Soups & Stews
This Campbell’s Soup Chicken and Rice Skillet Recipe transforms a pantry staple into a rich, comforting one-pan meal with creamy tomato depth and tender textures.
The secret lies in balancing the soup’s natural flavors with sautéed chicken, fluffy rice, and crisp vegetables—all simmered together for a harmonious blend of comfort and convenience. No fancy techniques required, just a skillet and 30 minutes of hands-off cooking.
What makes this recipe stand out is how the Campbell’s soup acts as both a flavor base and a thickener, creating that signature creamy texture without extra cream or heavy sauces.
The chicken stays juicy, the rice absorbs the rich broth, and the vegetables add freshness—every bite delivers a perfect balance. It’s the kind of meal that feels indulgent yet effortless, ideal for weeknights when you crave restaurant-quality comfort without the fuss.
Ingredients for campbells soup chicken and rice skillet
Campbell's soup, chicken, rice, and fresh vegetables create this creamy skillet masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Campbell's Cream of Mushroom Soup 🍄 | 2 cups | Condensed, not low-fat |
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Cut into bite-sized pieces |
| Long-Grain White Rice 🍚 | 1 cup | Uncooked, converted rice preferred |
| Yellow Onion 🧅 | 1 medium | Diced, about 1 cup |
| Carrots 🥕 | 2 medium | Sliced into thin rounds |
| Celery Stalks 🧆 | 2 whole | Diced, about 1/2 cup |
| Garlic Cloves 🧄 | 3 cloves | Minced, about 1 tbsp |
| Butter 🧈 | 2 tbsp | Unsalted, for sautéing |
| Chicken Broth 💧 | 1 cup | Low-sodium preferred |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Heavy Cream 🥛 | ¼ cup | For extra creaminess (optional) |
The Campbell's Cream of Mushroom Soup is the flavor foundation here—condensed, not low-fat—it thickens beautifully while adding that signature creamy texture. Grab the 10.5-ounce can from any grocery store; it's a pantry staple that never disappoints. For the chicken, boneless, skinless breast ensures tender, juicy pieces that stay moist during the 30-minute simmer. Cut it into even-sized pieces so they cook uniformly. The vegetables—yellow onion, carrots, and celery—should be fresh but don't need anything fancy; just make sure they're crisp. If you're short on time, pre-chopped veggie mixes work in a pinch, though fresh always tastes better.
No Campbell's soup? Homemade mushroom cream sauce works—sauté mushrooms, garlic, and shallots in butter, then blend with chicken broth and a splash of cream. Swap the chicken for shredded rotisserie chicken if you're short on time, though fresh is ideal. The rice can be jasmine or basmati instead of white, and if you're avoiding dairy, skip the heavy cream—just use a splash more broth. For extra depth, add a pinch of smoked paprika or a dash of Worcestershire sauce (ensure it's vegetarian if needed). The parsley is purely decorative, so dried works in a bind, but fresh brightens everything up beautifully.
This skillet reheats like a dream—just add a splash of broth or water and warm through. Stores perfectly in the fridge for 4-5 days in an airtight container, though it tastes even better the next day as flavors meld. For meal prep, double the recipe and freeze portions in single-serving containers—just thaw overnight in the fridge before reheating. The soup and broth keep for 6-12 months unopened, so stock up if you're making this often. Fresh herbs like parsley should be wrapped in damp paper towels and stored in a sealed bag for up to 5 days.
Why You'll Love This Recipe
- One-Pan Magic: That’s it—just one skillet, no fuss. Sear the chicken, dump in the rice, onions, and carrots, then stir in the soup and water. Fifteen minutes later, you’re done. (Yes, even on a Tuesday night when you’d rather binge Netflix than cook.)
- Umami Bomb: The cream of mushroom soup isn’t just a shortcut—it’s the secret weapon. That rich, earthy depth from the mushrooms pairs perfectly with the chicken’s savory bite, while the rice soaks up every last drop. Honestly, I’ll take this over fussy sauces any day.
