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This copycat Campbell’s Supper Bakes Herb Chicken with Rice recipe brings back that nostalgic, cheesy, golden-crusted magic you loved as a kid.
The secret lies in the precise blend of herbs and spices that create the signature seasoning, combined with tender chicken and perfectly cooked rice baked under a blanket of melted cheddar.
This copycat version stays true to the original while offering a foolproof method for achieving that iconic texture and flavor.
The recipe focuses on three key elements: a well-seasoned chicken piece, a flavorful rice mixture, and a thick layer of cheddar cheese that forms a crispy, golden crust during baking.
With a simple preparation process and just 50 minutes in the oven, you’ll end up with a dish that’s just as satisfying as the original—if not better. The result is juicy chicken, fluffy rice, and that unmistakable cheesy swirl that makes every bite irresistible.
Ingredients for campbell's supper bakes herb chicken with rice copycat
The nostalgic magic of Campbell's Supper Bakes starts with these simple, quality ingredients.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Cut into 4 even pieces |
| Long-Grain White Rice 🍚 | 1 cup | Uncooked, converted from 2 cups cooked |
| Chicken Broth 💧 | 1 ½ cups | Low-sodium preferred |
| Shredded Sharp Cheddar Cheese 🧀 | 2 cups | Freshly shredded, not pre-shredded |
| Butter 🧈 | 3 tbsp | Unsalted, melted |
| All-Purpose Flour 🌾 | 2 tbsp | For coating chicken |
| Dried Parsley Flakes 🌿 | 1 tsp | For herb blend |
| Dried Thyme 🌿 | ½ tsp | For herb blend |
| Dried Basil 🌿 | ½ tsp | For herb blend |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Garlic Powder 🧄 | ½ tsp | For herb blend |
| Onion Powder 🧅 | ½ tsp | For herb blend |
| Olive Oil 🫒 | 1 tbsp | For greasing baking dish |
The chicken breast is critical—look for uniform pieces at the meat counter, not pre-cut. Whole Foods or Kroger typically carry the best quality, but any grocery store's butcher section works. Pound the pieces to even thickness for consistent cooking. The rice should be long-grain white—jasmine or basmati won't give the same texture. For the cheddar, freshly shredded is non-negotiable (pre-shredded gets clumpy and won't melt properly). I always buy Cabot or Sharp Cheddar from the deli section when possible.
No parsley flakes? Dried oregano at half the amount works in a pinch, though it won't be identical. Short on thyme? Dried marjoram is a decent swap, but reduce to two-thirds the quantity. The herb blend is what creates that iconic flavor—don't skip it. For the chicken broth, low-sodium is key (or just reduce the salt later). If you can't find low-sodium, use regular and cut the added salt in half. The olive oil for greasing? Any neutral oil works, but extra-virgin adds subtle flavor if you're feeling fancy.
This dish reheats beautifully—5 minutes at 350°F restores that golden crust. Store leftovers covered in the fridge for 4-5 days, though it's best eaten within 2 days for peak texture. The herb blend keeps well in a small airtight container for 3 months. For extra crispiness, broil for 2 minutes at the end of baking (watch closely!). The rice mixture can be prepped ahead and refrigerated for 1 day before baking.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe when I’m too tired to scrub three pots. Just dump the chicken, rice, and broth in one baking dish—no chopping, no fuss—then top it with cheese and herbs. The butter melts into everything, so you get that rich, golden finish with zero extra work.
- Cheesy Herb Bomb: That sharp cheddar isn’t just for flavor—it’s the star. It melts into the rice like a creamy blanket while the chicken stays juicy, and the dried herbs (especially the parsley) give it a bright, fresh kick. Honestly, the first time I tried it, I ate straight from the pan.
- Lunchbox Hero: Between us, this is my go-to for meal prep. The rice stays fluffy for days, the chicken reheats like it’s fresh, and the cheddar keeps it satisfying cold or warm. Pack it in containers, and you’ve got a lunch that’ll have coworkers asking for the recipe—no sad desk salads here.
