Campbells Chicken and Rice Recipe With Cream of Chicken: One-Pot Creamy Comfort

There’s something deeply comforting about a one-pot meal that comes together with minimal effort and maximum flavor. This dish is the epitome of home cooking simplicity, using pantry staples to create a meal my grandmother would approve of.

The beauty lies in its straightforward approach: chicken, rice, and cream of chicken soup combine to form a creamy base that’s both hearty and satisfying. No complicated techniques here—just real food for real people.

What emerges is a dish that delivers on comfort with every bite. The rice absorbs the rich, velvety sauce, while the chicken stays tender and flavorful throughout the cooking process.

Perfect for busy weeknights when you need dinner on the table without the fuss. This is the kind of meal that makes home cooking worth it.

Ingredients for Campbells Chicken and Rice Recipe with Cream of Chicken

Pantry staples and a few fresh additions make this creamy one-pot wonder happen.

The chicken is the foundation here. Boneless, skinless breasts stay tender and absorb the creamy sauce beautifully—avoid pre-cut tenders as they dry out faster. Campbell’s Cream of Chicken is non-negotiable (grandma’s rule), but any grocery store brand works in a pinch. For the rice, long-grain white gives that perfect fluffy texture without turning mushy.

No celery on hand? Carrots or bell peppers add similar crunch and color. Fresh garlic is ideal, but jarred minced at half the amount saves time. Swap the butter for olive oil if that’s what you’ve got (no judgment). The milk can be half-and-half for extra richness or skipped entirely if you’re out—just add a splash more broth.

This keeps 3-4 days in the fridge—reheat gently with a splash of broth to revive the creaminess. Freezes beautifully for up to 3 months. I always double the recipe (frozen portions are lifesavers on busy nights).

Step-by-Step Instructions for Creamy Chicken and Rice

Here’s the method. Straightforward, tested, works every time.

Step 1: Sear the Chicken and Sauté the Aromatics

Heat a large pot or Dutch oven over medium-high heat. Melt the 2 tbsp unsalted butter and add the 1.5 lb boneless skinless chicken breasts cut into bite-sized pieces. Sear for 4-5 minutes until golden brown on all sides. You’ll know it’s ready when the chicken releases easily from the pot.

Remove the chicken and set aside. In the same pot, add the finely diced yellow onion, finely chopped celery stalks, and minced garlic cloves. Sauté for 3-4 minutes until the onion becomes translucent and the celery softens. This builds the flavor base for your dish.

Step 2: Toast the Rice and Add Liquids

Stir in the 1.5 cups long grain white rice and 1 tsp dried thyme, coating the grains in the butter and aromatics. Toast for 1-2 minutes until the rice smells nutty and slightly golden at the edges—this prevents a starchy texture.

Pour in the 2 cans Campbell’s Cream of Chicken Soup, 2.5 cups chicken broth, 0.5 cup milk, 1 tsp salt, and 0.5 tsp black pepper. Stir well to combine, scraping up any browned bits from the bottom of the pot. These bits add depth to the final dish.

Step 3: Simmer Until Rice is Tender

Return the seared chicken to the pot, submerging the pieces in the liquid. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 18-20 minutes. Resist the urge to lift the lid—steam is what cooks the rice perfectly.

After 18 minutes, check the rice. It should be tender and the liquid mostly absorbed with a creamy consistency. If the rice is still firm, cover and cook for another 2-3 minutes. The chicken should be fully cooked and no longer pink inside.

Step 4: Rest and Garnish

Remove the pot from heat and let it sit covered for 5 minutes. This resting period allows the rice to absorb any remaining liquid and the flavors to meld together. The creamy texture will develop fully during this time.

Fluff the mixture gently with a fork, then sprinkle with the 0.25 cup fresh parsley for a pop of color and freshness. The parsley adds a bright contrast to the rich, creamy dish. Serve warm in bowls for a comforting, one-pot meal.

Essential Equipment for This Recipe

One Good Pot

I reach for my 5-quart Dutch oven every time I make this dish. Its heavy bottom distributes heat evenly, so the rice cooks perfectly without scorching. A Le Creuset is my splurge, but a Lodge enameled cast iron works just as well on a budget. 🔥

Wooden Spoon

A wooden spoon is essential for stirring the rice and scraping up those flavorful browned bits from the bottom. I keep mine right in the pot while cooking. It won’t scratch your cookware, and it feels right in your hand.

Chef’s Knife

For chopping the onion, celery, and chicken, a good 8-inch chef’s knife makes all the difference. I’ve had my Victorinox Fibrox for years—it stays sharp and handles everything from dicing to mincing with ease.

Cutting Board

A large plastic or wood cutting board gives you ample space to prep all your ingredients. I prefer one with a groove to catch any juices from the chicken. It keeps my counter clean and my kitchen organized.

Measuring Cups

Accurate measurements matter, especially for the rice and liquids. I use a set of stainless steel measuring cups—they’re durable and easy to clean. A 1-cup measure for the rice and a 2-cup measure for the broth work perfectly.

Can Opener

Don’t forget a simple but sturdy can opener for the Campbell’s Cream of Chicken Soup. I’ve learned the hard way that a cheap one can break mid-recipe. A OXO Good Grips model has never let me down. 💪

Frequently Asked Questions