- Meal Prep MVP: Make a double batch and keep it in the fridge for up to four days. Reheat it straight from the skillet—no soggy rice here—and it’s still hearty enough to pack for lunch. (My daughter picks out the carrots, but still asks for seconds.)
- Budget-Friendly Feast: Chicken thighs would be fancy, but breasts keep this dish affordable without sacrificing flavor. A single can of soup stretches to feed four, and the rice stretches further than takeout. Between us, this is how I feed my family for under $10.
Step-by-step instructions for creamy Campbell's chicken and rice skillet
Here's how to transform simple pantry staples into a rich, one-pan meal with deep tomato-mushroom flavor.
Sauté the Vegetable Base
Melt the 2 tablespoons butter in a large oven-safe skillet over medium heat. Add the 1 medium yellow onion, 2 medium carrots, and 2 whole celery stalks, stirring occasionally for 5-6 minutes until the vegetables soften and begin to caramelize. This foundational step builds flavor through the Maillard reaction.
Add the 3 cloves garlic and cook for another 30 seconds until fragrant. Here's the thing—don't let the garlic burn, or you'll taste bitterness. Keep the heat at medium and stir constantly. The vegetables should release their moisture and create a light fond at the bottom of the pan.
Brown the Chicken and Prepare the Rice
Push the vegetables to one side of the skillet and add the 1.5 lb boneless, skinless chicken breast cut into bite-sized pieces. Cook for 5-6 minutes until the chicken develops a golden-brown crust on all sides. This searing step creates depth of flavor that simmering alone can't achieve.
Once the chicken is browned, stir it into the vegetables. Add the 1 cup long-grain white rice, 1 teaspoon salt, and ½ teaspoon black pepper, stirring to coat everything evenly. The rice will begin to toast slightly in the rendered chicken fat, which enhances its nutty flavor later in the cooking process.
Combine Liquids for Simmering
Pour in the 2 cups Campbell's Cream of Mushroom Soup and 1 cup chicken broth, stirring well to combine. The mixture should bubble gently—this is your signal that everything is properly incorporated. Bring to a gentle simmer, then reduce heat to low and cover the skillet with a tight-fitting lid.
Simmer for 20 minutes without lifting the lid. This undisturbed cooking allows the rice to absorb the liquid evenly while developing its characteristic texture. The soup and broth will create a creamy, flavorful base that permeates every component of the dish.
Finish with Cream and Garnish
After 20 minutes, remove the lid and stir in the ¼ cup heavy cream. This final addition creates the signature creamy texture promised in the recipe. The cream should blend smoothly into the mixture, adding richness without overwhelming the other flavors. If the skillet looks dry, add 2-3 tablespoons water to maintain the proper consistency.
Cook uncovered for an additional 5 minutes to let any excess moisture evaporate. The rice should be tender with a slight bite, and the chicken should be fully cooked with juices redistributed throughout. Garnish with ¼ cup chopped fresh parsley just before serving to add freshness and visual appeal.
Rest and Serve Warm
Let the skillet rest for 5 minutes off the heat before serving. This resting period allows the flavors to meld and the juices to redistribute, ensuring each bite delivers maximum creaminess and depth. The dish should be served immediately while the rice maintains its ideal texture and the chicken stays juicy.
Divide among 4 servings and enjoy straight from the skillet for that restaurant-quality presentation. The creamy tomato-mushroom sauce should coat every component, creating a harmonious balance of textures and flavors in every bite. The vegetables should be tender but still hold their shape, complementing the juicy chicken and perfectly cooked rice.
Pro Tips For Making Campbells Soup Chicken And Rice Skillet
- SEAR CHICKEN FIRST: After I stopped rushing this, the flavor actually stuck around. Brown the chicken breasts in a hot skillet with a little oil for 3-4 minutes per side before removing—it adds depth that just stirring them in raw won’t match.
- CHOP CARROTS SMALL: I used to eyeball it and ended up with big chunks that stayed crunchy while everything else got mushy. Dice carrots into ¼-inch pieces so they soften evenly with the rice and don’t turn to mush on the edges.
