Campbell's Cheesy Chicken and Rice Casserole Recipe

This recipe has become a staple at our house, only I use skim milk instead of the water and whole grain instant brown rice. I also cut up the chicken into cubes and brown slightly before adding to the baking dish. The mexican blend shredded cheese works great even if you don't like the chili powder in it. One other helpful hint is to mix the soup and milk together and add the rice, then pour over chicken in casserole dish.

As many other reviewers did, I chopped the chicken breasts (1 1/2 lb.) into large chunks, seasoned with garlic salt, pepper, and herbes de Provence. I let the meat mixture “mingle’” while I chopped half a red pepper and 3/4 cup celery. I steamed the celery for about 5 minutes. Next, browned the chicken adding in the red pepper chunks for the last 4 minutes. In a bowl, mixed the white basmati rice with 1 C chicken broth, 1/2 C sour cream, and the soup. Next, combined everything and poured into a casserole sprayed with vegetable oil. Covered with foil and baked in a 375 degree oven for 45 minutes. Uncovered and topped with 1/3 C shaved parmigiana. Next time, I would add an additional 1/2 C broth. It was a little drier than I would like although the rice was cooked.

Made many times and loved it but to feed family I double the rice, use 1 can cream of celery and 1 can cream of chicken. I use 4 cups water and/or chicken broth. Yes, that's for 1 1/2 cups long grain white rice. I add 1/4 tsp garlic powder, salt pepper and 1/4 tsp paprika. I've had the most success cooking rice in 9 x 13 dish covered tightly with foil and cooking at 400 for at least 1 hour. I check at 45 minutes and may need to stir and add more broth/water. I bake seasoned chicken breasts on sheet pan for last 20-30 minutes.

Made this recipe for the first time last night, but with a few changes. Bone in, skin on thighs and legs instead of chicken breast. Substitute chicken broth instead of water. Heat up broth, soup, and lightly sauté veggies on the stove before mixing into casserole dish (used frozen veggies and it took the rice an hour and a half to fully cook in the oven, even with me heating up the soup and broth). Season soup, rice, broth, and veggies with approx. 2 tbsp of McCormick Montreal Chicken seasoning. Mix until broth and soup are homogeneous and seasoning is spread throughout mixture. Lightly season chicken pieces with the Montreal Chicken seasoning. Once rice is fully cooked, top with the cheese and breadcrumbs. Continue cooking until a light crust forms. After eating, switch to loose fitting sweatpants and sack out on the couch. Note: pants are optional.

Made as-is, this would maybe be a 3, but I wanted to make this incredibly kid friendly, so I omitted the vegetables completely (they would make it way soupy too!); then instead of raw chicken breasts on top, I cubed and sautéed a breast of chicken, then mixed all the ingredients together plus about a half a cup of cream cheese and a half a cup of mozzarella to make up for some of the missing bulk. I stirred it all half way three and st the 45 minute mark generously sprinkled cheese on top for an additional 10. Will definitely be making again !

Large Baking Dish: One and a half large diced Vidalia onions, 1 teaspoon of garlic powder, half teaspoon onion powder, BIG pinch of salt & pepper to taste, mix with clean hands. Add one cup of rice, one large family size Campbell’s cream of chicken soup, a large can of diced tomatoes, and a can of Ortega chiles mild or spicy to taste, and three quarters of a cup of water mixed together with spoon until well combined add chicken tenders salt and pepper each side and then place on top, half submerged in mix and put in the oven. Cook 375 for 1 hour COVERED, then top with Mexican Cheese & Broil it for 10 minutes! Amazing!!!!

Prior to making this, I read through the other reviews. I used chicken broth, added a bit of organic chicken bouillon, and tossed in a bit of Italian seasoning. I also cubed the chicken breast instead of laying it on top in one piece. We used regular rice, but cooked it in the instant pot on the rice "less" setting, then put all ingredients in the oven, to ensure the rice cooked fully. My advice would be to precook the veggies just slightly, as they don't cook all the way within 45 minutes. Ours were very hard still, way past "al-dente even". We will definitely make this again!

