Campbell’s Cream of Celery Chicken and Rice Recipe: Classic One-Pot Meal

This one-pot classic brings comfort food to the table with minimal effort. The secret lies in Campbell’s Cream of Celery soup, which creates a creamy, flavorful base that ties everything together.

With tender chicken, fluffy rice, and a velvety sauce, this dish delivers restaurant-quality results in under an hour. The simplicity of the method ensures a foolproof meal every time.

Ingredients for Campbell’s Cream of Celery Chicken and Rice

Classic comfort meets modern convenience with these one-pot essentials for tender chicken and fluffy rice.

The chicken thighs are non-negotiable for that fall-apart tenderness. Boneless, skinless ensures even cooking without chewy bits. Campbell’s Cream of Celery is the star—don’t substitute generic brands, as the flavor profile differs significantly. For the rice, long-grain white absorbs the liquid perfectly. Most supermarkets carry all these items in the canned goods and meat sections.

Out of chicken thighs? Boneless breasts work but cook them 5 minutes less to avoid dryness. No celery soup? Cream of mushroom changes the flavor but keeps the creaminess. Fresh celery can replace the diced stalks at a 1:1 ratio. The milk is optional—skip it for a lighter sauce. For gluten-free, cornstarch at half the amount replaces the flour thickener.

This keeps beautifully for 4-5 days refrigerated in an airtight container. The rice soaks up more liquid overnight, so add a splash of broth when reheating. Freezes for up to 3 months—thaw in the fridge before warming gently on the stove.

Step-by-Step Instructions for Campbell’s Cream of Celery Chicken and Rice

This one-pot method delivers a classic, comforting dish with minimal cleanup.

Step 1: Sear the Chicken Thighs

Cut the 1.5 lb boneless skinless chicken thighs into bite-sized pieces. Season with 1 tsp kosher salt and 0.5 tsp freshly ground black pepper. Heat 1 tbsp unsalted butter in a large, deep skillet or Dutch oven over medium-high heat.

Add the chicken in a single layer, working in batches if needed to avoid crowding. Sear for 4-5 minutes until golden brown on each side. The chicken should release easily from the pan when properly browned. Remove and set aside—the chicken will finish cooking later.

Step 2: Sauté the Aromatics

In the same skillet, add the remaining 1 tbsp unsalted butter. Once melted, add the finely diced 1 whole yellow onion and 3 pieces celery stalks. Cook for 5-6 minutes until the onion becomes translucent and the celery softens.

Add the minced 3 cloves garlic cloves and cook for 30 seconds until fragrant. Stir in the 0.5 tsp dried thyme, rubbing it between your fingers to release its aroma. Sprinkle the 2 tbsp all-purpose flour over the vegetables and cook for 1 minute, stirring constantly to create a light roux.

Step 3: Combine and Simmer

Return the seared chicken to the skillet. Stir in the 1.5 cups long-grain white rice, ensuring it’s fully coated with the butter and vegetable mixture. Pour in the 2.5 cups chicken broth and 2 cans Campbell’s Cream of Celery Soup, stirring to combine.

Add the 0.5 cup whole milk for extra creaminess. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 20-25 minutes until the rice is tender and has absorbed most of the liquid.

Step 4: Rest and Serve

Once the rice is cooked, remove the skillet from heat. Let it sit covered for 5 minutes to allow the flavors to meld. The chicken should be fully cooked and the sauce thickened slightly.

Sprinkle with 1 tsp dried parsley flakes for garnish. Stir gently to fluff the rice before serving. The dish should have a creamy, velvety texture with tender chicken and perfectly cooked rice.

Creative Variations of This Recipe

Herb Infusion

Swap the dried thyme for 1 tbsp fresh rosemary and add ½ tsp poultry seasoning for a more aromatic profile. The rosemary adds a piney brightness that pairs wonderfully with the celery. I love this version during the holidays. ✨

Vegetable Boost

Add 1 cup diced carrots and ½ cup frozen peas along with the celery and onion. This turns the dish into a hearty, veggie-packed meal. The carrots add natural sweetness that complements the creamy sauce beautifully.

Mushroom Variation

For an earthy twist, sauté 8 oz sliced cremini mushrooms with the onions and celery. The mushrooms soak up the creamy sauce, adding depth and texture. I often use this version for potlucks—it’s always a hit.

Spicy Kick

Stir in ½ tsp cayenne pepper or 1 diced jalapeño with the aromatics for a subtle heat. This works especially well if you’re serving it with cornbread. The spice cuts through the richness of the cream of celery soup. 🌶️

Cheesy Upgrade

In the last 5 minutes of cooking, stir in 1 cup shredded sharp cheddar or ½ cup grated Parmesan for an extra layer of flavor. The cheese melts into the sauce, making it even more indulgent.

Creamier Texture

Replace the whole milk with ½ cup heavy cream for a richer, more luxurious sauce. This is my go-to when I’m making this dish for special occasions. The cream adds a velvety finish that’s hard to resist.

Frequently Asked Questions