Some dinners sneak up on you, catching you off guard when the day has already stretched too long. One evening, I found myself juggling a few things at once—half-listening to a podcast, wondering if the chicken was cooked enough, and trying not to burn the rice like I almost did. Somehow, mixing Campbell’s cream of mushroom and cream of chicken soups into the casserole brought everything together like a quiet little miracle. It’s that kind of dish where you don’t have to fuss, but it still ends up tasting like you put a lot of love into it.
The moment it comes out of the oven, bubbling and golden, the scent alone makes you forget about the hectic day. The cheese on top melts into a rich, creamy blanket, and the tender chicken and rice underneath soak up all the comfort. I usually let it rest just a bit, though sometimes I’m too impatient and cut into it right away — it’s never a disaster, just a little messier forkful. This casserole feels like the kind of meal that’s made for sharing, even if it’s just with yourself on a night when you need that extra bit of warmth.
Why You’ll Love It:
- This casserole combines familiar canned soups in a way that’s surprisingly hearty and satisfying, perfect for those nights when you want minimal prep but maximum comfort.
- It’s simple — and that’s kind of the point. No fancy ingredients, just a cozy mix that feels homemade.
- The creamy, cheesy topping browns beautifully, adding texture and a touch of indulgence without overcomplicating the dish.
- It’s forgiving. If you forget to chop the onions finely or add the mushrooms, it still works wonderfully.
If you’re worried about casseroles feeling heavy or one-note, this one has a nice balance of savory flavors and a comforting texture that doesn’t weigh you down. It’s the kind of dish that grows on you with every bite.
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Chicken Rice Casserole with Campbell’s Soup
- Total Time: 1 hour 15 minutes
- Yield: 6 1x
Description
A comforting and easy-to-make chicken rice casserole using Campbell’s cream of mushroom soup, perfect for a hearty family dinner.
Ingredients
2 cups uncooked long grain white rice
4 cups water
3 cups cooked chicken, shredded or diced
1 can (10.5 ounces) Campbell’s Cream of Mushroom Soup
1 can (10.5 ounces) Campbell’s Cream of Chicken Soup
1 cup sour cream
1 medium onion, finely chopped
1 cup shredded cheddar cheese
1/2 cup milk
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 cup sliced mushrooms (optional)
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 uncooked rice, reduce heat to low, cover, and simmer for 15-20 minutes until the rice is tender and water is absorbed. Remove from heat.
In a large mixing bowl, combine Campbell’s Cream of Mushroom Soup, Campbell’s Cream of Chicken Soup, sour cream, milk, garlic powder, black pepper, and salt. Stir until smooth.
Add the cooked rice, cooked chicken, chopped onion, and sliced mushrooms (if using) to the soup mixture. Stir gently to combine all ingredients evenly.
Lightly grease a 9×13 inch casserole dish with butter or non-stick spray.
Pour the mixture into the prepared 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 to help it brown.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
Remove from oven and let the casserole rest for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour
Kitchen Notes: No special gadgets needed here — a basic casserole dish and some patience while it bakes are all you need. When I serve this, I like to add a simple side salad or steamed green beans to brighten things up a bit. Sometimes I swap out the cheddar cheese for pepper jack, just for a little kick, though I haven’t tested that too much. You could also stir in some leftover veggies or a bit of cooked bacon if you want to jazz it up without changing the cozy vibe. And if mushrooms aren’t your thing, skipping them altogether is totally fine; the casserole still holds together beautifully.
FAQ:
Can I use leftover chicken? Absolutely. This casserole is a great way to transform dinner scraps into a new meal.
What if I don’t have both soups? You can try using just one type, but the blend gives a nice depth of flavor.
Can I freeze leftovers? Yes, just cool it completely before freezing. Thaw overnight in the fridge before reheating.
Give this Chicken Rice Casserole with Campbell’s Soup a try on your next busy evening and see how a little pantry-friendly magic can turn a simple meal into something comforting and memorable.