Campbell’s Cheesy Chicken and Rice Casserole Recipe: Creamy One-Dish Family Favorite

I’ve been making this casserole for years, and it’s the ultimate comfort food that my family requests over and over.

With just a few simple ingredients, you get a creamy, cheesy dish that’s hearty enough to satisfy everyone at the table.

Ingredients for Campbell’s Cheesy Chicken and Rice Casserole

Simple pantry staples and a few fresh items create this creamy family favorite.

The soup is non-negotiable here—Campbell’s Cream of Chicken gives that signature creamy texture. I grab mine at Walmart or Target when they’re running sales. For the rice, any long-grain white works, but avoid instant—it gets mushy. The cheese? Sharp cheddar melts better than mild and adds that tangy bite everyone loves. If you’re shredding from a block, buy Sargento or Tillamook for the best melt.

No cream of chicken? Cream of mushroom works in a pinch (just add a dash of poultry seasoning). Out of cheddar? Monterey Jack or Colby blend nicely. The chicken can be thighs if you prefer—just trim off excess fat. For extra veggies, frozen broccoli or green beans work great. The milk can be 2% if that’s what you’ve got, but whole gives you the richest creaminess.

This casserole tastes even better the next day. Keeps 4-5 days in the fridge, freezes for 3 months. Leftovers reheat perfectly in the microwave (just add a splash of milk to loosen the sauce).

Step-by-Step Instructions for Cheesy Chicken and Rice Casserole

Here’s the method that delivers a creamy, comforting dish with minimal hands-on time.

Step 1: Prepare the Chicken and Aromatics

Cut the 1.5 lb boneless skinless chicken breasts into bite-sized pieces—this ensures even cooking and easy serving. I like to trim any excess fat first for a cleaner texture. Finely dice the 1 whole onion and mince the 2 cloves garlic cloves; these will build the flavor base.

Melt the 0.25 cup butter in a large skillet over medium heat. Add the onion and cook for 3-4 minutes until it turns translucent. Stir in the garlic and cook for 30 seconds until fragrant—don’t let it brown or it’ll turn bitter.

Step 2: Cook the Chicken and Rice Base

Add the chicken pieces to the skillet with the onions and garlic. Cook for 5-6 minutes until the chicken is no longer pink on the outside. Season with the 1 tsp salt, 0.5 tsp black pepper, and 0.5 tsp paprika for a subtle warmth.

Stir in the 1.5 cups white rice, 1 cup chicken broth, and 1 cup frozen mixed vegetables. Let this simmer for 2 minutes to start the rice cooking process and blend all the flavors together. The rice should begin to absorb some of the liquid.

Step 3: Combine with Creamy Elements

In a large mixing bowl, whisk together the 2 cans cream of chicken soup, 1.5 cups milk, and 1 cup cheddar cheese until smooth. This creates a rich, velvety sauce that will bake into the casserole. I use the remaining 1 cup cheddar cheese for topping later.

Spread the chicken and rice mixture evenly into a greased 9×13-inch baking dish. Pour the soup mixture over the top, using a spatula to spread it evenly. The liquid should just cover the rice and chicken—if it looks too dry, add a splash more milk.

Step 4: Bake to Creamy Perfection

Cover the dish tightly with foil and bake at 375°F for 30 minutes. This allows the rice to cook through and absorb all that creamy goodness. After 30 minutes, remove the foil and sprinkle the remaining 1 cup cheddar cheese evenly over the top.

Return the casserole to the oven and bake uncovered for another 15-20 minutes until the cheese is bubbly and golden brown and the edges are slightly crisp. Let it rest for 5 minutes before serving—the sauce will thicken as it cools slightly, making it easier to serve.

Storing and Reheating Leftovers

Refrigerator Storage

Let your casserole cool for no more than 2 hours before transferring to airtight containers. I use Pyex glass dishes with snap-on lids for easy storage. This dish keeps beautifully in the fridge at 40°F or below for up to 4-5 days. 💡

Freezer Storage

This casserole freezes well for up to 3 months without losing quality. Portion into freezer-safe bags or containers, leaving 1 inch of headspace for expansion. Squeeze out excess air to prevent freezer burn. Label with the date for easy tracking.

Oven Reheating

Preheat your oven to 350°F and cover the casserole with foil. Bake for 20-25 minutes until heated through to 165°F. For extra creaminess, add a splash of milk before reheating. This method maintains the best texture.

Microwave Reheating

For quick meals, microwave individual portions covered 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 it appears dry. ❄️

Frequently Asked Questions