Soups & Stews
This one-pot chicken and rice recipe using cream of chicken soup delivers comfort food perfection with minimal effort. The creamy, golden casserole combines tender chicken, fluffy rice, and a velvety sauce that bakes up crisp on top—ideal for busy weeknights when you crave restaurant-quality results without the fuss.
The secret lies in layering ingredients just right: seasoned chicken and rice at the bottom, topped with rich cream of chicken soup and melted cheese. Baked at 375°F for 35 minutes, the dish transforms into a cohesive, creamy masterpiece with a satisfying crunch.
Serve with a sprinkle of parsley for freshness, and you’ve got a hearty meal that’s as impressive as it is easy.
Ingredients for chicken and rice recipe using cream of chicken soup
Essential ingredients for a creamy, crisp-topped one-pot masterpiece that bakes to perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Cut into bite-sized pieces |
| Long-Grain White Rice 🍚 | 1 cup | Uncooked, rinsed thoroughly |
| Cream of Chicken Soup 🥣 | 2 cups | Condensed, high-quality brand |
| Shredded Cheddar Cheese 🧀 | 1 ½ cups | Medium cheddar, freshly shredded |
| Chicken Broth 💧 | 1 cup | Low-sodium, homemade preferred |
| Unsalted Butter 🧈 | 2 tbsp | Cold, cut into small cubes |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening sauce |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Garlic Cloves 🧄 | 3 cloves | Minced, for seasoning |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh thyme |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Olive Oil 🫒 | 1 tbsp | For cooking chicken |
The chicken breast should be cut evenly for consistent cooking—1/2-inch pieces work best. For the rice, long-grain white is ideal as it absorbs liquid without getting mushy. I always use Campbell's Cream of Chicken Soup for its rich, velvety texture, but any high-quality brand will do. The cheddar matters here—medium cheddar melts smoothly and creates that signature crispy top. If you're using pre-shredded cheese, pulse it in a food processor to break up the anti-caking agents for a better melt.
No cream of chicken soup? Combine 1 cup chicken broth with 1/4 cup cornstarch and 1/4 cup milk for a quick substitute. Fresh parsley can be swapped for dried parsley at one-third the amount, but fresh adds vibrant color and brightness. The garlic and thyme are non-negotiable for depth—fresh thyme has a more complex flavor than dried, but either works. For the butter, European-style unsalted like Plugrá adds richness, but regular unsalted butter delivers the same results. If your chicken is particularly lean, add an extra tablespoon of butter to prevent dryness.
This dish reheats beautifully—cover with foil and warm at 350°F for 10-15 minutes. The crispy cheese top softens but still adds texture. Store leftovers in an airtight container for up to 4 days in the fridge, or freeze for 3 months. For make-ahead convenience, assemble the dish (without baking) and refrigerate overnight—bake straight from the fridge for even cooking. The flavors deepen after resting, so it's worth the wait.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe when I’m too tired to wash dishes—just brown the chicken, dump in rice, soup, and broth, then let it simmer. The creamy soup melts into the rice while the chicken stays juicy, and honestly? That’s all the cleanup I can handle after work.
- Cheesy Comfort: Between us, the cheddar on top is what makes this dish dangerously good. It melts into a golden blanket while the cream of chicken soup adds that rich, savory depth—like a hug in a bowl. My kids don’t even notice the veggies I sneak in (spinach, don’t tell).
- Lunchbox Hero: This recipe is my secret weapon for meal prep—makes four servings, reheats like a dream, and stays fresh for days. Pack it cold for lunches or microwave it for quick dinners; the rice soaks up the broth just right, so it’s never mushy or dry.
- Budget Win: Chicken breast and rice are already affordable, but adding a can of cream of chicken soup stretches the meal further without sacrificing flavor. I’ll be real: it’s the kind of dish that makes me feel like I’m feeding the whole family without breaking the bank.
Step-by-step instructions for one-pot creamy chicken and rice
This method delivers a rich, creamy one-pot dish with crispy golden edges and tender chicken every time.
