Sometimes the best dinners are the ones that come together without a fuss, filling the kitchen with a smell that makes you pause and smile. This chicken rice casserole with Campbell’s soup is exactly that kind of meal — straightforward, comforting, and satisfying in every bite.
I remember the first time I made this casserole. It was one of those evenings when I was juggling a million things and realized I hadn’t planned dinner. I grabbed a can of Campbell’s cream of mushroom soup, some leftover chicken, and rice that was just sitting in the fridge. The mix of bubbling cheese and the soft, savory aroma drifting from the oven made me forget all about how chaotic the day had been. The casserole was warm and creamy, with little bursts of peas and carrots that added just the right touch of sweetness. I might have let it rest a bit longer than needed—impatience wins sometimes—but that extra minute only made it easier to scoop up generous portions.
- Comforting and creamy, it feels like a meal made with a little extra care, even on busy nights.
- It’s simple — and that’s kind of the point. Minimal ingredients, maximum warmth.
- This dish doesn’t aim to be fancy, so if you’re craving something straightforward and filling, it’s your go-to.
- The texture can be a bit soft, which isn’t for everyone, but it’s perfect for those who appreciate a gentle, cozy bite.
If you’re worried about timing or equipment, don’t be. This casserole doesn’t require any special tools—just an oven and a dish to bake it in. Plus, it’s forgiving if you’re a few minutes late pulling it out or if you’re distracted by the phone buzzing nearby.
PrintChicken Rice Casserole with Campbell’s Soup
A comforting and easy-to-make chicken rice casserole using Campbell’s cream of mushroom soup, tender chicken, and flavorful rice baked to perfection.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6
Ingredients
2 cups cooked white rice
2 cups cooked chicken, shredded
1 can (10.5 ounces) Campbell’s Cream of Mushroom Soup
1 cup sour cream
1/2 cup milk
1 cup shredded cheddar cheese
1/2 cup chopped onion
1/2 cup chopped celery
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon salt
1 cup frozen peas and carrots, thawed
2 tablespoons butter, melted
Instructions
Preheat the oven to 350°F (175°C).
In a large mixing bowl, combine the Campbell’s Cream of Mushroom Soup, sour cream, and milk. Stir until smooth.
Add the cooked rice, shredded chicken, chopped onion, chopped celery, thawed peas and carrots, garlic powder, black pepper, and salt to the bowl. Mix well to combine all ingredients evenly.
Transfer the mixture into a greased 9×13 inch casserole dish and spread evenly.
Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
Drizzle the melted butter over the cheese layer.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake uncovered for an additional 15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the casserole rest for 5 minutes before serving.
Once it’s out of the oven, this casserole pairs nicely with a crisp green salad or steamed veggies if you want to balance out the richness. I’ve sometimes swapped the cheddar for mozzarella when I didn’t have cheese on hand, and while it’s a little less sharp, it still melts beautifully. You could try adding a touch of hot sauce or paprika to the mix if you want a subtle kick; I haven’t tested all the variations extensively, but it’s fun to experiment. Also, if you want to sneak in more veggies, tossing in some chopped mushrooms or bell peppers works, though it changes the texture a bit.
FAQ
Can I use brown rice instead of white? Yes, but cooking time might vary since brown rice is a bit firmer. Pre-cooked brown rice works best.
Is it okay to use canned chicken? You can, though fresh or leftover cooked chicken offers better texture and flavor.
Can I make this ahead of time? You can assemble it, cover, and refrigerate for a few hours before baking. Just add a few extra minutes to cooking.
What if I don’t have sour cream? Plain Greek yogurt can be a stand-in, though it will slightly alter the flavor.
Give this cozy chicken rice casserole a try when you want a homey, fuss-free dinner that feels just right for settling in and savoring every bite. It’s a reminder that sometimes the simplest dishes hold the most comfort.