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This copycat Campbell’s Supper Bakes Herb Chicken with Rice recipe brings that iconic, one-pot comfort with a crispy golden crust and familiar, nostalgic flavor. The secret lies in layering seasoned chicken and rice just right, then baking until the surface turns perfectly crispy while keeping the chicken juicy inside.
I've perfected this copycat version after years of testing—it's the dish that brings back childhood dinner memories with restaurant-quality results.
What makes this recipe special is how it combines simplicity with professional techniques. You'll use basic pantry ingredients—chicken, rice, broth, and Campbell's herb seasoning—to create a meal that feels indulgent without requiring special skills.
The crispy top forms naturally when you bake it uncovered, creating that signature texture that makes it irresistible. This is comfort food at its finest, ready in about an hour with minimal effort.
Ingredients for campbell's supper bakes herb chicken with rice copycat
Basic pantry staples transform into nostalgic comfort with this Campbell's copycat classic.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Cut into even strips for consistent cooking |
| Long-Grain White Rice 🍚 | 1 cup | Uncooked, medium grain preferred |
| Campbell's Cream of Mushroom Soup 🍲 | 10 ½ oz | One standard can, not low-fat |
| Campbell's Herb Chicken Broth 💧 | 2 cups | Low-sodium preferred, or add salt to taste |
| Shredded Cheddar Cheese 🧀 | 1 cup | Natural cheddar, not pre-shredded blend |
| Milk 🥛 | ½ cup | Whole milk for creaminess |
| Butter 🧈 | 2 tbsp | Unsalted, melted for even distribution |
| All-Purpose Flour 🌾 | 2 tbsp | For crispy topping, sifted |
| Onion Powder 🧅 | 1 tsp | Freshly ground preferred |
| Garlic Powder 🧄 | 1 tsp | Not garlic salt |
| Salt 🧂 | ½ tsp | Diamond Crystal kosher preferred |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground for best flavor |
| Campbell's Seasoned Salt 🧂 | 1 tsp | Key for authentic Campbell's flavor |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
The Campbell's soup and broth are the heart of this recipe—stock up on the canned versions if you don't already have them. For the mushroom soup, the full-fat version is essential—low-fat alters the texture. Walmart or Kroger typically stock these in the soup aisle, but check the Campbell's section for the herb chicken broth. The seasoned salt is non-negotiable for that iconic Campbell's flavor; you can find it in the spice aisle or baking section. For the chicken, bone-in pieces would work too, but boneless strips cook more evenly. If you can't find seasoned salt, combine 1/2 tsp salt with 1/2 tsp onion powder as a substitute.
No Campbell's seasoned salt? Create your own blend with 1/2 tsp salt, 1/4 tsp garlic powder, and 1/4 tsp onion powder. The parsley is purely decorative—skip it if you're in a rush, but it adds that fresh pop at the end. For the cheese, natural cheddar melts best—pre-shredded blends contain anti-caking agents that prevent proper melting. The milk can be substituted with half-and-half for extra richness, but whole milk gives the perfect balance. If you're watching calories, use 2% milk and reduce the butter to 1 tbsp. The flour for the crispy topping can be swapped for panko breadcrumbs if you prefer extra crunch.
This dish reheats beautifully—cover with foil to prevent drying. Store leftovers in the fridge for up to 4 days, though it's best enjoyed fresh. For make-ahead convenience, prepare through step 3 (before baking), then refrigerate the unbaked casserole for up to 24 hours. The crispy topping forms best when baked uncovered, so plan to bake it right before serving. If you're serving a crowd, double the recipe—it scales perfectly in a 9x13-inch dish.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe when I’m too tired to scrub pots. Throw chicken, rice, and those two Campbell’s cans into a baking dish, sprinkle cheese on top, and boom—done. No chopping, no stirring, no stress.
- Cheesy, Creamy, Crispy: That melted cheddar on top? It’s the star. The herb chicken broth gives the chicken a savory punch, while the mushroom soup adds a velvety richness—like a hug in a dish. (Yes, even on a Tuesday night.)
- Lunchbox Hero: Between us, this is my go-to for meal prep. The rice stays fluffy, the chicken stays juicy, and it reheats like a dream. Pack it in containers, and you’ve got a kid-approved lunch or a quick office dinner.
