🍲 Creamy Chicken n Rice – A One-Pot Southern Comfort Classic
When the day’s been long, this is the pot you want on your stove.
Creamy chicken and rice is one of those recipes that always brings comfort. It’s warm, filling, and made with simple pantry staples that turn into something magical when simmered together. Whether you’re feeding a crowd or just need something that sticks to your ribs on a chilly day, this recipe shows up.
This is the kind of dish that reminds me of big family tables, second helpings, and the smell of something good filling the kitchen. The rice soaks up all that creamy flavor, the chicken melts in your mouth, and the seasonings hit just right.
And the best part? It’s all made in one pot. Less cleanup, more comfort.
🧄 Ingredients You’ll Need:
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6 cups cooked chicken – rotisserie or boiled, shredded or chopped
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1 (26 oz) can cream of chicken soup
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8 cups cooked rice – Minute Rice makes it quick, but any kind works
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2 cups whole milk
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1 soup can full of water – just reuse the can from the cream of chicken
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1/2 stick butter
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Salt and pepper, to taste
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Seasonings: onion powder, garlic powder, Italian seasoning, and chicken bouillon (adjust to your liking)
🥄 Step-by-Step Instructions
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In a large soup pot or Dutch oven, combine the cooked chicken, cream of chicken soup, cooked rice, milk, and water.
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Add in the butter and season generously with salt, pepper, and your favorite seasonings.
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Stir everything together and bring to a low simmer over medium heat.
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Let it bubble gently for about 20 minutes, stirring occasionally to prevent sticking.
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If the mixture becomes too thick, add a splash of milk or water to loosen it up to your preferred consistency.
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Once creamy and hot, remove from heat and serve!
🍽️ What to Serve With Creamy Chicken and Rice
This dish is hearty enough to stand on its own, but you know it sings when served with something to sop it up. I always pair it with:
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Mayonnaise Biscuits – soft, fluffy, and ready in 15 minutes
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Steamed green beans or buttery corn on the cob
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A glass of sweet tea or lemonade to wash it all down
It’s also perfect for meal prepping—just portion into containers and reheat with a little splash of milk to bring it back to life.
💡 Tips & Tricks
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Use rotisserie chicken to save time on prep.
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Add veggies like peas, carrots, or chopped spinach to make it a full one-pot meal.
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Like it cheesier? Stir in a handful of shredded cheddar at the end for an extra comforting twist.
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Want a low-sodium option? Use reduced-salt broth or soup and season to taste.
💬 Let’s Talk Comfort Food
Do you have a version of chicken and rice that’s been passed down in your family? Maybe one that uses cream of mushroom or adds broccoli? I’d love to hear about it—drop your favorite twist in the comments below!
Creamy Chicken and Rice
Equipment
- - Large pot or Dutch oven
- - Wooden spoon or spatula
- - Measuring cups and spoons
Ingredients
- - 6 cups cooked chicken rotisserie or boiled
- - 1 26 oz can cream of chicken soup
- - 8 cups cooked rice Minute Rice or regular
- - 2 cups whole milk
- - 1 soup can of water
- - 1/2 stick butter
- - Salt and pepper to taste
- - Onion powder garlic powder, Italian seasoning, and chicken bouillon to taste
Instructions
- In a large pot, combine the chicken, cream of chicken soup, cooked rice, milk, and water.
- Add butter and your desired seasonings.
- Stir well and bring the mixture to a low simmer over medium heat.
- Cook for 20 minutes, stirring often to prevent sticking.
- If the mixture becomes too thick, add more milk or water to adjust consistency.
- Serve hot with biscuits or vegetables on the side.
Notes
- This dish freezes well—cool completely and store in airtight containers.
- Add chopped vegetables to make it a one-pot meal.
