This timeless casserole brings together tender rice, hearty chicken, and Campbell’s Cream of Chicken soup for a classic, comforting meal. The creamy sauce binds everything together while baking to perfection.
Topped with a golden crust, this dish delivers rich flavor with minimal effort. It’s the kind of recipe that turns simple ingredients into something everyone will ask for again.
Ingredients for Campbell Cream of Chicken Rice Casserole
Simple pantry staples and a few fresh additions create this comforting baked dish with minimal effort.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Skinless Chicken Breasts 🍗 | 1 ½ lb | Cut into bite-sized pieces |
| Campbell’s Cream of Chicken Soup 🥫 | 2 cans | 10.5 oz size each |
| Long-Grain White Rice 🍚 | 1 ½ cups | Uncooked, not instant |
| Chicken Broth 🥣 | 2 ½ cups | Low-sodium preferred |
| Sour Cream 🥛 | 1 cup | Full-fat for creaminess |
| Shredded Cheddar Cheese 🧀 | 2 cups | Sharp cheddar recommended |
| Butter 🧈 | ½ cup | Unsalted, melted |
| Yellow Onion 🧅 | 1 whole | Medium size, finely diced |
| Celery Stalks 🌿 | 2 pieces | Finely diced for texture |
| Garlic Cloves 🧄 | 2 cloves | Minced for depth |
| All-Purpose Flour 🌾 | ½ cup | For thickening sauce |
| Kosher Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Dried Thyme 🍃 | ½ tsp | For earthy aroma |
The chicken quality matters for texture. Opt for boneless, skinless breasts from a trusted butcher or Whole Foods for consistent tenderness. Campbell’s Cream of Chicken is non-negotiable for that classic flavor—generic brands often lack depth. For rice, long-grain white holds up best during baking. Avoid instant rice, as it turns mushy. The cheddar should be block cheese you grate yourself for superior melt.
No chicken breasts? Boneless thighs work beautifully and stay juicier. Short on time? Use rotisserie chicken (about 3 cups shredded). For a lighter version, Greek yogurt can replace sour cream at a 1:1 ratio. If you’re out of celery, add an extra half-cup of diced onion. The broth can be homemade, but Swanson’s low-sodium is a reliable store-bought option.
Assemble and bake immediately, or refrigerate up to 24 hours before baking. Leftovers keep 4-5 days refrigerated or freeze for 2 months. Reheat covered with foil to prevent drying. The casserole develops even more flavor overnight, making it ideal for meal prep.
Why You’ll Love This Recipe
- One Pan Magic: I toss everything in a single dish—chicken, rice, soup, and broth—and let the oven do the work.
- Creamy Comfort: The sour cream and Campbell’s soup blend into this rich, velvety sauce that soaks into every bite of rice.
- Weeknight Hero: Between us, this is my go-to for busy Tuesdays when I need dinner on the table fast.
- Budget Stretcher: A pound of chicken and pantry staples feed my family for two nights—leftovers taste even better.
Step-by-Step Instructions for Creamy Chicken Rice Casserole with Golden Crust
This method delivers a rich, comforting bake with perfectly cooked rice and that coveted crisp top layer.
Step 1: Sauté Aromatics and Brown Chicken
Heat a large skillet over medium-high heat and melt the 0.5 cup Butter. Add the finely diced Yellow Onion, finely diced Celery Stalks, and minced Garlic Cloves, cooking for 3-4 minutes until softened and fragrant.
Add the 1.5 lb Boneless Skinless Chicken Breasts cut into bite-sized pieces, seasoning with 1 tsp Kosher Salt, 0.5 tsp Black Pepper, and 0.5 tsp Dried Thyme. Cook for 5-6 minutes until the chicken is lightly browned and cooked through. This builds flavor for the casserole base.
