Some dinners are just about comfort—the kind that wraps around you like a warm blanket after a long day. This chicken rice casserole with Campbell’s soup is exactly that kind of meal. It’s simple, satisfying, and filled with familiar flavors that make you feel right at home. The kind of dish you can casually assemble while juggling a few distracted moments of checking your phone or answering the doorbell.
I remember the first time I made this casserole, the kitchen smelled like a gentle hug. The scent of sautéed onions and garlic mixed with the creamy mushroom and chicken soup was almost enough to make me sit down and wait for dinner without any fuss. But I didn’t. Instead, I tried to keep an eye on the rice, which was somewhere between perfectly tender and just a little too sticky. Nothing disastrous, just part of the charm. When it finally came out of the oven, the top was golden and bubbling, a little uneven but inviting. I sliced in, and the cheesy, savory steam hit me—comfort food at its best.
It’s the kind of recipe that doesn’t demand perfection, and that’s part of why it feels so approachable.
- Combines pantry staples with fresh chicken for a hearty, easy meal.
- It’s simple—and that’s kind of the point. No complicated steps or exotic ingredients.
- The creamy soups keep everything moist and flavorful without extra effort.
- Feeds a crowd but works just as well for leftovers during the week.
- Some might find the soup base a bit heavy, but it’s balanced by the fresh peas and cheese.
If you’re a little nervous about baking times or topping textures, don’t worry. This casserole is forgiving, and a little extra cheese or a sprinkle of herbs can make it your own without any stress.
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Chicken Rice Casserole with Campbell’s Soup
- Total Time: 1 hour 15 minutes
- Yield: 6
Description
A comforting and easy-to-make chicken rice casserole using Campbell’s cream of mushroom soup, perfect for a hearty family dinner.
Ingredients
2 cups uncooked long grain white rice
4 cups water
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
3 cups cooked chicken, shredded or diced
1 can (10.5 ounces) Campbell’s Cream of Mushroom Soup
1 can (10.5 ounces) Campbell’s Cream of Chicken Soup
1 cup sour cream
1 cup shredded cheddar cheese
1 cup frozen peas
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 cup grated Parmesan cheese
Instructions
Preheat the oven to 350°F (175°C).
In a medium saucepan, bring 4 cups of water to a boil. Add the rice, reduce heat to low, cover, and simmer for 15-20 minutes until rice is tender and water is absorbed. Remove from heat and fluff with a fork.
While the rice is cooking, heat the olive oil in a skillet over medium heat. Add the chopped onion and sauté for 4-5 minutes until translucent.
Add the minced garlic to the skillet and cook for an additional 1 minute until fragrant. Remove from heat.
In a large mixing bowl, combine the cooked rice, sautéed onion and garlic, cooked chicken, Campbell’s Cream of Mushroom Soup, Campbell’s Cream of Chicken Soup, sour cream, shredded cheddar cheese, frozen peas, black pepper, salt, and dried thyme. Stir until all ingredients are well incorporated.
Transfer the mixture to a greased 9×13 inch casserole dish and spread evenly.
Sprinkle the grated Parmesan cheese evenly over the top of the casserole.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 15 minutes uncovered, until the top is golden brown and bubbly.
Remove from the oven and let the casserole rest for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour
In terms of kitchen gear, you really only need a decent casserole dish and a skillet for sautéing. No fancy gadgets required. I usually serve this with a crisp green salad or steamed veggies to lighten the meal. Sometimes, I toss in a handful of mushrooms or swap out the peas for corn, depending on what’s in the fridge. You might find that adding a pinch of paprika or a splash of hot sauce gives it just the right kick, but honestly, it’s great as is.
Got any leftovers? They freeze well, though the texture changes slightly. I haven’t tested every variation, but reheating it in the oven instead of the microwave brings back some of the original charm.
FAQ
Can I use brown rice instead of white? You can, but it may need a longer cooking time and a bit more liquid.
Is it okay to use only one kind of Campbell’s soup? Sure! Using just cream of mushroom or cream of chicken will still give you a tasty result.
Can I add other vegetables? Definitely. Bell peppers, mushrooms, or carrots can all be mixed in for extra flavor and nutrition.
How do I make it less creamy? Cutting back slightly on the sour cream or cheese might help, but then you’re trading some of that cozy richness.
When you’re ready for a dinner that feels like a warm invitation, this chicken rice casserole with Campbell’s soup will be waiting. Scroll, save, and don’t hesitate to give it a try—comfort is just a bake away.