Chicken And Rice Recipe With Cream Of Chicken Soup

I find that a simple, hearty casserole is exactly what a busy weeknight calls for, especially when it’s a meal that feeds the whole family without fuss. This chicken and rice recipe with cream of chicken soup delivers on that promise with minimal cleanup, offering a creamy, satisfying texture and incredible aroma as it bakes. We take that classic comfort food and elevate it with a vibrant sun-dried tomato and basil swirl, which adds a beautiful color and a depth of flavor that feels extra special. Just mix, swirl, bake in a single dish, and you’ll have a family-friendly meal ready in about an hour.

Ingredients

• 600 g (1.3 lb) boneless, skinless chicken thighs, cut into 2.5 cm (1 inch) pieces: This cut stays tender and moist during the long bake time; avoid chicken breast if possible for best texture. Ensure pieces are roughly uniform in size for even cooking.
• 300 g (1.5 cups) long-grain white rice, uncooked: Long-grain rice (like Basmati or Jasmine) works best here, providing the best texture for a casserole. Do not rinse the rice; the surface starch helps thicken the sauce.
• 425 g (15 oz) can cream of chicken soup: This is the essential base for creating a rich, creamy sauce with minimal effort. You can substitute with a cream of celery or cream of mushroom soup for a slightly different flavor profile.
• 240 ml (1 cup) chicken broth: Used to thin the soup base and provide enough liquid for the rice to absorb while baking. Low-sodium broth allows you to control the final salt level.
• 120 ml (0.5 cup) whole milk: Adds richness and creaminess to the final casserole texture. You can use half-and-half or evaporated milk for extra richness.
• 1 small yellow onion (about 100g), finely chopped: Provides essential aromatic flavor; chop finely so it softens completely during baking.
• 2 cloves garlic, minced, divided: Use 1 clove in the main mixture for depth, and reserve 1 clove for the vibrant sun-dried tomato swirl.
• 5 ml (1 teaspoon) olive oil: Used to grease the baking dish, ensuring the casserole doesn’t stick during baking.
• 5 ml (1 teaspoon) dried thyme: A classic herb pairing for chicken and creamy casseroles. You can substitute with dried Italian seasoning or oregano if thyme isn’t available.
• 2.5 ml (0.5 teaspoon) black pepper and 5 ml (1 teaspoon) salt: Seasoning to enhance the flavor of the chicken and soup base. Adjust salt based on whether you used high or low sodium broth/soup.
• 60 g (0.5 cup) oil-packed sun-dried tomatoes, drained: These provide a sweet-tart, umami-rich burst of flavor; drain well to avoid excess oil. Reserve 15 ml (1 tablespoon) of the packing oil for the swirl and final garnish.
• 30 g (1 cup packed) fresh basil leaves, divided: Fresh basil provides a bright, peppery counterpoint to the rich soup and tomato flavors. Use 20g (3/4 cup) for the swirl and reserve 10g (1/4 cup) for fresh garnish at the end.
• 60 g (2 oz) cream cheese, softened: Softened cream cheese ensures a smooth, non-gritty texture when blended into the swirl. Ensure it’s microbial rennet (if needed) and softened at room temperature for at least 30 minutes.
• Pinch of red pepper flakes (optional): Adds a subtle warmth and balances the richness of the cream cheese and soup.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Instructions

Here’s how to create this simple yet impressive creamy chicken and rice casserole:

1. Prep the ingredients and baking dish. Preheat your oven to 190°C (375°F). Lightly grease a standard 23×33 cm (9×13 inch) baking dish with olive oil. Gather all ingredients, cutting the chicken into 1-inch pieces, finely chopping the onion, and mincing the garlic for this easy dinner idea.
2. Combine the main casserole ingredients. In a large mixing bowl, add the uncooked rice, cut chicken pieces, cream of chicken soup, chicken broth, and whole milk. Add the chopped onion, 1 minced garlic clove, dried thyme, black pepper, and salt; stir until everything is evenly combined and coated.
3. Prepare the Sun-Dried Tomato and Basil Swirl. In a food processor, combine the drained sun-dried tomatoes, remaining 1 minced garlic clove, 20 g (3/4 cup) of the fresh basil, softened cream cheese, and 10 ml (2 teaspoons) of reserved sun-dried tomato packing oil. Process until completely smooth and creamy; add a small splash of milk or broth if needed to thin the consistency for easy swirling.
4. Assemble and swirl the casserole. Pour the main chicken and rice mixture into the prepared baking dish and spread it into an even layer. Dollop spoonfuls of the sun-dried tomato cream over the top; gently use a knife or skewer to create light swirls and ribbons. Do not overmix; you want visible streaks of the red swirl for contrast against the creamy rice.
5. Bake the casserole covered. Cover the baking dish tightly with aluminum foil to trap steam, which ensures the rice cooks through and stays tender. Bake for 40 minutes in the preheated oven.
6. Finish baking uncovered. Remove the foil and return the casserole to the oven for an additional 15-20 minutes, or until the chicken registers 74°C (165°F) internal temperature, the rice is tender, and the top is lightly golden and bubbly. If the rice isn’t fully tender after 60 minutes total, cover and return to the oven for another 5 minutes.
7. Rest and serve. Allow the casserole to rest for 5-10 minutes before serving; this allows the liquid to finish absorbing and the sauce to thicken slightly. Garnish each serving of this chicken and rice recipe with fresh basil leaves and a drizzle of the remaining sun-dried tomato oil for extra sheen.

Tips for Perfect Casserole Texture

Getting the right texture is key to a truly satisfying chicken and rice recipe with cream of chicken soup. Following these specific steps ensures a creamy, tender result without dry, hard rice. When making this specific chicken and rice casserole, remember these tips.

Use the right rice and liquid ratio.

Ensure you use long-grain white rice for this recipe; short-grain or brown rice will require different liquid ratios and cooking times. Do not rinse the rice before adding it to the mixture; the natural starch on the grains is needed to help thicken the sauce base as it bakes.

Cover tightly during the initial bake.

The steam created by covering the dish tightly with foil is critical for cooking the rice and preventing it from drying out. Ensure the foil is sealed well around the edges; if steam escapes, the rice may be hard or undercooked.

Allow for adequate resting time.

Resting for 5-10 minutes after baking allows the rice to fully absorb excess liquid and reach its final tender, creamy texture. It also prevents the chicken from drying out when cut immediately. This step is essential for a truly creamy finish.

Swaps and Variations for Your Casserole

This classic chicken and rice recipe with cream of chicken soup is highly adaptable for quick meals. These variations let you change the flavor profile or adjust to what you have on hand for easy dinner ideas. If you want a different take on the creamy chicken and rice dish, try these substitutions.

Chicken cut substitutions.

You can substitute the boneless chicken thighs with boneless, skinless chicken breasts cut into 1-inch pieces; however, breasts may dry out slightly more during baking. For a faster option, use leftover shredded rotisserie chicken; add it during the final 15-20 minutes of baking time (after removing the foil) to avoid drying it out.

Adjusting the vegetables.

For a boost of green, stir in 1 cup of frozen peas or chopped broccoli florets when you remove the foil during the last 15-20 minutes of baking. You can also saute mushrooms with the onions before adding them to the mixture for extra depth and a high-protein boost.

Swapping the soup base.

Cream of mushroom, cream of celery, or even condensed cheddar soup can be used in place of cream of chicken soup for this casserole. This recipe also works well with other flavors; try swapping the sun-dried tomato swirl for a simple pesto swirl for a totally different taste profile.

FAQs

Here are some of the most common questions I hear about this creamy chicken and rice recipe. These tips help with meal prep and substitutions for healthy eating. This particular chicken and rice casserole using cream of chicken soup is easy to adapt.

Can I use brown rice instead of white rice?

Yes, but brown rice requires more liquid and longer cooking time (closer to 60-70 minutes covered, then 20 uncovered); check for tenderness before serving.

Can I make this ahead of time?

Yes, assemble the casserole in the baking dish without the swirl, cover tightly, and refrigerate for up to 24 hours before baking; add 10-15 minutes to the initial bake time. This makes for easy meal prep.

Why is my rice hard after baking?

