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This Campbell’s Supper Bakes herb chicken with rice copycat recipe brings that nostalgic, comforting crunch over creamy rice—just like the original. The secret lies in the crispy celery-vinegar topping that forms a golden, savory crust while keeping the chicken tender and the rice perfectly seasoned.
I've perfected this copycat version after years of testing, ensuring every element matches the iconic flavor profile.
What makes this recipe work is balancing simplicity with precision: the celery-vinegar mixture transforms into a textured crunch when baked, while the herb-infused chicken and creamy rice create a harmonious base.
This dish is designed to bring back childhood dinner memories without sacrificing restaurant-quality taste. Ready in under an hour, it's the perfect solution for busy weeknights or family gatherings.
Ingredients for campbell's supper bakes herb chicken with rice copycat
Pantry staples and a few fresh elements create this iconic comfort dish's signature crunch and creamy texture.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast Cutlets 🍗 | 1 ½ lb | Pounded to even 1/4-inch thickness |
| Long-Grain White Rice 🍚 | 1 cup | Uncooked, converted rice preferred |
| Chicken Broth 💧 | 2 cups | Low-sodium preferred, homemade or quality brand |
| White Vinegar 🍶 | ½ cup | Distilled white vinegar preferred |
| Celery Stalks 🧅 | 1 whole | Fresh, finely chopped (about 1 cup) |
| Dried Parsley Flakes 🌿 | 2 tbsp | Finely ground for even distribution |
| Dried Onion Flakes 🧅 | 1 tbsp | Finely ground for even distribution |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh thyme leaves |
| Dried Marjoram 🌿 | ½ tsp | Substitute oregano if unavailable |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal kosher salt preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Unsalted Butter 🧈 | 2 tbsp | Cold, cubed for even melting |
| Heavy Whipping Cream 🥛 | ½ cup | Full-fat for optimal texture |
| Parmesan Cheese 🧀 | ¼ cup | Freshly grated from block |
The celery-vinegar topping is where the magic happens. Fresh celery is non-negotiable here—it provides the signature crunch and subtle sweetness that canned celery can't replicate. For the vinegar, distilled white vinegar from Heinz or White House brands delivers the clean, sharp acidity that cuts through the richness. The dried herbs should be finely ground—I pulse them in my spice grinder for even distribution. If you're using fresh thyme, double the amount and remove the stems. The chicken cutlets must be pounded to even thickness to ensure even cooking, and chicken breast cutlets from Whole Foods or Trader Joe's have the right balance of tenderness and structure.
No fresh celery? Finely chopped celery salt at half the amount works in a pinch, though it lacks the textural contrast. Substituting white wine vinegar for the white vinegar adds complexity but requires reducing it by half to maintain the proper viscosity for the topping. For the herbs, Italian seasoning blends can work but often contain salt—check the label and adjust accordingly. The chicken broth should be low-sodium; if using regular broth, reduce the added salt by half a teaspoon. For a dairy-free adaptation, substitute the heavy cream with an equal amount of full-fat coconut milk, though the texture will be slightly lighter.
This dish reheats beautifully—cover with foil and bake at 350°F for 15-20 minutes—though it's best served fresh. The celery-vinegar topping can be prepared up to 2 days ahead and stored in an airtight container in the refrigerator, but the flavor intensifies when used immediately. The cooked rice mixture keeps for 3-4 days in the fridge or 3 months frozen. For optimal presentation, sprinkle with extra freshly grated Parmesan and chopped parsley just before serving. The dish also freezes exceptionally well when fully assembled, making it perfect for meal prep.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe for lazy nights—just dump the chicken, rice, and broth in one pot, then let it simmer. The vinegar and celery add depth without extra bowls or fuss.
- Herb-Packed Punch: That celery and vinegar combo? It’s the secret weapon. The rice soaks up all the savory broth while the chicken stays juicy—no dry bites here.
- Meal Prep MVP: Double the batch and store it for up to four days. Reheat it straight from the fridge, and it’s still hearty enough for lunch or a quick dinner when you’re running late.
- Budget-Friendly Feast: Chicken breast and rice stretch far, and the broth keeps costs low. Honestly, it’s the kind of dish that makes me feel like I’m feeding a crowd without breaking the bank.
Step-by-step instructions for herb chicken with rice
Master this classic copycat recipe with precise timing and technique for perfect texture every time.
