Soups & Stews
This Campbell's soup baked chicken and rice recipe delivers the ultimate one-pot comfort dish with golden celery crowns that'll have your whole family gathered around the table.
The secret lies in layering tender chicken, fluffy rice, and rich Campbell's soup in a single dish, then baking until everything is perfectly harmonized—no fuss, no mess, just pure comfort food magic.
With just a few simple ingredients and 30 minutes of prep time, you'll create a dish that's creamy, savory, and packed with that nostalgic Campbell's flavor. The golden celery crowns add a touch of elegance while keeping the dish approachable for weeknight dinners.
This recipe is the perfect blend of tradition and convenience, ensuring dinner is ready when you are.
Ingredients for campbell's soup baked chicken and rice
Pantry staples and a few fresh ingredients create this nostalgic one-pot comfort dish.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Chicken Breast 🍗 | 2 lb | Cut into bite-sized pieces |
| Long-Grain White Rice 🍚 | 2 cups | Uncooked, unseasoned |
| Campbell's Cream of Chicken Soup 🍲 | 2 cans | (10.5 oz each) undiluted |
| Celery Sticks 🧅 | 3 whole | Cut into 2-inch lengths |
| Yellow Onion 🧅 | 1 whole | Sliced into 1/4-inch pieces |
| Garlic Cloves 🧄 | 3 cloves | Minced or finely chopped |
| Butter 🧈 | ½ cup | Unsalted, melted |
| All-Purpose Flour 🌾 | ¼ cup | For celery crowns |
| Milk 🥛 | ½ cup | Whole milk preferred |
| Shredded Cheddar Cheese 🧀 | 1 cup | Medium or sharp cheddar |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Dried Parsley 🌿 | 1 tbsp | For garnish (optional) |
The Campbell's Cream of Chicken Soup is the heart of this recipe—grab the 10.5 oz cans for the perfect balance of creaminess and flavor. For the celery crowns, look for firm, crisp stalks with no brown spots. I always buy my butter from Land O'Lakes or Plugrá for that reliable melt—no weird aftertaste. The chicken should be freshly cut if possible, but pre-cut pieces from the grocery store deli section work in a pinch. For the rice, long-grain white gives the best texture, but basmati works too if you prefer.
No Campbell's soup? Homemade chicken soup or cream of mushroom soup can substitute, though the flavor will differ slightly. Running low on milk? Half-and-half or heavy cream adds richness without changing the texture much. For the celery crowns, if you don't have flour, cornstarch or breadcrumbs work in a bind. The cheese can be swapped for Gruyère or Swiss if you're feeling fancy. Fresh parsley isn't essential, but it adds that pop of color—dried parsley at half the amount works if you're out.
Prep the celery crowns first—they crisp up beautifully while the chicken bakes. Store any leftover chicken in airtight containers for 3-4 days or freeze for up to 3 months. The rice reheats well, but add a splash of milk or broth to keep it from drying out. This dish tastes even better the next day once all the flavors meld together—double the recipe if you're feeding a crowd or planning leftovers.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe when I’m too tired to wash pots. Dump the chicken, rice, and soup into a baking dish with diced onion and celery—no measuring cups, no fuss. The soup does all the work, turning everything into a creamy, golden casserole with zero extra bowls.
- Creamy Crispy Contrast: That crispy top layer? Pure magic. The chicken stays juicy while the rice soaks up the rich, tangy Campbell’s soup, and the edges get just enough browning to make it feel like a restaurant dish. Honestly, I’ve had people ask if I made it from scratch—and I just laugh because it’s basically a shortcut.
- Lunchbox Hero: Between us, this is my go-to for meal prep. The flavors stay bright even after three days, and the portions are perfect for lunches. Pack it in containers, and you’ve got a satisfying, no-reheat-needed meal that still tastes like dinner. My kids actually want leftovers.
- Pantry Staple Power: You’re already using things you have—rice, chicken, onion, celery—and the Campbell’s soup is the secret weapon. It’s cheap, it’s reliable, and it turns basic ingredients into something special without breaking the bank. Plus, the leftovers reheat like a dream, so you’re never stuck scrambling for dinner ideas.
Step-by-step instructions for Campbell's soup baked chicken and rice
This one-pot wonder delivers tender chicken, fluffy rice, and crispy celery crowns—all baked together for effortless comfort.
🍳 Step 1: Sear the Chicken and Prepare Celery Crowns
Heat a large oven-safe skillet over medium-high heat. Add the 2 lb boneless chicken breast cut into bite-sized pieces and cook for 5-6 minutes until lightly browned on all sides. Remove chicken and set aside. In the same skillet, add the 3 whole celery sticks cut into 2-inch lengths and toss with 0.25 cup all-purpose flour until evenly coated. This creates the golden celery crowns you'll bake later.
While the chicken browns, melt the 0.5 cup butter in the skillet. Add the 1 whole yellow onion sliced into 1/4-inch pieces and the 3 cloves garlic minced. Sauté for 3-4 minutes until softened and fragrant. This aromatic base forms the flavor foundation for the entire dish—don't skip this step.
🥘 Step 2: Build the One-Pot Mixture
Return the browned chicken to the skillet and stir to combine with the onion and garlic. Add the 2 cups long-grain white rice, 2 cans Campbell's Cream of Chicken Soup (undiluted), 0.5 cup milk, 1.5 tsp salt, and 0.5 tsp ground black pepper. Stir gently to distribute everything evenly. The rice should be fully submerged in the soup mixture—this ensures even cooking and prevents dry spots.
Place the skillet with the celery crowns on top of the chicken mixture. The celery should stand upright in the rice, creating those signature golden crowns. Cover the skillet with a tight-fitting lid or aluminum foil and transfer to a preheated 375°F oven. Bake for 25 minutes to let the rice absorb the liquid and begin cooking.
