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This copycat Campbell’s Supper Bakes Herb Chicken with Rice recipe brings home that familiar creamy gravy and crispy celery topping—no canned shortcuts needed. The secret lies in a precise blend of herbs, a golden chicken coating, and a stovetop-to-oven technique that transforms simple ingredients into a restaurant-style one-pan meal.
This copycat version uses pre-cooked rice for convenience while building flavor through a savory herb mixture and rich gravy that clings perfectly to both chicken and rice. The result? Juicy, herb-seasoned chicken with a crispy crust and tender rice bathed in velvety sauce—just like the original, but made from scratch.
Ready in under 45 minutes, it’s the perfect weeknight solution for a hearty, comforting dinner.
Ingredients for campbell's supper bakes herb chicken with rice copycat
The secret to this copycat recipe lies in precise herb blends and golden crusts—no canned shortcuts required.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast Cutlets 🍗 | 1 ½ lb | Pounded to even thickness |
| Long-Grain White Rice 🍚 | 2 cups | Pre-cooked, unseasoned |
| Celery Stalks 🥬 | 3 whole | Finely chopped, fresh |
| Yellow Onion 🧅 | 1 whole | Medium, diced |
| Garlic Cloves 🧄 | 4 cloves | Fresh, minced |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed |
| All-Purpose Flour 🌾 | ¼ cup | For gravy thickening |
| Whole Milk 🥛 | ½ cup | Full-fat for creaminess |
| Chicken Broth 💧 | 1 cup | Low-sodium preferred |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh |
| Dried Sage 🌿 | 1 tsp | Crumbled leaves |
| Dried Parsley 🌿 | 1 tsp | Finely ground |
| Diamond Crystal Kosher Salt 🧂 | 1 tsp | For seasoning |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked |
The chicken cutlets are the foundation, so select plump, uniform breasts—thinly pounded to ensure even cooking. Costco or Whole Foods carry high-quality boneless, skinless cuts ideal for this dish. Fresh herbs elevate the flavor, but if you're short on time, dried thyme and sage from Penzeys Spices provide consistent results. For the celery, choose vibrant stalks—organic from Trader Joe's works perfectly, and the crispness ensures that crispy topping. Pre-cooked rice saves time, but Day-O brand or Lundberg varieties absorb the gravy best without turning mushy.
No fresh thyme? Dried works at one-third the amount, but fresh delivers that restaurant-quality aroma. Substituting milk with half-and-half adds richness, though the gravy will be slightly thicker. For a quicker prep, pre-chopped celery mixes from the grocery store save time, though fresh always tastes superior. The flour is critical for thickening—King Arthur or Gold Medal brands yield the smoothest gravy. If you're gluten-sensitive, cornstarch slurry works as a 1:1 substitute for the flour, though texture differs slightly.
This dish reheats beautifully—45 seconds in the microwave restores the crispy celery topping. Store leftovers in an airtight container for up to 4 days in the fridge, though the flavor peaks within 2 days. For meal prep, portion into individual containers with gravy on top—freezes for 3 months without losing texture. The celery topping can be prepped ahead and refrigerated separately, then baked fresh before serving for maximum crunch.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe when I’m too tired to wash a million dishes—just toss everything into one pot, stir, and let it simmer while I chop veggies for dinner. The rice cooks right in the broth, so no separate pot or measuring cups needed. Between us, that’s my kind of cooking.
- Garlic Bomb Flavor: That first bite? The chicken stays juicy while the garlic-infused rice soaks up all the herby, savory goodness from the broth. Honestly, the celery and onion add this subtle depth—like a hug for your taste buds—that makes it feel restaurant-quality without the fuss.
- Meal Prep MVP: I make double batches on Sundays because this reheats like a dream—no soggy rice, no dry chicken. Pack it for lunches, freeze portions for lazy nights, or bring it to a potluck. My coworkers still ask, “What’s that dish you always bring?” (Yes, even on a Tuesday night.)
- Budget-Friendly Powerhouse: Chicken thighs or breasts, rice, and a few fresh veggies—this feeds four for under $10. I’ll be real: the grocery bill doesn’t flinch, but my family’s happy faces do. Plus, the leftovers taste just as good the next day, so zero food waste here.