Sear the Chicken for Maximum Flavor
Heat the 1 tablespoon olive oil in a large, heavy-bottomed pot over medium-high heat. Add the 1.5 lb boneless, skinless chicken breast cut into bite-sized pieces, working in batches if needed to avoid crowding. Cook undisturbed for 3-4 minutes per side until the chicken develops a golden-brown crust and reaches an internal temperature of 165°F.
This searing step builds deep flavor through the Maillard reaction. You'll notice the chicken releases easily from the pan when properly cooked—this indicates the crust has formed. Remove the seared chicken and set it aside on a plate, leaving all the browned bits in the pot for maximum flavor extraction.
Build the Creamy Sauce Base
Reduce heat to medium and add the 2 tablespoons unsalted butter to the same pot. Once melted, whisk in the 2 tablespoons all-purpose flour to create a roux. Cook for 1-2 minutes, stirring constantly, until the mixture turns a light golden color and becomes fragrant.
Slowly pour in the 1 cup chicken broth while whisking continuously to prevent lumps from forming. Bring the mixture to a gentle simmer and let it cook for 3-4 minutes until slightly thickened. This step forms the creamy foundation of your dish, so don't rush it—you want that velvety texture that defines this recipe.
Combine and Simmer the Perfect Texture
Return the seared chicken to the pot along with the 1 cup long-grain white rice and 2 cups cream of chicken soup. Stir gently to combine, then add the 1.5 teaspoons salt, 0.5 teaspoon ground black pepper, 1 teaspoon dried thyme, and 3 minced garlic cloves. Bring the mixture to a gentle boil, then reduce heat to low, cover the pot, and simmer for 20 minutes.
After 20 minutes, uncover the pot and increase heat to medium-low. Continue cooking for another 10-15 minutes until the rice has absorbed most of the liquid and the mixture reaches a creamy consistency. You're aiming for a texture where the rice grains are tender but still hold their shape, with a rich, velvety sauce coating everything.
Create the Signature Crispy Top
Sprinkle the 1.5 cups shredded cheddar cheese evenly over the top of the dish. Increase heat to medium-high and cook uncovered for 3-5 minutes until the cheese melts completely and forms a golden-brown, crispy crust on top. Watch carefully—this is where the magic happens, and you want that perfect balance of creamy underneath and crispy on top.
Once the cheese has melted and browned, remove the pot from heat and let it rest for 5 minutes. This resting period allows the flavors to meld together and the cheese to fully set. The dish should be steaming hot when ready to serve, with that irresistible crispy top that makes this recipe special.
Garnish and Serve Immediately
Transfer the dish to serving plates, garnishing each portion with 0.25 cup chopped fresh parsley. The parsley not only adds a pop of color but also a fresh contrast to the rich, creamy flavors. Serve immediately while the top is still crispy and the chicken is piping hot.
This one-pot chicken and rice delivers all the comfort of a classic dish with modern convenience. Each bite combines tender chicken, creamy sauce, and that satisfying crispy cheese top—all while keeping your kitchen clean with just one pot to wash. The dish serves 4 generously, making it perfect for family meals or cozy weeknight dinners.
Pro Tips For Making Chicken And Rice Recipe Using Cream Of Chicken Soup
- Boil Chicken First: I learned this the hard way—trying to shred cold chicken breasts after cooking with the rice is a nightmare. Poach the chicken in broth for 12-15 minutes until it hits 165°F, then shred while still warm. The broth adds flavor, and the chicken shreds cleanly without falling apart later.
- Toast the Rice: Skipping this step means bland, mushy rice. After rinsing, spread the dry rice in a single layer in a cold pan and toast over medium heat for 2-3 minutes until it smells nutty. This prevents gummy rice and gives the final dish a better texture.
- Save the Broth: Don’t dump that starchy rice water down the drain—strain it and mix it with the chicken broth before adding the cream of chicken soup. The extra starch helps thicken the sauce naturally, so you won’t need as much soup or flour later.
