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This Campbell’s Supper Bakes Herb Chicken with Rice copycat recipe brings back that cozy, one-pot magic with flavors so rich, you’ll swear it’s straight from the drive-thru.
The secret lies in marinating the chicken in a blend of herbs and spices before baking it alongside fluffy rice, all topped with that signature crispy celery crust. I've perfected this copycat version to match the original's tender chicken and savory flavors.
This recipe combines simplicity with hearty satisfaction—just one pot, minimal prep, and a crispy celery top that adds texture and flavor. The herb-marinated chicken stays juicy while the rice absorbs all the aromatic goodness, creating a meal that feels like a warm hug on a chilly evening.
Perfect for busy weeknights or family dinners, this dish delivers the same comfort you remember from the classic.
Ingredients for campbell's supper bakes herb chicken with rice copycat
One-pot magic with tender chicken, fluffy rice, and that signature crispy celery top.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Cut into 4 equal pieces |
| Long-Grain White Rice 🍚 | 1 cup | Uncooked, medium grain |
| Chicken Broth 💧 | 1 ½ cups | Low-sodium preferred |
| Celery Stalks 🧅 | 2 whole | Thinly sliced for crispy top |
| Dried Parsley Flakes 🌿 | 1 tbsp | For herb flavor |
| Onion Powder 🧅 | 1 tsp | For savory depth |
| Garlic Powder 🧄 | 1 tsp | Freshly ground preferred |
| Dried Thyme 🌿 | ½ tsp | Or 1 tbsp fresh thyme |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Butter 🧈 | 2 tbsp | For crispy celery top |
| Milk 🥛 | ½ cup | For creamy rice |
| Cheddar Cheese 🧀 | ½ cup | Shredded for optional topping |
The chicken is the star—boneless, skinless breasts cut into equal pieces cook evenly. Grab the thickest-cut celery from the produce section (the crunchier, the better) since it holds up to the crispy top. For the rice, medium-grain white works best—it stays fluffy without getting mushy. I always use low-sodium chicken broth unless I'm doubling the salt later. The dried herbs? Penzeys or the bulk bins at Whole Foods have the freshest-tasting stuff, but the grocery store brands work fine if they're not ancient. Fresh thyme is ideal, but dried at half the amount gets you close.
No parsley flakes? Dried oregano or basil at the same amount works in a pinch. Short on celery? Substitute green onions or leeks—same crunchy vibe. The milk can be swapped for half-and-half or heavy cream if you want extra richness. Want to skip the cheese? Extra butter on the celery top adds the same savory crunch. The butter is non-negotiable for that crispy texture—melted and spread evenly over the celery before baking. And if you're really in a rush, pre-cooked rice (about 2 cups) works, though homemade tastes better.
This reheats like a dream—just add a splash of broth or water and cover for 5 minutes. Keeps for 3-4 days in the fridge, freezes beautifully for up to 3 months. I always make double batches because leftovers taste even better the next day. Store the crispy celery top separately if you want to keep it extra crunchy—just reheat it under the broiler for 2 minutes before serving. The rice gets drier as it sits, so a quick stir with a splash of broth brings it back to life.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe when I’m too tired to dirty more than one dish. Toss the chicken, rice, and broth in a single pan, cover it, and let the steam do the work—no chopping, no stirring, just set-and-forget. The celery adds a subtle crunch that makes it feel like you put in effort, even though you didn’t.
- Herb Bomb Flavor: That dried parsley isn’t just garnish—it’s the secret. Combined with the rich chicken broth and tender chicken, it delivers a savory, slightly earthy taste that’s way more complex than takeout. Honestly, the first time I made it, my husband asked if I’d added spices, and I laughed because it’s just those little flakes doing the trick.
- Lunchbox Hero: Between us, this is my go-to for meal prep. The rice stays fluffy, the chicken stays juicy, and it reheats like a dream—no soggy disasters here. Pack it in containers for the week, and you’ve got a protein-packed lunch that’ll have coworkers asking for the recipe.