Step-by-step instructions for herb chicken with rice
This method delivers the iconic Campbell's Supper Bakes texture—crispy celery crust and velvety herb gravy—using only one pan.
Prepare the Chicken and Rice Base
Begin by pounding the 1.5 lb boneless, skinless chicken breast cutlets to an even ½-inch thickness between two sheets of plastic wrap. This ensures even cooking and prevents dryness. Season both sides generously with 1 tsp diamond crystal kosher salt and 0.5 tsp ground black pepper, pressing the seasoning into the meat so it adheres. Set the chicken aside.
In a 5-quart Dutch oven, combine the 2 cups long-grain white rice with 3 cups water (not included in your ingredients—use additional water as needed) and bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover tightly, and simmer for 18 minutes without lifting the lid. This steaming step ensures perfectly tender rice that absorbs the gravy later.
Build the Celery Crust Layer
While the rice cooks, finely chop the 3 whole celery stalks into small dice—about ¼-inch pieces—and set aside. In the same Dutch oven (after removing the rice), melt 0.5 cup unsalted butter over medium heat until foaming. Add the diced celery, 1 whole yellow onion (finely diced), and 4 cloves garlic cloves (minced). Cook for 8-10 minutes, stirring occasionally, until the celery softens and the onions turn translucent.
Here's the key to the crispy crust: Stir in 0.25 cup all-purpose flour and cook for 1-2 minutes until the mixture turns golden brown. This creates the signature textured layer. Immediately remove from heat and set aside—this mixture will form the crust when combined with the rice later.
Create the Creamy Herb Gravy
Return the Dutch oven to medium heat and add 1 cup chicken broth and 0.5 cup whole milk. Stir constantly to scrape up any browned bits from the bottom of the pan, which carry deep flavor. Sprinkle in 1 tsp dried thyme, 1 tsp dried sage, and 1 tsp dried parsley, stirring to combine. Let the mixture simmer for 3-4 minutes until slightly thickened—it should coat the back of a spoon.
Real talk: This is where the magic happens. The herbs should infuse the liquid, creating that familiar herbal aroma. Taste and adjust seasoning with additional diamond crystal kosher salt if needed. The gravy should be creamy but not heavy, with a subtle herbal brightness that complements the chicken.
Assemble and Finish the Dish
Carefully spread the cooked rice evenly over the bottom of the Dutch oven, creating a flat surface. Arrange the seasoned chicken breast cutlets on top of the rice, slightly overlapping if needed. Pour the celery-onion mixture from Step 2 over the chicken, pressing down gently to ensure contact with the rice below. This step is critical—it creates the crispy crust when baked.
Pour the herb gravy evenly over the entire dish, ensuring the chicken is fully coated. The liquid should reach about halfway up the sides of the chicken. Cover the Dutch oven with a tight-fitting lid and transfer to a preheated 350°F oven. Bake for 30 minutes, then remove the lid and bake for an additional 10 minutes to allow the celery crust to crisp.
Rest and Serve for Maximum Creaminess
Remove the dish from the oven and let it rest for 10 minutes before serving. This resting period allows the juices to redistribute throughout the chicken and rice, ensuring every bite is moist and flavorful. The celery crust should be golden and crispy, while the gravy will have thickened slightly, creating that signature creamy texture.
To serve, spoon the rice and gravy onto plates, arranging the chicken on top. The contrast of the crispy celery crust against the creamy gravy and tender chicken is what makes this dish so iconic. Garnish with additional dried parsley if desired, and serve immediately with crusty bread to soak up any remaining sauce.
Pro Tips For Making Campbell'S Supper Bakes Herb Chicken With Rice Copycat
- Trim the Celery Right: Cut celery into ¼-inch pieces instead of rough chunks—this makes the veggies cook faster and blend into the sauce more smoothly. I used to leave them in big hunks, and they’d turn to mush or stay crunchy instead of melting into the creamy base.
- Salt the Chicken First: Season the chicken cutlets before browning them, not after. A quick sprinkle of salt (about ½ teaspoon per breast) while they rest for 5 minutes draws out moisture, so they sear better and stay juicier. (Yes, even if you’re impatient like me.)
