Campbell Soup Cream Of Chicken And Rice Recipe: Classic Creamy Comfort in a Bowl

There’s a reason this creamy chicken and rice dish has stood the test of time as a classic comfort food. I’ve been making it for years in my Atlanta kitchen, where even the most elaborate meals sometimes take a backseat to simple, satisfying flavors.

The beauty lies in its simplicity: tender chicken, hearty rice, and a velvety sauce that comes together with minimal effort. This isn’t about fancy techniques—it’s about achieving that perfect balance of creamy texture and homey satisfaction that warms you from the inside out.

What emerges is a bowl of pure comfort, with each spoonful delivering the familiar taste of tradition. The chicken stays moist, the rice absorbs all the rich flavors, and the sauce ties everything together in that unmistakably classic way.

Perfect for busy weeknights or when you need a taste of home. This dish delivers every time.

Ingredients for Campbell Soup Cream of Chicken and Rice

Pantry staples and a few fresh additions make this bowl of comfort happen.

The soup is the shortcut here. Campbell’s Cream of Chicken is the classic choice—grab it from any grocery store (I usually find it in the canned soup aisle at Publix or Kroger). Look for the red label, not the low-fat version. The chicken should be fresh, not frozen—breast meat stays tender better than thighs for this dish. For the rice, long-grain white absorbs the creamy sauce best.

No cream of chicken soup? Cream of mushroom works in a pinch (just swap can for can). Need to make it gluten-free? Substitute cornstarch for the flour at a 1:1 ratio. The milk can be swapped for half-and-half if you want it extra rich. Out of fresh parsley? Dried parsley at half the amount still adds that fresh pop of color and flavor.

Leftovers keep well—store in an airtight container for up to 4 days in the fridge. Reheats beautifully on the stove or microwave. This freezes for 2-3 months too, though the rice may soften a bit. Perfect for meal prep.

Step-by-Step Instructions for Cream of Chicken and Rice

Here’s the method I use to create this creamy, comforting dish every time.

Step 1: Sauté the Chicken and Aromatics

Heat the 2 tbsp Unsalted Butter in a large pot or Dutch oven over medium-high heat. Add the 1.5 lb Boneless Skinless Chicken Breasts cut into bite-sized pieces and cook for 5-6 minutes until golden brown and no longer pink inside.

Remove the chicken and set aside. In the same pot, add the 1 whole Yellow Onion (finely diced), 2 pieces Celery Stalks (finely diced), and 2 cloves Garlic Cloves (minced). Sauté for 3-4 minutes until the onion is translucent.

This builds a flavor base that makes the dish taste rich and developed. Don’t rush this step—you want the vegetables to soften without browning.

Step 2: Create the Creamy Sauce Base

Stir in the 2 tbsp All-Purpose Flour and cook for 1 minute to remove the raw flour taste. This creates a light roux that will thicken the sauce beautifully.

Slowly pour in the 2 cups Chicken Broth and 2 cans Campbell’s Cream of Chicken Soup, whisking constantly to prevent lumps. Bring to a gentle simmer, then stir in the 0.5 cup Whole Milk, 0.5 tsp Salt, 0.25 tsp Black Pepper, and 0.5 tsp Dried Thyme.

The sauce will start to thicken as it heats. You’ll know it’s ready when it coats the back of a spoon and has a velvety texture.

Step 3: Cook the Rice Directly in the Sauce

Return the cooked chicken to the pot and stir in the 1 cup Long Grain White Rice (uncooked, rinsed). Make sure the rice is fully submerged in the liquid.

Reduce heat to low, cover, and let it cook for 18-20 minutes without stirring. The rice will absorb the creamy sauce as it cooks, creating that perfect comfort-food texture.

Check that the rice is tender and the liquid has been absorbed. If it seems too thick, add a splash more broth, but remember the rice will continue to absorb liquid as it sits.

Step 4: Rest and Garnish Before Serving

Remove from heat and let the dish sit covered for 5 minutes. This resting period allows the rice to finish absorbing any remaining liquid and lets the flavors meld together.

Just before serving, stir gently and taste for seasoning. I always find the flavors deepen as it rests, so you might not need additional salt. Garnish with the 2 tbsp Fresh Parsley (chopped) for a pop of color and freshness.

This final touch makes the dish look as good as it tastes, and the parsley adds a nice contrast to the creamy richness of the chicken and rice.

Storing and Reheating Leftovers

Refrigerator Storage

Let your dish cool completely before storing—this prevents condensation. Transfer to an airtight container and refrigerate. It stays fresh for up to 4 days at 40°F or below. I often make a big batch on Sunday for easy weeknight meals. ❄️

Freezer Storage

This freezes beautifully for up to 3 months. Portion into freezer-safe containers or heavy-duty bags, leaving 1 inch headspace for expansion. Squeeze out excess air to prevent freezer burn. Label with the date so you remember.

Stovetop Reheating

My preferred method for best texture. Heat in a saucepan over medium-low heat, adding ¼ cup Chicken Broth to loosen the sauce. Stir occasionally for 8-10 minutes until heated through to 165°F. The rice will soften slightly but retain its shape.

Microwave Reheating

For quick meals, microwave individual portions covered with a damp paper towel. Use 50% power for 2-3 minutes, stir, then continue in 30-second intervals until hot. Add a splash of milk if it looks too thick.

Make-Ahead Tip

Assemble the dish completely, let it cool, then refrigerate. Before serving, reheat according to the methods above. The flavors actually improve overnight as the rice soaks up more of that creamy sauce. 💡

Frequently Asked Questions