This usually happens if the casserole was not tightly covered, allowing steam to escape and drying out the rice; ensure a tight foil seal during the first 40 minutes. I personally make sure to crimp the edges tightly to seal the steam in.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for 3-4 days; reheat gently in the microwave or oven (add a splash of milk or broth if dry) for quick meals. Reheating in a 180°C (350°F) oven for 10-15 minutes covered works well for larger portions.

Can I use frozen chicken?

It’s best to use thawed chicken; if using frozen, ensure you cut it into small pieces and add 10-15 minutes to the initial covered baking time, checking for proper doneness.

How can I make this gluten-free?

Use a gluten-free cream of chicken soup substitute (like Pacific Foods or Amy’s Kitchen brands) and ensure your broth is gluten-free. This simple swap allows this recipe to fit into a gluten-free diet.

Conclusion

This easy chicken and rice recipe with cream of chicken soup provides ultimate comfort food in a single dish, perfect for busy weeknights and family dinners. Pin this recipe to save it for later and add it to your weekly meal plan for a simple, family-approved dinner that everyone loves.

chicken and rice recipe with cream of chicken soup

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• Author: Savannah Brooks
• Total Time: 75 minutes
• Yield: 8 servings 1x
• Diet: general

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Description

A comforting and creamy chicken and rice casserole elevated with a vibrant sun-dried tomato and basil swirl for extra flavor and visual appeal. This single-dish meal is perfect for a satisfying weeknight dinner.

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Ingredients

Scale 1x2x3x

• 600 g (1.3 lb) boneless, skinless chicken thighs, cut into 1 inch pieces
• 300 g (1.5 cups) uncooked long-grain white rice
• 425 g (15 oz) cream of chicken soup, canned
• 240 ml (1 cup) chicken broth
• 120 ml (0.5 cup) whole milk
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced and divided
• 5 ml (1 tsp) dried thyme
• 5 ml (1 tsp) salt and 2.5 ml (0.5 tsp) black pepper
• 60 g (0.5 cup) oil-packed sun-dried tomatoes, drained (reserve oil)
• 30 g fresh basil leaves, divided (for swirl and garnish)
• 60 g (2 oz) cream cheese, softened
• Pinch of red pepper flakes, optional

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

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Instructions

1. Preheat Oven and Prep Dish: Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish. Prepare chicken, onion, and garlic as directed in the ingredients list.
2. Mix Main Casserole Ingredients: In a large mixing bowl, combine the uncooked rice, cut chicken, cream of chicken soup, broth, milk, chopped onion, 1 clove minced garlic, thyme, salt, and pepper. Stir thoroughly to ensure all ingredients are evenly coated.
3. Prepare Sun-Dried Tomato Swirl: In a food processor, combine the drained sun-dried tomatoes, remaining minced garlic, 3/4 cup fresh basil, softened cream cheese, and 2 teaspoons of reserved sun-dried tomato oil. Process until completely smooth and creamy.
4. Assemble and Swirl Casserole: Pour the main chicken and rice mixture into the prepared baking dish and spread it into an even layer. Dollop spoonfuls of the sun-dried tomato swirl over the top and gently swirl with a knife to create ribbons.
5. Bake Covered and Uncovered: Cover the dish tightly with aluminum foil and bake for 40 minutes. Remove the foil and continue baking for another 15-20 minutes, or until the chicken reaches 165°F (74°C) and the rice is tender.
6. Rest and Garnish: Allow the casserole to rest for 5-10 minutes before serving. Garnish each portion with fresh basil leaves and a drizzle of the remaining reserved tomato oil.

Notes

For best results, use long-grain white rice and do not rinse it before adding to the mixture; the starch helps thicken the sauce. Chicken thighs are recommended as they stay moister during baking than chicken breasts. Ensure the casserole dish is tightly covered with foil during the first baking stage to trap steam, which prevents the rice from drying out. Resting the casserole for 5-10 minutes after baking allows the rice to fully absorb the liquid and achieve a creamy texture.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: main dish
• Method: baking
• Cuisine: american

Nutrition

• Serving Size: 1 serving
• Calories: 520 calories
• Sugar: 4 g
• Sodium: 610 mg
• Fat: 18 g
• Saturated Fat: 8 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 42 g
• Fiber: 2 g
• Protein: 30 g
• Cholesterol: 110 mg