Herbed Chicken & Brown Rice

Campbell's Herbed Chicken & Brown Rice Recipe

The nutty flavor of brown rice is enhanced by cream of mushroom soup and herbs...and the rice bakes in the same dish as boneless chicken breasts to make an absolutely delicious dish.

At a glance


10 min.


40 min.



Bake: 30 min.

Made With

  • Campbell’s® Healthy Request® Condensed  Cream of Mushroom Soup

    Campbell’s® Healthy Request® Condensed Cream of Mushroom Soup

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What You'll Need

1 can (10 3/4 ounces) Campbell’s® Healthy Request® Condensed Cream of Mushroom Soup
1 1/4 cups water
1/2 teaspoon dried thyme or dried rosemary leaves, crushed
1/8 teaspoon ground black pepper
1 cup uncooked instant brown rice
1 1/4 pounds skinless, boneless chicken breast halves
1/2 teaspoon paprika

How to Make It

  • 1

    Stir the soup, water, thyme, pepper and rice in a 2-quart shallow baking dish. Place the chicken on the rice mixture. Sprinkle the chicken with paprika.

  • 2

    Bake at 400°F. for 30 minutes or until chicken is cooked through and the rice is tender.

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  • Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
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