- Budget Win: I buy chicken breasts in bulk, and a few cans of soup stretch across multiple meals. It’s cheap, filling, and still feels like a special dinner—without breaking the bank. Plus, leftovers taste just as good the next day.
Step-by-step instructions for Campbell's herb chicken with rice
Here's the method that delivers that iconic crispy topping and creamy texture you remember.
Prepare the Chicken and Seasoning Base
Cut the 1.5 lb boneless, skinless chicken breast into ½-inch thick strips for even cooking. In a medium bowl, whisk together the 2 cups Campbell's Herb Chicken Broth, 10.5 oz Campbell's Cream of Mushroom Soup, and 0.5 cup milk until smooth. This forms the foundational sauce that will infuse every bite with rich, savory flavor.
In a separate small bowl, combine the 2 tbsp all-purpose flour, 1 tsp onion powder, 1 tsp garlic powder, 0.5 tsp salt, 0.25 tsp black pepper, and 1 tsp Campbell's Seasoned Salt. This dry blend is what creates that signature Campbell's flavor profile. Sprinkle this mixture evenly over the chicken strips, tossing gently to coat them completely. Let them sit for 5 minutes while you prepare the next components.
Build the One-Pot Layering System
In a 5-quart Dutch oven (or similar heavy pot with lid), melt the 2 tbsp butter over medium heat. Add the seasoned chicken strips and cook for 4-5 minutes until they turn opaque and develop a light golden crust. Remove the chicken with a slotted spoon and set aside temporarily.
In the same pot, add the 1 cup long-grain white rice and stir to coat the bottom evenly with the residual butter and chicken juices. This creates the perfect foundation for flavor absorption. Pour the broth-soup mixture over the rice, stirring once to distribute it evenly. The rice should be just submerged—this ensures proper cooking without becoming mushy.
Assemble and Create the Crispy Topping
Return the chicken strips to the pot, arranging them in an even layer over the rice. Sprinkle the 1 cup shredded cheddar cheese evenly across the surface. This cheese will melt into the sauce while also contributing to the crispy topping when baked.
In a small bowl, combine the 0.25 cup chopped fresh parsley with any remaining dry seasoning mixture (about 1 tbsp). Sprinkle this evenly over the cheese layer. The parsley adds freshness while the seasoning blend ensures consistent flavor in every bite. Cover the pot with its lid and bring to a gentle simmer over medium-low heat for 10 minutes to allow the rice to begin absorbing the liquid.
Bake to Crispy Perfection
Preheat your oven to 375°F. Transfer the covered pot to the oven and bake for 25 minutes. After 25 minutes, remove the lid and switch to broil mode. Watch carefully—this is where the magic happens. Broil for 3-5 minutes until the top develops a deep golden brown crust with bubbling cheese in several spots.
The broiling step transforms the dish from ordinary to extraordinary by creating that signature crispy topping that Campbell's Suppers are famous for. You'll know it's perfect when the edges are slightly charred and the cheese has melted into a glossy, bubbly layer. If any spots brown too quickly, move the pot slightly away from the broiler element.
Rest and Serve with Confidence
Remove the pot from the oven and let it rest for 5 minutes before serving. This resting period allows the rice to finish absorbing any remaining liquid and the chicken to redistribute its juices, ensuring each bite is moist and flavorful.
Gently fluff the rice with a fork before serving. The dish should have a creamy sauce throughout, tender chicken, and that coveted crispy topping that shatters slightly when you cut into it. Serve immediately with crusty bread or a simple green salad to complement the rich flavors.
Pro Tips For Making Campbell'S Supper Bakes Herb Chicken With Rice Copycat
- SEAR CHICKEN FIRST: Skip the bland chicken—pat those breasts dry, then hit them with a quick 3-minute sear in a hot pan (or oven) before adding the soup and broth. The Maillard reaction kicks in, giving you real flavor instead of just relying on the canned soup’s herbs. I learned this the hard way after making this dish twice with just the soup’s liquid—boring.
- TOAST THE RICE: Don’t just dump raw rice in the pot. Stir it in the dry pan for 2 minutes over medium heat first—until it’s lightly golden and smells nutty. This trick prevents that gummy texture and makes the rice absorb the creamy sauce better. (Yes, even if you’re impatient like me, resist the urge to skip this.)
