Campbell’s Supper Bakes Herb Chicken With Rice Copycat Recipe: Homemade Convenience in One Dish

This homemade version captures the classic Campbell’s flavor with a foolproof one-dish method. Tender chicken and fluffy rice bake together with savory herbs for a meal that’s as easy as it is satisfying.

No canned soups here—just simple ingredients that deliver the same comforting taste. The secret lies in the seasoning blend and precise baking time for perfectly cooked results every time.

Ingredients for Campbell’s Supper Bakes Herb Chicken with Rice Copycat

Simple pantry staples recreate this comforting one-dish classic with ease and precision.

For authentic flavor, Campbell’s Cream of Chicken Soup is essential—use the condensed version. The chicken should be fresh, not frozen, cut uniformly for even cooking. Long-grain white rice yields the fluffiest texture; avoid instant or parboiled varieties. Most supermarkets carry all needed ingredients, with Whole Foods offering high-quality organic herbs and broths.

No cream of chicken soup? Substitute cream of mushroom or make a roux with butter, flour, and broth. Dried herbs at half the amount can replace fresh if needed—though fresh thyme and rosemary elevate the dish. Vegetable broth works for a lighter version, but adjust seasoning accordingly. Celery salt is traditional; omit if unavailable (the dish remains flavorful).

Store uncooked chicken in the fridge for up to 2 days or freeze for 9 months. Prepared dish keeps 3-4 days refrigerated and reheats well. For best results, consume within 2 days of baking to retain optimal texture and moisture.

Step-by-Step Instructions for Herb Chicken With Rice

This method delivers the nostalgic comfort of the classic one-dish meal with superior homemade quality.

Step 1: Season and Sear the Chicken

Cut the 1.5 lb Boneless Skinless Chicken Breasts into 1-inch pieces and pat dry with paper towels. This ensures even cooking and proper browning. Season both sides with the 1 tsp Garlic Powder, 1 tsp Onion Powder, 0.5 tsp Salt, 0.25 tsp Black Pepper, 0.5 tsp Paprika, and 0.25 tsp Celery Salt.

Heat the 2 tbsp Butter in a large oven-safe skillet over medium-high heat until melted and foaming. Add the chicken in a single layer and sear for 4-5 minutes until golden brown on both sides. The chicken doesn’t need to cook through at this stage—just develop color and flavor. Remove the chicken to a plate and set aside.

Step 2: Toast the Rice and Build the Base

In the same skillet, add the 1.5 cups Long-Grain White Rice and stir for 1-2 minutes until lightly toasted. This step enhances the nutty flavor of the rice and prevents a gummy texture. You’ll notice the rice turn from translucent to slightly opaque.

Add the 1 tsp Dried Thyme and 1 tsp Dried Rosemary to the skillet with the rice. I rub the dried herbs between my fingers as I sprinkle them in to release their essential oils. Stir for 30 seconds until fragrant—this blooms the spices and deepens their impact in the final dish.

Step 3: Combine Liquids and Simmer

Pour in the 1 can Cream of Chicken Soup and 2.5 cups Chicken Broth, stirring to combine with the rice and herbs. The mixture should be slightly thick but pourable. Return the seared chicken to the skillet, nesting the pieces into the rice mixture. This ensures the chicken finishes cooking while infusing the rice with its savory flavors.

Bring the mixture to a boil, then reduce the heat to low, cover the skillet, and let it simmer for 20-25 minutes. You’ll know it’s done when the rice is tender and has absorbed most of the liquid, and the chicken registers 165°F internally. Avoid stirring during this time to prevent breaking the rice grains.

Step 4: Rest and Serve

Once the rice is tender and the chicken is cooked through, remove the skillet from heat. Let it sit covered for 5 minutes—this allows the rice to steam and finish absorbing any remaining liquid, while the chicken rests and redistributes its juices.

Fluff the rice gently with a fork and serve hot. The dish should have a creamy consistency from the soup, with each grain of rice distinct and the chicken moist and flavorful. The herbs will be evenly distributed, and the paprika will lend a subtle warmth and color to every bite.

Troubleshooting This Recipe

Rice Turns Gummy

If your rice ends up sticky or mushy, you likely stirred it during cooking or used too much liquid. Stick to 1.5 cups rice and 2.5 cups broth ratio. Also, avoid lifting the lid while simmering—trapped steam is essential for even cooking. 💡

Dry or Tough Chicken

Overcooked chicken often means the internal temp exceeded 165°F. Use a meat thermometer and pull it at exactly 160°F—it’ll rise to 165°F during resting. Also, ensure chicken pieces are uniform in size for consistent cooking.

Bland Flavor

If the dish tastes flat, your herbs may be old or you skipped the searing step. Always bloom thyme and rosemary in the butter, and use fresh, high-quality broth. I prefer Swanson or Better Than Bouillon for depth.

Liquid Not Absorbed

If the rice is cooked but watery, simmer uncovered for 3-5 minutes. If rice is undercooked but liquid is gone, add ¼ cup hot broth and cover for 5 minutes. The rice should absorb 2:1 liquid-to-rice ratio by volume.

Uneven Cooking

This usually happens with uneven heat distribution. Use a heavy-bottomed skillet or Dutch oven. If baking in the oven, ensure it’s preheated to 375°F and the dish is centered on the rack. Rotate the pan halfway through if needed.

Herbs Taste Bitter

Dried herbs can turn bitter if burned. Toast them only until fragrant (30 seconds max) and keep heat at medium. If using fresh herbs, add them in the last 10 minutes of cooking to preserve their delicate flavors. ✨

Frequently Asked Questions