- Don’t Overmix the Rice: After adding the Campbell’s-style sauce to the rice, just fold it once with a fork—stirring too much turns it gluey. I learned this the hard way when my rice clumped into a single sad mass. Let the heat do the work.
- Use Cold Rice: If you’re prepping ahead, chill the cooked rice completely before mixing it with the chicken and sauce. Cold rice absorbs the liquid better and keeps the dish from getting soggy. (Pro move: Spread it on a tray to cool faster.)
Storing and reheating this recipe
Fridge Storage Tips
Store leftovers in an airtight container with the celery crust on top to maintain crispiness. I recommend glass Pyrex containers with snap-on lids—they preserve flavor better than plastic. Keep refrigerated at 40°F or below for up to 4 days, though the celery topping stays best for 2 days.
The rice absorbs gravy beautifully overnight, so flavors meld perfectly. ❄️
Freezer Prep
For meal prep, portion into single-serving containers with gravy on top. Freeze for up to 3 months—the celery crust remains crispy when reheated properly. I use quart-sized freezer bags with 1-inch headspace to prevent ice crystals.
Label with the date to track freshness. The chicken stays juicy when frozen this way.
Microwave Reheating
For quick servings, cover with a damp paper towel and microwave on 70% power for 45-60 seconds. Stir the gravy, then continue in 15-second bursts until reaching 165°F internal temperature.
The celery crust softens slightly but regains crunch when broiled for 2 minutes under the oven's broil setting.
Oven Reheating
For restaurant-quality results, transfer to a baking dish and cover loosely with foil. Heat at 350°F for 20 minutes, then uncover and broil for 3-5 minutes to crisp the celery. This method restores the dish's signature texture perfectly. Serve immediately for maximum impact. 🔥
Stovetop Revival
For larger batches, reheat in a skillet over medium-low heat with 2 tbsp water or broth. Stir frequently to prevent sticking, and cover for 5-7 minutes.
The gravy will thicken beautifully, and the celery will regain its crispy texture when pressed gently with a spatula. Ideal for family-style meals.
Celery Crust Hack
Prep the celery mixture ahead and refrigerate separately. When ready to reheat, sprinkle fresh celery over the top and broil for 2-3 minutes for instant crispiness. This shortcut saves time while keeping the dish's signature texture. Perfect for busy weeknights when you need flavor without fuss. 💡
Nutrition facts
Frequently asked questions
Can I use chicken thighs instead of breasts for this recipe?
Chicken thighs work beautifully—they stay juicier and add richer flavor. Use 1.5 lb bone-in, skin-on thighs, patted dry and seasoned the same way. Increase baking time by 5-7 minutes (35-40 minutes total) since thighs cook slower. The skin will crisp up nicely, adding extra texture to the dish.
Why does the celery crust turn soggy when reheating?
Soggy crust happens when moisture steams the celery instead of crisping it. To fix this, always reheat uncovered on the stovetop or broil for 2-3 minutes at the end. For microwave reheats, cover only with a damp paper towel (not plastic wrap) and use 70% power in short bursts. The key is high heat and airflow to restore crispiness.
Can I make this dish in a slow cooker?
Yes, but with adjustments! Cook the rice separately, then combine everything (except celery crust) in the slow cooker on low for 2-3 hours. In the last 30 minutes, sprinkle fresh celery on top and cover with foil to crisp. The gravy will be thinner, so reduce it on the stovetop afterward. For best results, use the oven method for that signature texture.
What's the best way to make this vegetarian?
Swap chicken for extra-firm tofu or seitan, pressed and sliced into cutlets. Marinate in soy sauce, garlic, and herbs for 30 minutes before baking. Use the same herb gravy recipe, but add 1 tbsp nutritional yeast for depth. The celery crust and creamy sauce will still shine—just reduce baking time by 5 minutes since plant-based proteins cook faster.
How do I know when the chicken is fully cooked?
The chicken is done when it reaches 165°F internal temperature in the thickest part. Use a meat thermometer for accuracy—insert it sideways into the thickest cutlet. For breast meat, this should take 30-35 minutes of baking. If using thighs, check at 35 minutes. The juices should run clear, not pink, when pierced.