Chicken and Rice Recipe Made With Cream of Chicken Soup: Comforting One-Pot Meal

This one-pot chicken and rice delivers pure comfort with minimal effort. The cream of chicken soup creates a velvety sauce that transforms simple ingredients into a hearty meal.

Ready in 30 minutes, this dish combines tender chicken, fluffy rice, and a creamy base that satisfies every time. Perfect for busy weeknights when you need dinner on the table fast.

Ingredients for Chicken and Rice Recipe Made with Cream of Chicken Soup

Simple ingredients transform into a comforting one-pot meal with minimal effort required.

The chicken thighs are the foundation here. Boneless, skinless ensures even cooking and easy eating. Costco and Sam’s Club offer excellent bulk options for family meals. For the rice, long-grain white varieties like basmati or jasmine yield fluffy results. The cream of chicken soup—Campbell’s or Progresso are reliable—creates that signature velvety texture without extra effort.

No chicken thighs? Boneless breasts work but may dry out faster—reduce cooking time by 5 minutes. For a lighter version, use cream of mushroom soup or low-fat cream of chicken. Dairy-free? Substitute coconut milk for the milk. The celery and onion can be swapped for pre-diced mirepoix (Trader Joe’s has a great frozen option).

Store chicken in the coldest part of your fridge—use within 2 days or freeze for 9 months. Cooked dish keeps 4-5 days refrigerated or 3 months frozen. Reheat gently with a splash of broth to restore creaminess.

Step-by-Step Instructions for Chicken and Rice Made With Cream of Chicken Soup

This one-pot method delivers comforting results with minimal cleanup and maximum flavor.

Step 1: Sauté the Aromatic Base

Heat the 2 tbsp unsalted butter in a large pot or Dutch oven over medium heat. Add the finely diced yellow onion and diced celery stalks, cooking for 5-6 minutes until the vegetables soften and become translucent.

Stir in the minced garlic cloves and cook for an additional 30 seconds until fragrant. Avoid browning the garlic—this ensures a mellow, sweet flavor rather than a bitter one. The aroma should fill your kitchen with a warm, inviting scent.

Step 2: Brown the Chicken

Add the 1.5 lb boneless skinless chicken thighs, cut into bite-sized pieces, to the pot. Increase heat to medium-high and cook for 6-8 minutes, stirring occasionally, until the chicken is lightly browned on all sides.

The chicken should release easily from the bottom of the pot when fully seared. Sprinkle the 1 tsp kosher salt and 0.5 tsp ground black pepper over the chicken during the last 2 minutes of cooking to season it evenly.

Step 3: Combine and Simmer

Pour in the 1.5 cups long-grain white rice, 2 cans cream of chicken soup, 2.5 cups chicken broth, 0.5 cup milk, 1 tsp dried thyme, and 1 tsp dried parsley. Stir well to combine, ensuring the rice is fully submerged in the liquid.

Bring the mixture to a boil, then reduce heat to low, cover, and let it simmer for 20-25 minutes. The rice should be tender and the liquid mostly absorbed, with a creamy consistency forming.

Step 4: Finish with Peas and Rest

Stir in the 1 cup frozen peas and cover the pot again. Remove from heat and let it rest for 5 minutes. This allows the peas to warm through and the flavors to meld together beautifully.

The final dish should have a creamy texture with plump rice grains and tender chicken pieces. The peas add a pop of color and a slight sweetness that balances the savory notes perfectly.

Troubleshooting This Recipe

Rice Too Mushy

If your rice turns out mushy, you likely used too much liquid or stirred too much during cooking. Stick to 2.5 cups broth plus the soup, and avoid lifting the lid during simmering. I learned this the hard way with my first batch! 💡

Rice Undercooked

Undercooked rice usually means not enough liquid or heat that was too low. Ensure you’re using 1.5 cups uncooked rice to the specified liquids. If it’s still firm after 25 minutes, add ½ cup hot broth and cook longer.

Sauce Too Thin

For a thicker sauce, let the dish simmer uncovered for 5 extra minutes after the rice is cooked. Alternatively, mix 1 tbsp cornstarch with 2 tbsp cold water and stir in during the last 5 minutes of cooking.

Chicken Dry

Dry chicken often results from overcooking. Brown the chicken just until it’s no longer pink—about 6-8 minutes. Using thighs instead of breasts helps too, as they stay juicier. I always pull mine out as soon as it hits 165°F internally.

Bland Flavor

Boost flavor by sautéing the onion and celery until deeply golden before adding garlic. I also recommend using low-sodium broth so you can control the salt, and always taste before serving—add ½ tsp salt or a pinch of garlic powder if needed. ✨

Peas Overcooked

Add the peas at the very end and let them warm through during the 5-minute rest. If they’re mushy, they went in too early. Frozen peas cook quickly, so they only need that brief time to heat up while staying bright and crisp.

Frequently Asked Questions