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Transforming Campbell's Cream of Celery soup into a hearty one-pan chicken and rice dish is the perfect solution for a comforting, restaurant-style meal. The velvety soup base creates a rich, creamy sauce that perfectly coats tender chicken and fluffy rice, delivering a satisfying dinner with minimal effort.
This recipe combines the convenience of canned soup with the depth of homemade cooking techniques.
The result is a dish that's both elegant and simple, featuring perfectly seasoned chicken, tender rice, and a sauce so rich it feels indulgent. The creamy celery flavor adds a subtle sweetness that balances the savory chicken, while the one-pan method ensures easy cleanup.
Whether serving for a family dinner or a cozy weeknight meal, this recipe delivers a comforting, flavorful dish that feels special without requiring hours in the kitchen.
Ingredients for campbell's cream of celery chicken and rice
A creamy, comforting one-pan dinner that turns simple pantry staples into restaurant-quality flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Campbell's Cream of Celery Soup 🥫 | 1 can | Condensed, not low-fat |
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Cut into 1-inch cubes |
| Long-Grain White Rice 🍚 | 1 cup | Uncooked, jasmine or basmati preferred |
| Chicken Broth 💧 | 1 cup | Low-sodium preferred |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Shredded Cheddar Cheese 🧀 | ½ cup | Sharp cheddar preferred |
| Fresh Celery 🧅 | 2 stalks | Chopped, for garnish |
| Butter 🧈 | 2 tbsp | Unsalted, for cooking |
| Garlic Cloves 🧄 | 2 cloves | Minced, for aroma |
| Dried Thyme 🌿 | ½ tsp | Or 1 tsp fresh |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Green Onions 🧅 | 2 whole | Sliced, for garnish |
The Campbell's Cream of Celery soup is the foundation here—stick with the full-fat, condensed version for that velvety texture. You'll find it in the soup aisle, usually near other cream-based soups. For the chicken, boneless, skinless breasts work best—they stay tender while absorbing the creamy sauce. If you prefer thighs, they'll add richness but may need slightly less cooking time. The rice? Jasmine or basmati holds up better in the creamy sauce than long-grain white, but use what you have. Fresh thyme is ideal, but dried works in a pinch—just measure carefully since it's more potent.
No Campbell's Cream of Celery? Substitute with a mix of cream of mushroom soup and a splash of celery juice (or even a few chopped celery stalks cooked down). Chicken thighs instead of breasts? Reduce cooking time by 5-7 minutes—they render fat faster. For a lighter version, swap the heavy cream for half-and-half or whole milk, though the sauce won't be as rich. The cheddar adds depth, but Parmesan or Gruyère work beautifully too. If you're watching sodium, rinse the canned soup before using it—it cuts the salt significantly without losing flavor. The green onions and celery are just for garnish, but they brighten up the dish (and make it look fancy).
This dish reheats beautifully—cover with foil and warm for 10 minutes to keep the sauce creamy. Leftovers keep for 3-4 days in the fridge, though the rice may dry out slightly. For longer storage, portion into airtight containers and freeze for up to 3 months. The sauce thickens as it cools, so add a splash of broth or milk when reheating if it seems too stiff. Garnish with extra herbs or a sprinkle of cheese before serving—it makes all the difference.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this when I’m too tired to scrub a million dishes. Brown the chicken, dump in the soup, broth, and rice—boom—it all cooks together in one pot. The celery soup’s creamy base thickens right into the rice, so you’re left with a single pan to clean. (My lazy Sundays thank me.)
- Rich Without Effort: Here’s what sold me—the heavy cream and celery soup blend creates this velvety, slightly tangy sauce that clings to every bite of chicken. It’s not heavy like a Alfredo, but it’s rich in that comforting way, like a hug from a soup commercial. Honestly, the first time I tasted it, I nearly licked the pan.
