Why Make This Recipe
Forgotten Chicken and Rice is a delicious and comforting dish that brings together tender chicken, creamy soup, and fluffy rice. It’s easy to prepare and perfect for busy weeknights. The best part is that it’s made with simple ingredients that you likely already have in your pantry. It’s a true one-dish wonder that can feed a family or provide leftovers for lunch.
How to Make Forgotten Chicken and Rice
Ingredients:
- 1 lb (450g) boneless, skinless chicken breasts
- 2 cups instant rice (white or brown)
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) water (use the empty soup can for measurement)
- 1 envelope onion soup mix
- 1 tablespoon butter (for greasing)
- 1 cup shredded cheddar cheese
- 1–2 cups frozen mixed vegetables
- 1 cup diced cooked chicken (to stretch the protein)
- Dash of black pepper, garlic powder, or paprika for added flavor
Directions:
- Preheat the Oven: Set your oven to 350°F (175°C). Grease a 9×13 inch casserole dish with the tablespoon of butter to prevent sticking.
- Prepare the Base Mixture: In a large bowl, combine the cream of chicken soup, cream of mushroom soup, water, and uncooked instant rice. Stir well until evenly mixed.
- Pour into the Baking Dish: Transfer the soup and rice mixture into the greased casserole dish and spread evenly.
- Add Optional Ingredients (If Using): Stir in frozen vegetables or shredded cheese if desired. These add-ins can elevate the dish and make it more substantial.
- Top with Chicken: Place the raw chicken breasts directly on top of the rice mixture. If they’re particularly thick, consider butterflying them for even cooking.
- Sprinkle Soup Mix: Evenly sprinkle the onion soup mix over the top of the chicken. This adds both seasoning and savory depth.
- Cover and Bake: Cover the dish tightly with aluminum foil and bake for 60 minutes. Do not lift the foil during baking—this traps the moisture and ensures the rice cooks evenly.
- Check for Doneness: After 1 hour, remove the foil. The chicken should be fully cooked (internal temperature of 165°F/75°C), and the rice should be tender and creamy.
- Optional Broil: For a golden top, broil the casserole uncovered for 3–5 minutes until lightly browned.
- Let Rest and Serve: Allow to rest for 5–10 minutes before serving. This gives the casserole time to set and makes it easier to serve.
How to Serve Forgotten Chicken and Rice
Serve the Forgotten Chicken and Rice straight from the baking dish for a homey feel. It pairs well with a fresh salad or some crusty bread for soaking up the creamy goodness. You can also add extra cheese on top before serving, if you like.
How to Store Forgotten Chicken and Rice
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in the microwave or oven until heated through. If you find the rice has dried out a bit, adding a splash of chicken broth can help revive it.
Tips to Make Forgotten Chicken and Rice
- For added flavor, season the chicken breasts with salt, pepper, and garlic powder before placing them in the dish.
- If you want more vegetables, feel free to double the amount of frozen mixed veggies you add.
- For a quicker meal, you can use pre-cooked chicken instead of raw.
Variation
You can easily customize this recipe by using different soups, such as cream of celery or a spicy version. Also, feel free to switch up the cheese or add herbs and spices to fit your taste preference.
FAQs
1. Can I use brown rice instead of white rice?
Yes, you can use brown rice, but keep in mind that it may require additional cooking time.
2. Is there a vegetarian version of this dish?
Yes, you can omit the chicken and use vegetable broth, along with your favorite vegetables to make a vegetarian version.
3. Can I make this dish ahead of time?
Absolutely! You can prepare everything in advance and keep it in the fridge until you’re ready to bake it. Just add a few extra minutes to the baking time if it’s chilled.
Forgotten Chicken and Rice
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts
- 2 cups instant rice (white or brown)
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) water use the empty soup can for measurement
- 1 envelope onion soup mix
- 1 tablespoon butter for greasing
- 1 cup shredded cheddar cheese optional, for topping
- 1–2 cups frozen mixed vegetables optional, for added nutrition
- 1 cup diced cooked chicken to stretch the protein
- to taste black pepper, garlic powder, or paprika for added flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch casserole dish with the butter.
- In a large bowl, combine the cream of chicken soup, cream of mushroom soup, water, and uncooked instant rice. Stir well until mixed.
- Transfer the soup and rice mixture into the greased casserole dish and spread evenly.
- Stir in frozen vegetables or shredded cheese if desired.
- Place the raw chicken breasts on top of the rice mixture. If thick, butterflied them for even cooking.
- Evenly sprinkle the onion soup mix over the chicken.
Cooking
- Cover the dish tightly with aluminum foil and bake for 60 minutes.
- After 1 hour, remove the foil and check for doneness; chicken should reach 165°F (75°C) and rice should be tender.
- Optional: Broil uncovered for 3–5 minutes until lightly browned.
Serving
- Let rest for 5–10 minutes before serving.