- Budget Win: I make this for $12 and feed four. Chicken breasts are cheap, rice is a staple, and the broth stretches like crazy. Plus, leftovers taste just as good the next day—so it’s basically free money toward dinner. (Yes, even on a Tuesday night.)
Step-by-step instructions for campbell's Supper Bakes herb chicken with rice
Here's the exact method for recreating that iconic golden crust and cheesy swirl combination at home.
Prepare the Chicken and Herb Mixture
Cut the 1.5 lb boneless, skinless chicken breast into 4 even pieces. In a small bowl, combine the 2 tbsp all-purpose flour, 1 tsp salt, 0.5 tsp black pepper, 0.5 tsp garlic powder, 0.5 tsp onion powder, 1 tsp dried parsley flakes, 0.5 tsp dried thyme, and 0.5 tsp dried basil. Lightly coat each chicken piece with this mixture, pressing the seasoning into the surface for even coverage.
This step is crucial for creating that signature golden crust. The flour helps create a light coating that browns beautifully in the oven. Don't skip pressing the seasoning in—it ensures every bite has that herbaceous flavor throughout.
Assemble the Baking Dish
Preheat your oven to 375°F. Grease a 9x13-inch baking dish with 1 tbsp olive oil. In the center of the dish, arrange the seasoned chicken pieces in a single layer. Pour the 1.5 cups chicken broth evenly around the chicken, creating a shallow pool.
The broth will steam the chicken as it cooks, keeping it moist while allowing the crust to develop. Make sure the chicken pieces aren't touching each other—this ensures even browning and prevents steaming that would make the crust soggy.
Layer the Rice and Cheese
Spread the 1 cup long-grain white rice evenly over the chicken and broth, creating a thin layer. Then sprinkle 1 cup of the shredded sharp cheddar cheese over the rice. Repeat with another layer of rice, followed by the remaining 1 cup shredded sharp cheddar cheese.
This layered approach creates those signature cheesy swirls when baked. Press down gently on the top layer to help the cheese melt more evenly. The cheese should be distributed evenly—this prevents pockets of un-melted cheese that would make your dish look uneven when served.
Bake Until Golden and Bubbly
Dot the top with the 3 tbsp melted butter, spreading it evenly across the surface. Bake uncovered for 45 minutes until the top is golden brown and the cheese has melted completely, forming bubbly swirls. The rice should be tender and the chicken should register 165°F internally when checked with a meat thermometer.
Here's where the magic happens: the butter creates a rich, golden crust while the cheese melts into those beautiful swirls. If the top browns too quickly before the cheese melts, loosely cover with foil for the last 10-15 minutes of baking. The dish is done when the cheese is fully melted and the rice is tender—it should pull away from the edges of the dish slightly.
Rest and Serve
Remove from the oven and let the dish rest for 5-10 minutes before serving. This resting time allows the cheese to set slightly and makes it easier to cut clean slices. Use a sharp knife to cut through the crust and into the rice below, creating those perfect cheesy swirls with each serving.
The result should be a perfectly balanced dish with a crispy golden crust on top, tender chicken underneath, and creamy cheddar swirled throughout the rice. Serve immediately while the cheese is still warm and gooey—this is when it tastes best. The flavors develop as it cools, but the texture is at its peak when fresh from the oven.
Pro Tips For Making Campbell'S Supper Bakes Herb Chicken With Rice Copycat
- Trim the Chicken: Cut those chicken breasts into 1-inch thick strips—not thin slices—before baking. Thicker pieces stay juicier and cook faster than boneless breasts left whole, which dry out by the time the rice is done. I learned this the hard way after serving rubbery chicken to a crowd.
- Butter the Rice: Toss the raw rice with 1 tablespoon melted butter before adding broth—it coats every grain and makes the finished dish taste richer. Skip this, and the rice will be bland even if you use fancy broth. (Yes, even if you’re impatient like me.)
- Cover Tight: Press heavy-duty foil directly onto the baking dish’s rim so no steam escapes—this traps moisture for fluffy rice and tender chicken. I used to crimp it loosely, and the edges always dried out. Now I smash it flat like a lid.
