Chicken and Rice Casserole Recipe Campbells: Classic Creamy Bake with Golden Crust

This classic baked dish delivers creamy comfort in every bite. A timeless combination of tender chicken, fluffy rice, and rich sauce comes together effortlessly.

The result is a satisfying casserole with a golden crust that’s perfect for family dinners. Simple ingredients create a meal that tastes like home.

Ingredients for Chicken and Rice Casserole Recipe Campbells

Classic comfort food requires just these pantry staples and a can or two.

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The soups are non-negotiable here. Campbell’s Cream of Chicken and Mushroom form the base of that signature creamy texture. Most supermarkets carry these in the canned soup aisle. For the chicken, boneless, skinless breasts work best—thighs are fine but dark meat can make the dish greasier. Look for low-sodium broth to control the seasoning yourself.

No cream of mushroom? Double the chicken soup with half the amount of sautéed mushrooms. Short on time? Rotisserie chicken shreds work perfectly. The rice must be long-grain white for the right texture—jasmine or basmati work, but instant rice turns mushy. Fresh vegetables can replace frozen (use about 2 cups diced).

Assemble and bake immediately, or refrigerate overnight for deeper flavor. Leftovers keep 4-5 days refrigerated and freeze well for 3 months. Reheat covered to prevent the crust from drying out.

Step-by-Step Instructions for Chicken and Rice Casserole

Here’s the method. Straightforward, tested, works every time.

Step 1: Prepare the Chicken and Aromatics

Cut the 1.5 lb boneless skinless chicken breasts into bite-sized pieces. This ensures even cooking and a tender texture throughout the casserole. Season the chicken with 1 tsp kosher salt and 0.5 tsp freshly ground black pepper—this builds the flavor foundation.

Finely dice the yellow onion and mince the 3 cloves garlic cloves. In a large skillet, melt the 2 tbsp butter over medium heat. Add the diced yellow onion and cook for 3-4 minutes until translucent and fragrant. Stir in the minced garlic cloves and cook for an additional 30 seconds to release its aroma without burning.

Add the chicken pieces to the skillet and cook until just lightly browned on all sides, about 5-6 minutes. The chicken doesn’t need to be fully cooked at this stage—it will finish in the oven. Remove from heat and set aside.

Step 2: Create the Creamy Rice Base

In a large mixing bowl, combine the 1.5 cups long-grain white rice, 2 cans Campbell’s cream of chicken soup, 1 can Campbell’s cream of mushroom soup, and 2.5 cups chicken broth. Stir until the rice is fully coated and evenly distributed throughout the liquid.

Add the 1.5 cups frozen mixed vegetables to the bowl. These will soften during baking, adding color and texture to your creation. Fold in the 1 cup sour cream, which will give the casserole its signature creamy richness. The mixture should be thick but pourable.

Season with 1 tsp dried thyme, crushing it between your fingers to release its full flavor. Thyme complements the creamy soups and adds a subtle earthiness to the dish.

Step 3: Assemble and Bake to Perfection

Preheat your oven to 375°F. Grease a 9×13-inch baking dish to prevent sticking. Spread the rice mixture evenly in the dish, then arrange the partially cooked chicken pieces on top, distributing them evenly across the surface.

Sprinkle the 2 cups shredded cheddar cheese evenly over the chicken and rice. This will melt into a golden, bubbly topping during baking. Cover the dish tightly with aluminum foil to trap steam, which helps cook the rice thoroughly.

Bake in the preheated oven for 35-40 minutes. Then, remove the foil and bake for an additional 10-15 minutes until the top is golden brown and the edges are bubbling. The casserole is done when the rice is tender and the chicken is cooked through to 165°F.

Step 4: Rest and Serve

Remove the casserole from the oven and let it rest for 5-10 minutes. This allows the liquids to be absorbed fully by the rice and the cheese to set slightly, making it easier to serve neat portions.

Garnish with additional dried thyme or freshly ground black pepper if desired. Serve warm, ensuring each portion includes a mix of creamy rice, tender chicken, and melted cheese. The resting time also helps the flavors meld together, resulting in a cohesive and satisfying dish.

Flavor Customization for This Dish

Spicy Southwest Twist

Add 1 diced jalapeño and 1 tsp cumin to the chicken while browning. Swap 1 can of cream of chicken soup for Campbell’s Fiesta Nacho Cheese Soup. Top with ½ cup crushed tortilla chips before baking for crunch. 🌶️

Herb Garden Version

Replace dried thyme with 1 tbsp fresh rosemary and 1 tbsp fresh parsley. Add 1 tsp lemon zest to the rice mixture. Use Parmesan cheese in addition to cheddar for a brighter, more aromatic profile.

Cheesy Broccoli Delight

Substitute frozen mixed vegetables with 2 cups fresh broccoli florets. Increase cheddar to 3 cups and add ½ cup shredded Monterey Jack. The extra cheese creates a gooey texture that kids love.

Mushroom Lover’s Dream

Double the mushroom flavor by adding 1 cup sautéed mushrooms to the rice mixture. Use 2 cans cream of mushroom soup instead of one. Finish with a sprinkle of dried porcini powder for depth.

Lighter Creamy Option

Replace sour cream with 1 cup Greek yogurt and use low-fat cheddar. Add 1 cup chopped spinach for nutrients. The result is still creamy but with fewer calories and more protein.

Crispy Onion Topping

Skip the cheddar topping and use 1 cup French fried onions instead. Bake uncovered the entire time for maximum crunch. This adds a satisfying texture contrast to the creamy base. 💛

Frequently Asked Questions