Campbell Soup Chicken Rice Casserole Recipe – Comfort Food Magic!

Buckle up, comfort food lovers, because we’re about to dive into the ultimate cozy dinner that’ll have your family begging for seconds! This Campbell Soup chicken rice casserole is the stuff of legends—creamy, hearty, and ridiculously easy to make. Whether you’re a busy parent or just someone who appreciates a good one-dish wonder, this recipe is about to become your new best friend in the kitchen.

Why This Recipe Works

• The combination of cream of chicken soup and cream of mushroom soup creates an incredibly rich and velvety sauce that coats every grain of rice and piece of chicken perfectly
• Using minute rice ensures the casserole cooks evenly and absorbs all the delicious flavors without becoming mushy or undercooked
• The addition of sour cream adds a tangy creaminess that balances the savory soup base and prevents the dish from becoming too heavy
• Baking at 350°F for exactly 45 minutes creates the perfect golden-brown crust while keeping the interior moist and tender
• This recipe requires minimal prep work and uses pantry staples, making it ideal for busy weeknights or last-minute dinner decisions

Ingredients

• 2 cups cooked chicken, shredded (rotisserie chicken works perfectly)
• 1 cup uncooked minute rice
• 1 can (10.5 oz) cream of chicken soup, undiluted
• 1 can (10.5 oz) cream of mushroom soup, undiluted
• 1 cup sour cream
• 1/2 cup chicken broth
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup frozen peas and carrots mix, thawed
• 1 cup shredded cheddar cheese, divided
• 1/2 teaspoon black pepper
• 1/4 teaspoon paprika
• 1 tablespoon fresh parsley, chopped (for garnish)

Equipment Needed

• 9×13 inch baking dish
• Large mixing bowl
• Wooden spoon or spatula
• Measuring cups and spoons
• Cutting board and knife
• Aluminum foil

Instructions

Preheat and Prepare Your Baking Dish

Begin by preheating your oven to 350°F and generously greasing your 9×13 inch baking dish with butter or cooking spray. This crucial step prevents sticking and ensures easy serving later. While the oven heats, take this time to gather all your ingredients—having everything measured and ready makes the assembly process smooth and efficient. Proper preparation is the secret to stress-free cooking, and this casserole comes together so quickly that you’ll want everything within arm’s reach. Make sure your chicken is shredded, vegetables are thawed, and cheeses are measured—this mise en place approach will make you feel like a professional chef even on your busiest weeknight.

Combine the Wet Ingredients

In your large mixing bowl, combine both cans of undiluted soup with the sour cream and chicken broth. Whisk vigorously until the mixture is completely smooth and free of lumps—this ensures every bite will have that perfect creamy consistency. The combination of cream of chicken and cream of mushroom soup creates a depth of flavor that’s simply magical, while the sour cream adds a tangy richness that cuts through the richness. Don’t skip the thorough mixing here; lumpy sauce can ruin the texture of your finished casserole. This is also the perfect time to add your black pepper and paprika, distributing the spices evenly throughout the base mixture.

Add Remaining Ingredients and Mix Thoroughly

Now add your shredded chicken, uncooked minute rice, diced onion, minced garlic, thawed peas and carrots, and 3/4 cup of the shredded cheddar cheese to the wet mixture. Use a wooden spoon to fold everything together until every component is evenly coated in the creamy sauce. The minute rice will absorb liquid as it bakes, so don’t worry if the mixture seems a bit loose at this stage. Make sure to scrape the bottom and sides of the bowl to incorporate everything properly—uneven mixing can lead to dry spots in your finished casserole. The colors should be beautifully marbled with orange carrots, green peas, and white chicken throughout the creamy base.

Transfer to Dish and Add Final Toppings

Carefully pour the mixture into your prepared baking dish, using your spatula to spread it into an even layer that reaches all corners. Sprinkle the remaining 1/4 cup of cheddar cheese evenly over the top—this will create that beautiful golden-brown crust we all love. For extra crunch and flavor, you could also add a sprinkle of breadcrumbs or crushed crackers at this stage. Cover the dish tightly with aluminum foil, making sure the edges are sealed to trap steam during baking. The foil covering is essential for the first part of cooking as it allows the rice to absorb liquid and cook through properly without drying out.

