Recipe Chicken Rice Campbell'S Soup

Casseroles are a comfort food dream. Over the years, we’ve created our fair share of casserole recipes, from sides to main courses to even desserts (hello, apple dumplings). That being said, when we’re searching for something hearty, filling, and completely classic, we turn to this chicken and rice version. It’s the type of recipe we turn to time and time again during the fall and winter (and all year-round tbh). The best part? Everything is ready at the same time in this recipe, so you can toss it all in the dish (yes,

Nope! This is a literal dump 'n bake recipe: You put the uncooked rice and onion, broth, and cream of mushroom soup into a casserole dish and then top with the chicken thighs. Like magic, everything is ready at the same time—no stovetop required. Plus, because everything cooks together, you'll also get the most flavorful rice without any stress of cooking it on the stove. 

This dish is completely customizable, and a great base for any substitutions or additions your heart desires. If you'd rather sub in chicken breasts, you totally can—we just love thighs for their flavor and crispy skin. Throw in some frozen veggies (broccoli is a delicious choice), or sprinkle on some cheddar towards the end of cooking to make this creamy casserole a cheesy dream. 

Creamy Chicken And Rice Bake Recipe

If you’d like to make this casserole ahead of time, prepare the dish without baking, then cover and refrigerate for up to 2 days. When ready to eat, bake as directed and enjoy. Alternatively, you can freeze the covered, unbaked casserole for up to 3 months. 

Lena Abraham is a freelance contributor with , and was formerly Senior Food Editor, where she developed and styled recipes for video and photo, and also stayed on top of current food trends. She’s been working in the food industry for over 10 years, and will argue that the best fish tacos in the world are made in New York. Don’t @ her.

If you’d like to make this casserole ahead of time, prepare the dish without baking, then cover and refrigerate for up to 2 days. When ready to eat, bake as directed and enjoy. Alternatively, you can freeze the covered, unbaked casserole for up to 3 months. 

Lena Abraham is a freelance contributor with , and was formerly Senior Food Editor, where she developed and styled recipes for video and photo, and also stayed on top of current food trends. She’s been working in the food industry for over 10 years, and will argue that the best fish tacos in the world are made in New York. Don’t @ her.

If you’d like to make this casserole ahead of time, prepare the dish without baking, then cover and refrigerate for up to 2 days. When ready to eat, bake as directed and enjoy. Alternatively, you can freeze the covered, unbaked casserole for up to 3 months. 

Lena Abraham is a freelance contributor with , and was formerly Senior Food Editor, where she developed and styled recipes for video and photo, and also stayed on top of current food trends. She’s been working in the food industry for over 10 years, and will argue that the best fish tacos in the world are made in New York. Don’t @ her.