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This copycat Campbell’s Supper Bakes Herb Chicken with Rice recipe brings that beloved celery-vinegar crunch and rich herb flavor straight to your stovetop. The secret lies in balancing the crispy celery topping with tender chicken and fluffy rice—just like the original.
I’ve perfected this copycat version after years of testing, ensuring the flavors stay true while making it easy to prepare at home.
This recipe combines all the elements you love: the signature crunchy celery-vinegar topping, juicy herb-infused chicken, and perfectly seasoned rice. The process is straightforward, with no shortcuts that compromise the authentic taste. By the time you’re done, you’ll have a comforting, restaurant-quality meal that’s ready in about an hour.
Ingredients for campbell's supper bakes herb chicken with rice copycat
Pantry staples plus a few fresh crunch elements. Nothing exotic—just the core ingredients that make this copycat taste spot-on.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Thighs 🍗 | 1 ½ lb | Cut into even bite-sized pieces |
| Long-Grain White Rice 🍚 | 1 cup | Uncooked, converted measurement |
| Chicken Broth 💧 | 2 cups | Low-sodium preferred |
| White Vinegar 🍶 | ¼ cup | Distilled for best flavor |
| Celery Sticks 🧅 | 2 cups | Finely chopped, fresh preferred |
| Yellow Onion 🧅 | 1 whole | Medium size, finely chopped |
| Fresh Parsley 🌿 | ¼ cup | Chopped, stems removed |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh thyme |
| Garlic Cloves 🧄 | 4 cloves | Minced for rice seasoning |
| Butter 🧈 | 2 tbsp | Unsalted, for rice cooking |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Olive Oil 🫒 | 2 tbsp | For crisping celery topping |
The celery is non-negotiable for that signature crunch. Fresh celery from the produce section is best—avoid the pre-chopped kind, which gets soggy fast. Trader Joe's and Whole Foods often have the crispest stalks. The chicken thighs? They stay juicier than breasts during the long simmer. If you can't find bone-in, skin-on, boneless thighs are fine, but trim any excess fat. For the rice, long-grain white is key—it stays separate and fluffy, not mushy like instant rice. The vinegar matters too—distilled is the most neutral and won't overpower the other flavors.
No fresh parsley? Dried parsley at half the amount works, but you'll miss that fresh brightness. Short on celery? Extra onion and a pinch of celery salt can mimic the crunch, though it won't be identical. The thyme can be swapped for 1/4 tsp dried oregano if that's what you have, but thyme's earthy note is more authentic. For the rice, if you're in a hurry, microwaveable rice (like Minute Rice) can be used, but it'll lack the texture. The butter in the rice is crucial—don't skip it for margarine, or the dish loses that rich depth. And if you're worried about the vinegar being too sharp, reduce it to 1/4 cup and add a splash of lemon juice instead.
The celery topping keeps best if made fresh, but you can prep it 1 day ahead and store it in an airtight container in the fridge. The chicken and rice combination reheats beautifully—just add a splash of broth when warming. This dish tastes even better the next day as the flavors meld. For leftovers, store in individual portions so you can grab and go. The celery topping can be frozen for up to 3 months if you want to make a big batch ahead of time. Just reheat it in a dry skillet for 2-3 minutes to restore the crunch.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe when I'm too tired to wash extra dishes—just dump everything in one pot, stir, and walk away. The rice cooks right alongside the chicken, soaking up that savory broth like a sponge, while the vinegar adds a bright little kick that cuts through the richness.
- Herb-Packed Punch: Between us, the celery and herbs (especially that parsley) give this dish a freshness that feels fancy, even though it’s basically a pantry staple. The chicken stays juicy with just a hint of tang, and honestly? It’s the kind of flavor that makes you reach for seconds without even thinking.
- Meal Prep MVP: This recipe is my secret weapon for busy mornings—I make a double batch on Sundays, and it stays delicious for days. The rice holds up perfectly, and the chicken reheats like it was just cooked, which is basically impossible with most casseroles.
- Budget-Friendly Feast: Chicken thighs are cheap, rice is cheap, and you’re using broth and celery—none of this calls for specialty ingredients. I’ve fed six people for under $15 with this, and everyone leaves happy, including my picky teenage son (yes, even on a Tuesday night).
Step-by-step instructions for campbell's supper bakes herb chicken with rice
Here's the method that delivers that iconic celery-vinegar crunch and herb-infused chicken every time.
Sear the Chicken for Maximum Flavor
Heat the 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat until shimmering. Working in batches if needed, add the 1.5 lb boneless, skinless chicken thighs cut into even bite-sized pieces. Press down gently on each piece for 30 seconds to ensure even contact with the pan.
Cook undisturbed for 4-5 minutes until the chicken develops a golden-brown crust on all sides. You'll notice the edges start to crisp—that's your signal to flip. Season immediately with 1 teaspoon salt and ½ teaspoon black pepper while it cooks. Remove the chicken and set aside, leaving the rendered juices in the pan.
Build the Celery-Vinegar Crunch Layer
In the same skillet (with all those flavorful browned bits), add the 2 cups finely chopped celery sticks and 1 whole yellow onion chopped into small pieces. Cook over medium heat for 5-6 minutes, stirring occasionally, until the celery softens slightly but maintains some texture.
Pour in the ¼ cup white vinegar and scrape up any browned bits from the bottom of the pan. Add the 4 minced garlic cloves and 1 teaspoon dried thyme, stirring to combine. Cook for an additional 1 minute until the vinegar reduces slightly and the mixture smells vibrantly fresh. This layer creates that signature crunchy texture that makes this dish special.
