This baked chicken and rice dish transforms simple ingredients into a creamy, comforting meal with minimal effort. The condensed soup base creates a velvety sauce that coats every grain.
I’ve perfected this method over years of weeknight cooking—it’s reliable, flavorful, and always a family favorite. The result is tender chicken and perfectly cooked rice in one dish.
Ingredients for Campbell’s Soup Baked Chicken and Rice
Simple pantry staples and a few fresh additions create this comforting one-dish meal.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Skinless Chicken Thighs 🍗 | 1 ½ lb | Patted dry for even browning |
| Long-Grain White Rice 🍚 | 1 ½ cups | Uncooked, rinsed until clear |
| Campbell's Cream of Mushroom Soup 🍲 | 1 can | 10.5 oz size, undiluted |
| Campbell's Cream of Chicken Soup 🍲 | 1 can | 10.5 oz size, undiluted |
| Chicken Broth 🥣 | 2 ½ cups | Low-sodium preferred for control |
| Unsalted Butter 🧈 | ¼ cup | Melted for richness |
| Yellow Onion 🧅 | 1 whole | Medium, finely diced |
| Garlic Cloves 🧄 | 3 cloves | Minced for depth of flavor |
| Dried Thyme 🌿 | 1 tsp | Crushed between fingers to release oils |
| Dried Parsley 🍃 | 1 tsp | For color and freshness |
| Kosher Salt 🧂 | 1 tsp | Diamond Crystal preferred for even seasoning |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Coarse grind for texture |
| Frozen Peas and Carrots 🥕 | 1 cup | Thawed and drained for even cooking |
The condensed soups are non-negotiable for that signature creamy texture. Campbell’s is the standard, but store-brand works in a pinch (just check sodium levels). Chicken thighs stay juicier than breasts during baking—look for skinless, boneless to save prep time. For the rice, long-grain white gives the best texture, but jasmine works too (avoid instant or converted varieties).
No cream of mushroom? Cream of celery is the closest swap. Out of chicken broth? Water plus bouillon gets you there. Butter can be olive oil, though the flavor changes slightly. For extra richness, stir in 2 oz cream cheese at the end (not traditional, but delicious). The peas and carrots are flexible—any frozen veggie mix works.
Prep everything the day before and refrigerate—bake straight from the fridge, adding 5 minutes. Leftovers keep 4-5 days tightly covered. Freezes well for 3 months, though rice texture softens slightly upon thawing.
Why You’ll Love This Recipe
- I’ll be real: this makes enough for dinner tonight and leftovers for tomorrow’s lunch.
- One Pan Wonder: I just dump the chicken thighs, rice, and both Campbell’s soups in a dish, add broth, and let the oven do the rest.
- Creamy Comfort: The cream of mushroom and chicken soups blend into this rich, velvety sauce that coats every bite.
- Feeds a Crowd: I’ll be real: this makes enough for dinner tonight and leftovers for tomorrow’s lunch.
Step-by-Step Instructions for Campbell’s Soup Baked Chicken and Rice
Here’s the method. Straightforward, tested, works every time.
Step 1: Prepare the Chicken and Aromatics
Pat the 1.5 lb boneless skinless chicken thighs completely dry with paper towels. This ensures even browning and prevents the meat from steaming. Season both sides generously with 1 tsp kosher salt and 0.5 tsp freshly ground black pepper.
In a large skillet over medium-high heat, melt the 0.25 cup unsalted butter. Add the 1 whole yellow onion (finely diced) and cook for 3-4 minutes until softened and translucent. Stir in the 3 cloves garlic cloves (minced) and cook for 30 seconds until fragrant. Remove from heat and set aside.
Step 2: Combine the Rice and Soup Base
In a large mixing bowl, combine the 1.5 cups long-grain white rice, 1 can Campbell’s Cream of Mushroom Soup, 1 can Campbell’s Cream of Chicken Soup, and 2.5 cups chicken broth. Stir until the rice is fully coated and the soups are evenly distributed.
Add the 1 tsp dried thyme and 1 tsp dried parsley to the rice mixture. These herbs infuse the dish with subtle earthy notes and a touch of color. Stir in the cooked onion, garlic, and melted butter from the skillet, ensuring all ingredients are well incorporated.
Step 3: Assemble and Bake
Transfer the rice mixture to a greased 9×13-inch baking dish and spread it out evenly. Nestle the seasoned boneless skinless chicken thighs on top of the rice, pressing them down slightly so they are partially submerged in the liquid.
Cover the baking dish tightly with aluminum foil and bake in a preheated 375°F oven for 45 minutes. This allows the rice to absorb the liquid and the chicken to cook through gently without drying out.
Step 4: Add Vegetables and Finish Baking
Remove the dish from the oven and carefully uncover it. Sprinkle the 1 cup frozen peas and carrots (thawed and drained) evenly over the top. Recover the dish with the foil and return it to the oven for an additional 15-20 minutes.
Check that the rice is tender and the chicken reaches an internal temperature of 165°F. The liquid should be fully absorbed, and the top should be lightly golden. Remove the foil and let it rest for 5 minutes before serving to allow the flavors to meld.
Pro Tips For Making Campbell’S Soup Baked Chicken And Rice
- Bake uncovered last 10: Cover with foil for the first 40 minutes, then remove it—this keeps the rice tender while letting the chicken skin crisp up slightly, even with boneless thighs.
- Use warm broth: I learned this the hard way—cold broth straight from the fridge slows down the baking. Warm it up first so the rice cooks evenly without drying out.
- Skip the rinse: Don’t wash the rice for this recipe. The starch from unrinsed long-grain white rice actually helps thicken the creamy soup mixture as it bakes.
- Thighs over breasts: Boneless skinless chicken thighs stay juicy through the long bake time, while breasts tend to dry out. Save the white meat for another dish.
Make-Ahead Tips for This Recipe
Prep Ahead Strategy
Mix the rice, soups, broth, and herbs in a bowl the night before. Store covered in the fridge for up to 12 hours before baking. This lets flavors meld beautifully. 💡
Chicken Prep
Season and sear the chicken thighs in advance. Cool completely, then refrigerate in an airtight container. Add them to the dish just before baking for freshest texture.
Vegetable Timing
Keep the peas and carrots frozen until ready to use. Thaw and drain them while the dish bakes for 45 minutes, then add for the final cooking phase.
Baking from Cold
If assembling the entire dish ahead, refrigerate covered. Bake straight from the fridge, adding 5-10 minutes to the total time to compensate for the cold start.
Storage Containers
Use 9×13-inch glass baking dishes with lids for seamless prep-to-oven transitions. I prefer Pyrex for even heat distribution and easy storage.
Make-Ahead Benefits
This dish actually improves overnight as the rice absorbs more flavor. Just reheat covered at 350°F for 15-20 minutes before serving. ❄️
Nutrition Facts
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes, but adjust the timing. Chicken breasts dry out faster, so reduce baking to 35-40 minutes total. Thighs stay juicier and are more forgiving for beginners.
What if I don’t have both soup flavors?
Use 2 cans of cream of chicken or 2 cans of cream of mushroom as a substitute. The dish will still be creamy and flavorful, just with a slightly different taste profile.
How do I prevent the rice from being mushy?
Rinse the rice until the water runs clear to remove excess starch. Also, avoid stirring during baking—this keeps the grains separate. Let it rest 5 minutes after cooking.
Can I add other vegetables?
Try broccoli, green beans, or corn. Add frozen veggies with the peas and carrots, or fresh ones during the last 15 minutes of baking.
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