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Recreating Campbell's Supper Bakes Herb Chicken with Rice copycat recipe delivers that nostalgic, celery-crusted chicken and creamy herb rice combination you grew up loving.
The secret lies in the celery-based coating that creates a tender, flavorful crust while the rice absorbs the rich herb broth for maximum flavor in every bite. This method preserves the original's comforting texture and balanced seasoning without requiring special equipment.
What makes this copycat version work is the precise balance of herbs, the slow-cooking technique for the chicken, and the way the rice absorbs all the savory goodness from the pan. The result is juicy chicken with that signature celery crust and perfectly seasoned rice that's creamy yet not mushy.
I've tested this recipe dozens of times to ensure it matches the original's comforting quality while being simpler to prepare at home.
Ingredients for campbell's supper bakes herb chicken with rice copycat
Celery crust and herb-infused rice—just eight core ingredients recreate Campbell's iconic comfort dish.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breasts 🍗 | 1 ½ lb | Pounded to even thickness |
| Celery Stalks 🧅 | 2 whole | Finely chopped, fresh preferred |
| All-Purpose Flour 🌾 | ½ cup | For coating chicken |
| Dried Parsley Flakes 🌿 | 2 tbsp | For herb coating |
| Dried Thyme 🌿 | 1 tbsp | For herb blend |
| Dried Marjoram 🌿 | 1 tbsp | For herb blend |
| Salt 🧂 | 1 ½ tsp | Kosher preferred |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Long-Grain White Rice 🍚 | 1 cup | Uncooked, jasmine works too |
| Chicken Broth 💧 | 2 cups | Low-sodium preferred |
| Unsalted Butter 🧈 | 2 tbsp | For rice creaminess |
| Heavy Cream 🥛 | ¼ cup | Full-fat for richness |
| Garlic Cloves 🧄 | 2 cloves | Minced for flavor |
| Fresh Lemon Juice 🍋 | 1 tbsp | Brightens flavors |
The celery is non-negotiable for that signature crust. Fresh celery from the grocery store's produce section works best—avoid the pre-chopped kind, which dries out fast. For herbs, Penzeys or Spicewalla carry the dried blends you'll see in classic recipes, but the grocery store's dried parsley and thyme work fine in a pinch. The chicken breasts should be similar in size to cook evenly—pound them to ¼-inch thickness with a meat mallet or rolling pin. If you can't find marjoram, oregano at half the amount gets you close, though it'll have a slightly different profile. The celery should be finely chopped—almost paste-like in texture for that authentic coating.
No fresh celery? Celery seed at ½ teaspoon adds depth, though it won't replicate the texture. For the rice, jasmine rice absorbs liquid beautifully, but stick with white rice if that's what you have. The butter and heavy cream create that signature creamy texture—don't substitute margarine or light cream. The lemon juice is key for brightness, so use freshly squeezed if possible. For the broth, low-sodium versions like Swanson or Pacific Foods prevent over-salting. If you're short on time, chicken bouillon cubes work in a bind, but they lack the depth of homemade or quality store-bought broth. The garlic should be minced, not powdered—it makes a noticeable difference in flavor.
This dish reheats beautifully—cover with foil and warm in a 350°F oven for 15 minutes. The rice and chicken can be prepped ahead: coat the chicken and refrigerate for up to 12 hours before cooking, and par-cook the rice in broth for 10 minutes before adding the cream mixture. Store leftovers in the fridge for 4-5 days, though the flavors deepen overnight. Freeze the chicken separately for up to 3 months—it reheats just as well. For maximum flavor, assemble the dish and let it sit for 10 minutes before serving so the juices redistribute.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe for lazy nights—just toss the chicken, celery, and rice in one baking dish, sprinkle that flour-parsley-thyme mix, and walk away. No chopping boards, no extra pots, and honestly? The cleanup is just a wipe-down.
- Herb Bomb Flavor: That dried parsley and thyme might seem simple, but together they punch way above their weight—especially when they cling to the crispy chicken edges. Between us, the celery adds this subtle, fresh crunch that makes it taste like a restaurant dish, not a copycat hack.
- Weeknight Workhorse: It’s my go-to for busy evenings, but it also stars at potlucks or when I need to feed a crowd without stress. Double the batch, freeze half, and you’ve got a meal ready in minutes—no one will guess it’s from a can.