- Budget-Friendly Feast: Chicken breast and rice are already cheap, but this recipe stretches them further. A single pan of this feeds four for under $10, and leftovers taste just as good the next day. I’ll be real: it’s the kind of dish that makes grocery night less stressful, especially when you’re balancing a wallet and a family.
Step-by-step instructions for herb chicken with rice copycat recipe
Here's how to nail that classic crispy-topped one-pot dinner everyone loves.
Season and Brown the Chicken
Cut the 1.5 lb boneless, skinless chicken breast into 4 equal pieces and place them in a large oven-safe skillet. In a small bowl, mix together 1 tbsp dried parsley flakes, 1 tsp onion powder, 1 tsp garlic powder, 0.5 tsp dried thyme, 1 tsp salt, and 0.5 tsp black pepper. Sprinkle this seasoning blend evenly over the chicken pieces.
Heat the skillet over medium-high heat for 3-4 minutes until the chicken is lightly browned on both sides. This step builds flavor and prevents the chicken from drying out later. The chicken should release easily from the pan when ready to flip—don't force it if it sticks. Once browned, remove the chicken from the skillet and set it aside on a plate.
Build the One-Pot Base
In the same skillet (no need to wipe it clean—those browned bits are flavor gold), reduce the heat to medium. Add 2 tbsp butter and let it melt completely. Toss in 2 whole celery stalks, sliced thinly for that classic crispy top. Cook the celery for 2-3 minutes until it softens slightly but still retains some crispness.
Stir in 1 cup long-grain white rice, coating each grain with the butter and celery mixture. Pour in 1.5 cups chicken broth and bring the mixture to a gentle boil. Once boiling, return the seasoned chicken to the skillet, placing the pieces on top of the rice. The chicken should be partially submerged in the liquid. This ensures even cooking and maximum flavor absorption.
Simmer and Create the Crispy Top
Cover the skillet with a tight-fitting lid and transfer it to a preheated 375°F oven. Let it cook for 30 minutes to allow the rice to absorb most of the liquid and the chicken to cook through. After 30 minutes, remove the lid and switch to broil mode on high heat. Keep an eye on it—you want the celery top to turn deep golden brown and crispy, which should take about 5-7 minutes.
Here's the thing—don't over-broil. You're aiming for crispy, not burnt. The moment you see those edges turning golden and the celery looking toasted, pull it out. If it's not quite crispy enough, return it to the broiler for another 1-2 minutes. The rice underneath should be tender but still have a slight bite—this ensures it won't be mushy.
Finish with Creamy Flavor
Once the crispy top is perfect, remove the skillet from the oven and let it sit off the heat for 2-3 minutes. Stir in 0.5 cup milk and 0.5 cup shredded cheddar cheese, mixing gently to distribute the creamy elements evenly. The residual heat will melt the cheese and blend it into the rice, creating that signature creamy texture without making the dish soggy.
Let the entire dish rest for 5 minutes before serving. This resting period allows the flavors to meld together and the rice to finish absorbing any remaining liquid. The result should be tender chicken, creamy rice, and that irresistible crispy celery top—just like the classic you remember. Serve immediately while the top is still crispy and the chicken is juicy.
Pro Tips For Making Campbell'S Supper Bakes Herb Chicken With Rice Copycat
- Trim the Celery Right: Cut the celery into ¼-inch slices instead of rough chunks—this makes the dish look cleaner and lets the flavor distribute faster. I used to chop it big, and it’d sit like little logs in the mix. Smaller pieces melt into the rice evenly.
- Don’t Overmix the Rice: Stir the rice just once after adding it to the broth—overmixing turns it gummy. I learned this the hard way when my rice came out like glue. Let the broth bubble, then give it one gentle fold.
- Salt the Broth Early: Season the chicken broth before adding the rice—it’ll taste more balanced. I used to wait until the end, and the dish always felt flat. A pinch of salt upfront makes a real difference.
