Campbells Cream Of Chicken Recipes With Rice

So you’re staring into the fridge, then the pantry, and back to the fridge, hoping a gourmet meal will magically assemble itself? Same, friend, *same*. We’ve all been there – that particular brand of hungry that demands comfort, warmth, and absolutely minimal effort. And that, my dear culinarily-challenged (or just plain busy!) pal, is where the humble, yet mighty, Campbell’s Cream of Chicken recipe with rice swoops in like a delicious superhero cape.

Why This Recipe is Awesome

Let’s be real, some recipes require a culinary degree and the patience of a saint. This one? Not so much. This bad boy is so **idiot-proof**, I’m pretty sure my cat could supervise it. You get maximum cozy factor with minimum fuss. It’s the kind of dish that whispers, “Everything’s going to be okay,” right into your soul after a long day. Plus, it’s a fantastic way to use up whatever random bits of chicken or veggies are lurking in your fridge before they stage a rebellion. Think of it as your kitchen’s equivalent of a warm hug and a blanket. And who doesn’t need more of that in their life?

Ingredients You’ll Need

Gather ’round, pantry explorers! Here’s what you’ll need for this simple magic:

• 1 can (10.5 oz) Campbell’s Condensed Cream of Chicken Soup: The undisputed MVP, the star of our show. Don’t even *think* about messing with the original, unless you’re feeling adventurous (we’ll get to that).
• 1 ½ cups water or milk: Your choice, depending on how creamy you want things. Water makes it lighter, milk makes it richer. Pick your poison!
• 1 cup uncooked long-grain white rice: The foundation, the carb-y bedrock. Basmati or jasmine work great too if you’re feeling fancy.
• 2 cups cooked chicken, diced or shredded: Leftover rotisserie chicken is your best friend here. Or quickly boil/bake some chicken breasts. We’re not judging your shortcuts!
• 1 cup frozen mixed vegetables: Peas, carrots, corn – the classic trio. They add color, nutrients, and make you feel like you’re eating something healthy (ish).
• A pinch of salt and pepper: To taste, because even comfort food needs a little razzle-dazzle.
• Optional: A dash of garlic powder or onion powder: For that extra little kick. You’re a chef, after all!

Step-by-Step Instructions

1. Grab your pot: Find a nice, medium-sized saucepan or a Dutch oven. No need for anything fancy, just something big enough to hold all the deliciousness.
2. Mix it up: In your chosen pot, combine the condensed cream of chicken soup with the water or milk. Whisk it until it’s smooth and there are no weird lumps. This is your flavorful base, so treat it with respect!
3. Add the rice: Stir in the uncooked rice. Make sure it’s fully submerged and ready to soak up all that creamy goodness.
4. Bring to a boil, then simmer: Crank up the heat until your mixture starts to bubble. Once it’s boiling, immediately reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes. **Don’t lift the lid too much!** The rice needs that steamy environment.
5. Introduce the chicken and veggies: After 15-20 minutes (or when the rice is almost tender), stir in your cooked chicken and frozen vegetables. Give it another good stir to distribute everything.
6. Continue simmering: Cover it back up and let it simmer for another 5-10 minutes, or until the rice is perfectly tender and the veggies are heated through.
7. Season and serve: Taste it! Add salt, pepper, garlic powder, or anything else your heart desires. Serve hot and bask in the glory of your effortless culinary triumph.

Common Mistakes to Avoid

• Impatience with the rice: Thinking you can rush perfectly cooked rice is a rookie mistake. Let it do its thing, covered, on low heat. Seriously, resist the urge to peek constantly.
• Forgetting to season: Even the best ingredients need a little help. **Always taste and adjust seasoning** before serving. It’s the difference between “meh” and “OMG, more!”
• Over-stirring: Once the rice is in and simmering, don’t stir it to death. You’ll break up the grains and get gummy rice. A gentle stir when adding chicken/veggies is fine, but that’s about it.
• Using cold chicken: Well, you *can*, but it’ll just take longer to heat through. If your chicken is straight from the fridge, consider microwaving it for a minute or two before adding to speed things up.

Alternatives & Substitutions

Feeling a little wild? Here are some ways to jazz things up:

• Cream of Mushroom or Celery: If Cream of Chicken isn’t your jam, or you just want a different vibe, go for Cream of Mushroom or Cream of Celery. They both work beautifully and add a slightly different flavor profile. Why not, right?
• Brown Rice: Yes, you can! Just be aware that brown rice takes longer to cook. You might need to add a bit more liquid and increase the simmer time. Plan accordingly, my friend.
• Fresh Veggies: Got some sad-looking carrots or celery? Chop ’em up and sauté them a bit before adding them to the soup mixture for extra flavor and texture. Or throw in some fresh spinach at the very end until it wilts.
• Different Proteins: Leftover turkey? Ham? Even some crumbled cooked sausage could be interesting. This recipe is super forgiving, so experiment!

FAQ (Frequently Asked Questions)

• Can I use instant rice? Technically, yes, but why? The texture won’t be as good, IMO. Stick to long-grain white rice for the best results unless you’re *really* pressed for time.
• What if it’s too thick/thin? Easy fix! If it’s too thick, stir in a splash more water or milk until it reaches your desired consistency. Too thin? Let it simmer uncovered for a few extra minutes to reduce, or add a tiny bit of cornstarch slurry (cornstarch mixed with a bit of cold water) to thicken.
• How long do leftovers last? In an airtight container in the fridge, about 3-4 days. It’s a great meal prep option!
• Can I freeze this? You can, but rice can get a bit mushy once thawed and reheated. It’ll still be edible, just not quite as perfect as fresh.
• Can I make this in a slow cooker? Absolutely! Just Google “slow cooker cream of chicken and rice” for specific instructions, as liquid ratios and cooking times will differ slightly. But yes, the convenience is real.

Final Thoughts

See? You’re practically a Michelin-star chef now. This Campbell’s Cream of Chicken and Rice is proof that delicious, comforting meals don’t have to be complicated. It’s humble, it’s hearty, and it’s always a crowd-pleaser (even if the crowd is just you and your couch). So go ahead, whip up a batch, snuggle up, and enjoy your masterpiece. You’ve earned it!