- Lunchbox Hero: This is my go-to for meal prep because it reheats perfectly—no soggy rice or dry chicken. Pack it in containers, and it’s a hit with kids (my picky eater actually finishes her portion) or coworkers who’ll ask, “What’s this? It’s amazing.” Bonus: The flavors even get better the next day.
- Pantry Staple Power: Between us, this recipe is my budget-friendly secret weapon. You’re using basic ingredients—chicken, rice, soup—that won’t break the bank, but the heavy cream and broth elevate it to feel special. And leftovers? They’re my backup plan for busy nights or when I just can’t face cooking again. (Yes, even on a Tuesday night.)
Step-by-step instructions for cream of celery chicken and rice
Transform simple pantry staples into a rich, comforting one-pan dinner with these precise techniques.
🍳 Step 1: Sauté Chicken and Aromatics for Deep Flavor
Heat a large oven-safe skillet over medium-high heat and add the 2 tablespoons butter. Once melted and foaming, add the 1.5 lb boneless, skinless chicken breast cut into 1-inch cubes. Cook undisturbed for 3-4 minutes per side until the chicken develops a golden-brown crust—this creates texture and prevents dryness.
Push the chicken to one side of the skillet and add the 2 cloves minced garlic cloves and 2 stalks chopped fresh celery. Sauté for 1-2 minutes until the celery softens and the garlic becomes fragrant. Sprinkle with ½ teaspoon dried thyme, 1 teaspoon salt, and ½ teaspoon black pepper, stirring to coat the aromatics evenly.
🥘 Step 2: Build the Creamy Base with Rice and Soups
Return the chicken to the center of the skillet and reduce heat to medium. Stir in the 1 cup long-grain white rice, coating each grain with the rendered butter and aromatics. Pour in the 1 cup chicken broth and 1 can Campbell's Cream of Celery Soup, stirring gently to combine. The mixture should look like a thick, creamy slurry—this ensures even cooking for both rice and chicken.
Bring to a gentle simmer, then cover the skillet with a tight-fitting lid. Transfer to a preheated 375°F oven and bake for 20 minutes. This initial baking period allows the rice to absorb liquid while keeping the chicken moist. Resist the urge to peek—steam is your friend here.
🔥 Step 3: Finish with Cream and Cheese for Richness
After 20 minutes, remove the skillet from the oven and stir in the ½ cup heavy cream and ½ cup shredded cheddar cheese. The cheese should melt smoothly into the creamy mixture, creating a velvety texture. Return the skillet to the oven and bake uncovered for an additional 10-12 minutes until the top develops a golden-brown crust and the rice is tender.
To check doneness, insert a fork into the rice—it should slide in easily with slight resistance. The chicken should be cooked through with an internal temperature of 165°F. If the mixture looks too thick, add 2-3 tablespoons water and stir to loosen.
🍽️ Step 4: Garnish and Rest for Perfect Texture
Remove the skillet from the oven and let the dish rest for 5 minutes before serving. This resting period allows the flavors to meld and the juices to redistribute throughout the chicken and rice. Garnish each serving with 2 whole sliced green onions, adding a fresh pop of color and bright flavor.
Serve immediately in individual oven-safe bowls if desired, or transfer to a serving platter. The dish should have a creamy, velvety consistency with tender chicken and perfectly cooked rice. Each spoonful should deliver a balance of savory, creamy, and slightly peppery notes from the celery soup base.
Pro Tips For Making Campbell'S Cream Of Celery Chicken And Rice
- Cook Chicken to 165°F: I used to eyeball it and end up with dry, overcooked chicken that turned to rubber in the creamy sauce. Now I pull it at 165°F—yes, even if it looks underdone—because it’ll finish cooking in the broth and stay juicy. A meat thermometer solves this forever.
- Rinse the Rice Twice: That starchy water is the enemy of fluffy rice. Give your long-grain white rice a quick rinse in a fine-mesh strainer, then repeat. It cuts down on gummy texture later, especially when you’re simmering it with broth.
