Tomato Soup Chicken and Rice

We love kitchen ware gifts, so when we got this pan from Our Place we were beyond excited to take it for a test ride. It's so pretty, that it did take us while to actually get it dirty. But I am so glad we did!

One of the simplest things we love to make is a simple chicken and rice bake with a flavourful spice blend. You can spruce it up, spruce it down - anything you like. We used a can of Campbell's tomato soup and tossed in some canned artichokes to give it a little pizazz. 

I felt our Red Rub was the perfect pairing with the tomato soup for this evening, but you can swap that out with pretty much ANY Big Cove spice. Choice is yours, just season with salt and pepper to taste.

Tomato Soup Chicken and Rice

Servings

4-5

Category

one pot

Tomato Soup Chicken and Rice

Ingredients

  • 6 chicken thighs, with bone and skin

  • 1.5 cups rice
  • 1 can tomato soup

  • 2 cups water
  • 1.5 tbsp Red Rub + 2 Tbsp
  • Salt to taste
  • 1 can drained artichoke hearts

Directions

  1. Preheat oven to 400 F

  2. In a shallow, large casserole dish or high edged sheet pan - add the rice, whole can of tomato soup, water, Red Rub spice blend and mix well with a wooden spoon or whisk.

  3. place the chicken skin side up and toss the artichoke hearts in the gaps.

  4. Cover and bake for 25-30 minutes, or until chicken cooked and rice tender.

  5. Turn on the high broiler and keeping a close eye, broil under chicken and rice starts to brown to your liking.

2 thoughts on “Tomato Soup Chicken and Rice

t4s-avatar
James

Should the rice be cooked before mixing or uncooked in the casserole?

January 18, 2025 at 16:30pm
t4s-avatar
Curtis

I found this recipe while searching for ’Campbell’s Tomato Soup Chicken Recipe’; what a find! Absolutely delicious!

January 18, 2025 at 16:29pm

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