolong baking time and create uneven cooking
- Check rice texture at 40 minutes: Ovens vary; start checking early to prevent overcooking
- Let it rest: The 10-minute resting period allows starches to set and flavors to meld
Storage and Reheating Guidelines
Proper storage ensures your campbell soup baked chicken and rice maintains quality for leftovers. Follow these food safety recommendations:
- Cool completely before storing (within 2 hours of cooking)
- Store in airtight containers in refrigerator for up to 3-4 days
- Freeze portions in freezer-safe containers for up to 3 months
- Reheat refrigerated portions covered in microwave at 50% power for 3-4 minutes, stirring once
- For frozen portions, thaw overnight in refrigerator before reheating
Avoid reheating multiple times, as this degrades texture and increases food safety risks. The rice tends to absorb additional moisture when reheated, so adding 1-2 tablespoons of broth or water during reheating helps restore the creamy consistency.
Why This Classic Recipe Endures
The longevity of the Campbell Soup baked chicken and rice recipe speaks to its perfect balance of convenience and homemade quality. Unlike many processed food recipes, this dish allows for customization while maintaining consistent results. The condensed soup provides a reliable flavor base and creamy texture that's difficult to replicate from scratch with the same convenience. Modern adaptations have kept this campbell soup baked chicken and rice variation relevant, with health-conscious versions using whole grain rice, additional vegetables, and reduced-sodium ingredients.
Frequently Asked Questions
Can I use instant rice in Campbell Soup baked chicken and rice?
No, instant rice should not be used as it becomes overly soft and mushy during baking. The recipe requires long-grain white rice that cooks slowly in the oven. Instant rice has been pre-cooked and would disintegrate during the baking process, resulting in an unappealing texture.
How can I reduce the sodium content in this recipe?
To reduce sodium, use Campbell's "Less Sodium" condensed soup variety, low-sodium chicken broth, and omit additional salt during preparation. You can enhance flavor with herbs like thyme, rosemary, or garlic powder instead of salt. These substitutions can reduce sodium content by 30-40% while maintaining good flavor.
Why is my Campbell Soup baked chicken and rice dry?
Dryness typically occurs from insufficient liquid or overbaking. Ensure you're using the correct 1:1 ratio of condensed soup to liquid (chicken broth or water). Also verify your oven temperature with an oven thermometer, as inaccurate temperatures cause drying. If already dry, stir in 2-3 tablespoons of warm broth before serving to restore moisture.
Can I make this recipe in a slow cooker?
Yes, you can adapt the recipe for a slow cooker. Brown the chicken first, then combine all ingredients in the slow cooker. Cook on low for 4-5 hours or high for 2-3 hours. Check that chicken reaches 165°F (74°C) and rice is tender before serving. The slow cooker method produces excellent results with minimal hands-on time.
What's the best way to add vegetables to this recipe?
For best results, add frozen vegetables like peas or carrots during the last 15 minutes of baking. If using fresh vegetables like broccoli or bell peppers, sauté them with the onions before mixing with other ingredients. Avoid adding too many vegetables as they release moisture that can affect the rice texture. One cup of additional vegetables per standard recipe is the recommended maximum.
浙公网安备
33010002000092号
浙B2-20120091-4