Some nights, the only thing that feels right is a meal that wraps around you like a soft blanket. This chicken rice casserole with Campbell’s soup is exactly that kind of dish — unpretentious, hearty, and just the right kind of homey. It’s the kind of meal you might find yourself craving after a long day or when you want to feed a crowd without fussing over every detail.
I remember the first time I made this, I was juggling a few things at once — the timer buzzed, my phone rang, and I almost forgot to check the casserole. The smell of melted cheese mingling with the creamy mushroom soup filled the kitchen, and that’s when I knew it was going to be good. The edges browned just right, and when I finally sat down to dig in, the combination of tender chicken, fluffy rice, and peas brought back memories of family dinners that stretched on just a little too long but felt perfect.
It’s the kind of dish that doesn’t need fancy plating or complicated techniques. The warmth and comfort come from simple ingredients and a slow bake — nothing rushed, nothing complicated.
- A reliable weeknight dinner that balances creamy richness with familiar savory notes.
- Feeds a family or a small gathering without demanding too much prep time.
- It’s simple — and that’s kind of the point; sometimes, you just want food that feels like a hug.
- The mix of textures from tender chicken, soft rice, and peas keeps it interesting without being overwhelming.
- Not the lightest meal on the planet, so it’s perfect when you want to indulge a bit.
If you’re worried about fuss or fancy equipment, don’t be. This casserole needs nothing more than basic kitchen tools and a little patience while it bakes. It’s forgiving — if you leave it in a few minutes longer or stir it a bit differently, it won’t fall apart.
PrintChicken Rice Casserole with Campbell’s Soup
A comforting and easy-to-make chicken rice casserole using Campbell’s cream of mushroom soup, perfect for a hearty family dinner.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6
Ingredients
2 cups uncooked white rice
4 cups water
3 cups cooked chicken, shredded
2 cans (10.5 oz each) Campbell’s Cream of Mushroom Soup
1 cup sour cream
1 cup shredded cheddar cheese
1 medium onion, finely chopped
1 cup frozen peas
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup milk
2 tablespoons butter, melted
Instructions
Preheat the oven to 350°F (175°C).
In a medium saucepan, bring 4 cups of water to a boil. Add the 2 cups of uncooked white rice, reduce heat to low, cover, and simmer for 15 minutes or until rice is tender and water is absorbed.
In a large mixing bowl, combine the cooked rice, shredded chicken, both cans of Campbell’s Cream of Mushroom Soup, sour cream, shredded cheddar cheese, chopped onion, frozen peas, garlic powder, dried thyme, salt, black pepper, and milk. Stir until all ingredients are well mixed.
Transfer the mixture into a greased 9×13 inch casserole dish. Spread evenly.
Drizzle the melted butter over the top of the casserole.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 45 minutes.
Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and the casserole is bubbly.
Remove from the oven and let it rest for 5 minutes before serving.
Kitchen Notes: I usually bake this in a standard casserole dish, so no need for anything special. It pairs nicely with a crisp side salad or some roasted veggies when you want to balance the richness. Sometimes, I swap the frozen peas for corn or green beans, depending on what’s in the freezer — it’s not a perfect swap but works well enough. I haven’t tested it with brown rice, but I imagine it might need a longer bake time or more liquid. Adding a bit of smoked paprika or cayenne can give it a nice little kick if you like things a bit more adventurous.
FAQ:
Can I use fresh chicken instead of cooked? Yes, but you’d want to cook it first or use leftovers to keep the texture right.
Is it possible to make it ahead? You can assemble it and refrigerate for a few hours before baking, but don’t let it sit too long or the rice might get mushy.
What if I’m out of Campbell’s soup? Cream of mushroom soup is key for that signature flavor and creaminess, but a homemade béchamel with mushrooms could work as a substitute in a pinch.
Give this casserole a try next time your evening calls for something easy, warm, and just a little bit nostalgic. Once it’s in the oven, you can sit back and wait for the comforting aroma to work its magic.