Chicken Casserole with Campbell’s Soup

This Campbell’s Soup Chicken Casserole is a creamy, comforting slow cooker recipe made with tender chicken, vegetables and optional pearl barley. It’s an easy midweek dinner that cooks down into a rich, flavourful sauce with very little effort.

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Post updated August 2026

A few simple ingredients are all you need. Not everyone likes pearl barley (pearled barley), but we love it because it adds another texture to the dish. Plus, it's good for you! 😉

What is pearl barley?

Pearl barley is made from whole barley kernels that have been hulled to remove the outer bran layer and then polished, making them easier to cook and digest.

How do you cook pearl barley?

Like most grains, it’s a good idea to rinse pearl barley before cooking, especially if you’re adding it straight into a soup or stew. For this slow cooker casserole, start by boiling the pearl barley for 20 minutes to kick things off. If you skip this step, the casserole might end up too thick.

Slow cooker (Crockpot)

You will need a slow cooker or CrockPot and ideally one that automatically switches to 'keep warm' when the cooking time is up. 

With energy costs constantly climbing, slow cookers are a fantastic option since they use very little electricity to prepare a meal. Batch cooking is the smart move—make more than you need and freeze the extras for later.

🛒 Ingredients You’ll Need

🐔 Chicken fillets

🧅 Onion

🥕 Carrots

🌿 Celery sticks

🧄 Leek

🍄 Chestnut mushrooms

🥣 Campbell’s soup

🍚 Pearl barley

🧂 White pepper

🟢 Frozen peas

🍗 Chicken gravy granules

🛢️ Vegetable oil

Full ingredient amounts are in the recipe card below.

Can you freeze this?

Yes, but I’d leave out the peas, cook fresh ones, and add them just before reheating to keep their lovely colour. For best results, reheat in a microwave, stirring occasionally, until piping hot.

👩‍🍳 Step‑by‑Step Instructions

Heat a little vegetable oil in a large frying pan. Add the chopped onion, carrots, celery, leek and mushrooms. Fry gently for a few minutes until they begin to soften.

Tip the softened vegetables into your slow cooker pot.

Wipe the frying pan with kitchen paper. Add a little more oil, heat it, then add the chicken pieces. Fry for a minute while stirring to seal the meat.

Add the chicken to the slow cooker along with a good pinch of white pepper.

Add the pearl barley, Campbell’s soup and chicken gravy granules.

Don’t worry if it looks thick — the onions and leeks release plenty of liquid during cooking.

Mix well, put the lid on and cook:

Please note: Slow cookers and CrockPots all run at slightly different temperatures, so timings can vary. Chicken breast cooks faster than thigh meat and can become tough if overcooked; in my CrockPot, the chicken and vegetables were perfectly cooked after 5 hours on HIGH.

Five minutes before the end of cooking, stir in the cooked peas. Adding them at the end keeps their bright green colour.

Serve with mashed potatoes. 😋

Variations

• Add sweetcorn: Stir in a handful before cooking.
• Swap the soup: Cream of Mushroom works beautifully too.

Storage

• Fridge: Store leftovers for up to 3 days.
• Freezer: Freeze for up to 3 months. Thaw overnight.
• Reheat: Warm in the microwave or oven until piping hot.

FAQ

Can I use leftover cooked chicken?
Yes — but you would need to add it at the end cooking once the vegetables are soft; just be sure the chicken is piping hot before serving.

Can I make this ahead?
Absolutely. Assemble the casserole, cover and refrigerate for up to 24 hours.

You might also like this even easier to make Dump-and-leave Chicken Casserole!

Have you tried this recipe?
Please leave a ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below!

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Campbell’s Soup chicken casserole, slow cooker chicken casserole, creamy chicken casserole, condensed soup recipes, pearl barley casserole, easy midweek dinner, comfort food recipes, UK slow cooker meals

Slow cooker recipes, Chicken recipes

British

Yield: 4

Author: Jan Bennett

Campbell’s Soup Chicken Casserole

A creamy, comforting slow-cooker chicken casserole made with Campbell’s condensed soup, tender vegetables, and optional pearl barley. Easy, hearty and perfect for a midweek dinner.

Prep time: 15 MinCook time: 6 HourTotal time: 6 H & 15 M

Ingredients

• 1–2 tablespoons rapeseed or vegetable oil
• 2–3 large skinless chicken breast fillets
• 1 large onion
• 2 large carrots
• 2 celery sticks
• 1 large leek
• 6 chestnut (brown) mushrooms
• 4 tablespoons pearl barley
• 1 × 295g can Campbell’s cream of chicken condensed soup
• 250ml water
• A big pinch of white pepper
• Bisto Best chicken gravy granules
• ½ a teacup frozen peas
• ½ a teacup of frozen peas

Instructions

1. Peel and slice the carrots; remove any stringy bits from the celery and slice thinly; clean and slice the leek; peel and chop the onion; clean and slice the mushrooms.
2. Rinse the pearl barley, boil it for 20 minutes, then drain well.
3. Heat 1 tablespoon of oil in a frying pan and sauté the onion, carrots, celery, and leek for 5 minutes. Add the mushrooms and cook for a bit longer. Transfer everything to the slow cooker along with the drained pearl barley.
4. Wipe the frying pan, add a little more oil, and heat it. Cube the chicken breast fillets, then fry them for a minute or so to seal. Add the chicken to the slow cooker with a big pinch of white pepper.
5. Add the can of Campbell’s condensed soup to the slow cooker. Use the empty can to measure half a can of water (about 250ml) and pour that in too.
6. In a jug, mix 4 heaped tablespoons of Bisto Best chicken gravy granules with 250ml boiling water to make a thick gravy. Add this to the slow cooker.
7. Stir everything well, put the lid on, and cook - see timings in notes below.
8. Meanwhile, cook the peas in boiling salted water, then rinse under cold water and drain thoroughly. Cover and set aside.
9. Five minutes before the end of cooking, stir the cooked peas into the casserole.
10. Taste the casserole and adjust the seasoning if needed. If it needs more Bisto, mix a little of the slow‑cooker liquid with the granules first, then add it back so it blends smoothly without lumps.
11. Serve with mashed potatoes.

Notes

• Slow cookers and CrockPots all run at slightly different temperatures, meaning timings can vary. Chicken breast cooks faster than thigh meat and can become tough if overcooked; in my CrockPot, the chicken and vegetables were perfectly cooked after 5 hours on HIGH.
• Pearl barley makes the casserole extra hearty, but you must boil it for 20 minutes first, or it will thicken the sauce too much.
• Sautéing the vegetables before slow cooking brings out a richer flavour in the casserole and ensures they don’t taste raw.
• Add the peas right at the end so they stay bright and fresh. Campbell’s condensed soup gives the dish its creamy, comforting flavour.

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