Description
Forgotten Chicken and Rice is a comforting baked casserole combining tender chicken breasts with creamy soups, instant rice, and a medley of flavors from onion soup mix and spices. This easy-to-make one-dish meal is perfect for busy weeknights and can be customized with vegetables and cheese for added nutrition and taste.
Ingredients
Scale
Protein
- 4 pieces Boneless Skinless Chicken Breasts (Substitute with chicken thighs for added flavor)
Carbohydrates & Grains
- 2 cups Instant Rice (Regular rice won’t cook properly)
Soups & Liquids
- 1 can (10.5 oz) Cream of Chicken Soup (Consider cream of celery for a lighter option)
- 1 can (10.5 oz) Cream of Mushroom Soup (Can swap for cream of cheddar)
- 1 can Water (Use the empty soup can for measurement)
Seasonings & Extras
- 1 envelope Onion Soup Mix (Or a DIY mix with dried minced onion, beef bouillon, and garlic)
- Spices: black pepper, garlic powder, paprika (to taste)
- 1 tablespoon Butter (For greasing the baking dish)
- 1–2 cups Frozen Mixed Vegetables (Optional, boosts nutrition and flavor)
- 1 cup Shredded Cheddar Cheese (Optional, sprinkle on in the last 10 minutes)
Instructions
- Casserole Preparation: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly with butter to prevent sticking and aid browning.
- Mix Ingredients: In a large bowl, combine the cream of chicken soup, cream of mushroom soup, water, and instant rice until the mixture is smooth and well blended.
- Arrange Mixture: Pour the soup and rice mixture into the prepared baking dish, spreading it out evenly as the casserole base.
- Add Vegetables and Cheese: If using, add frozen mixed vegetables and partially sprinkle the shredded cheddar cheese, making sure they are nestled under where the chicken will be placed.
- Place Chicken: Position the raw chicken breasts on top of the mixture in a single layer. For thicker pieces, butterfly the chicken to ensure even cooking.
- Season Chicken: Sprinkle the onion soup mix evenly over the chicken breasts to infuse them with savory flavor.
- Cover and Bake: Cover the baking dish tightly with aluminum foil to trap moisture and bake for 60 minutes without lifting the foil to allow the rice to cook properly and chicken to become tender.
- Optional Broil: After baking, remove the foil and check if the chicken is thoroughly cooked (juices run clear). For a browned top, broil the casserole uncovered for 3–5 minutes but watch carefully to prevent burning.
- Rest Before Serving: Let the casserole rest for 5–10 minutes outside the oven. This helps the dish set and makes serving easier.
Notes
- Using instant rice is essential as regular rice does not cook through in this recipe.
- Chicken thighs can be used instead of breasts for more flavor and juiciness.
- You can substitute cream of celery or cream of cheddar soups for variety and calorie adjustments.
- Butter the baking dish well to avoid sticking and to help achieve a golden crust.
- Do not lift the foil during baking to ensure the rice cooks evenly through steam.
- Add frozen vegetables under the chicken to boost nutritional value without altering cooking times significantly.
- Check chicken doneness by cutting into the thickest part or using a meat thermometer (165°F / 74°C).
- If broiling, watch carefully as cheese and chicken skin can burn quickly.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
