Chicken 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.