Bake to Perfection

Place the covered baking dish in your preheated 350°F oven and bake for 30 minutes. After this initial baking period, carefully remove the foil (watch out for steam!) and continue baking uncovered for another 15 minutes. The casserole is done when the edges are bubbly, the top is golden brown, and the rice has absorbed most of the liquid. Insert a knife into the center—if it comes out clean and the rice is tender, your masterpiece is ready. Let the casserole rest for 5-10 minutes before serving—this allows the sauce to thicken slightly and makes serving much cleaner.

Garnish and Serve Warm

Just before serving, sprinkle the freshly chopped parsley over the top for a pop of color and fresh flavor. Serve generous portions directly from the baking dish while still warm—the creamy, comforting aroma will have everyone gathered around the table in seconds. This casserole pairs beautifully with a simple green salad or steamed vegetables to balance the richness. Leftovers reheat beautifully in the microwave or oven, often tasting even better the next day as the flavors continue to meld together. Enjoy the compliments—you’ve just created comfort food magic!

Tips and Tricks

For the absolute best results, consider using rotisserie chicken—it’s already perfectly seasoned and incredibly moist, saving you time while adding fantastic flavor. If cooking your own chicken, poach it in well-seasoned broth rather than boiling to keep it tender and flavorful. When it comes to the rice, minute rice is non-negotiable for this recipe—regular long-grain rice won’t cook properly in the same time frame and will leave you with crunchy, undercooked grains. If you must substitute, parboiled rice works better than traditional rice, but you may need to increase the liquid slightly.

Don’t skip the step of thawing your frozen vegetables—adding them frozen can throw off the cooking time and make the casserole watery. If you’re short on time, run them under warm water for a minute and pat dry with paper towels. For extra flavor depth, consider sautéing your onions and garlic in a tablespoon of butter before adding them to the mixture—this simple step caramelizes the natural sugars and eliminates any raw onion bite. If you’re watching your sodium intake, use low-sodium soups and broth, and consider reducing the cheese slightly.

The resting period after baking is crucial—it allows the starches in the rice to fully absorb the remaining liquid and gives the sauce time to thicken to the perfect consistency. If you serve immediately, it may seem slightly runny. For a creamier texture, you can increase the sour cream to 1 1/4 cups or add 4 ounces of cream cheese at room temperature. If you prefer a thicker consistency, reduce the chicken broth to 1/3 cup. Always taste the mixture before baking and adjust seasonings—sometimes the soups provide enough salt, but you might want to add a pinch more pepper or some garlic powder.

For make-ahead convenience, you can assemble the entire casserole up to 24 hours in advance, cover tightly, and refrigerate. When ready to bake, you may need to add 5-10 minutes to the cooking time since it’s starting cold. Leftovers reheat beautifully—splash a tablespoon of milk over the top before microwaving to restore creaminess. This recipe also freezes well for up to 3 months—thaw overnight in the refrigerator before reheating in a 325°F oven until heated through. For a beautiful presentation, bake in individual ramekins rather than one large dish—reduce baking time to 25-30 minutes total.