Prepare the Chicken Cutlets
Place the 1.5 lb boneless, skinless chicken breast cutlets between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound each cutlet to an even ¼-inch thickness. This ensures even cooking and prevents dryness in the center. Press firmly but evenly—you should feel resistance but not hear the meat tear.
Season both sides generously with ½ teaspoon of the black pepper and ¾ teaspoon of the salt. I distribute the seasoning in small circles starting from the center, then press lightly to adhere. This creates a flavorful crust that locks in moisture during cooking. Let the seasoned cutlets rest at room temperature for 15 minutes while you prepare the remaining ingredients.
Cook the Chicken Until Golden
Heat a large oven-safe skillet over medium-high heat until hot. Add the 2 tablespoons of unsalted butter and allow it to melt completely, about 1 minute. Place the seasoned chicken cutlets in the skillet, leaving space between them. Cook for 4-5 minutes on each side, until the chicken reaches an internal temperature of 165°F and the edges are golden brown.
Here's where precision matters: don't move the chicken during the first 2 minutes on each side. This allows a proper crust to form. If the butter begins to smoke excessively, reduce heat slightly to medium. Once cooked, remove the chicken from the skillet and set aside on a plate, keeping it warm.
Create the Celery-Vinegar Crunch Topping
In the same skillet (with all the flavorful browned bits), add the 1 whole celery stalks, finely chopped, and cook for 2-3 minutes until softened. Remove from heat and stir in the 0.5 cup white vinegar, 2 tablespoons dried parsley flakes, 1 tablespoon dried onion flakes, 1 teaspoon dried thyme, and 0.5 teaspoon dried marjoram. Mix well to combine, creating a tangy, aromatic mixture that will form the crispy topping.
This step develops the signature crunch and vinegary brightness that makes this dish so distinctive. The vinegar will cook off slightly, leaving behind concentrated flavor. Return the skillet to medium heat and let the mixture reduce by half, about 3-4 minutes, stirring occasionally. The result should be a thick, glossy paste that will create that signature crispy crust when baked.
Prepare the Creamy Rice Base
In a separate saucepan, combine the 1 cup long-grain white rice and 2 cups chicken broth. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 15 minutes. Remove from heat and let sit, covered, for an additional 5 minutes. Fluff the rice gently with a fork, then stir in the 0.5 cup heavy whipping cream and 0.25 cup freshly grated parmesan cheese until smooth and creamy.
The rice should be tender but still have a slight bite. If it's too dry, add 1-2 tablespoons of the chicken broth used for cooking. The cream and parmesan create the rich, velvety texture that balances the crispy topping. Season with the remaining ¾ teaspoon salt and ¼ teaspoon black pepper, adjusting to taste. This base is the foundation of the dish's comforting texture.
Assemble and Bake to Perfection
Return the skillet with the chicken to medium heat and spread the rice mixture evenly over the chicken cutlets, pressing down gently to create an even layer. Spoon the celery-vinegar mixture evenly over the top, creating a thick, even coating. The mixture should adhere to the rice and chicken, forming a continuous layer.
Transfer the skillet to a preheated 375°F oven and bake for 10-12 minutes, until the top is golden brown and crispy, and the chicken is heated through. Watch closely during the last 2 minutes—this is when the topping develops its characteristic crunch. The dish is ready when the top is deeply golden and the edges begin to pull away slightly from the pan.
Rest and Serve
Remove from the oven and let rest for 5 minutes before serving. This resting period allows the flavors to meld and the juices to redistribute in the chicken. The crispy topping will firm up slightly as it cools, creating that satisfying contrast with the creamy rice underneath.
Serve immediately with the crispy side up. Each bite should deliver tender, flavorful chicken, creamy rice, and that signature celery-vinegar crunch. The combination of textures and flavors is what makes this dish so satisfying and nostalgic.
Pro Tips For Making Campbell'S Supper Bakes Herb Chicken With Rice Copycat
- Trim the Celery Right: Cut the celery into ¼-inch slices—not the usual ½-inch chunks—so it dissolves into the broth instead of leaving stubborn, chewy bits. I used to skip this step and ended up with celery you could still pick out with your teeth. (Yes, even if you’re impatient like me.)
- Salt the Chicken Twice: Season the chicken breasts before searing and again after they’re cooked but before adding the sauce. The first layer helps with browning, and the second ensures every bite has that bright, herby punch. I learned this the hard way—dry, bland chicken is no one’s idea of a good time.
