This one-pan dinner brings comfort to the table with minimal effort. A creamy blend of chicken, rice, and Campbell’s soup creates a satisfying meal the whole family will love.
Simple ingredients and straightforward steps make this dish both practical and delicious. The skillet method ensures everything cooks together perfectly, delivering rich flavors in every bite.
Ingredients for Campbells Soup Chicken and Rice Skillet
Creamy, comforting, and effortless—this one-pan dinner uses pantry staples and fresh chicken for a family-pleasing meal.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Skinless Chicken Breasts 🍗 | 1 ½ lb | Cut into bite-sized pieces |
| Long Grain White Rice 🍚 | 1 ½ cups | Uncooked, rinsed before use |
| Campbell's Cream of Mushroom Soup 🥫 | 1 can | 10.5 oz size recommended |
| Campbell's Cream of Chicken Soup 🥫 | 1 can | 10.5 oz size recommended |
| Chicken Broth 🍲 | 2 ½ cups | Low-sodium preferred |
| Unsalted Butter 🧈 | 2 tbsp | Divided for cooking stages |
| Yellow Onion 🧅 | 1 whole | Medium size, finely diced |
| Garlic Cloves 🧄 | 2 cloves | Minced finely |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh thyme leaves |
| Kosher Salt 🧂 | 1 tsp | Diamond Crystal brand preferred |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground for best flavor |
| Whole Milk 🥛 | ½ cup | For creamier texture |
| Fresh Parsley 🌿 | 2 tbsp | Chopped, for garnish |
The chicken quality matters here—boneless, skinless breasts stay tender when cut uniformly. Campbell’s soups are the foundation, so grab the condensed versions (not ready-to-serve) from any major supermarket. For the rice, long-grain white absorbs the creamy sauce best. I prefer Diamond Crystal kosher salt for its clean flavor and even distribution.
Out of cream of chicken? Cream of celery works in a pinch. No fresh garlic? Garlic powder at one-quarter teaspoon per clove. The broth can be water plus bouillon cubes if needed. For extra richness, swap whole milk for half-and-half. Thyme is flexible—dried or fresh both work, but adjust the quantity.
Leftovers keep 4-5 days refrigerated in an airtight container. Reheat gently with a splash of milk to restore creaminess. This freezes well for up to 3 months—portion before freezing for easy meals.
Why You’ll Love This Recipe
- One Pan Meal: I love that everything cooks together in a single skillet—no extra pots, no mess, just tender chicken and rice soaking up all the creamy soup goodness.
- Creamy Comfort: The mix of Cream of Mushroom and Cream of Chicken soups creates this rich, velvety sauce that clings to every bite of rice and chicken. Honestly, it’s the kind of flavor that makes you go back for seconds.
- Weeknight Hero: Between us, this is my go-to for busy evenings when I need dinner on the table fast but still want something hearty and filling.
- Stretches Far: One batch easily feeds my family for two nights, and the leftovers taste just as good reheated with a splash of broth.
Step-by-Step Instructions for Campbell’s Soup Chicken and Rice Skillet
This method ensures a creamy, flavorful one-pan meal with perfectly cooked rice and tender chicken.
Step 1: Sear the Chicken and Sauté Aromatics
Cut the 1.5 lb Boneless Skinless Chicken Breasts into bite-sized pieces. Heat 1 tbsp Unsalted Butter in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through. Remove and set aside.
In the same skillet, melt the remaining 1 tbsp Unsalted Butter. Add the finely diced Yellow Onion and cook for 3-4 minutes until translucent and fragrant. Stir in the minced 2 cloves Garlic Cloves and cook for 30 seconds until just aromatic, avoiding any browning.
Step 2: Toast the Rice and Combine Ingredients
Add the 1.5 cups Long Grain White Rice to the skillet and stir for 1 minute to lightly toast. This step enhances the nutty flavor of the rice and prevents a gummy texture. Pour in the 1 can Campbell’s Cream of Mushroom Soup, 1 can Campbell’s Cream of Chicken Soup, and 2.5 cups Chicken Broth.
Stir well to combine, ensuring the rice is fully submerged in the liquid. Add the 1 tsp Dried Thyme, 1 tsp Kosher Salt, and 0.5 tsp Ground Black Pepper. The mixture should look creamy and slightly thickened from the soup.
Step 3: Simmer to Perfection
Return the seared chicken to the skillet and stir to incorporate. Bring the mixture to a gentle boil, then reduce heat to low. Cover and let it simmer for 18-20 minutes, or until the rice is tender and the liquid is mostly absorbed.
Resist the urge to stir frequently during this time—this allows the rice to cook evenly and develop a slight crust on the bottom for added texture. Check at the 15-minute mark; if the rice is still firm, re-cover and continue cooking.
Step 4: Finish with Creaminess and Garnish
Once the rice is tender, stir in the 0.5 cup Whole Milk to create a richer, creamier consistency. This final addition ensures the dish lives up to its promise of a velvety texture. Let it cook uncovered for an additional 2-3 minutes to heat through and thicken slightly.
Remove from heat and let it sit covered for 5 minutes. This resting period allows the flavors to meld together. Stir once more, then garnish with the chopped 2 tbsp Fresh Parsley before serving. The parsley adds a pop of color and freshness to the creamy dish.
Pro Tips For Making Campbells Soup Chicken And Rice Skillet
- Brown the Chicken First: Sear the boneless chicken breasts in the skillet until golden before adding liquids—I learned this the hard way after my first few batches turned out bland and pale.
- Rinse the Rice: Always give the long grain white rice a quick rinse under cold water to remove excess starch, or you’ll end up with a gummy, sticky mess.
- Use Warm Broth: Adding cold chicken broth straight from the fridge slows down the cooking and can make the rice uneven, so warm it up first or let it sit out for 10 minutes.
- Thin the Soup: Stir a splash of broth into each can of Cream of Mushroom and Cream of Chicken soup before adding—it blends smoother and coats the rice better than globby straight-from-the-can soup.
Perfect Pairings for These Flavors
Vegetable Sides
Steamed green beans or broccoli add freshness that cuts through the creamy richness. I toss 4 cups with 1 tbsp butter and a pinch of salt for a simple, satisfying pairing. 🥗
Bread Options
A warm biscuit or slice of crusty bread is perfect for soaking up the sauce. I love Pillsbury biscuits baked fresh—they take 10-12 minutes at 375°F and complement the meal beautifully.
Salad Pairings
A crisp garden salad with balsamic vinaigrette adds a light contrast. I use 5 oz spring mix, ½ cup cherry tomatoes, and ¼ cup shredded carrots for color and crunch.
Drink Choices
Sweet tea or lemonade balances the savory flavors. For adults, a crisp Chardonnay or light lager like Bud Light works well. The acidity cleanses your palate between bites. 🍷
Extra Toppings
Garnish with shredded cheddar or crumbled bacon for added richness. I often add ½ cup shredded cheese in the last 5 minutes of cooking so it melts perfectly.
Nutrition Facts
Frequently Asked Questions
Can I use brown rice instead of white?
Yes, but increase liquid to 3 cups and simmer for 40-45 minutes. Brown rice needs more time to soften and absorb the creamy sauce fully.
How do I prevent the rice from getting mushy?
Rinse the rice before adding and avoid stirring while simmering. This keeps grains separate and maintains a perfect texture.
What can I substitute for chicken broth?
Use water plus 1 bouillon cube or 1 tsp chicken base. For extra flavor, add ½ tsp garlic powder to compensate.
Can I add frozen vegetables?
Add 1 cup frozen peas or mixed veggies with the milk at the end. They’ll heat through in 2-3 minutes without overcooking.
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