Recipe Variations

• For a southwestern twist, substitute one can of cream of chicken soup with cream of celery, add a can of drained green chilies, use pepper jack cheese instead of cheddar, and stir in 1 teaspoon of cumin and 1/2 teaspoon of chili powder. Top with crushed tortilla chips before baking for extra crunch. Serve with avocado slices and a dollop of sour cream for a complete fiesta-inspired meal that’ll spice up your dinner routine.
• Create a broccoli cheese version by replacing the peas and carrots with 2 cups of chopped fresh or frozen broccoli florets (thawed if frozen). Use all cream of chicken soup instead of the mushroom combination, and increase the cheddar cheese to 1 1/2 cups total. Add 1/2 teaspoon of dry mustard powder to enhance the cheese flavor. This variation turns the casserole into a comforting cross between broccoli cheese soup and chicken rice casserole—perfect for picky eaters who love their veggies hidden in creamy goodness.
• For a luxurious upgrade, replace the sour cream with an equal amount of full-fat Greek yogurt and add 4 ounces of softened cream cheese to the wet mixture. Use a combination of gruyère and parmesan cheeses instead of cheddar for a more sophisticated flavor profile. Stir in 1/2 cup of sliced mushrooms sautéed in butter and a tablespoon of fresh thyme leaves. This elegant version is perfect for dinner parties or when you want to impress guests with humble ingredients transformed into something special.
• Transform it into a Thanksgiving leftover masterpiece by using turkey instead of chicken, adding 1/2 cup of dried cranberries, and replacing the peas and carrots with 1 cup of leftover stuffing crumbles. Use cream of celery soup instead of mushroom, and add 1/2 teaspoon of poultry seasoning. Top with fried onions instead of extra cheese for that classic green bean casserole vibe. This variation makes excellent use of holiday leftovers while creating a completely new dish that everyone will love.

Frequently Asked Questions

Can I use regular rice instead of minute rice?

I strongly recommend against using regular long-grain rice in this recipe because the cooking time and liquid ratio are specifically designed for minute rice. Regular rice requires significantly more liquid and longer cooking time, which would result in either undercooked rice or a soupy mess. If you must substitute, parboiled rice (like Uncle Ben’s) works better than traditional rice, but you’ll need to increase the chicken broth to 1 1/4 cups and potentially extend the baking time by 10-15 minutes. The beauty of this recipe lies in its simplicity and reliability, so sticking to minute rice ensures perfect results every time.

How can I make this recipe creamier?

For an extra creamy version, you can increase the sour cream to 1 1/4 cups or add 4 ounces of softened cream cheese to the wet mixture. Another trick is to replace 1/2 cup of the chicken broth with heavy cream or whole milk—this adds richness without thinning the sauce too much. You could also stir in an additional 1/2 cup of shredded cheese into the mixture rather than just topping it. If you find your casserole is too thick after baking, you can always stir in a splash of warm milk or broth when reheating leftovers to restore the creamy consistency.

Can I make this casserole ahead of time?

Absolutely! This casserole is fantastic for make-ahead meals. You can assemble the entire dish up to 24 hours in advance, cover tightly with plastic wrap or foil, and refrigerate. When ready to bake, you may need to add 5-10 minutes to the cooking time since it’s starting cold from the refrigerator. If the top seems like it’s browning too quickly, you can cover it loosely with foil for the last 10 minutes of baking. The flavors actually improve after resting, making this an ideal potluck or busy weeknight solution—just pop it in the oven when you get home from work.

What’s the best way to store and reheat leftovers?

Leftovers should be cooled completely before transferring to an airtight container—they’ll keep in the refrigerator for 3-4 days. For reheating, the microwave works fine for single servings—splash a tablespoon of milk over the top first to maintain creaminess. For larger portions, reheat in a 325°F oven covered with foil for 20-25 minutes until heated through. You can also freeze portions for up to 3 months—thaw overnight in the refrigerator before reheating. The rice may soften slightly upon reheating, but the flavors will be even more developed and delicious the next day.

Can I make this recipe gluten-free?

Yes, you can easily adapt this recipe for gluten-free diets! Use gluten-free cream of chicken and cream of mushroom soups—several brands like Pacific Foods and Imagine offer excellent gluten-free condensed soup options. Ensure your chicken broth is certified gluten-free, and double-check that your minute rice is processed in a gluten-free facility. For the cheese, shred your own from a block rather than using pre-shredded, as those often contain anti-caking agents with gluten. With these simple swaps, you can enjoy all the comfort of this classic casserole without any gluten concerns.

Summary

This Campbell Soup chicken rice casserole delivers ultimate comfort with minimal effort—creamy, hearty, and family-approved perfection that comes together in one dish for easy cleanup and maximum deliciousness.