Name: Creamy Chicken and Rice Casserole – Campbells Chicken and Rice Casserole Recipes Easy Dinners
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion, diced; 2 cloves garlic, minced; 1 cup long grain white rice; 1 1/2 cups low-sodium chicken broth; 1 cup whole milk; 1 (10.5-ounce) can condensed cream of chicken soup; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks; 1 cup frozen peas; 1/2 cup grated Parmesan cheese; Chopped fresh parsley (optional, for garnish)

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You know that feeling when it’s cold out, you’ve had a long day, and all you want is to eat something that feels like a hug? That’s exactly where this creamy chicken and rice casserole comes in. It’s warm, it’s cozy, and it doesn’t judge if you go back for seconds (or thirds—I won’t tell). We’ve got juicy chicken, tender rice, and a creamy sauce that tastes like it’s been simmering for hours—but surprise! It all comes together in one pot with minimal fuss. Honestly, this recipe has saved dinner at my house more times than I can count. When my fridge looks like a sad episode of Chopped, this dish pulls through with pantry staples. So if you’ve been hunting through campbells chicken and rice casserole recipes easy dinners, you’ve found the holy grail. And if you’re also into simple comfort meals, easy casserole dishes, or quick weeknight wins, keep reading. You’re in for something creamy, dreamy, and chickeny.

1) Key Takeaways
2) Easy Creamy Chicken and Rice Casserole Recipe
3) Ingredients for Creamy Chicken and Rice Casserole
4) How to Make Creamy Chicken and Rice Casserole
5) Tips for Making Creamy Chicken and Rice Casserole
6) Making Creamy Chicken and Rice Casserole Ahead of Time
7) Storing Leftover Creamy Chicken and Rice Casserole
8) Try these Casserole recipes next!
9) Creamy Chicken and Rice Casserole
10) Nutrition

1) Key Takeaways

This creamy casserole is comfort food at its finest and made in just one pot.
You can use chicken thighs, leftover rotisserie chicken, or even turkey if needed.
It’s one of the best campbells chicken and rice casserole recipes easy dinners to keep on rotation.
Perfect for busy nights, picky eaters, or anyone craving something warm and filling.

2) Easy Creamy Chicken and Rice Casserole Recipe

Every cook has that one dish that always saves the day. For me, it’s this creamy chicken and rice casserole. The kind of dish you can count on when the day’s run long and dinner needs to happen—fast. I found it while searching through campbells chicken and rice casserole recipes easy dinners and never looked back.

It doesn’t rely on any exotic ingredients or five-step sauces. Everything gets tossed into one pot. We’re talking pantry heroes here—rice, cream of chicken soup, chicken broth. If you’ve got a bag of frozen peas and a hunk of Parmesan, you’re golden. Even if you’re missing a few things, this recipe still works beautifully. It’s like the culinary version of yoga pants—relaxed, forgiving, and still kind of impressive.

And can we talk about how comforting it is? Warm, creamy, with that baked-in flavor that just wraps around you. It’s ideal for a weeknight dinner or the kind of “welcome home” meal that says you care—without spending three hours proving it.

3) Ingredients for Creamy Chicken and Rice Casserole

Olive Oil: Adds a soft, savory base flavor while helping the onions cook gently and get sweet without burning.

Yellow Onion: A diced onion is your flavor foundation. It brings mellow sweetness and depth that blends beautifully into the creamy broth.

Garlic: A couple of cloves, minced. They soften in the oil and bloom into a comforting, mouthwatering aroma that makes you want to hover near the stove.

Long Grain White Rice: The backbone of the dish. Long grain keeps its shape and absorbs all that savory chicken flavor.

Chicken Broth: This adds that rich, homemade flavor without needing to simmer bones all day. I go low-sodium to control salt levels.

Whole Milk: The creaminess without going full-on decadent. It gives body to the sauce while keeping it light enough for seconds.

Cream of Chicken Soup: Yes, the canned kind. It’s classic and makes the whole dish taste nostalgic in the best way.

Kosher Salt & Black Pepper: A good pinch of each makes a big difference. Taste as you go to avoid overdoing it.

Boneless, Skinless Chicken Thighs: Juicier and more flavorful than breasts, they hold up well in the oven. Chop into bite-size chunks.

Frozen Peas: Tossed in at the end, they give a little pop of color and sweetness. You don’t even need to thaw them.

Grated Parmesan Cheese: Adds a nutty kick and thickens things up right at the end. If you’ve got it fresh, even better.

Fresh Parsley (Optional): Just for a hint of green and brightness. Totally skippable but always nice.

4) How to Make Creamy Chicken and Rice Casserole

Step 1: Heat olive oil in a Dutch oven. Toss in the diced onion and let it cook until soft, around five minutes.

Step 2: Stir in minced garlic and rice. Cook it all together for about two minutes until the rice just begins to toast and smell nutty.

Step 3: Pour in chicken broth, milk, and cream of chicken soup. Add salt and pepper. Stir everything to combine evenly.

Step 4: Nestle the chunks of chicken into the pot. Try to keep them in a single layer if possible, so they cook evenly.

Step 5: Bring the pot to a gentle simmer. Then cover and transfer to a 375°F oven. Bake for 35 minutes, no peeking!

Step 6: Pull the lid, stir in the frozen peas and Parmesan. Pop it back in, uncovered, for 10 minutes more to thicken and get a little golden.

Step 7: Let it rest a few minutes before serving. Sprinkle with parsley if you’ve got it. Then grab a spoon and dig in.

5) Tips for Making Creamy Chicken and Rice Casserole

Use long grain white rice, not instant or short grain. It holds up better and won’t go mushy on you. Trust me on this—been there, regretted that.

When cooking the onions, don’t rush it. Low and slow brings out the sweetness and keeps things mellow instead of harsh. And always cook the garlic just after the onion, or it’ll burn before you blink.

If you’re out of cream of chicken soup, try cream of mushroom or cream of celery. Still creamy, still tasty, still in the campbells chicken and rice casserole recipes easy dinners family.

6) Making Creamy Chicken and Rice Casserole Ahead of Time

This dish is a meal prep hero. You can assemble everything—minus the peas and Parmesan—and keep it in the fridge until you’re ready to bake. Add a few extra minutes in the oven if it’s going in cold.

Want to freeze it? Totally doable. Just wrap it tight and thaw overnight in the fridge before reheating. I recommend baking it first before freezing for best texture.

Planning for leftovers? Cook it fully and portion into containers. It makes a great take-to-work lunch, especially with a little hot sauce or a squeeze of lemon for a fresh twist.

7) Storing Leftover Creamy Chicken and Rice Casserole

Leftovers keep well in the fridge for up to four days. Reheat gently on the stove or in the microwave with a splash of milk or broth to loosen it up.

Want to give it new life? Turn it into a stuffed bell pepper filling or spoon it into a wrap with some shredded lettuce and sharp cheddar. Boom—brand new dinner from the same pot.

If you’re tight on space, store it flat in a zip-top bag. That way, it stacks easily and defrosts faster too. I’ve even cut them into squares and wrapped individually for grab-and-go meals.

8) Try these Casserole recipes next!

9) Creamy Chicken and Rice Casserole