Classic Chicken Rice Casserole with Campbell's Soup Recipe

The classic chicken and rice casserole using Campbell's Cream of Chicken soup combines cooked chicken, long-grain rice, vegetables, and the iconic condensed soup into a creamy, comforting baked dish ready in under an hour. This one-dish meal requires minimal prep and delivers consistent results with pantry staples.

Chicken and rice casserole made with Campbell's soup represents American comfort food at its simplest and most satisfying. This beloved recipe has endured for generations because it transforms basic ingredients into a hearty, flavorful meal with minimal effort. The condensed soup provides consistent creaminess and savory depth that homemade sauces often struggle to match, making it ideal for weeknight dinners when time is limited.

What makes Campbell's Cream of Chicken soup particularly effective in this application is its balanced seasoning and reliable texture. Unlike scratch-made sauces that can curdle or separate, the condensed soup maintains its integrity during baking while infusing the entire dish with rich flavor. The soup's starch content helps bind the ingredients together, creating that perfect creamy consistency without requiring constant monitoring.

Essential Ingredients for Perfect Results

For an authentic chicken and rice casserole with Campbell's soup, gather these ingredients:

Ingredient	Amount	Notes
Campbell's Cream of Chicken soup	1 (10.5 oz) can	Original recipe calls for condensed version
Chicken breast or thigh	2 cups, cooked and diced	Rotisserie chicken works well for convenience
Long-grain rice	1 cup, uncooked	Avoid instant rice for best texture
Milk	1 cup	Whole milk yields creamiest results
Mixed vegetables	1 cup, frozen	Peas, carrots, and corn blend recommended
Onion	½ cup, finely chopped	Yellow or white onion preferred
Soy sauce	1 tablespoon	Enhances umami flavor
Butter	2 tablespoons	For sautéing onions
Cooked rice topping	¼ cup	For crispy finish

Step-by-Step Preparation Guide

Follow these instructions for a foolproof chicken and rice casserole using Campbell's soup:

1. Preheat oven to 350°F (175°C) and grease a 2-quart baking dish
2. Sauté onions in butter until translucent (about 5 minutes)
3. In a large bowl, combine Campbell's Cream of Chicken soup, milk, soy sauce, cooked chicken, uncooked rice, and mixed vegetables
4. Add sautéed onions to the mixture and stir until well combined
5. Pour mixture into prepared baking dish and cover tightly with aluminum foil
6. Bake for 50-60 minutes until rice is tender and liquid is absorbed
7. Remove foil, sprinkle with additional cooked rice, and bake uncovered for 5-10 minutes until top is golden
8. Let rest for 10 minutes before serving to allow flavors to meld

Proven Variations and Customizations

While the traditional chicken and rice casserole with Campbell's soup remains popular, these tested variations enhance the basic recipe:

• Creamier texture: Add ½ cup sour cream to the mixture before baking
• Extra crunch: Top with crushed crackers or French fried onions during the last 10 minutes of baking
• Herb infusion: Stir in 1 teaspoon dried thyme or 1 tablespoon fresh rosemary
• Vegetarian option: Substitute chicken with mushrooms and use Campbell's Cream of Mushroom soup
• Spicy kick: Add ¼ teaspoon cayenne pepper or a few dashes of hot sauce

Avoiding Common Preparation Mistakes

Even simple recipes like chicken and rice casserole with Campbell's soup can go wrong without proper technique. Steer clear of these frequent errors:

• Using instant rice: Instant varieties become mushy during baking—always use regular long-grain rice
• Skipping the rest period: Allowing the casserole to rest after baking ensures proper texture setting
• Overfilling the dish: Leave at least ½ inch space at the top to prevent bubbling over
• Incorrect liquid ratio: Don't add extra liquid beyond what's in the recipe—Campbell's soup provides sufficient moisture
• Under-seasoning: The soup contains salt, but additional black pepper and herbs enhance flavor

Serving and Storage Recommendations

This versatile dish pairs perfectly with simple side dishes that complement rather than compete with its comforting flavors. Serve chicken and rice casserole with Campbell's soup alongside a crisp green salad, steamed green beans, or roasted Brussels sprouts. The dish maintains excellent quality when stored properly:

• Refrigeration: Store leftovers in an airtight container for up to 4 days
• Freezing: Freeze portions for up to 3 months—thaw overnight before reheating
• Reheating: Add 1-2 tablespoons of water or broth when reheating to restore moisture
• Reviving texture: Bake covered at 325°F for 20-25 minutes rather than microwaving for best results

Why This Recipe Endures

The enduring popularity of chicken and rice casserole with Campbell's soup stems from its perfect balance of convenience and homemade appeal. Unlike many processed food recipes, this dish delivers consistent results that satisfy both picky eaters and discerning palates. The condensed soup provides a flavor foundation that's difficult to replicate from scratch while requiring minimal active preparation time—typically just 15 minutes before baking.

For busy households seeking reliable weeknight solutions, this recipe represents the ideal intersection of simplicity and satisfaction. The ingredients remain affordable and accessible year-round, while the baking process requires minimal supervision, freeing up valuable time during hectic evenings. When executed properly, the resulting casserole features tender chicken, perfectly cooked rice, and that signature creamy texture that has made this recipe a staple in American kitchens for decades.

Frequently Asked Questions

Can I use fresh vegetables instead of frozen in chicken and rice casserole?

Yes, you can substitute fresh vegetables, but they should be partially cooked before adding to the casserole. For best results with chicken and rice casserole using Campbell's soup, sauté fresh vegetables like carrots and peas for 3-4 minutes to soften slightly before mixing with other ingredients.

How do I prevent my chicken and rice casserole from becoming dry?

To maintain moisture in your Campbell's soup chicken rice casserole, ensure you use the exact liquid measurements specified. The condensed soup provides most of the necessary moisture, so avoid adding extra liquid unless your casserole appears dry after baking. Covering tightly with foil during baking also prevents excessive moisture loss.

What's the best way to adapt this recipe for a slow cooker?

For slow cooker preparation of chicken and rice casserole with Campbell's soup, combine all ingredients except the topping in the slow cooker. Cook on low for 4-5 hours or high for 2-3 hours until rice is tender. Add the crispy topping during the last 30 minutes of cooking with the lid slightly ajar to achieve browning.

Can I make this casserole ahead of time and refrigerate before baking?

Yes, you can prepare chicken and rice casserole with Campbell's soup up to 24 hours in advance. Assemble the casserole as directed, cover tightly, and refrigerate. When ready to bake, add 10-15 minutes to the baking time since you're starting with a cold dish. Do not freeze the uncooked casserole as the rice may become too hard.