Easy Chicken & Rice Recipe with Cream of Chicken Soup

The classic chicken and rice recipe with cream of chicken soup combines tender chicken, fluffy rice, and creamy sauce in one simple dish. You'll need 4 boneless chicken breasts, 1 cup long-grain rice, 1 can (10.5 oz) cream of chicken soup, 1 cup chicken broth, 1/2 cup milk, and basic seasonings. Cook time is 45 minutes total. This one-pot meal creates a comforting casserole-style dish perfect for weeknight dinners with minimal cleanup.

Why This Cream of Chicken Soup Chicken and Rice Recipe Works

Many home cooks struggle with dry chicken or mushy rice in one-pot meals, but this recipe solves both problems. The cream of chicken soup acts as both flavor enhancer and moisture regulator, creating a perfectly balanced sauce that cooks the rice without overwhelming it. Unlike complicated casseroles requiring multiple steps, this easy chicken and rice recipe with cream of chicken soup delivers restaurant-quality results with pantry staples.

Essential Ingredients for Perfect Chicken and Rice

Quality ingredients make the difference between ordinary and exceptional comfort food. Don't substitute the cream of chicken soup with lower-sodium versions unless you adjust additional seasonings accordingly.

Ingredient	Amount	Preparation Notes
Boneless, skinless chicken breasts	1.5 lbs (4 medium)	Cut into 1-inch cubes for even cooking
Long-grain white rice	1 cup	Do not substitute instant rice
Cream of chicken soup	1 can (10.5 oz)	Regular version for best texture
Chicken broth	1 cup	Low-sodium preferred
Milk	1/2 cup	Whole milk creates creamiest results
Butter	2 tbsp	For sautéing chicken
Garlic powder	1 tsp	Fresh garlic works too (1 clove minced)
Onion powder	1/2 tsp
Dried thyme	1/2 tsp
Salt and pepper	To taste

Step-by-Step Cooking Instructions

Prep ingredients: Cut chicken into uniform 1-inch pieces. Measure all other ingredients before starting.
Sauté chicken: Melt butter in a large oven-safe skillet over medium-high heat. Season chicken with salt, pepper, garlic powder, and onion powder. Cook until golden (5-6 minutes), but not fully cooked through. Remove chicken and set aside.
Combine liquids: In a bowl, whisk together cream of chicken soup, chicken broth, milk, and thyme until smooth.
Layer ingredients: Return chicken to skillet. Add uncooked rice, then pour soup mixture over everything. Stir gently to combine.
Cook covered: Bring to a simmer, then cover tightly with lid or foil. Transfer to preheated 375°F oven.
Bake: Cook for 25 minutes. Do not peek during cooking to prevent steam loss.
Rest: Remove from oven and let stand covered for 10 minutes. Fluff with fork before serving.

Pro Tips for the Best Chicken and Rice Every Time

Use an oven-safe skillet: This eliminates transferring between pots and ensures even cooking. Cast iron or stainless steel works best.
Don't skip the resting time: Those 10 minutes allow residual heat to finish cooking the rice and absorb excess liquid.
Check rice texture: If rice remains slightly firm after resting, add 2 tbsp hot broth, cover, and let sit 5 more minutes.
Prevent sticking: Spray skillet with cooking spray before adding ingredients for easier cleanup.

Avoid These Common Mistakes

Many simple chicken and rice dinner with condensed soup attempts fail due to these preventable errors:

Using instant rice: Instant rice becomes mushy with this cooking method. Stick with regular long-grain.
Peeking during cooking: Releasing steam lowers the temperature and disrupts the cooking process.
Overcrowding the pan: Too much chicken creates steam instead of browning. Cook in batches if needed.
Skipping the sear: Browning the chicken first adds crucial flavor that simmering alone won't develop.

Serving Suggestions for Your Chicken Rice Casserole

This versatile comfort food chicken and rice casserole pairs beautifully with:

Steamed green beans with lemon zest
Simple side salad with vinaigrette
Buttery dinner rolls for soaking up extra sauce
Roasted asparagus with parmesan

For special occasions, top with fresh parsley and a sprinkle of paprika for color.

Storage and Reheating Instructions

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat using these methods:

Stovetop (best method): Place portion in skillet with 1-2 tbsp broth or water. Cover and heat over low for 5-7 minutes, stirring occasionally.
Microwave: Place in microwave-safe dish, cover loosely, and heat at 50% power in 1-minute intervals.
Freezing: Freeze portions in airtight containers for up to 3 months. Thaw overnight in refrigerator before reheating.

Delicious Recipe Variations

Customize this quick weeknight chicken and rice recipe to suit your preferences:

Creamy mushroom version: Add 8 oz sliced mushrooms when sautéing chicken
Herb garden twist: Stir in 2 tbsp fresh parsley, dill, and chives after cooking
Spicy kick: Add 1/4 tsp cayenne pepper and 1/2 tsp smoked paprika to the soup mixture
Veggie-packed: Mix in 1 cup frozen peas and carrots with the rice
Dairy-free option: Substitute coconut milk for dairy and use dairy-free cream of chicken soup

Frequently Asked Questions

Can I use chicken thighs instead of breasts in this recipe?

Yes, boneless chicken thighs work well and actually stay more moist during cooking. Use the same quantity (1.5 lbs) but increase initial sauté time by 2-3 minutes since thighs take slightly longer to brown. The final baking time remains the same.

Why does my chicken and rice turn out soggy?

Soggy rice typically happens when you use too much liquid or peek during cooking. Ensure you measure broth precisely (1 cup) and don't lift the lid during baking. If your oven runs hot, reduce temperature to 350°F. Letting the dish rest covered for the full 10 minutes after baking is crucial for proper absorption.

Can I make this chicken and rice recipe on the stovetop only?

Absolutely. After combining all ingredients in the skillet, bring to a simmer, then reduce heat to low, cover tightly, and cook for 25 minutes without lifting the lid. Check for doneness by ensuring liquid is absorbed and rice is tender. The oven method provides more consistent results, but stovetop works well with careful temperature control.

How can I add more flavor to this basic chicken and rice recipe?

Boost flavor by adding 1/4 cup grated parmesan cheese to the soup mixture, using roasted garlic instead of powder, or stirring in 2 tsp lemon zest with the rice. For umami depth, include 1 tsp Worcestershire sauce in the liquid mixture. Sautéing the rice in butter for 1 minute before adding liquids also enhances nuttiness.