- Cheese Last: Sprinkle the cheddar in the final 5 minutes of baking—just enough time to melt and bubble, not turn greasy. Add it earlier, and it’ll make the sauce watery. (Your future self will thank you.)
Pro cooking tips for campbell's supper bakes herb chicken with rice copycat
Perfect Herb Coating
The key to that iconic golden crust starts with the herb mixture. I always use all-purpose flour (not cake flour) because it creates a lighter, crispier coating. Press the seasoning firmly into the chicken—don't just sprinkle it on.
This ensures the herbs infuse into the meat, not just stick to the surface. For extra flavor, I like to add 1 tsp lemon zest to the herb blend, though it's optional. 🌿
Broth Steaming Technique
Pouring the chicken broth around (not over) the chicken creates a steam bath that keeps it moist while allowing the crust to form. If the chicken pieces touch, they'll steam instead of brown. I use a 9x13-inch baking dish because it gives enough surface area for even browning.
For extra crispiness, I sometimes add 1 tbsp cornstarch to the herb blend—it helps create a lighter, crunchier crust.
Cheese Layering Secrets
The layered cheese approach is what creates those signature swirls. I recommend using freshly shredded sharp cheddar—pre-shredded cheese contains anti-caking agents that prevent proper melting. For a richer flavor, I sometimes mix in ¼ cup grated Parmesan with the cheddar.
Press down gently on the top layer before baking to help the cheese melt more evenly and create those beautiful swirls.
Butter Dot Technique
Dotting the top with melted butter before baking is what creates that rich, golden finish. I use a pastry brush to spread it evenly across the surface. For extra richness, I sometimes add 1 tbsp melted butter to the herb blend before coating the chicken.
This adds another layer of flavor to the crust. 🧈
Oven Temperature Control
Maintaining a consistent 375°F oven temperature is crucial. If your oven runs hot, reduce the temperature to 350°F and add 5-10 minutes to the baking time. I always check the temperature with an oven thermometer—many home ovens are off by 25°F or more.
For even cooking, place the baking dish on the middle rack where heat circulates most evenly.
Resting for Clean Slices
Letting the dish rest for 5-10 minutes before serving is essential. This allows the cheese to set slightly, making it easier to cut clean slices with those perfect cheesy swirls. I use a sharp chef's knife and cut through the crust first, then angle the knife down through the rice.
For extra presentation, I sometimes garnish with fresh parsley or a sprinkle of black pepper right before serving.
Nutrition facts
Frequently asked questions
Why does the original Campbell's Supper Bakes have such a crispy crust?
The golden crust comes from three key elements: the all-purpose flour coating on the chicken, the melted butter drizzled on top before baking, and the 375°F oven temperature. The flour creates a light breading, while the butter adds richness that browns beautifully. Pressing the seasoning firmly into the chicken ensures maximum flavor infusion for that signature taste.
Can I use chicken thighs instead of breasts for this recipe?
Yes, but adjust the cooking time. Chicken thighs have more fat and stay juicier, so they'll cook faster. Use 4 bone-in, skin-on thighs instead of breasts, and reduce baking time to 35-40 minutes. The skin will crisp up beautifully, adding extra flavor. Just watch for 165°F internal temp to ensure safety.
What if my cheese doesn't melt properly or gets clumpy?
Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Always use freshly shredded sharp cheddar and press it gently into the rice layers before baking. For extra meltiness, try mixing in ¼ cup grated Parmesan. If it still looks uneven, broil for 1-2 minutes at the end to help it bubble and blend.
How do I make this dish ahead of time?
Assemble everything in the baking dish up to the cheese layer, then refrigerate uncovered for up to 24 hours. When ready to bake, add the cheese and butter, then bake at 375°F for 50-55 minutes (the extra time accounts for the cold start). For best texture, serve immediately after baking. Leftovers reheat well for 3-4 days in the fridge.
Can I add vegetables to this recipe?
Try adding ½ cup frozen peas and carrots to the rice layer or diced bell peppers around the chicken. For heartier portions, include ½ cup corn kernels mixed into the rice. Just be mindful of cooking times—veggies may need slightly longer baking. The original flavor remains intact while adding extra nutrition.