This recipe was pretty good! Definitely would have been bland without adding extra seasoning - doubled the onion powder, and added a teaspoon of garlic powder, plus salt and pepper. Also added extra of these spices/seasonings on top of the chicken as it would have been extremely bland without. Needed extra time to cook the chicken through, about an extra 10 minutes. Was also very soupy when I took it out the first time so did the extra cook time uncovered. Also added extra cheese and put it back in the oven after to melt the cheese. I used corn as my frozen veggie if that helps :)

I made a few changes, and it turned out really good! I didn't pre cook anything. I used long grain rice, frozen broccoli/cauliflower, and I added a can of mushrooms (drained). 2 cans of soup (1 can of cream of chicken, 1 can of cream of mushroom) I used 2% milk instead of water, and mixed a handful of shredded cheese into it as well. I placed the raw boneless chicken breast on top, and seasoned them. The last 10 minutes of cooking, I added French fried onions, and shredded cheese over the top. It was really delicious!

Good Recipe, just made it for the first time... I can never leave a recipe alone so I added finely diced red onion and celery, pepper, 1/4 tsp Garlic powder to the mix. I used both Parmesan and Cheddar cheese. Went to get Cream of Chicken soup and found I did not have any so substituted some Cream of Mushroom (with some additional (1/2 cup) chopped up raw mushroom and it tasted great. My wife liked it and will make it again with some adjustments. Par Boil the Rice for 5-10 minutes so it surely cooks in 45 minutes... This is a good quick, one dish meal for me and the wife...

I cut up the chicken in bite sized pieces, added extra veggies and cheese. I cooked covered in foil for the specified time and removed foil at the very end to crisp.

This recipe frustrates me because the cook time is just not long enough. Like another user, I suspect that they use minute rice instead of regular old rice. Anyways, I ended up cooking it for 85 minutes (1hr25minutes) at 400 degrees Fahrenheit. I also add smoked paprika, garlic powder, salt and black pepper along with the recipes onion powder. Don’t ask how much — I measure seasonings with my heart. In addition to mixing those in with my rice, I sprinkle more of all of those seasonings on top of my chicken breasts. I use a bag of frozen mixed veggies (corn, peas, carrots, green beans), and cream of mushroom soup. (My favorite go-to cream soup). I also cover with shredded sharp cheddar cheese, and pop it back into the oven just long enough to where it is evenly melted. My family loves this dish, and it’s a quick, easy, one dish meal. A simple fix for a working mom that’s coming home from a shift to a hungry household. Biggest takeaways; add more seasonings according to your heart, cook at 400 degrees, and cook for 1hr25mins for fully cooked rice.

I've been making this for years. I started making it when the recipe first came out I think in the 80's. Everyone loves it and its so easy to make

Definitely takes longer than 40 minutes to cook. My total cook time was 1hr20min. I'm guessing the original recipe maybe used Minute Rice. If you're using regular rice, add at least another 30 minutes to your cook time, and check the rice before adding the cheese. Taste is okay, I mean it's a chicken and rice dish. I added a little hot sauce to my serving afterwards.

I’m shook — flavor explosion.

I’ll keep this one forever.

I like using this recipe as a base. I used shredded rotisserie chicken instead of uncooked, added 1/2 tsp garlic powder, 1/2 tsp black pepper, 1/2 tsp Greek seasoning and 1/2 cup of milk. I cooked it for 60min. It was delicious!

I sauteed onions and mushrooms with cream of chicken soup and chicken broth. Very tasty

Took a lot longer to bake than stated, no flavor. Was not a hit at our house.

I do 4 cups rice, 3 cream of chicken, 1 bag of mixed vegetables, and 32oz of chicken broth.