- DON’T SKIP THE SIMMER: The soup will look thin when you mix it in, but letting the whole skillet sit covered on low heat for 5 minutes after adding liquid makes the rice absorb everything properly. Trust me, your rice won’t be dry.
- USE DAY-OLD RICE: Fresh rice turns to glue in this dish. If you’re making it from scratch, cook the rice a day ahead or use leftover rice—it’ll hold its shape and soak up the soup perfectly instead of turning into a paste. (Yes, even if you’re impatient like me.)
Storing and reheating this dish
Fridge Storage
This skillet keeps beautifully in the fridge for 4-5 days when stored in an airtight container—I use glass Pyrex with a tight lid. Let it cool completely before transferring to avoid condensation that can make the rice soggy.
The flavors actually deepen overnight as the soup and broth meld together, creating that restaurant-quality taste. Just reheat gently on the stovetop with a splash of water or broth to restore moisture. 💛
Freezer Prep
For meal prep, divide cooled skillet portions into single-serving freezer bags or airtight containers. Leave ½ inch headspace to prevent expansion cracks. Label with the date—it stays fresh for 3 months without texture loss.
Thaw overnight in the fridge for best results, then reheat gently on low heat with a splash of broth. The Campbell’s soup base handles freezing beautifully, maintaining its creamy texture. ❄️
Reheating Perfection
My go-to method is stovetop reheating: transfer to a skillet with 2-3 tablespoons water or broth and warm over medium-low heat for 8-10 minutes, stirring occasionally. Avoid microwaving—it makes the rice mushy.
For extra creaminess, stir in 1 tablespoon heavy cream during reheating. The dish should reach 165°F internal temperature for safe serving. 🔥
Make-Ahead Tips
Double the recipe and freeze half for future meals. Store the other half in the fridge for quick lunches. The rice holds up better when fully cooled before refrigeration. I like to prep everything except the garnish ahead of time—just add fresh parsley when ready to serve.
This skillet reheats like it was just made, making it perfect for busy weeknights. 📅
Texture Rescue
If the rice looks dry after reheating, add 1-2 tablespoons water or broth and cover for 2-3 minutes off the heat. For extra moisture, stir in 1 teaspoon butter during reheating.
The Campbell’s soup base helps prevent drying, but these tricks ensure perfect texture every time. The chicken should stay juicy, and the vegetables should remain tender but not mushy. ✨
Nutrition facts
Frequently asked questions
Can I use a different Campbell's soup flavor?
While Cream of Mushroom works perfectly, try Cream of Chicken for extra richness or Cream of Celery for a lighter option. For a tomato-based twist, use Campbell's Tomato Soup and add a pinch of Italian seasoning. The key is using a creamy soup that complements the chicken and rice.
How do I keep the chicken from drying out?
Start by cutting the chicken into even-sized pieces and searing them thoroughly before adding liquids. Cover the skillet while simmering to trap moisture, and avoid overcooking—chicken should reach 165°F internal temperature. If reheating, add 1-2 tablespoons broth to restore juiciness.
Can I make this recipe without heavy cream?
Yes! Skip the cream or substitute with ¼ cup milk or chicken broth—the Campbell's soup already provides plenty of creaminess. For extra richness, stir in 1 tablespoon butter during the final 5 minutes of cooking. The texture will be slightly lighter but still delicious.
What if my rice turns out mushy?
Mushy rice usually means too much liquid was absorbed. Next time, reduce the broth by ¼ cup or increase the rice by 2-3 tablespoons. For immediate fixes, stir in 1 tablespoon butter and cover for 2 minutes off heat to restore texture. The Campbell's soup helps thicken the dish naturally.
Can I add other proteins or veggies?
Swap chicken for shrimp (1 lb), diced sausage, or tofu. For veggies, add ½ cup green beans or spinach in the last 5 minutes of cooking. Keep portions balanced to avoid overcrowding the skillet.