Forgotten Chicken And Rice

This comforting forgotten chicken and rice recipe has saved me on countless busy weeknights. With simple ingredients and basically no prep, everything bakes together in one pan until you have creamy, savory perfection. It is the kind of meal that feels like a warm hug and always disappears fast when set on the table.

I first made this when I had barely anything in the fridge and a hungry crew to feed. Now it is requested at least once a month and always hits the spot at gatherings.

Ingredients

• Boneless skinless chicken breasts: about one pound look for plump pieces with no blemishes for best texture
• Minute rice: use white or brown two cups quick cooking rice soaks up all the flavor
• Cream of chicken soup: one can adds creamy richness and a boost of flavor
• Cream of mushroom soup: one can deepens the savoriness with earthy notes
• Water: one can fill your empty soup can with water for precise measurement
• Butter: for greasing the pan which helps prevent sticking and adds flavor
• Lipton onion soup mix: one envelope brings a punch of seasoning that ties everything together

• Tip for the best results: use a quality brand of soup and fresh chicken breasts not frozen if possible

Step-by-Step Instructions

Grease the Baking Pan:

Rub the 9 by 13 inch baking pan fully with the tablespoon of butter getting into the corners. This makes cleanup much easier and helps the rice brown just a little on the edges.

Prepare the Rice Mixture:

Stir the cream of chicken soup cream of mushroom soup water and two cups of minute rice in a mixing bowl until smooth. Take a minute to break up any lumps so the mixture is creamy and even.

Assemble in the Pan:

Pour the rice and soup mixture evenly into your prepared pan. Lay the chicken breasts right on top making sure they are spaced apart and touching the rice for even cooking.

Season with Onion Soup Mix:

Sprinkle the entire envelope of Lipton onion soup mix across the chicken and rice. Try to cover each piece of chicken well so the flavor soaks into the meat.

Cover and Bake:

Seal the pan tightly with aluminum foil and place in a preheated 350 degree oven. Let it bake for one to one and a half hours until the chicken is no longer pink and the rice is fluffy and cooked through.

Add Cheese Optional:

If you want extra richness remove the foil and scatter shredded cheese over the top in the last ten minutes of baking. The cheese will melt and get bubbly for a gooey finish that is hard to resist.

Serve:

Allow the pan to rest at room temperature for about five minutes before serving. This gives the casserole time to set and makes scooping easy. Serve straight from the pan and watch it disappear.

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The onion soup mix is my favorite part as it adds such a delicious savory kick that reminds me of cozy Sunday dinners growing up. We love taking seconds and reminiscing about all the simple family nights around this casserole.

Storage Tips

Store leftovers tightly covered in the refrigerator for up to four days. The rice will soak up more flavor as it sits. For reheating add a splash of water or milk to keep everything creamy and cover with foil before warming in the oven or a damp paper towel if microwaving. You can also freeze in single portions for easy future meals but the texture of the rice is best when eaten fresh.

Ingredient Substitutions

If you do not have minute rice on hand try precooked traditional white or brown rice and reduce the liquid just a bit. For a healthier twist use low sodium cream soups and sodium reduced onion soup mix. If you want to add veggies frozen peas carrots or broccoli are great additions. You can also use boneless skinless chicken thighs if you prefer richer flavor.

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Serving Suggestions

Serve this creamy chicken and rice casserole with a crisp green salad some steamed green beans or even garlic bread. For a fancier variation add a sprinkle of chopped parsley or paprika right before serving for color and a little extra flavor.

Cultural Notes

Forgotten chicken got its name because you throw it together forget it in the oven and dinner works its magic. It is a classic retro potluck dish that has appeared on many Southern and Midwestern tables for decades—beloved for its simplicity and comfort.

Common Recipe Questions

→ Can I use regular rice instead of Minute rice?

For best results, stick with Minute rice as it absorbs liquid and cooks evenly with the chicken. Regular rice may need extra liquid and longer cooking time.

→ What vegetables can I add for more flavor?

Stir in peas, carrots, or chopped bell peppers before baking for added color and nutrition.

→ How do I know when the chicken is fully cooked?

The chicken should reach an internal temperature of 165°F. The juices should run clear when pierced with a fork.

→ Is it possible to prepare this ahead of time?

Yes, you can assemble everything in your pan, cover, and refrigerate for up to 24 hours before baking.

→ How should I store leftovers?

Allow leftovers to cool, then store in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.