- Simmer, Don’t Boil: The second you add the Campbell’s soup and heavy cream, drop the heat to a gentle simmer. Boiling will break the cream and turn your sauce into a sad, curdled mess. Low and slow keeps everything silky.
- Add Heavy Cream Last: If you mix it in early, you’ll end up with a split sauce. Instead, stir in the heavy cream right before serving—just heat it through for 30 seconds. This keeps the sauce luscious without risking separation.
Flavor customization for this campbell's cream of celery chicken and rice
Spicy Kick
Add ½ teaspoon cayenne pepper or 1 teaspoon hot sauce (like Tabasco) directly to the soup base before combining with rice and chicken. For a smoky twist, stir in ½ teaspoon smoked paprika when sautéing the aromatics. This creates a subtle heat that balances the creamy texture beautifully. 🌶️
Herb Variations
Swap the thyme for ½ teaspoon dried tarragon or 1 teaspoon fresh dill to brighten the flavor profile. Tarragon adds an anise-like sweetness, while dill brings a fresh, slightly citrusy note. For a Mediterranean touch, include ¼ teaspoon dried oregano alongside the thyme.
Cheese Upgrades
Replace the cheddar with ½ cup Gruyère for a nutty depth or ½ cup sharp white cheddar for extra tang. For a creamy, melt-in-your-mouth texture, mix ¼ cup cream cheese into the heavy cream before adding it to the skillet. The extra fat prevents curdling and adds richness.
Umami Boosters
Enhance the savory depth by adding 1 teaspoon soy sauce or ½ teaspoon fish sauce to the soup base. For a meatier flavor, stir in 1 tablespoon Worcestershire sauce when combining the ingredients. These additions elevate the dish without overpowering the celery's natural sweetness.
Vegetable Additions
Incorporate ½ cup diced carrots or ½ cup chopped mushrooms when sautéing the aromatics for extra texture and sweetness. Roasted red peppers (½ cup, jarred or fresh) add a smoky, slightly sweet contrast. These veggies absorb the creamy sauce beautifully while adding color and nutrition.
Creamy Variations
For a lighter option, substitute the heavy cream with ½ cup whole milk and ½ cup Greek yogurt (full-fat for best texture). For extra decadence, fold in ¼ cup sour cream at the end—it adds tanginess and a luxurious mouthfeel.
Both alternatives keep the dish creamy while adjusting the richness to your preference.
Nutrition facts
Frequently asked questions
Can I use chicken thighs instead of breasts?
Chicken thighs add wonderful richness to this dish. Simply reduce the cooking time by 5-7 minutes since thighs cook faster than breasts. Their higher fat content makes the sauce even creamier, but they may release more liquid, so you might need to add 1-2 extra tablespoons of broth if the mixture looks too dry.
How do I make this dish ahead of time?
This recipe reheats beautifully! Assemble the dish up to 24 hours ahead and refrigerate uncovered. When ready to serve, cover tightly with foil and warm in a 350°F oven for 20-25 minutes. The sauce may thicken slightly—just add 2-3 tablespoons of milk or broth to restore creaminess before serving.
What's the best way to store leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, portion into freezer-safe containers and freeze for up to 3 months. When reheating from frozen, thaw overnight in the fridge first, then warm covered in the oven or microwave with a splash of broth to maintain moisture.
Can I make this dish in a slow cooker?
Yes! Sauté the chicken and aromatics first, then transfer everything to a slow cooker. Add the rice, broth, and soup, then cook on LOW for 4-5 hours or HIGH for 2-3 hours. In the last 30 minutes, stir in the heavy cream and cheese. The texture will be slightly different (more like a casserole) but equally delicious—just watch the liquid levels and add broth if needed.
Why did my rice turn out mushy?
Mushy rice usually happens from overcooking or too much liquid. For perfect texture, use 1 cup uncooked rice and 1.5 cups total liquid (broth + soup). If your rice still turns out mushy, try using jasmine or basmati rice next time—they hold up better in creamy sauces. Also, avoid lifting the lid while baking to let steam escape.