Layer and Simmer the Herb Chicken Mixture
Return the seared chicken to the skillet and sprinkle evenly with the ¼ cup chopped fresh parsley. Stir gently to distribute the parsley and combine with the celery mixture. In a separate bowl, combine the 1 cup uncooked long-grain white rice with 2 tablespoons unsalted butter and ½ teaspoon salt. Spread this rice mixture evenly over the chicken and celery.
Pour the 2 cups chicken broth evenly over the rice, making sure to saturate all layers. The liquid should come about halfway up the sides of the rice layer. Bring to a gentle simmer over medium heat, then immediately transfer the skillet to a preheated 375°F oven.
Bake Until Tender and Golden
Bake uncovered for 35-40 minutes, until the rice is tender and the top layer is golden brown with crispy edges. You'll know it's done when a knife inserted into the center comes out clean and the chicken reaches an internal temperature of 165°F. The celery should be tender but still hold its shape, and the rice should be fluffy with a slight crust on top.
Let the dish rest for 5 minutes before serving. This resting period allows the juices to redistribute throughout the chicken and rice, ensuring each bite is moist and flavorful. The celery-vinegar layer will have softened slightly but still provide that signature crunch that makes this copycat recipe so special.
Pro Tips For Making Campbell'S Supper Bakes Herb Chicken With Rice Copycat
- Trim That Celery: Cut celery sticks into 1-inch pieces instead of leaving them whole—this recipe relies on their flavor, not just texture, and smaller pieces release aroma faster. I used to skip this, and the dish always felt off until I realized the celery was underperforming.
- Salt the Chicken First: Season the chicken thighs generously with salt and pepper before adding them to the pot. The vinegar in this recipe can mute flavors if the chicken isn’t pre-seasoned, and you’ll taste the difference—especially if you’re using low-sodium broth.
- Simmer, Don’t Boil: Keep the heat at a gentle simmer after everything comes together. A rolling boil will turn the rice mushy and make the broth cloudy. If it’s not bubbling steadily, it’s too hot—just lower the flame and let it work.
- Vinegar Last, Not Early: Add the white vinegar after the broth and rice have simmered for 10 minutes. Dumping it in too soon makes the rice taste sour before it’s had a chance to absorb the broth properly. Trust me, the timing matters more than you’d think.
Wine and beer pairings for this dish
Crisp White Wine
A dry Riesling from Germany or Washington State is my go-to pairing for this dish. The wine’s bright acidity and subtle citrus notes complement the celery-vinegar crunch and herbaceous chicken beautifully.
Look for a Keller Riesling Kabinett—it’s affordable and delivers that crisp, refreshing finish. Serve slightly chilled to enhance its refreshing qualities. 🍷
Light-Bodied Red
If you prefer red wine, a Pinot Noir from Oregon or Burgundy works wonders. Its delicate berry flavors and soft tannins won’t overpower the dish’s savory herb notes. I recommend a La Crema Pinot Noir—it’s approachable and pairs perfectly with the chicken’s tender texture.
Let the wine breathe for 10 minutes before serving to open up its aromas. 🍇
Craft Beer Pairings
For beer lovers, a wheat beer like Blue Moon Belgian White or Allagash White brings a refreshing contrast. The beer’s citrusy notes and light effervescence cut through the richness of the dish.
Alternatively, a light lager such as Corona Extra or Heineken provides a clean, crisp finish that highlights the celery-vinegar crunch. Serve chilled for the best experience. 🍺
Non-Alcoholic Options
Don’t overlook non-alcoholic choices! A sparkling apple cider like Martinelli’s adds a festive touch and complements the dish’s tangy-sweet balance. For something more savory, try a ginger beer—its spicy kick pairs surprisingly well with the herb chicken. Both options keep the meal feeling special without alcohol. 🍎
Herbal Tea Enhancement
If you’re serving this dish during a casual meal, an earl grey tea with a splash of lemon elevates the experience. The tea’s bergamot notes harmonize with the thyme and parsley in the dish.
Brew it strong and serve it hot for a comforting pairing. For a cooler option, try hibiscus tea—its tartness mirrors the vinegar’s brightness. 🍵
Dessert Wine Tie-In
If you’re planning a full meal, finish with a Moscato d’Asti—its light sweetness and bubbles won’t clash with the savory flavors. The wine’s floral notes also complement the herbs in the dish, creating a cohesive dining experience. Serve it slightly chilled to balance its sweetness. 🍇
Nutrition facts
Frequently asked questions
Can I use chicken breasts instead of thighs?
While you can substitute chicken breasts, thighs are ideal because they stay juicier during the long cooking process. If using breasts, cut them into 1/2-inch pieces and pat them very dry before searing to prevent dryness. You may need to reduce the baking time by 5 minutes since breasts cook faster.
Why does my celery topping turn mushy?
Overcooking the celery is the most common cause. Cook it for just 5-6 minutes until tender but still crisp. For extra crunch, add 1 tablespoon cornstarch to the celery mixture before cooking. Also, avoid chopping the celery too small—keep pieces about 1/4-inch long for better texture.
Can I make this in a slow cooker?
Yes! Brown the chicken and celery mixture first, then transfer everything to a slow cooker. Add the rice and broth, then cook on Low for 3-4 hours or High for 1.5-2 hours. The texture will be slightly softer, but the flavors will be just as rich. Stir occasionally to prevent sticking.
What's the best way to reheat leftovers?
Reheat in a covered skillet over medium-low heat with 1-2 tablespoons broth for 5-7 minutes, stirring occasionally. For microwave reheating, cover with a damp paper towel and heat for 1-2 minutes on 50% power. Avoid adding water directly to the dish, as it can make the rice soggy.
Can I make this gluten-free?
All the ingredients are naturally gluten-free. Just ensure your chicken broth is labeled gluten-free and use a certified gluten-free rice if needed. The celery-vinegar topping remains perfectly safe as long as no cross-contamination occurs during preparation.