Step 2: Create the Creamy Sauce Base
Sprinkle the 0.5 cup All-Purpose Flour over the chicken and vegetables, stirring to coat evenly. Cook for 1-2 minutes to remove the raw flour taste. This creates a roux that thickens the sauce beautifully.
Gradually whisk in the 2.5 cups Chicken Broth and 2 cans Campbell’s Cream of Chicken Soup until smooth. Simmer for 2-3 minutes until the mixture thickens slightly. The sauce should coat the back of a spoon with a velvety texture.
Step 3: Combine All Elements
In a large bowl, combine the 1.5 cups Long-Grain White Rice, 1 cup Sour Cream, and 1 cup of the Shredded Cheddar Cheese. Pour the chicken and sauce mixture over the rice mixture, stirring to combine evenly.
Transfer everything to a greased 9×13-inch baking dish, spreading it into an even layer. The rice should be fully submerged in the creamy sauce to ensure even cooking and prevent dry spots.
Step 4: Bake to Perfection
Bake in a preheated 375°F oven for 30-35 minutes, covered with foil. Then remove the foil, sprinkle the remaining 1 cup Shredded Cheddar Cheese on top, and bake uncovered for an additional 10-15 minutes until bubbly and golden.
You’ll know it’s done when the edges are golden brown and the center is set with no jiggle. The cheese topping should be fully melted with some spots of deeper browning for texture contrast.
Step 5: Rest and Serve
Let the casserole rest for 5-10 minutes after removing from the oven. This allows the rice to absorb any remaining liquid and makes for cleaner serving portions.
The final dish should have a creamy interior with tender chicken pieces and that signature golden crust on top. The rice will be perfectly cooked, not mushy, with each bite coated in the rich, cheesy sauce.
Pro Tips For Making Campbell Cream Of Chicken Rice Casserole
- Precook the Rice: Cook the rice in chicken broth first until just barely tender—about 15 minutes—then mix it into the casserole. I learned this the hard way after ending up with crunchy rice more than once.
- Shred the Chicken: Poach the chicken breasts in broth, then shred them with forks before mixing in. It distributes the flavor better than cubes and keeps every bite moist.
- Thin the Soup: Stir a splash of milk or broth into the cream of chicken soup before adding it to the mix. Sounds weird, but it works and prevents the casserole from turning gluey.
- Add Sour Cream Last: Fold in the sour cream after baking, or stir it in during the last 10 minutes. This keeps it from curdling or separating in the heat.
Perfect Pairings for This Recipe
Simple Side Dishes
I love serving this with a crisp green salad—toss 4 cups mixed greens with 2 tbsp balsamic vinaigrette for a refreshing contrast. The acidity cuts through the richness beautifully. 🥗
Bread Options
Buttery dinner rolls from Sister Schubert’s are perfect for soaking up the creamy sauce. Garlic bread works too—just brush a baguette with garlic butter and bake at 375°F for 8 minutes.
Vegetable Pairings
Steamed green beans or roasted broccoli add a healthy touch. Toss 2 cups broccoli florets with 1 tbsp olive oil and roast at 400°F for 15 minutes until tender-crisp.
Beverage Choices
Iced tea with lemon is my go-to—it complements the creamy flavors without overpowering. For something warmer, hot apple cider adds a cozy touch, especially in cooler months. 🍹
Sparkling water with a squeeze of lime cleanses the palate between bites.
Nutrition Facts
Frequently Asked Questions
Can I use instant rice instead of long-grain?
No, instant rice will turn mushy during baking. Long-grain white rice holds its shape and texture best in this casserole.
How do I prevent the top from drying out?
Cover the dish with foil for the first 30-35 minutes, then uncover to add cheese. This traps steam for even cooking.
Can I make this ahead of time?
Yes! Assemble and refrigerate up to 24 hours before baking. Add 5-10 minutes to the baking time if cold.
What can I substitute for sour cream?
Use 1 cup plain Greek yogurt for a tangier, lighter option. The texture remains creamy and rich.
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