Campbell Soup Chicken and Rice Recipe With Broccoli: Easy One-Pot Meal

This one-pot creation simplifies dinner without sacrificing flavor. I developed this method during busy weeknights when I needed a foolproof meal that required minimal cleanup.

The beauty lies in its simplicity: chicken, rice, and broccoli cook together in one pot with Campbell’s soup as the flavor base. The soup provides a creamy, savory broth that infuses every ingredient with rich, comforting taste.

You’ll end up with tender chicken, perfectly cooked rice, and crisp-tender broccoli all in a single dish. The entire process takes about 30 minutes, making it ideal for hectic evenings.

Perfect for families or anyone seeking a no-fuss, satisfying meal. Here’s how to make it happen.

Ingredients for Campbell Soup Chicken and Rice Recipe with Broccoli

One pot, one grocery run, dinner sorted for four.

The chicken is the star here—boneless, skinless breasts stay tender without drying out. I grab mine from Costco for bulk savings, but any grocery store will do. Campbell’s Cream of Chicken is non-negotiable for that familiar flavor (the condensed kind, not ready-to-serve). Look for low-sodium broth to control the salt level—this dish rich enough without extra sodium.

No cream of chicken? Cream of mushroom works in a pinch. Fresh broccoli is ideal, but frozen (thawed and drained) saves time. Swap white rice for brown if you prefer, but add 10 extra minutes and a splash more broth. The butter can be olive oil if that’s what’s in your pantry—just don’t let it smoke.

Leftovers keep 4-5 days in the fridge, though the rice soaks up liquid over time. Reheat with a splash of broth to loosen. Freezes for 3 months—portion before freezing for easy weeknight meals.

Step-by-Step Instructions for Chicken and Rice With Broccoli

This one-pot method keeps cleanup minimal while delivering maximum flavor and comfort.

Step 1: Sauté Aromatics and Brown Chicken

Heat the 2 tbsp unsalted butter in a large pot over medium-high heat until it foams. Add the finely diced yellow onion and cook for 3-4 minutes until translucent and just beginning to soften at the edges.

Push the onion to one side and add the bite-sized boneless, skinless chicken breasts. Season with the 0.75 tsp salt and 0.5 tsp black pepper. Sear for 5-6 minutes, stirring occasionally, until the chicken is no longer pink on the outside. The pieces should develop light golden edges.

Add the minced 3 cloves garlic cloves and 0.5 tsp dried thyme (crushed between your fingers). Stir for 30 seconds until fragrant. This builds the flavor foundation for your dish.

Step 2: Build the Creamy Rice Base

Stir in the 2 tbsp all-purpose flour and cook for 1 minute to remove the raw taste. Immediately add the 2 cans Campbell’s Cream of Chicken Soup, 2.5 cups chicken broth, and 0.5 cup milk. Whisk until smooth and no lumps remain.

Add the 1.5 cups long-grain white rice (rinsed) and stir to combine. Bring to a gentle boil, then reduce heat to medium-low. The mixture should be bubbling softly around the edges.

Step 3: Simmer and Add Broccoli

Cover the pot and let it simmer for 15 minutes. Check that the rice is nearly tender but still has a slight bite. This is when you add the 3 cups broccoli florets, pressing them gently into the liquid so they’re partially submerged.

Cover again and cook for another 5-7 minutes until the rice is fully tender, the chicken is cooked through, and the broccoli is bright green and tender-crisp. Stir occasionally during this time to prevent sticking and ensure even cooking.

The sauce should thicken to a creamy consistency that coats the back of a spoon. If it seems too thick, add a splash of broth. If too thin, let it simmer uncovered for 2-3 minutes longer.

Step 4: Rest and Serve

Remove from heat and let the dish rest covered for 5 minutes. This allows the flavors to meld and the rice to absorb any remaining liquid. The chicken should be tender and the broccoli vivid green.

Give it a final stir and adjust seasoning if needed. The rice should be perfectly cooked, the broccoli tender but still vibrant, and the sauce rich and creamy. Serve warm in shallow bowls to showcase the hearty, comforting layers.

Best Sauces and Condiments for This Dish

Creamy Garlic Sauce

Mix ½ cup sour cream with 1 tbsp minced garlic and 1 tsp lemon juice for a tangy, rich topping. I use Tillamook sour cream from the Portland farmers market—it’s thick and creamy. Drizzle over each serving for a restaurant-style finish. 💫

Spicy Sriracha Drizzle

Combine 2 tbsp Sriracha with 1 tbsp honey and 1 tsp soy sauce for a sweet-heat kick. This pairs perfectly with the creamy base of the dish. Start with 1 tsp per serving and adjust to taste.

Herbed Yogurt Topping

Stir ½ cup plain Greek yogurt with 1 tbsp chopped fresh dill and 1 tsp lemon zest. The brightness cuts through the richness. I grow dill in my garden—nothing beats fresh herbs.

Cheesy Breadcrumbs

Toast ½ cup panko breadcrumbs with 2 tbsp grated Parmesan and 1 tbsp melted butter until golden. Sprinkle on top for crunch. Use New Seasons Market Parmesan for the best flavor.

Fresh Herb Garnish

Chop 2 tbsp fresh parsley or 1 tbsp chives for a pop of color. Scatter over the dish just before serving. I always keep parsley in my garden for last-minute garnishes. 🌿

Frequently Asked Questions