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Cheesy Chicken & Rice Casserole

4.04 1034

This one-dish wonder features moist, tender chicken breasts covered with melted cheddar cheese, sitting on a bed of creamy rice and vegetables.  You can also check out this healthier version: Easy Baked Chicken & Rice Casserole

serves 4 people


cost per recipe: $11.44

The price is determined by the national average.

  • 1

    can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup or Campbell's® Healthy Request® Condensed Healthy Request® Cream of Chicken Soup

  • 1 1/3

    cups water

  • 3/4

    cup uncooked long grain white rice

  • 1/2

    teaspoon onion powder

  • 1/4

    teaspoon black pepper

  • 2

    cups frozen mixed vegetables (carrots, green beans, corn, peas)

  • 1 1/4

    pounds skinless, boneless chicken breast halves

  • 1/2

    cup shredded Cheddar cheese (about 2 ounces)

view nutrition info

How to Make It

Step 1

Heat the oven to 375°F. Stir the soup, water, rice, onion powder, black pepper and vegetables in an 11 x 8 x 2-inch baking dish.

Step 2

Top the rice mixture with the chicken. Cover the baking dish.

Step 3

Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving.

Recipe Tips

  • Serving Suggestion: Serve with a Caesar salad. For dessert serve frozen Italian-style water ice or gelati.
  • Alfredo: Substitute broccoli florets for the vegetables and substitute 1/4 cup grated Parmesan for the Cheddar cheese. Add 2 tablespoons Parmesan cheese with the soup. Sprinkle the chicken with the remaining Parmesan cheese.
  • Lower Fat: Use Campbell's® 98% Fat Free Cream of Chicken Soup instead of regular soup and use low fat cheese instead of regular cheese.
  • Mexican: In place of the onion powder and black pepper use 1 teaspoon chili powder. Substitute Mexican cheese blend for the Cheddar.
  • Italian: In place of the onion powder and black pepper use 1 teaspoon Italian seasoning, crushed. Substitute 1/3 cup shredded Parmesan for the Cheddar.
  • Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.

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Made With
(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup

(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup

Buy Now
(10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Chicken Soup

(10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Chicken Soup

Buy Now
(10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup

(10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup

Buy Now

Ratings & Reviews

  • Tareva S.

    January 9, 2017

    Save cook time

    Do yourself a favor and use instant rice...it will cook much faster! Also I agree with others using additional seasoning...I like Mccormick rotisserie chicken or they have another chicken seasoning. I still use the onion powder and black pepper. I season the chicken before mixing it in then sprinkle addtional seasoning on top of the mixture.

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  • EvoSeanzie

    November 7, 2015

    With a few tweaks, this rocks

    I like to add chicken Bouillon cube to the water, or use chicken broth in place of the water. I also cut the chicken it's small chunks, and season with Cajun Seasoning for an extra kick! This recipe definitely rocks. Extra Cheese, please ;-)

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  • Larry N.

    October 2, 2018

    Rice didn’t cook

    This tasted really good except I cooked for over an hour and half and the rice was still crunchy and because of that the chicken dried out. I will not be making this again but if I do it will be with instant rice as another member suggested.

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  • Wanda I.

    June 11, 2018

    very good but....

    Our family loves brown rice and I have made this recipe several times and decided to put brown rice in the recipe. I only put 1/3 of brown rice to 2/3 white rice. This DID NOT work. I baked it for 11/2 hours knowing that brown rice takes longer and it was still crunchy rice :( so just to the brown rice lovers maybe cook the brown rice first?? before putting in recipe

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  • Beth K.

    January 11, 2018

    Less Rice & More Cheese

    My family liked the recipe but I wish I had read the reviews about the chicken stock. It would have made it more flavorful. I would reduce the rice and increase the cheese. I used frozen organic broccoli and it was great in the dish.

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