🔥 Step 3: Finish with Cheese and Crispy Celery
After 25 minutes, remove the skillet from the oven and sprinkle the 1 cup shredded cheddar cheese evenly over the top. Return to the oven for an additional 15-20 minutes until the rice is tender and the cheese is melted and bubbly. The celery crowns should be golden brown and crispy—if they're not fully browned, broil for 1-2 minutes on high, watching closely to prevent burning.
Once the cheese is fully melted and the celery crowns are crispy, let the dish rest for 5 minutes before serving. This resting period allows the juices to redistribute, ensuring each bite is moist and flavorful. Garnish with 1 tbsp dried parsley if desired, and serve family-style from the skillet for maximum comfort.
⏰ Step 4: Serve with Perfect Texture
Use a spatula to gently fluff the rice, being careful not to break the celery crowns. The rice should be tender with a slight bite, while the chicken should be juicy and fully cooked through. Each serving should feature crispy celery crowns on top of creamy rice and tender chicken—this is where the magic happens.
This one-pot method delivers restaurant-quality comfort with minimal effort. The Campbell's soup simplifies the process while delivering rich flavor, and the celery crowns add a delightful textural contrast. Serve with a simple green salad or crusty bread to complete the meal.
Pro Tips For Making Campbell'S Soup Baked Chicken And Rice
- Sear Chicken First: That boneless breast stays dry if you skip this, but 2-3 minutes in a hot pan with a little oil makes all the difference—it stays juicy even after baking. Use medium-high heat until golden, then flip once. (Yes, even if you’re impatient like me.)
- Dice Onion and Celery Small: Big chunks of onion and celery just sit there looking sad in the finished dish. Aim for ¼-inch pieces so they soften and blend into the soup instead of becoming chewy surprises. A sharp knife and steady chopping make this faster than you’d think.
- Don’t Overmix the Rice: Stirring the rice into the soup mixture just once or twice keeps it fluffy. Overmixing turns it into gluey paste—trust me, I’ve ruined enough batches. A wooden spoon and gentle hands are your friends here.
- Add Extra Broth Later: The Campbell’s soup is rich, but if the rice looks dry after baking, don’t just add more soup. Mix in ¼ cup of chicken broth or water, cover, and let it steam for 5 minutes. This fixes texture without diluting the flavor. (Your future self will thank you.)
Dietary considerations for this dish
Gluten-Free Adaptation
This dish is naturally gluten-free except for the flour used in the celery crowns. Swap the all-purpose flour with 1/4 cup gluten-free flour blend (like Bob's Red Mill 1:1) or cornstarch for the same crispy texture.
I've tested this with King Arthur gluten-free flour and it works beautifully—just ensure your cheese and broth are certified gluten-free too. 🌾
Dairy-Free Options
For a dairy-free version, replace the butter with olive oil or dairy-free margarine, and use unsweetened almond milk or coconut milk instead of regular milk. The cheese can be swapped for dairy-free cheddar shreds (like Violife or Daiya) or omit entirely.
The celery crowns will still crisp up nicely without dairy. 🥛
Lower-Carb Adjustments
To make this keto-friendly, replace the 2 cups rice with 2 cups cauliflower rice—it absorbs the soup beautifully. Skip the celery crowns (or use zucchini sticks) and add an extra 1/2 cup chicken broth to keep the cauliflower rice moist.
The dish still delivers rich flavor with minimal carbs. 🥬
Vegetarian Swap
For a vegetarian version, replace the chicken with 1 lb extra-firm tofu or chickpeas (for protein). Press tofu first to remove excess water, then cube and pan-fry until golden.
Add 1 tsp smoked paprika to the tofu for extra flavor. The Campbell's soup remains the star, creating a creamy, satisfying dish without meat. 🌱
Allergen-Friendly Tips
Check Campbell's Cream of Chicken Soup for soy or corn allergens if needed—some varieties contain these. For nut-sensitive diets, ensure all ingredients (like butter or cheese) are nut-free. I always double-check labels, especially when baking for guests with allergies. A simple ingredient swap keeps this dish inclusive for everyone. 💯
Nutrition facts
Frequently asked questions
Can I use chicken thighs instead of breasts for this recipe?
Chicken thighs add extra richness and stay juicier during baking. Use 2 lbs boneless thighs (trimmed of excess fat) and reduce baking time by 5-10 minutes since thighs cook faster than breasts. They'll still yield tender, flavorful results.
Why did my celery crowns turn out soggy instead of crispy?
Soggy celery happens when moisture gets trapped during baking. Always coat the celery sticks thoroughly in flour before baking, and ensure they're standing upright in the rice—not submerged. For extra crispiness, broil for 1-2 minutes at the end, watching closely to prevent burning.
Can I make this recipe in a slow cooker instead of the oven?
Yes! Transfer all ingredients (except cheese) to a slow cooker and cook on Low for 3-4 hours or High for 2 hours. Stir in cheese during the last 30 minutes of cooking. The celery crowns won't crisp up the same way, but the dish will still be delicious and creamy.
What's the best way to reheat leftovers?
Reheat leftovers in the oven at 350°F for 15-20 minutes covered with foil to prevent drying. For microwave reheating, cover with a damp paper towel and heat in 30-second intervals until warmed through. Add a splash of milk or broth to restore moisture if needed.
How can I make this dish spicier?
Add 1/2 tsp cayenne pepper or 1 tbsp hot sauce to the soup mixture before baking. For extra heat, sprinkle 1/4 tsp red pepper flakes on top with the cheese. If you love smoky flavors, add 1/2 tsp smoked paprika to the chicken while searing.