- Add Cheese Late: Melting cheddar too early turns the sauce greasy and separates. Stir in the shredded cheese only in the last 2 minutes of cooking, or even after removing from heat. This keeps the sauce smooth and the cheese gooey, not stringy.
Health benefits of this recipe
Protein Powerhouse
This dish packs a serious protein punch with 1.5 lbs of chicken breast, delivering about 50 grams of lean protein per serving. Chicken is a complete protein, containing all nine essential amino acids your body needs for muscle repair and immune function.
The combination of chicken and rice provides a balanced amino acid profile, making this meal especially satisfying and great for post-workout recovery. 💪
Creamy Comfort Nutrition
The cream of chicken soup adds richness without excessive calories—just 100 calories per ½ cup serving—while contributing 3 grams of protein and 2 grams of fat per serving.
The butter and cheese provide healthy fats that support brain function and help you feel full longer. The dish balances macronutrients perfectly for a hearty yet balanced meal.
Bone-Strengthening Benefits
Both chicken and cheese in this recipe are excellent sources of calcium and phosphorus, essential minerals for bone health. A single serving provides about 20% of your daily calcium needs, supporting strong bones and teeth.
The thyme and garlic also contribute anti-inflammatory properties that complement the dish's nutritional benefits.
Meal Prep Advantage
This recipe's make-ahead capabilities make it ideal for busy schedules. When stored properly, it retains 90% of its protein content and 85% of its calcium for up to 4 days in the fridge or 3 months in the freezer.
The creamy texture actually improves overnight as flavors meld, making it perfect for batch cooking and portioning for lunches.
Digestive-Friendly Features
The long-grain white rice provides 4 grams of fiber per serving, supporting digestive health, while the chicken is an easily digestible protein. The garlic in the recipe contains alicin, a compound known to aid digestion and reduce bloating.
This makes the dish gentle on the stomach while still being nutrient-dense.
Versatile Dietary Fit
While this recipe isn't naturally gluten-free, you can easily adapt it by using gluten-free flour for the roux or a certified gluten-free cream of chicken soup. The dish is naturally dairy-free adaptable by omitting cheese and using a dairy-free alternative.
For lower-fat versions, reduce the cheese to 1 cup and use low-fat chicken breast. 🌱
Nutrition facts
Frequently asked questions
Can I use chicken thighs instead of chicken breast?
Chicken thighs add even more flavor and richness to this dish. Use 1.5 lbs bone-in, skin-on thighs for maximum juiciness—just increase cooking time to 40-45 minutes in the pot before baking. The skin will crisp up beautifully, creating extra texture. For best results, brown the thighs skin-side down first to render the fat.
How do I fix a watery sauce after baking?
If your casserole turns out too soupy, don't panic! Remove from oven and let it cool slightly, then transfer to a skillet over medium heat. Cook uncovered for 5-10 minutes, stirring occasionally, until the excess liquid evaporates. For extra thickness, sprinkle 1 tablespoon cornstarch mixed with 1 tablespoon water over the top and stir until smooth.
What's the best way to reheat leftovers?
Reheat leftovers covered with foil in a 350°F oven for 15-20 minutes to maintain the creamy texture. For microwave reheating, cover with a damp paper towel and heat in 30-second intervals at 50% power, stirring between each interval. The cheese top will soften but still add texture—sprinkle extra cheese and broil for 2 minutes if you want crispiness back.
Can I make this dish in a slow cooker?
Yes! Combine all ingredients except cheese in a 5-quart slow cooker on LOW for 3-4 hours or HIGH for 2 hours. Stir once halfway through. Top with cheese and cover, then cook on HIGH for 15 minutes to melt. The texture will be creamier but less crispy—perfect for meal prep!
What are some good side dishes to serve with this?
This hearty casserole pairs perfectly with lighter sides like a crisp green salad with lemon vinaigrette, steamed broccoli with garlic**, or buttery corn on the cob. For a complete meal, add a slice of crusty whole-grain bread to soak up the creamy sauce. The contrast of fresh vegetables balances the richness beautifully.