Campbell’S Cream Of Chicken Recipes

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. You want that warm, comforting hug in a bowl (or on a plate, whatever your vibe is) without, you know, actually *cooking* cooking. Enter our hero, the MVP of pantries everywhere: Campbell’s Cream of Chicken Soup! We’re not just opening a can and heating it, oh no. We’re elevating it, my friend, with minimal effort and maximum deliciousness. Get ready to impress yourself (and maybe your cat) with this ridiculously easy, ridiculously tasty Creamy Chicken & Rice Bake!

Why This Recipe is Awesome

Let’s be real, this recipe is a godsend. First off, it’s **idiot-proof**. Seriously, if I can make it without setting off the smoke detector, you’re golden. Secondly, it’s the ultimate comfort food — warm, creamy, and it tastes like your grandma’s secret recipe (but way faster). It uses super common ingredients you probably already have lurking in your fridge or pantry. Plus, the cleanup? Minimal, my friends. We’re talking one dish, one dream. It’s perfect for those busy weeknights when your brain cells have clocked out, but your stomach is still demanding excellence.

Ingredients You’ll Need

• **2 large chicken breasts** (or 4 boneless, skinless thighs, if you’re feeling feisty), cut into bite-sized pieces.
• **1 can (10.5 oz) Campbell’s Cream of Chicken Soup** (the OG, no fancy low-sodium stuff unless you *have* to).
• **1 cup uncooked long-grain white rice** (don’t even think about minute rice here, we have standards!).
• **1 ½ cups chicken broth** (or water, but broth gives it that extra oomph).
• **½ cup milk** (any kind, even oat milk if you’re feeling dairy-free-ish, but whole milk is superior, just saying).
• **½ cup frozen peas and carrots** (optional, but it makes you feel healthy, right?).
• **1 teaspoon garlic powder** (because garlic makes everything better).
• **½ teaspoon onion powder** (garlic’s best friend).
• **Salt and black pepper** to taste (don’t be shy!).
• **Optional: Fresh parsley or green onions** for garnish (because we’re fancy, but still lazy).

Step-by-Step Instructions

1. **Preheat Your Oven:** Set it to a cozy 375°F (190°C). Grab a 9×13 inch baking dish and give it a quick spray with cooking spray. We don’t want anything sticking!
2. **Mix the Wet Stuff:** In a medium bowl, whisk together the cream of chicken soup, chicken broth, milk, garlic powder, onion powder, and a good pinch of salt and pepper. Stir it until it’s nice and smooth—no lumpy bits!
3. **Combine Everything Else:** Pour the uncooked rice into your prepared baking dish. Spread it out evenly. Then, scatter your cut-up chicken pieces over the rice. If you’re using those frozen veggies, toss them in now too.
4. **Drown It in Creaminess:** Pour the creamy soup mixture evenly over the chicken, rice, and veggies. Make sure everything is submerged or at least well-covered by the liquid. Give it a gentle stir if needed.
5. **Bake It Up:** Cover the baking dish tightly with aluminum foil. This is key for the rice to cook properly! Pop it into your preheated oven and bake for **35-40 minutes**.
6. **Uncover and Finish:** Carefully remove the foil (watch out for steam!). Give it a quick peek to make sure the rice is tender and the chicken is cooked through. If it looks good, bake uncovered for another 10-15 minutes, or until the liquid is absorbed and the top is lightly golden.
7. **Rest and Serve:** Take it out of the oven and let it rest for about 5-10 minutes. This lets the rice fully absorb any remaining liquid and makes it extra fluffy. Garnish with fresh parsley or green onions if you’re feeling extra. Dish it out and enjoy your masterpiece!

Common Mistakes to Avoid

• **Forgetting the Foil:** Rookie mistake! **Always cover the dish tightly with foil** for the first part of baking. This traps the steam, which is essential for cooking the rice. Without it, you’ll have crunchy rice, and nobody wants that.
• **Not Cutting Chicken Evenly:** If your chicken pieces are all different sizes, some will be dry and overcooked while others are still doing the cha-cha. Aim for uniform, bite-sized pieces.
• **Skipping the Rest Time:** Patience, grasshopper! That 5-10 minute rest period after baking is crucial. It allows the liquid to redistribute and the rice to plump up perfectly. Dive in too soon, and it might be a bit watery.
• **Under-Seasoning:** Don’t be afraid of the salt and pepper! Cream of chicken soup is savory, but it still needs a little help. Taste your mixture before baking, if you dare, or just go with your gut.

Alternatives & Substitutions

Feeling adventurous (but not *too* adventurous)? Here are some easy tweaks:

• **Veggies:** Not a fan of peas and carrots? No worries! Toss in some chopped broccoli, mushrooms, or bell peppers. Just remember that denser veggies might need a quick sauté beforehand.
• **Cheese, Please!** Want to take it to the next level? Sprinkle some shredded cheddar, mozzarella, or a Parmesan blend over the top during the last 10 minutes of baking (when it’s uncovered). **Cheesy goodness = instant win.**
• **Spice It Up:** Add a pinch of red pepper flakes for a little kick, or a dash of smoked paprika for a deeper flavor profile.
• **Herbs:** A teaspoon of dried Italian seasoning or a bay leaf thrown in with the liquids can add a lovely aromatic touch.
• **Different Rice:** Brown rice will work, but you’ll need to increase the liquid by about half a cup and bake it longer (likely 20-30 minutes more while covered). IMO, white rice is the move for speed here.

FAQ (Frequently Asked Questions)

Got questions? I’ve got answers (mostly humorous, but still helpful):

Can I use raw chicken straight from the fridge? Yes, absolutely! That’s the beauty of this recipe. Just make sure it’s cut into even, smaller pieces so it cooks through with the rice.

What if I don’t have chicken broth? Can I just use water? You sure can! It might just be a *smidge* less flavorful, but it’ll still be delicious. You could also dissolve a bouillon cube in hot water for a quick broth substitute.

Can I add cream cheese for extra creaminess? Ooh, good idea! Stir in about 2-3 ounces of softened cream cheese with the soup mixture for an extra decadent, tangy touch. Your taste buds will thank you.

Is it okay to double the recipe? Go for it, party animal! Just make sure you have a bigger baking dish (like a 10×15 or two 9x13s) and be prepared for a slightly longer baking time. Keep an eye on it!

What if my rice isn’t cooked after the suggested time? Don’t panic! Some ovens run cooler, or maybe your foil wasn’t sealed perfectly. Add another splash of broth or water, cover it back up, and bake for another 10-15 minutes until tender. **Patience is a virtue here.**

Can I use pre-cooked chicken? Definitely! If you have leftover rotisserie chicken or cooked chicken, add it to the dish about halfway through the baking time (when you’d normally remove the foil). This prevents it from drying out. Just make sure the rice cooks fully!

Final Thoughts

See? I told you it was easy! This Creamy Chicken & Rice Bake is basically a culinary high-five for your soul. It’s warm, it’s comforting, and it tastes like you spent way more effort than you actually did. It’s the perfect dish for a lazy Sunday, a busy Tuesday, or any day you just need a hug in food form. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!