Campbell's Lemon Chicken With Herb Rice Recipe?

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The Lemon Chicken with Herb Rice by Campbell's Supper Bakes boxed mix is delicious. Any idea how to make it from scratch? I'd like to make it less salty and healthier, if possible.


Holly from Richardson, TX

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Gold Post Medal for All Time! 846 Posts
December 20, 20080 found this helpful

Here's an excellent Lemon Chicken recipe I've made for a couple of decades ... It sounds like a lot of work but it really isn't and the end results are yummy, very healthy and well worth the effort :-) I choose to cook it in a wok but a large skillet will do just fine ... You can freeze leftovers if you wish to :-) Actually, I think I'll enter this one in the recipe contest ;-)

Lemon Chicken

4 whole chicken breasts, boned skinned and cut in to bite size pieces (of course, you can buy already skinned and boned breasts)


4 tbls peanut oil
2 tsp corn starch plus 1 tbls mixed with one tbls water
3 tsp grated lemon rind
2/3 cup chicken stock
1 lb fresh snow peas
1/4 cup freshly squeezed lemon juice
Rice of your choosing

Toss chicken bites with 2 tbls oil and 2 tsp cornstarch

Heat remaining 2 tbls peanut oil in wok or skillet

Stir fry chicken about 2 minutes

Sprinkle with lemon rind and then add chicken stock and snow peas

Stir fry 1 minute

Combine lemon juice with cornstarch and water paste, add to wok and stir fry until sauce has thickened

Serve over rice

Bon Appetite ;-)

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Silver Post Medal for All Time! 364 Posts
December 21, 20080 found this helpful

OOH! That sounds yummy!

Possibly you have a recipe for chicken cooked on a bed of flavored rice, everything covered with a can of sauce and a crumb topping? This is basically a description of the Campbell's Chicken meal. Normally I detest boxed meals, but this one is a winner.

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February 6, 20220 found this helpful

Yes, I have re-created it!


Crumb topping (enough for several batches):
*1 pouch original Shake & Bake


*1 Tbsp dried parsley
*1 Tbsp chicken bouillon powder

Baking sauce:
*1 can cream of chicken soup
*Zest from 1/2 lemon
*Juice from 1/2 of the lemon

*8 oz (1/2 lb) long grain rice (NOT parboiled)
*2 Tbsp unsalted butter, cut up
*1/2 tsp salt
*Zest from 1/2 lemon
*Juice from 1/2 lemon
*1/4 c small-diced carrots
*2 Tbsp small diced red bell pepper
*1/8 tsp turmeric
*1.5 tsp chicken bouillon powder
*1/4 tsp garlic powder
*1/2 tsp onion powder
*1.5 tsp dried basil
*1.5 tsp corn starch
*2.25 c hot water

*4 boneless, skinless chicken breasts

Mix the crumb topping ingredients and set aside. Put the leftovers in an airtight container and store in a cool, dry place until expiry date on Shake & Bake package.

Mix soup with half the lemon zest and half the lemon juice. Set aside.

Heat oven to 375°F.

Combine all dry rice ingredients, carrot, bell pepper, butter, and remaining lemon zest and juice in a 9x13 glass baking dish. Stir in hot water.


Lay the chicken breasts on top of the rice. Top with the baking sauce, then sprinkle with crumb topping (you will NOT need to use more than maybe 1/4 of the crumb topping per batch, at most).

Bake for 30 minutes or until rice is cooked and internal temperature of chicken is 165°F. Remove from oven and let rest 5 minutes. Stir rice before serving.

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October 22, 20220 found this helpful

Is there anyway you could find a copy cat recipe of the Campbell's super bake but the garlic chicken one? Also they used to have sizzle and stir boxes where you just added the chicken. The sauce is what i cant figure out.


It was the savory herb chicken and bowtie. Im 32 and i would eat these two every day if they still made them. They were my childhood and i know my kids would love them.

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Silver Post Medal for All Time! 267 Posts
October 24, 20220 found this helpful

This is a very old question, from 2008. It might be better to post your question directly on ThriftyFun so that our active members can see it to respond.

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