Chicken and Rice Recipe Using Cream of Chicken Soup: One-Pot Comfort with Creamy Depth

This one-pot dish delivers creamy comfort with minimal effort. I developed it for busy weeknights when you need something hearty without the hassle.

With just a few simple ingredients and one pot, you get tender chicken, fluffy rice, and a velvety sauce that brings everything together. It’s the kind of meal that feels like a hug on a plate.

Ingredients for Chicken and Rice Recipe Using Cream of Chicken Soup

One pot, a handful of ingredients, and dinner is ready to comfort.

The chicken is the foundation here. Thighs stay juicier than breasts in this long simmer (boneless, skinless from Costco or your regular grocery store). The rice should be long-grain white—jasmine or basmati work great too (avoid instant, it gets mushy). For the soup, Campbell’s is the classic, but any brand works. Look for cans without added MSG if that’s a concern for you.

No cream of chicken soup? Cream of mushroom is the closest swap—same texture, slightly different flavor. Out of chicken broth? Water plus bouillon at double strength gets you there. Fresh garlic and onion can replace the dried (use 1 tbsp minced garlic and 1 cup diced onion). The milk can be any percentage, but whole milk gives the creamiest result. Skip the peas if you prefer, or add diced carrots for extra veg.

Leftovers keep beautifully—4-5 days in the fridge, 3 months frozen. The rice absorbs more liquid as it sits, so add a splash of broth when reheating. I like to make a double batch—freeze half for those nights when even one pot feels like too much.

Step-by-Step Instructions for Chicken and Rice with Cream of Chicken Soup

This one-pot method delivers creamy, comforting results with minimal cleanup.

Step 1: Sauté the Aromatics and Chicken

Heat a large pot or Dutch oven over medium heat. Add the 2 tbsp unsalted butter and let it melt until it starts to foam. Add the finely diced yellow onion and cook, stirring occasionally, for 3-4 minutes until it turns translucent and begins to soften.

Stir in the minced garlic cloves and cook for 30 seconds until fragrant—don’t let it brown. Add the 1.5 lb boneless skinless chicken thighs, cut into bite-sized pieces, and season with 0.5 tsp salt and 0.5 tsp black pepper. Cook for 5-6 minutes, stirring occasionally, until the chicken is lightly browned and cooked through.

Step 2: Combine Rice and Liquids

Add the 1.5 cups long-grain white rice to the pot and stir for 1 minute to toast it lightly. This step enhances the nutty flavor of the rice and prevents it from becoming mushy. Pour in the 2 cans cream of chicken soup, 2.5 cups chicken broth, and 0.5 cup milk, stirring to combine.

Add the 1 tsp dried thyme and bring the mixture to a gentle boil. The liquid should just barely bubble around the edges. If it’s boiling too vigorously, reduce the heat to medium-low to maintain a steady simmer.

Step 3: Simmer Until Rice is Tender

Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 18-20 minutes. Resist the urge to lift the lid—this traps steam and ensures the rice cooks evenly. The rice is done when it’s tender and has absorbed most of the liquid.

After 18 minutes, check the rice. If it’s still firm, cover and cook for another 2-3 minutes. If the mixture seems too dry, add a splash of chicken broth. The goal is creamy rice with a slight bite, not mushy or dry.

Step 4: Add Peas and Finish

Remove the pot from heat and stir in the 1 cup frozen peas. The residual heat will thaw and warm them through in 2-3 minutes. This keeps the peas bright green and slightly crisp, adding texture to the dish.

Sprinkle the 1 tsp dried parsley over the top for a pop of color and freshness. Let the dish sit, covered, for 5 minutes before serving. This resting time allows the flavors to meld and the rice to fully absorb the creamy sauce. Serve warm, and enjoy the comforting, creamy depth in every bite.

Storing and Reheating This Recipe

Fridge Storage

Let your dish cool for no more than 2 hours before transferring to airtight containers. I use glass containers with snap-tight lids. Store in the fridge at 40°F or below for up to 4-5 days. The rice absorbs more liquid over time, making it even creamier. ❄️

Freezer Storage

This dish freezes beautifully for up to 3 months without losing quality. I recommend using heavy-duty freezer bags—they save space and thaw faster. Leave 1 inch of headspace for expansion, squeeze out excess air, and label with the date.

Stovetop Reheating

Transfer your portion to a saucepan and add ¼ cup chicken broth to prevent drying. Heat over medium-low heat for 8-10 minutes, stirring occasionally. The broth revives the creamy texture perfectly. 🔥

Microwave Reheating

Place a single portion in a microwave-safe bowl and cover with a damp paper towel. Heat on 70% power for 2-3 minutes, stir, then continue in 30-second intervals until reaching 165°F. Add a splash of milk if it needs extra creaminess.

Frequently Asked Questions