This one-pot wonder has saved my weeknights more times than I can count. Creamy chicken and rice comes together with barely any effort, using a can of soup as the secret shortcut.
I love how the soup base creates that velvety texture without needing fancy techniques. Just brown the chicken, stir everything in, and let it simmer while you set the table.
What you get is tender chicken pieces nestled in rich, cheesy rice that even picky eaters devour. The whole family asks for seconds, and I never have to worry about leftovers.
Cleanup is a breeze since it all cooks in one pot. Dinner doesn’t get much easier than this.
Ingredients for Campbell’s Soup Cheesy Chicken and Rice
Simple, hearty ingredients for that velvety, creamy one-pot everyone loves.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Skinless Chicken Breasts 🍗 | 1 ½ lb | Cut into bite-sized pieces |
| Long Grain White Rice 🍚 | 1 ½ cups | Uncooked, not instant |
| Campbell's Cheddar Cheese Soup 🥫 | 1 can | 10.5 oz can |
| Chicken Broth 🥣 | 2 ½ cups | Low-sodium preferred |
| Shredded Cheddar Cheese 🧀 | 1 ½ cups | Mild or sharp variety |
| Butter 🧈 | 2 tbsp | Salted or unsalted |
| Yellow Onion 🧅 | 1 whole | Medium-sized, finely diced |
| Garlic Cloves 🧄 | 2 cloves | Minced for best flavor |
| Milk 🥛 | ½ cup | Whole milk recommended |
| Salt 🧂 | ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Dried Thyme 🌿 | ½ tsp | Or 1 tsp fresh thyme |
| Frozen Peas 🌱 | ½ cup | Optional, for color |
The chicken is the star here—boneless, skinless breasts stay tender and cook fast. I grab mine from Costco for bulk savings, but any grocery store works. The rice? Long grain white soaks up all that cheesy broth without turning mushy. For the soup, Campbell’s Cheddar Cheese is the classic (the 10.5 oz can), but any cheddar soup brand does the trick if that’s what’s on sale.
No cheddar soup? Campbell’s Broccoli Cheese works in a pinch. Short on cheddar? Colby Jack or Monterey Jack melt just as nicely. Out of fresh garlic? Garlic powder at half the amount saves the day. The milk can be swapped for half-and-half if you want it extra rich. The peas are optional (my kids love them), but frozen corn works too.
Leftovers keep 3-4 days in the fridge—reheats like a dream. Freeze without the peas (they get weird when thawed). Doubles easily for big families or meal prep. Always comes out creamy, never dry.
Why You’ll Love This Recipe
- I’ll be real: five ingredients and one can of soup make a filling meal that costs less than takeout.
- One Pot Wonder: I toss everything in a single skillet—chicken, rice, and that creamy Campbell’s cheddar soup—then walk away. Honestly, cleanup is just one pan and a wooden spoon.
- Crave-Worthy Creaminess: The combo of cheddar soup and extra shredded cheese makes the rice so rich, my kids actually ask for leftovers.
- Feeds a Hungry Crowd: Between us, this stretches easily for potlucks or Sunday dinner—just double the broth and rice.
Step-by-Step Instructions for Cheesy Chicken and Rice
This one-pot wonder comes together easily with just a single pan and delivers creamy comfort every time.
Step 1: Sauté Aromatics and Brown Chicken
Melt the 2 tbsp Butter in a large, deep skillet or Dutch oven over medium heat. Add the finely diced Yellow Onion and cook for 3-4 minutes until it turns translucent and just begins to soften. You’ll smell that sweet, savory aroma—this is your signal to add the minced Garlic Cloves.
Cook for 30 seconds until the garlic is fragrant but not browned. Then add the 1.5 lb Boneless Skinless Chicken Breasts (cut into bite-sized pieces) and cook for 5-6 minutes until the pieces are no longer pink on the outside. The chicken will finish cooking later, so don’t worry about it being fully done yet.