- STIR THE CHEESE: After the chicken and rice are mostly cooked, pull the pan off heat, sprinkle the cheddar, then give it a good stir with a wooden spoon. The residual heat melts it perfectly without turning it greasy or clumpy. I used to just dump it in and walk away—big mistake. The cheese sticks to the bottom like glue.
- LOW AND SLOW FINISH: Once everything’s combined, cover the pan and simmer on low for 10–12 minutes. High heat = rubbery rice and overcooked chicken. I was skeptical until I tried it—now it’s non-negotiable. The rice stays fluffy, the chicken stays juicy, and the sauce thickens just right. (Your future self will thank you.)
Common mistakes when making this recipe
Overcooking the Chicken
One of the biggest mistakes is overcooking the chicken before baking. When you sauté the seasoned strips for more than 5 minutes, they’ll dry out and lose their juiciness. I’ve seen this happen when people rush the step—stick to 4-5 minutes over medium heat for tender results. 🍗
Skipping the Resting Step
After baking, letting the dish rest for 5 minutes is crucial. Skipping this means the rice will be gummy and the chicken will release all its juices onto the plate instead of staying inside. I’ve learned this the hard way—always give it that short break before serving.
Uneven Broiling
The broiling step is where the crispy topping forms, but it’s easy to burn it if you’re not careful. Watch the dish closely after 3 minutes—if the edges start darkening too quickly, move the pot away from the broiler element.
I recommend using an oven thermometer to ensure your broiler stays at 450°F for even browning.
Using Pre-Shredded Cheese
Pre-shredded cheese contains anti-caking agents that prevent proper melting, leading to a grainy texture. Always use natural cheddar and shred it yourself. I keep a block of sharp cheddar on hand specifically for this recipe—it makes all the difference in achieving that creamy, bubbly top.
Incorrect Rice Measurement
Using too much rice (or not enough liquid) will result in a dry, crunchy texture instead of fluffy grains. Stick to 1 cup uncooked white rice and ensure the broth-soup mixture just covers it. The rice should absorb the liquid evenly without becoming mushy or dry.
Missing the Seasoned Salt
This is the secret ingredient that gives Campbell’s Suppers their signature flavor. If you skip it or substitute with regular salt, the dish will taste flat. I’ve tested this multiple times—1 tsp of Campbell’s Seasoned Salt is non-negotiable.
For a substitute, mix ½ tsp salt + ½ tsp onion powder, but it won’t be identical.
Nutrition facts
Frequently asked questions
Can I use boneless, skinless chicken thighs instead of breasts?
Chicken thighs work beautifully and stay juicier during cooking. Use 1.5 lb boneless, skinless thighs cut into ½-inch thick strips—they’ll add rich flavor and tender texture to your one-pot meal. The cooking time remains the same, but thighs may need just 1 extra minute of sautéing to ensure they’re fully opaque.
What if I don’t have Campbell’s Seasoned Salt?
You can make a close substitute by mixing ½ tsp salt, ¼ tsp garlic powder, and ¼ tsp onion powder. While it won’t be identical, this blend replicates the savory depth of the original. For best results, use it immediately after mixing—it loses potency over time.
How do I make this dish ahead of time?
Prepare the casserole through step 3 (before baking), then refrigerate it uncovered for up to 24 hours. When ready to bake, add 10 minutes to the baking time (cover for 35 minutes total) to account for the cold start. The crispy topping forms best when baked fresh, so avoid freezing—it loses texture when thawed.
Can I make this in a 9x13-inch baking dish instead of a Dutch oven?
Yes, but adjust the layering. Use ½ cup less rice (total ½ cup) and reduce the chicken to 1 lb to prevent overflow. Bake uncovered at 375°F for 30 minutes before broiling. The dish will spread more, but the crispy top will still form beautifully.
Why did my crispy topping turn out soggy?
This usually happens if you cover the dish while broiling or don’t broil long enough. Always broil uncovered for 3-5 minutes until golden brown. For extra insurance, sprinkle 1 tbsp flour over the cheese layer before baking—it creates a lighter, crispier crust.