- Budget-Friendly Feast: Chicken breasts and celery stretch further than you’d think, and this recipe actually tastes like you spent hours on it. I’ll be real: my grocery bill stays low, but my family’s happy faces? Priceless. Plus, leftovers reheat like a dream—no dry rice here.
Step-by-step instructions for herb chicken with rice
Here's the method that delivers that iconic celery-crusted texture and creamy rice every time.
Prepare the Chicken for Perfect Crispiness
Place the 1.5 lb boneless, skinless chicken breasts between two sheets of plastic wrap and pound them to an even ½-inch thickness using a meat mallet. This ensures even cooking and prevents dryness in the center. After pounding, season both sides generously with 1.5 tsp salt and 0.5 tsp freshly ground black pepper.
In a shallow dish, combine the 0.5 cup all-purpose flour, 2 tbsp dried parsley flakes, 1 tbsp dried thyme, 1 tbsp dried marjoram, and 1 tsp additional salt. Dredge each chicken breast in this herb mixture, pressing gently to adhere the coating evenly. Let the coated chicken rest for 10 minutes while you prepare the celery topping.
Create the Celery-Crusted Topping
Finely chop the 2 whole celery stalks until you have about ½ cup of finely minced celery. In a small bowl, mix the chopped celery with 1 tbsp of the herb mixture you used for the chicken. This creates the signature celery-crusted topping that gives this dish its distinctive texture.
Press the celery mixture evenly onto the top of each chicken breast, covering about ⅔ of the surface. This topping will create that signature crispy crust during baking. Place the prepared chicken breasts on a wire rack set inside a baking dish to allow air circulation on all sides.
Cook the Rice for Creamy Perfection
In a medium saucepan, combine the 1 cup long-grain white rice with the 2 cups chicken broth. Bring to a boil over medium-high heat, then immediately reduce heat to low, cover, and simmer for 15 minutes without lifting the lid. This steaming method creates fluffy, individual grains.
After 15 minutes, remove from heat and stir in the 2 tbsp unsalted butter and 0.25 cup heavy cream. The butter and cream will create that signature creamy texture. Cover and let the rice sit off the heat for 5 minutes to absorb the flavors completely.
Bake the Chicken to Juicy Perfection
Preheat your oven to 375°F. Bake the chicken breasts for 20-25 minutes, or until the internal temperature reaches 165°F when measured with an instant-read thermometer. The celery topping should be golden brown and crispy on top.
While the chicken bakes, mince the 2 garlic cloves and mix them with the 1 tbsp fresh lemon juice. After removing the chicken from the oven, let it rest for 5 minutes before slicing. The lemon juice and garlic will brighten the flavors and cut through the richness of the cream.
Assemble and Serve the Classic Comfort Dish
Spoon the creamy rice onto serving plates, dividing it evenly among the 4 servings. Top each serving with a sliced chicken breast. The celery-crusted topping should remain crispy on top while the chicken stays juicy inside.
Garnish each serving with additional chopped parsley if desired. This dish delivers that classic Campbell's Supper Bakes flavor with a homemade touch that's even better than the original. The combination of crispy celery topping, creamy rice, and tender chicken creates a comforting meal that's perfect for any occasion.
Pro Tips For Making Campbell'S Supper Bakes Herb Chicken With Rice Copycat
- Trim Celery Properly: I used to just hack off the ends and call it good—until I realized those tough strings at the base never softened. Cut the celery stalks lengthwise first, then slice into ¼-inch pieces. The smaller the dice, the faster they cook, and you avoid that annoying crunch in your finished dish.
- Flour the Chicken Twice: The original recipe’s light coating of flour can feel underwhelming. Dredge the chicken breasts in flour, shake off excess, then dip them again after resting for 10 minutes. The double coat gives that classic "baked" texture without making the dish heavy.
- Don’t Overmix the Sauce: I learned this the hard way—lumpy gravy ruins the vibe. Whisk the flour and broth together just until smooth, then stir in the herbs. Overmixing turns it gluey, and you’ll end up with a sad, clumpy mess instead of that creamy Campbell’s consistency.
