This one-pot meal combines tender chicken, fluffy rice, and rich flavors in under 45 minutes. The secret lies in using Campbell’s broccoli cheese soup to create a creamy, velvety base without extra effort.
With minimal prep and a single pot, you’ll have a hearty, comforting dish that’s perfect for busy weeknights. The soup infuses every bite with its signature cheesy, savory depth.
Ingredients for Campbell Broccoli Cheese Soup Chicken and Rice
One pot, a few pantry staples, and Campbell’s soup do all the heavy lifting here.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Chicken Breast 🍗 | 1 ½ lb | Cut into 1-inch pieces |
| Long-Grain White Rice 🍚 | 1 ½ cups | Uncooked, rinsed |
| Campbell's Broccoli Cheese Soup 🥣 | 2 cans | 10.5 oz cans each |
| Chicken Broth 💧 | 2 ½ cups | Low-sodium preferred |
| Fresh Broccoli 🥦 | 2 cups | Cut into small florets |
| Yellow Onion 🧅 | 1 whole | Medium, finely diced |
| Garlic Cloves 🧄 | 3 cloves | Minced |
| Unsalted Butter 🧈 | 2 tbsp | For sautéing |
| Shredded Cheddar Cheese 🧀 | 1 cup | Sharp or mild |
| Whole Milk 🥛 | ½ cup | For creaminess |
| Salt 🧂 | ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
| Dried Thyme 🌿 | ½ tsp | Optional for depth |
| Paprika 🌶️ | ½ tsp | Sweet or smoked |
The soup is the star here—Campbell’s is what the recipe’s built around (the condensed kind, not ready-to-serve). Walmart or Target always has it in stock, but any grocery store should too. The chicken can be thighs if you prefer darker meat (it stays juicier). For the rice, long-grain white gives that fluffy texture—jasmine or basmati work great too (just don’t use instant).
No fresh broccoli? Frozen florets work perfectly—just thaw and drain them first. Swap the cheddar for Colby Jack or Monterey Jack if that’s what you’ve got. Need more creaminess? Stir in an extra splash of milk at the end. If you’re out of chicken broth, water plus a bouillon cube (or Better Than Bouillon) gets you there in a pinch.
Leftovers keep well—4-5 days in the fridge, reheats great. Freezes beautifully for up to 3 months. I like to portion it into containers for easy lunches later (the rice soaks up all that cheesy goodness overnight).
Why You’ll Love This Recipe
- Dump and Done: I toss everything in one pot—chicken, rice, soup, broth—and walk away. Honestly, it’s the closest I get to a set-it-and-forget-it meal.
- Creamy Cheesy Bliss: That Campbell’s broccoli cheese soup melts into the rice so every bite tastes like a hug. The fresh broccoli adds just enough crunch to keep it interesting.
- Weeknight Hero: Between us, this is my go-to when I need to feed the family fast. It’s hearty enough for dinner but light enough for leftovers the next day.
- Stretches Far: One batch feeds us for two nights, and the ingredients cost less than takeout. I’ll be real: my wallet notices the difference.
Step-by-Step Instructions for Creamy Chicken and Rice with Broccoli Cheese Soup
Here’s how I pull this together in one pot with minimal cleanup.
Step 1: Sauté the Aromatics and Chicken
Heat the 2 tbsp unsalted butter in a large pot over medium-high heat. Add the finely diced yellow onion and cook for 3-4 minutes until it turns translucent and starts to soften. I stir frequently to prevent browning.
Push the onion to one side and add the 1.5 lb boneless chicken breast (cut into 1-inch pieces). Season with 0.5 tsp salt, 0.25 tsp black pepper, 0.5 tsp dried thyme, and 0.5 tsp paprika. Cook for 5-6 minutes until the chicken is no longer pink on the outside.
Step 2: Add Rice and Liquid to Build the Base
Stir in the 1.5 cups long-grain white rice (uncooked, rinsed) and cook for 1-2 minutes to toast slightly. This step enhances the nutty flavor and prevents a gummy texture.
Pour in the 2 cans Campbell’s Broccoli Cheese Soup and 2.5 cups chicken broth. Stir well to combine, making sure to scrape up any browned bits from the bottom of the pot. These bits add a ton of flavor to the dish.
Step 3: Simmer Until Rice is Tender
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 15 minutes. Don’t peek—steam is your friend here for even cooking.
After 15 minutes, stir in the 2 cups fresh broccoli (cut into small florets) and 3 cloves minced garlic. Cover again and cook for another 5-7 minutes until the rice is tender and the broccoli is bright green and crisp-tender.
Step 4: Finish with Creamy Cheese and Milk
Remove the pot from heat. Stir in the 1 cup shredded cheddar cheese and 0.5 cup whole milk until the cheese is fully melted and the mixture is creamy. I like to let it sit for 2-3 minutes so the flavors meld together.
Taste and adjust seasoning if needed. The sauce should be rich and smooth, coating every grain of rice and piece of chicken. If it’s too thick, add a splash of warm water or extra broth to reach your desired consistency.
Pro Tips For Making Campbell Broccoli Cheese Soup Chicken And Rice
- Precook the Rice: Use 1 cup uncooked rice and 2 cups chicken broth to cook the rice separately first—it absorbs the broth flavor better than dumping it in raw. I learned this the hard way after ending up with undercooked grains floating in soup.
- Dice Chicken Small: Cut the boneless chicken breast into 1-inch cubes so it cooks through in the 10-12 minutes it takes to heat the soup and broccoli. Anything larger risks chewy, overdone edges by the time the center is safe.
- Add Broccoli Last: Stir in the fresh broccoli florets only in the final 5 minutes of simmering—any sooner and they turn to mushy green blobs instead of staying bright and crisp-tender.
- Thin with Broth: If the soup gets too thick after adding everything, stir in extra chicken broth ¼ cup at a time until it reaches your desired consistency. Sounds obvious, but I’ve ruined batches by trying to fix it with water instead.
Storing and Reheating This campbell broccoli cheese soup chicken and rice
Refrigerator Storage
Let this dish cool for no more than 2 hours before transferring to airtight containers. It stays fresh in the fridge at 40°F or below for 4-5 days. The rice actually soaks up the cheesy sauce overnight, making leftovers even more flavorful. ❄️
Freezer Storage
For longer storage, portion into freezer-safe containers or heavy-duty zip-top bags. It freezes beautifully for up to 3 months without texture issues. I recommend quart-size bags for individual servings—squeeze out excess air to prevent freezer burn.
Stovetop Reheating
Transfer your desired portion to a saucepan and add 2-3 tbsp chicken broth or milk to loosen the sauce. Heat over medium-low heat for 8-10 minutes, stirring occasionally, until warmed through to 165°F. This method preserves the creamy texture best. 🔥
Microwave Reheating
Place a single portion in a microwave-safe bowl and cover with a damp paper towel. Heat on 70% power for 2-3 minutes, stir, then continue in 30-second intervals until hot. Add a splash of milk if the sauce thickens too much.
Nutrition Facts
Frequently Asked Questions
Can I use chicken thighs instead of breast?
Yes, boneless chicken thighs work perfectly and often stay juicier. Use the same 1.5 lb amount and 5-6 minutes cook time. They pair wonderfully with the creamy soup base.
What if my rice turns out mushy?
This usually happens from too much liquid or peeking while simmering. Use exactly 2.5 cups broth and keep the lid on for the full 15 minutes. Stir only after adding broccoli.
Can I make this in a slow cooker?
Combine all ingredients except cheese/milk, cook on low for 4-5 hours. Stir in cheese and milk at the end.
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