The one-dish chicken and rice casserole emerged in the 1950s and 1960s as a popular, economical and convenient meal. The history of this dish is closely tied to the marketing efforts of the Campbell’s Soup Company and the post-World War II desire for easy, time-saving meals.
Campbells introduced its condensed cream of mushroom and chicken noodle soups in the 1930s. In the 1940s and 1950s, the company’s test kitchens began developing and promoting recipes that used their canned soups as a base, marketing them as time-saving ingredients for busy housewives. The canned soup provided a ready-made, creamy, and flavorful sauce that simplified meal preparation.
These types of casseroles became a staple of North American comfort food, especially popular at communal gatherings like church suppers, potlucks, and family reunions.
Today, the classic Campbell’s chicken and rice casserole remains a well-known recipe, though modern variations often use homemade sauces to avoid processed ingredients.
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- 1 cup uncooked, long grain rice
- 1- 10-3/4 oz. can of cream of mushroom soup
- 1- 10-3/4 oz. can cream of celery soup
- 1 envelope onion soup mix
- 1 soup can cold water
- 1 clove garlic, minced
- 1 tsp fresh parsley, chopped
- 1 tsp Worcestershire sauce
- 1 chicken 3 1/2 - 4 lbs (1.58 - 1.81 kg), cut into eight pieces
- smoked paprika for sprinkling
Ingredients
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- Preheat oven to 350 F. Spray a 9 x 13-inch baking dish with cooking spray.
- In a large bowl, mix together rice, soups, onion soup mix, water, garlic, parsley & Worcestershire sauce.
- Pour mixture into prepared pan. Press chicken into mixture. Sprinkle with paprika, then cover tightly with foil paper.
- Bake 1 1/4 hours. Do NOT open cover during baking time.
- Sprinkle with fresh parsley for a garnish.
- Instead of a whole chicken, use whatever pieces you wish either bone-in, skin-on or boneless/skinless, your choice.