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Easy Baked Chicken & Rice Casserole

Easy Baked Chicken & Rice Casserole

3.3 10

15 minutes is all you need to put together this scrumptious one-dish casserole! Tender chicken breasts sit on top of a bed of creamy rice with broccoli and carrots. Topped with melted Cheddar…dinner is served!

serves 4 people


cost per recipe: $9.11

The price is determined by the national average.

  • 1

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

  • 1 1/3

    cups water

  • 3/4

    cup uncooked long grain white rice

  • 1

    tablespoon lemon juice

  • 1

    teaspoon Italian seasoning, crushed

  • 1/2

    teaspoon onion powder

  • 1/4

    teaspoon ground black pepper

  • 2

    cups fresh broccoli florets

  • 1

    cup baby-cut carrot, cut in half diagonally

  • 1/3

    cup shredded reduced fat Colby cheese or shredded Italian cheese blend

  • 1/8

    teaspoon paprika

  • 1 1/4

    pounds skinless, boneless chicken breast halves, 4 ounces each

view nutrition info

How to Make It

Step 1

Heat the oven to 350°F.  Stir the soup, water, rice, lemon juice, Italian seasoning, onion powder, black pepper, broccoli and carrots in an 11x8x2-inch baking dish. 

Step 2

Place the chicken on the rice mixture.  Season the chicken with additional black pepper and sprinkle with the paprika.  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.  Cover and let stand for 10 minutes.  Stir the rice mixture before serving.

Recipe Tips

  • 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® Healthy Request® Condensed Cream of Chicken Soup

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

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Ratings & Reviews

  • IrishMoma

    March 10, 2015

    Great meal!!

    I'm cleaning out my pantry and just happened to have a can of condensed chicken sound so I set off on the web to find something everyone would eat. This recipe looked easy to make and quick to put together so I gave it a try and I'm glad I did. My husband and kids loved it. I didn't have lemon juice or broccoli so I used extra carrots. I also use shredded cheddar cheese on top. I will definitely make this again.

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  • Laura J.

    November 2, 2014


    The sodium level in this is high! I wish canned soups had less salt, it would make a great cooking option.

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    Campbell's Kitchen January 19, 2015

    We understand your concern. We constantly strive to deliver foods that are good tasting, nutritionally healthy and of the highest quality. Currently, Campbell offers a variety of reduced or low sodium alternatives including our Healthy Request line. To obtain information about Campbell's current reduce sodium options, visit Campbell's Center for Nutrition and Wellness at <a href="http://www.campbellwellness.com" target="_blank">www.campbellwellness.com</a>.

  • nanny

    February 2, 2014

    Make it Italian style

    I use a 14 oz tin of stewed tomatoes instead of the chicken soup and 1 cup of uncooked rice. I also add sliced mushrooms, green pepper, celery, onions, or whatever vegetable I have on hand. Much better flavour.

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  • Heather L.

    January 22, 2014

    Good if you add extra ingredients

    The recipe was very bland and boring plus the amount was not even close enough to feed my family of 5 ( 2 adults & 3 children). I tweeked the recipe. I used long grain brown rice, chicken broth with chicken bullion instead of water, plus I added cauliflower, chopped fresh spinach leaf, chopped fresh cabbage, celery, & minced garlic. It came out to 5 stars instead of the 2 stars I gave the cambells recipe!

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  • cosmo

    January 17, 2014

    serving size????

    How does 3/4C of uncooked rice equal 4 one cup servings of cooked rice....that math doesn't add up

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