Step 2: Toast the Rice and Add Liquids
Stir in the 1.5 cups Long Grain White Rice and cook for 1-2 minutes to lightly toast it. This step enhances the nutty flavor and prevents a gummy texture. You’ll notice the rice grains become slightly opaque—that’s how you know it’s ready for the next step.
Pour in the 2.5 cups Chicken Broth, 1 can Campbell’s Cheddar Cheese Soup, 0.5 cup Milk, 0.5 tsp Salt, 0.25 tsp Black Pepper, and 0.5 tsp Dried Thyme. Stir well to combine, scraping up any browned bits from the bottom of the pan. These bits add a ton of flavor to the dish.
Step 3: Simmer Until Rice is Tender
Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let it simmer for 18-20 minutes. Resist the urge to stir during this time—it can break the rice and make the dish mushy. You’ll know it’s ready when the rice is tender and most of the liquid has been absorbed.
If the rice seems undercooked but the liquid is gone, add ¼ cup of water or broth and let it cook for another 2-3 minutes. This dish is forgiving, so don’t stress if it needs a little extra time.
Step 4: Add Cheese and Peas for Creamy Finish
Once the rice is tender, stir in the 1.5 cups Shredded Cheddar Cheese until it’s fully melted and the mixture is creamy. The cheese will create a rich, velvety sauce that coats every grain of rice and piece of chicken. If the mixture seems too thick, add a splash of broth or milk to reach your desired consistency.
Gently fold in the 0.5 cup Frozen Peas and let them heat through for 1-2 minutes. The peas add a pop of color and a touch of sweetness that balances the dish perfectly. Taste and adjust the seasoning with additional Salt or Black Pepper if needed.
Remove from heat and let it sit covered for 5 minutes to allow the flavors to meld together. Serve warm and enjoy the creamy, cheesy goodness!
Pro Tips For Making Campbell’S Soup Cheesy Chicken And Rice
- Cut Chicken Small: Dice the boneless chicken breasts into 1-inch pieces—this guarantees they cook through in the same time as the rice, and you won’t end up with dry, overdone meat or crunchy rice.
- Rinse the Rice: I learned this the hard way—rinsing the long grain white rice removes excess starch so your dish ends up creamy, not gummy.
- Simmer, Don’t Boil: After adding the broth and soup, keep it at a gentle simmer. A rolling boil turns the cheese soup grainy and the rice mushy.
- Add Cheese Last: Stir in the shredded cheddar only after the rice is tender—adding it too early makes the whole pot clump together like a gluey brick.
Storing and Reheating Leftovers
Fridge Storage
Let this cool for no more than 2 hours before transferring to airtight containers. It’ll keep in the fridge at 40°F or below for 3-4 days. Honestly, the flavors taste even better the next day as they meld together. ❄️
Freezer Method
For longer storage, freeze in quart-sized freezer bags for up to 3 months. Leave 1 inch headspace for expansion and squeeze out excess air. I skip the peas when freezing—they get mushy when thawed.
Stovetop Reheating
My go-to method: reheat in a saucepan over medium-low heat with ¼ cup milk or broth. Stir occasionally for 8-10 minutes until creamy. If it thickens too much, add a splash more liquid. 🔥
Microwave Option
For quick meals, microwave individual portions covered with a damp paper towel. Use 50% power in 1-minute intervals, stirring between each, until reaching 165°F. This prevents hot spots.
Reviving Leftovers
If the dish seems dry after storage, stir in 2-3 tbsp milk while reheating. The cheese will remelt beautifully. Taste and adjust with extra salt or pepper as needed.
Nutrition Facts
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Chicken thighs stay extra juicy and add richer flavor. Use 1.5 lb boneless, skinless thighs and adjust cooking time to 20-22 minutes for tenderness.
What if my rice turns out mushy?
This usually happens from too much stirring or not enough liquid. Use long grain rice and avoid lifting the lid during simmering. If it’s already mushy, serve as a creamy porridge-style dish.
Can I make this ahead of time?
Yes! Prepare up to Step 3, then refrigerate for 24 hours before adding cheese. When ready, reheat on low then add remaining ingredients.
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