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Easy Baked Chicken & Rice Casserole

Easy Baked Chicken & Rice Casserole
  • prep time: 15 min
  • total time: 1 hr 15 min
  • serves: 4 people
  • calories: 391 1 serving

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!


cost per recipe: $8.18

  • 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


  • 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.
  • 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.


Sort By:
  • Good if you add extra ingredients

    Heather L.
    January 22, 2014

    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!

  • I'm adding this to my "Go To Recipes" list!

    Larry G.
    May 17, 2019

    I'm a 70 year single guy who is always looking for something easy and tasty, but that I will still love after a couple of nights in a row. This chicken recipe perfectly fits the bill! And, since I didn't have ALL the prescribed ingredients on-hand, I substituted a 12-oz bag of frozen peas and carrots, pepper jack cheese, and whole milk for the water. (I need the calcium at my age!) And I cut each chicken in half to give me four 1/2 inch thick filets, which covered the rice mixture much better. And, it also allows one to have four nice size portions, using only two chicken breasts. The pepper jack cheese gives it a little kick, too! And, the Italian seasoning gives it a great flavor! Thanks!

  • Great meal!!

    March 10, 2015

    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.

  • SALT!!!!!!

    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.

    • Campbell Soup Company
      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

  • Make it Italian style

    February 2, 2014

    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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    Calories 391
    Total Fat 7 g
    Sat. Fat 2.4 g
    Trans Fat 0 g
    Cholesterol 92 mg
    Sodium 425 mg
    Total Carb 40 g
    Dietary Fiber 2 g
    Sugar 2 g
    Added Sugars 0 g
    Protein 38 g
    Vitamin D 0 %DV
    Calcium 11 %DV
    Iron 17 %DV
    Potassium 18 %DV

    This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.