Campbell’s Chicken Broccoli and Rice Recipe: One-Pot Weeknight Comfort

This one-pot creation brings weeknight dinner to a new level of simplicity and flavor. The combination of tender chicken, perfectly cooked rice, and crisp broccoli makes every bite satisfying.

Inspired by classic comfort flavors, this dish comes together quickly with minimal cleanup. It’s the ideal solution for busy evenings when you crave something hearty without the hassle.

Ingredients for Campbell’s Chicken Broccoli and Rice

One-pot wonder with tender chicken, fluffy rice, and crisp broccoli for cozy dinners.

The chicken is the star here—boneless, skinless breasts stay juicy when cut into even pieces. I always grab Campbell’s soups from the canned aisle at Walmart or Kroger (10.5 oz cans). For the rice, long grain white holds up best to the one-pot cooking. Look for low-sodium chicken broth to control the saltiness yourself.

No cream of mushroom? Double up on cream of chicken. Out of fresh broccoli? Frozen florets work fine (thaw first). Vegetable broth can replace chicken broth in a pinch. For extra flavor, swap the paprika for smoked paprika. The butter can be olive oil if you’re avoiding dairy (or just out).

Leftover magic: stores 4-5 days in the fridge, reheats like a dream. Freezes for 3 months—portion before freezing for easy meals. Broccoli stays crisp-tender if you don’t overcook it the first time.

Step-by-Step Instructions for Campbell’s Chicken Broccoli and Rice

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

Step 1: Sauté Aromatics and Brown the Chicken

Melt the 2 tbsp unsalted butter in a large pot or Dutch oven over medium-high heat. Add the finely diced yellow onion and cook for 3-4 minutes until it turns translucent and just begins to brown at the edges.

Push the onion to the side and add the 1.5 lb boneless skinless chicken breasts cut into bite-sized pieces. Season with 0.75 tsp salt, 0.5 tsp black pepper, and 0.5 tsp paprika. Sear the chicken for 5-6 minutes until it develops a light golden crust and is cooked through. The chicken should no longer be pink in the center.

Step 2: Toast the Rice and Add Garlic

Stir in the 1.5 cups long grain white rice and cook for 1-2 minutes until the grains appear slightly toasted. This step enhances the nutty flavor of the rice and prevents a gummy texture in the final dish.

Add the minced 2 cloves garlic cloves and 0.5 tsp dried thyme, stirring constantly for 30 seconds until fragrant. Be careful not to let the garlic burn—it should release its aroma without turning brown.

Step 3: Combine Liquids and Simmer

Pour in the 1 can Campbell’s Cream of Chicken Soup, 1 can Campbell’s Cream of Mushroom Soup, and 2.5 cups chicken broth. Stir well to combine, scraping up any browned bits from the bottom of the pot. These bits add depth of flavor to the dish.

Bring the mixture to a boil, then reduce heat to low. Cover the pot and let it simmer for 15 minutes. Resist the urge to lift the lid—steam is crucial for cooking the rice evenly.

Step 4: Add Broccoli and Finish Cooking

After 15 minutes, stir in the 3 cups fresh broccoli florets, pressing them down into the liquid. Cover the pot again and cook for an additional 5-7 minutes until the rice is tender and the broccoli is bright green and tender-crisp.

The dish is done when the rice has absorbed most of the liquid and the broccoli is cooked to your preferred doneness. If the mixture seems too thick, add a splash of chicken broth to reach your desired consistency.

Step 5: Rest and Serve

Remove the pot from heat and let it sit covered for 5 minutes. This resting period allows the rice to fully absorb any remaining liquid and the flavors to meld together.

Fluff the mixture gently with a fork before serving. Each serving should have a creamy texture with tender chicken, perfectly cooked rice, and vibrant broccoli. Serve hot for the ultimate weeknight comfort meal.

Troubleshooting This Dish

Rice Too Mushy

If your rice turns out mushy, you likely lifted the lid too often or used too much liquid. Keep it covered for the full 15 minutes of simmering. I also recommend measuring your 2.5 cups chicken broth precisely—excess liquid is the main culprit. 💡

Chicken Overcooked

Dry chicken usually means it was seared too long in step 1. Aim for 5-6 minutes of browning, not full cooking. The chicken finishes in the simmering liquid, so pull it off the heat when it’s just lost its pink color. 1.5 lb boneless skinless chicken breasts should stay tender this way.

Broccoli Too Soft

For crisp-tender broccoli, add the 3 cups fresh broccoli florets exactly at the 15-minute mark. If you prefer firmer florets, reduce the final cooking time to 4-5 minutes. Frozen broccoli can work but may need 2-3 minutes less time.

Sauce Too Thin

If your dish seems soupy, let it simmer uncovered for 3-5 minutes after adding broccoli. Alternatively, mix 1 tbsp cornstarch with 1 tbsp cold water and stir into the pot. The cream of chicken and mushroom soups should thicken naturally with proper cooking time.

Bland Flavor

Boost flavor by ensuring you brown the onion well in step 1. I also suggest tasting before serving and adjusting with 0.5 tsp salt or 0.25 tsp black pepper. A pinch of garlic powder can add depth if needed. 🌟

Rice Undercooked

If the rice is still firm after 15 minutes, check your heat level—it should be at a gentle simmer. Add ¼ cup chicken broth and cook covered for another 5 minutes. Make sure you’re using long grain white rice, as instant or other varieties cook differently.

Frequently Asked Questions