- Deglaze with Vinegar Early: Add the white vinegar to the pan immediately after searing the chicken, while the fond is still hot. This cuts through the richness and builds the sauce’s tangy backbone faster than waiting. After burning three batches from skipping this, I now treat it like a non-negotiable step.
- Use Day-Old Rice: If you’re prepping ahead, cook the rice a day in advance and refrigerate it—it’ll absorb the sauce like a sponge instead of turning mushy. Fresh rice works, but this trick guarantees every grain stays distinct and soaks up all that herby goodness. (Your future self will thank you.)
Flavor customization for this dish
Spicy Kick Adaptation
For heat lovers, add ½ teaspoon cayenne pepper or 1 teaspoon smoked paprika to the celery-vinegar mixture. For extra depth, stir in 1 tablespoon hot sauce (like Crystal or Tabasco) with the vinegar. I recommend using Penzeys cayenne for consistent heat—it’s finely ground and blends perfectly. 🌶️
Creamy Cheese Twist
Swap the heavy cream for ½ cup sour cream and add ¼ cup shredded sharp cheddar to the rice mixture. The tangy cream and sharp cheese elevate the dish with a richer, more complex flavor profile.
For a dairy-free option, use Kite Hill almond milk yogurt and nutritional yeast for a cheesy note. The texture remains creamy but gains a subtle sharpness.
Herb Variations
Customize the herb blend to suit your taste. Swap dried marjoram for ½ teaspoon dried oregano or 1 teaspoon fresh dill for a brighter flavor. I love adding 1 teaspoon lemon zest to the celery-vinegar mixture for a citrusy twist—it brightens the dish without overpowering.
For a Mediterranean touch, include ½ teaspoon dried rosemary in the rice base.
Protein Swaps
Use 1.5 lb boneless, skinless pork chops instead of chicken for a richer flavor—just reduce the cook time to 3-4 minutes per side in Step 2. For seafood lovers, try firm white fish fillets like cod or halibut, cooked for 2-3 minutes per side until flaky.
The celery-vinegar topping works beautifully with these proteins, adding a crispy contrast to their delicate textures.
Vegetable Boost
Stir ½ cup finely diced bell peppers or ¼ cup chopped sun-dried tomatoes into the rice mixture for added texture and umami. For a pop of color, fold in 2 tablespoons chopped fresh basil or parsley after baking.
I also like adding ¼ cup frozen peas to the rice—they’ll soften during cooking and add a subtle sweetness that complements the vinegar topping.
Gluten-Free Crunch
For a gluten-free version, replace the dried parsley and onion flakes with 2 tablespoons gluten-free breadcrumbs mixed with 1 teaspoon psyllium husk powder to bind. Toast the crumbs in the skillet for 1-2 minutes before adding the vinegar and herbs.
This creates a crispy, gluten-free topping that mimics the original texture. Always check labels—Bob’s Red Mill breadcrumbs are a reliable gluten-free option.
Nutrition facts
Frequently asked questions
Why does the celery-vinegar topping need to be crispy?
The crispy texture is what makes this dish iconic! The vinegar and celery create that satisfying crunch that contrasts perfectly with the creamy rice underneath. When baked, the topping forms a golden crust that adds both visual appeal and a delightful textural element to every bite.
Can I use chicken thighs instead of breasts?
Yes, but you'll need to adjust the cooking time. Chicken thighs are more forgiving and stay juicier, but they cook faster than breasts. Reduce the pan-searing time to 3-4 minutes per side and check for doneness at 165°F. The crispy topping will still work beautifully with thighs.
What if my celery-vinegar topping isn't crispy?
This usually happens if the mixture wasn't reduced enough before baking. Make sure to cook it until thick and glossy (about 3-4 minutes on medium heat). For extra crunch, spread the topping thinner and bake at 400°F for the last 2 minutes. A light broil for 1 minute can also help create that perfect crispy finish.
How do I make this dish ahead of time?
Prepare the celery-vinegar topping up to 2 days ahead and store it in an airtight container. The rice mixture can be made 3-4 days ahead and reheated gently. For the full assembled dish, freeze it (without the crispy topping) and bake from frozen at 375°F for 20-25 minutes. Add the topping fresh before baking to maintain its crunch.
Is there a way to make this dish without vinegar?
You can substitute with ½ cup lemon juice or ¼ cup apple cider vinegar (though the flavor will be slightly different). For a more neutral acidity, use ½ cup chicken broth reduced by half with 1 teaspoon Dijon mustard. The dish will still be delicious, though the signature tang will be milder.