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Easy Baked Chicken & Rice Casserole

Made With:



Diced chicken simmered in its own rich creamy broth.

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Chefs Tip: Can also be prepared in individual ramekin/mini-casserole dishes, topping each with grated cheese.

Total Time

35 min.

Serving & Size

8 oz/250 mL

With Campbell’s® Condensed Cream of Chicken soup create a versatile chicken casserole using your favourite frozen vegetables.

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g
Saturated Fat g
Cholesterol mg
Sodium mg
Total Carbohydrate mg
Dietary Fiber g
Protein g
Vitamin A %
Vitamin C %
Calcium %
Iron %
Estimate your profit

Step 1
Profit Per Serving

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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal

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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day

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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
Campbell’s Condensed Cream of Chicken soup 48 oz .36 L
Water 8 cups L
White rice, long-grain, uncooked 4 1/2 cups .13 L
Lemon juice 1/4 cup 60  mL
Italian seasoning, crushed 1 1/2 tbsp 25  mL
Garlic powder 1 tbsp 15  mL
Onion powder 1 tbsp 15  mL
Pepper, black, ground 1 tsp mL
Broccoli florets, frozen 12 cups L
Carrots, frozen, diced 6 cups 1 1/2  L
1. Preheat oven to 350°F (177°C).

2. Stir in the condensed soup, water, rice, lemon juice, Italian seasoning, garlic powder, onion powder, black pepper, broccoli and carrots in a large bowl. Transfer mixture to 2 half pans (2”deep) steam table pans.
Ingredients Weight Measure
Weight Measure
Chicken, cooked, diced 1/2-in. (1 cm) 4 1/2 lbs kg
Paprika 1 tsp mL
Cheese, mozzarella, shredded 2 cups 500  mL
3. Mix the cooked chicken into the rice mixture. Lightly season the chicken with the paprika.

4. Cover the pans with foil or lid and bake for 20 minutes or until rice is tender. Stir lightly.

5. Remove covers from pans and top with the cheese. Replace covers and let stand for 10 minutes

CCP: Heat to an internal temperature of 165°F (74°C) or higher for 15 seconds.
CCP: Hold hot at 140°F (60°C) or higher for service.


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