I can live on casseroles when it is cold out. They are an ultimate comfort food, like a warm hug in a bowl. And this delicious Campbell’s soup chicken and rice casserole is no exception. Creamy, savory, cozy and super easy to make it is as far away from fancy as possible. And I love it about it.
Long grain rice is cooked in a flavorful concoction of three timeless Campbells soups: cream of mushroom, cream of celery and cream of chicken. And topped with cooked, shredded chicken. I use rotisserie as a quick shortcut, but you can boil the whole chicken and then shred it yourself, reserving the broth as well, as an option.
Everyone loves this casserole. It is just a classic, hearty, satisfying dish that is great for watching tv, curled up on the couch under a fuzzy blanket.
The casserole is simplicity at its best, no complicated prep, ingredients and everything is done in one baking dish for a breezy clean up. Just a simple old school casserole, a classic combination of chicken and rice infused with the flavors from the soup.
I prefer using low sodium soup to cut down on salt. I also sprinkle a dash of paprika over the top to give it nice color. Follow the simple steps to make this easy Campbells chicken and rice.