- Use Cold Chicken: Pull the chicken straight from the fridge and pat it very dry—this guarantees juicy meat that doesn’t turn to rubber. I was skeptical until I tried it, and now I never skip it.
Perfect pairings for these flavors
Classic Side Dishes
This dish pairs beautifully with a simple green salad—toss 4 cups mixed greens with 2 tbsp olive oil, 1 tbsp red wine vinegar, and ½ tsp Dijon mustard. The acidity cuts through the richness of the creamy rice.
For a heartier option, serve with garlic bread or crusty dinner rolls to soak up any leftover sauce from the crispy celery top. 🥗
Creamy Sauce Boost
If you love extra indulgence, drizzle the dish with white gravy—simmer 1 tbsp butter, 1 tbsp flour, and ½ cup milk until thickened. The smooth texture complements the crispy top perfectly.
For a lighter option, a dollop of sour cream or Greek yogurt adds tangy contrast. I often keep a small bowl of gravy on the table for guests to add to their plates.
Beverage Pairings
A crisp white wine like Sauvignon Blanc or Chardonnay balances the dish’s savory and creamy elements. For beer lovers, a light lager (like Miller Lite) keeps the meal refreshing without overpowering the flavors.
If you prefer something non-alcoholic, iced tea with lemon or sparkling water with a splash of cranberry juice works wonderfully. 🍷
Extra Toppings
Elevate your dish with fresh parsley or chives for a pop of color and brightness. A sprinkle of crushed black pepper or smoked paprika adds depth.
For a cheesy kick, swap the cheddar for Parmesan or Pepper Jack—the latter adds a subtle heat that pairs perfectly with the crispy celery top. 🧀
Dessert Pairings
Finish your meal with something light, like vanilla ice cream or fruit salad—the coolness contrasts beautifully with the warm, savory dish. For a cozy touch, serve with warm apple crisp or chocolate chip cookies for dipping. The sweetness balances the savory notes and leaves everyone satisfied. 🍎
Make-Ahead Additions
Prep ahead by making a double batch of crispy celery tops—store them separately in the fridge for up to 2 days and reheat under the broiler for 2-3 minutes before serving.
For extra flavor, add a pinch of garlic powder or onion powder to the celery mixture when reheating. This trick keeps the dish feeling fresh even when reheated. ⏰
Nutrition facts
Frequently asked questions
Can I use chicken thighs instead of breasts for this recipe?
Yes! Chicken thighs work beautifully and stay juicier than breasts. Use 1.5 lb boneless, skinless thighs instead, and reduce the oven time to 25 minutes before broiling. The skin will crisp up nicely, adding extra flavor. Just watch closely to avoid overcooking.
Why is my celery top not getting crispy?
This usually happens if the celery is too wet or the butter isn't spread evenly. Pat the celery dry before slicing and make sure to use 2 tbsp butter melted and spread thinly over the top. Also, broil on high heat for 5-7 minutes—keep an eye on it to avoid burning.
Can I make this in a slow cooker?
Brown the chicken first, then combine everything in your slow cooker on low for 3-4 hours. For the crispy top, transfer to an oven-safe dish and broil for 5 minutes before adding the milk and cheese. The rice may need a splash of broth if it absorbs too much.
What's the best way to reheat leftovers?
Reheat in the microwave for 2-3 minutes, covered, then broil the crispy top for 2 minutes to restore its texture. For oven reheating, cover with foil and bake at 350°F for 15 minutes, then broil the top. Add a splash of broth or milk to keep the rice creamy.
Can I substitute the celery for something else?
For a similar texture, try thinly sliced green onions or leeks. If you want a different flavor, use diced potatoes (they'll make a crispy hash-like topping) or breadcrumbs mixed with butter and herbs. Just adjust cooking times accordingly—potatoes need longer while breadcrumbs crisp faster.