- Bake Chicken Separately First: Tossing raw chicken into the rice and sauce risks uneven cooking. Start by baking the chicken breasts alone at 375°F for 12–15 minutes (until 165°F internal temp), then nestle them into the rice mixture. This guarantees juicy chicken, not dry rubber.
Essential equipment for great campbell's supper bakes herb chicken with rice copycat
Celery-Crusted Chicken Essentials
The celery topping is the star of this dish, so you'll need a sharp chef's knife and a cutting board for finely mincing the celery. I recommend a Wüsthof Classic chef's knife for precision—it stays sharp longer than most kitchen knives.
For even mincing, pulse the celery in a food processor for 2-3 seconds, then transfer to a bowl for mixing. 🧅
Herb Prep Tools
Dried herbs need proper measuring, so grab a small measuring spoon set (I use OXO Good Grips) for accurate 1 tbsp portions of thyme and marjoram. A mortar and pestle helps release the full flavor from dried herbs if you're feeling fancy—just crush them lightly before mixing.
For fresh parsley garnish, a pair of kitchen shears makes quick work of stems.
Chicken Prep Must-Haves
You'll need a meat mallet (or heavy rolling pin) to pound the chicken to ½-inch thickness. A wire rack placed in a baking dish is crucial for even air circulation—this prevents soggy celery topping.
I use an Ozeri Touch mallet for consistent results. For resting the chicken, a shallow glass dish works best to prevent moisture buildup.
Rice Cooking Gear
A medium saucepan with tight-fitting lid is essential for the rice—Calphalon or All-Clad brands stay even-heated. A wooden spoon prevents scratching the pan while stirring. For the creamy finish, a whisk helps incorporate the butter and cream smoothly.
A fine-mesh strainer comes in handy if you need to drain any excess liquid from the rice.
Baking & Temperature Control
An instant-read thermometer (I swear by ThermoWorks Thermapen) ensures perfect 165°F doneness. A baking sheet lined with parchment paper makes cleanup easy. For the wire rack setup, I use a collapsible wire rack from Amazon Basics—it fits perfectly in standard baking dishes.
Preheat your oven for 15 minutes before baking to ensure consistent 375°F temperature.
Assembly & Serving
For plating, rectangular serving dishes (like Corelle Stoneware) showcase the dish beautifully. A small offset spatula helps transfer creamy rice without breaking grains. Fresh parsley for garnish?
Use scissors to snip leaves cleanly. A meat thermometer with a probe lets you check chicken temperature without opening the oven door during baking. 🍽️
Nutrition facts
Frequently asked questions
Why does the celery crust need to be so finely chopped?
The ultra-fine texture of the celery is what creates that signature crispy crust you remember from Campbell's version. When minced almost to a paste, the celery blends into the herb coating and caramelizes beautifully during baking, creating a flavorful, golden-brown topping. Using larger pieces would result in a chewy texture instead of the delicate crispiness you want.
Can I use chicken thighs instead of breasts?
Chicken thighs work wonderfully—they stay juicier and have more flavor. Adjust the cooking time to 30-35 minutes at 375°F until the internal temperature reaches 165°F. Since thighs have more fat, you may want to reduce the butter in the rice by 1 tbsp to balance the richness. The celery crust still works perfectly on thighs.
What if my celery topping turns soggy?
Soggy celery topping usually happens when the chicken isn't cooked long enough or the oven isn't properly preheated. Always use a wire rack to allow air circulation, and make sure your oven reaches 375°F before baking. For extra crispiness, broil the chicken for 1-2 minutes at the end of cooking. The topping should be golden brown, not wet-looking.
Can I make this dish ahead of time?
Yes! The chicken and rice can be prepped separately up to 24 hours ahead. Coat the chicken and refrigerate it uncovered (so the celery dries slightly), then bake when ready. For the rice, cook it in broth only, then refrigerate. When reheating, add the butter and cream fresh, then warm through gently. The flavors actually deepen overnight, making it even more delicious.
What's the best way to store leftovers?
Store leftovers in an airtight container in the fridge for up to 4-5 days. To reheat, cover with foil and warm in a 350°F oven for 15 minutes or until heated through. The celery topping may lose some crispness but will still taste great. For longer storage, freeze the chicken and rice separately for up to 3 months—thaw overnight in the fridge before reheating.