Campbell's Chicken and Rice Casserole Recipe - Classic Version

The authentic Campbell's Chicken and Rice Casserole recipe combines 1 can (10.5 oz) Campbell's Condensed Cream of Chicken Soup, 1 cup uncooked long-grain rice, 1 cup water, 2 cups cooked chicken, and 1/2 cup grated Parmesan cheese. Mix ingredients, bake covered at 375°F for 35-40 minutes until rice is tender and liquid absorbed. This classic 30-minute meal serves 4 and has been a staple American comfort food since the 1950s.

For decades, Campbell's condensed soup chicken and rice casserole has been a beloved weeknight dinner solution for home cooks seeking simplicity without sacrificing flavor. This iconic recipe represents the golden age of American convenience cooking, transforming pantry staples into a satisfying meal with minimal effort. The beauty of this dish lies in its perfect balance of creamy texture from the condensed soup and fluffy rice that absorbs all the savory flavors. Whether you're reviving a family tradition or discovering this classic for the first time, understanding the precise technique ensures restaurant-quality results every time you prepare this easy Campbell soup chicken rice casserole recipe.

Essential Ingredients for Perfect Chicken and Rice

While the basic recipe remains remarkably simple, selecting quality ingredients makes a noticeable difference in your final dish. The magic happens when the condensed soup's concentrated flavors meld with the rice during baking, creating a cohesive texture that neither overpowers nor gets lost in the dish.

Ingredient	Quantity	Preparation Notes
Campbell's Condensed Cream of Chicken Soup	1 can (10.5 oz)	Original recipe calls for condensed version, not soup starters
Long-grain white rice	1 cup uncooked	Rinsed thoroughly to prevent gumminess
Cooked chicken	2 cups, diced	Rotisserie chicken works well for quick preparation
Water	1 cup	Substitute chicken broth for enhanced flavor
Parmesan cheese	1/2 cup, grated	Freshly grated melts better than pre-shredded
Butter	2 tablespoons	For richness and preventing sticking

Step-by-Step Preparation Guide

Follow these precise steps for a perfectly textured chicken and rice casserole that avoids common pitfalls like mushy rice or separated sauce. This traditional chicken rice soup casserole preparation method has been refined through decades of home cooking experience.

1. Preheat and prepare: Set oven to 375°F. Lightly grease a 1.5-quart baking dish with 1 tablespoon butter
2. Mix ingredients: In a medium bowl, combine condensed soup, water, uncooked rice, chicken, and half the Parmesan cheese. Stir until uniform
3. Transfer to dish: Pour mixture into prepared baking dish, spreading evenly. Dot with remaining butter
4. Cover and bake: Seal tightly with aluminum foil. Bake 35-40 minutes until rice is tender and liquid fully absorbed
5. Finish and rest: Remove foil, sprinkle with remaining cheese. Return to oven 5 minutes until cheese melts. Let stand 5 minutes before serving

Proven Variations for Dietary Needs and Preferences

Modern home cooks often seek adaptations of this classic condensed soup chicken and rice bake while maintaining its comforting essence. These tested variations preserve the dish's signature texture while accommodating different dietary requirements without compromising flavor.

• Gluten-free version: Substitute Campbell's Gluten-Free Cream of Chicken Soup and ensure rice is certified gluten-free
• Creamier texture: Add 1/4 cup sour cream to the mixture before baking for enhanced richness
• Veggie boost: Stir in 1 cup frozen peas and carrots with the chicken for added nutrition
• Herb infusion: Mix 1 teaspoon dried thyme or 1 tablespoon fresh parsley into the casserole before baking
• Crispy topping: Combine 1/2 cup crushed buttery crackers with 2 tablespoons melted butter for the final baking stage

Common Mistakes and How to Avoid Them

Even experienced cooks can encounter issues with this seemingly straightforward homemade Campbell's chicken and rice casserole. Understanding these pitfalls ensures consistent results with every preparation of this classic comfort food recipe.

• Rice texture problems: Rinsing rice before use prevents excess starch that causes gumminess. Never substitute instant rice
• Sauce separation: Using room temperature ingredients prevents the soup from curdling during baking
• Dry casserole: Precise liquid measurement is crucial—1 cup liquid to 1 cup rice maintains perfect moisture balance
• Overbaking: Check at 35 minutes; rice should be tender but still slightly firm as it continues cooking off-heat
• Flavor imbalance: Add 1/4 teaspoon garlic powder or onion powder to enhance depth without overpowering

Serving Suggestions and Storage Tips

This versatile chicken and rice casserole pairs beautifully with simple sides that complement rather than compete with its comforting flavors. Proper storage techniques maintain quality for future meals, making this quick chicken and rice recipe with condensed soup ideal for meal prep.

• Serving: Accompany with steamed green beans, a crisp salad, or roasted vegetables for balanced nutrition
• Leftovers: Store cooled casserole in airtight container for up to 3 days in refrigerator
• Reheating: Add 1-2 tablespoons water per serving and reheat covered at 350°F until warmed through
• Freezing: Portion cooled casserole in freezer-safe containers for up to 2 months; thaw overnight before reheating

Nutritional Considerations

Understanding the nutritional profile helps adapt this traditional recipe to modern dietary preferences while preserving its comforting essence. The basic recipe provides approximately 380 calories per serving with 25g protein, 45g carbohydrates, and 12g fat. For a lighter version of this classic Campbell soup chicken and rice recipe, consider these adjustments:

• Use low-sodium condensed soup and reduce added salt
• Substitute half the rice with cauliflower rice for reduced carbohydrates
• Choose skinless chicken breast for lower fat content
• Add extra vegetables to increase fiber and nutrients

Frequently Asked Questions

Can I use fresh chicken instead of cooked chicken in this recipe?

Yes, you can use 1 pound raw boneless chicken breast cut into 1-inch pieces. Brown the chicken in a skillet with 1 tablespoon oil before adding to the casserole mixture. This adds about 10 minutes to preparation time but enhances flavor through the Maillard reaction.

Why does my chicken and rice casserole turn out dry?

Dryness typically occurs from insufficient liquid or overbaking. Ensure you use exactly 1 cup liquid per 1 cup rice, and check for doneness at 35 minutes. The rice should still be slightly firm when you remove it from the oven as it continues cooking during the 5-minute resting period.

Can I make this recipe ahead of time?

Absolutely. Prepare the casserole through step 3, cover tightly, and refrigerate for up to 24 hours before baking. Add 5-10 minutes to the baking time if going from cold to oven. For best results, don't add the cheese topping until the final baking stage.

What's the difference between using condensed soup versus soup starters?

Condensed soup has concentrated flavor and thicker consistency essential for proper texture in this recipe. Soup starters contain more liquid and are designed as complete soups, which would make your casserole too wet. The original Campbell's condensed soup chicken and rice recipe specifically requires the condensed version for optimal results.

How can I add more flavor to this basic recipe?

Enhance flavor by adding 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, or 1 teaspoon dried herbs like thyme or rosemary. For umami depth, include 1 tablespoon soy sauce or Worcestershire sauce. Sautéing 1/4 cup finely diced onion in the butter before mixing ingredients also boosts flavor complexity without complicating preparation.