Forgotten Chicken and Rice is the ultimate one-pan comfort meal—tender, juicy chicken breasts baked on a bed of creamy, savory rice that cooks itself in the oven.
If you’re anything like me, you have those days where 5:00 PM hits and you realize you have zero energy to stand over a stove. That’s where this recipe saves the day. It’s called “Forgotten Chicken” because you literally dump everything into a baking dish, cover it up, and forget about it for an hour and a half. While it bakes, the rice soaks up all the creamy soup and chicken juices, transforming into a rich, risotto-like side dish that requires zero stirring. It’s magic, it’s comforting, and best of all, there’s only one dish to wash.
Key Takeaways
- Dump-and-Go: No pre-cooking rice or searing chicken needed. Just assemble and bake.
- Set It and Forget It: The long bake time means you can help with homework or relax while dinner cooks itself.
- Creamy & Savory: The combination of cream soups creates a rich sauce that coats every grain of rice.
- Budget-Friendly: Uses pantry staples like canned soup and rice that you probably already have.
- If you love hassle-free chicken dinners, you’ll also want to try my creamy chicken broccoli rice for a stovetop version that’s just as cozy.
Why You’ll Love This Forgotten Chicken and Rice
- No Dry Chicken: Cooking the chicken covered on top of the moist rice steams it gently, keeping it incredibly juicy.
- The Rice Texture: It doesn’t turn into mush! The long bake time allows the rice to become fluffy yet creamy, almost like a baked risotto.
- Nostalgic Flavor: It tastes like the Sunday dinners your grandma used to make, but with way less effort.
- Versatile: You can easily toss in frozen peas or broccoli florets if you want to make it a complete meal in one pan.
- Crowd-Pleaser: It’s mild, creamy, and savory—basically the definition of kid-friendly food.
- It reminds me of the ease of my crock pot chicken and rice, but with those delicious oven-baked edges we all fight over.
Food or Cultural Background
This recipe is a hallmark of mid-century American cooking, back when “cream of whatever” soup was the secret weapon in every home cook’s arsenal. It was likely passed around on recipe cards at church potlucks in the Midwest and South under names like “No-Peek Chicken” or “Seven Layer Dinner.”
The genius of this dish is its simplicity. It relies on the concept of braising—cooking meat slowly in liquid—but applies it to a casserole format. It’s the kind of meal that feels timeless because it hits all the comfort notes: carbs, cream, and tender meat. It’s very similar in spirit to my dolly partons 5 ingredient casserole recipe, proving that sometimes the simplest ingredients make the best meals.
Ingredients for Forgotten Chicken and Rice
| Ingredient | Notes/Substitutes (vegan, gluten-free, dairy-free) |
|---|---|
| Minute Rice (Instant Rice) | This recipe is specifically designed for instant rice. If using regular long-grain rice, you may need to adjust liquid ratios. |
| Cream of Chicken Soup | Adds the classic savory poultry flavor. |
| Cream of Mushroom Soup | Adds earthiness and depth. You can use two cans of chicken soup if you hate mushrooms. |
| Water (or Milk) | I use the empty soup can to measure. Using milk makes it richer! |
| Chicken Breasts | Boneless, skinless work best. You can also use thighs for even juicier meat. |
| Lipton Onion Soup Mix | The flavor powerhouse. Don’t skip this—it seasons the chicken and the rice simultaneously. |
| Butter | A little melted butter helps the chicken brown slightly under the foil. |
Equipment Needed
- 9×13 Baking Dish: Glass or ceramic works perfectly.
- Aluminum Foil: Essential for creating the steam seal that cooks the rice.
- Mixing Bowl: To whisk the soups and liquid together before pouring.
How to Make Forgotten Chicken and Rice Step-by-Step
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish lightly with butter or cooking spray.
- Whisk together the cream of chicken soup, cream of mushroom soup, and water (or milk) in a bowl until smooth.
- Stir the uncooked Minute rice into the soup mixture.
- Spread the creamy rice mixture evenly across the bottom of your prepared baking dish.
- Place the chicken breasts directly on top of the rice. Try not to overlap them so they cook evenly.
- Sprinkle the packet of dry onion soup mix generously over the chicken breasts. Drizzle with a little melted butter if you’re feeling fancy.
- Cover the dish tightly with aluminum foil. This is crucial—you don’t want any steam to escape!
- Bake for 90 minutes. Yes, it seems long, but trust the process. Do not peek!
- Serve hot, fluffing the rice around the chicken slightly with a fork.
Expert Tips for the Best Results
- Don’t Peek: Seriously, keep that foil on! Lifting it releases the steam needed to tenderize the chicken and cook the rice perfectly.
- Check the Rice: Instant rice brands vary. If yours looks a bit dry after baking, stir in a splash of hot water or chicken broth before serving.
- Thin Chicken: If your chicken breasts are massive, slice them in half horizontally (butterfly them) so they cook through without drying out the edges.
- Add Veggies: Stir a cup of frozen peas or corn into the rice mixture before baking for a pop of color and nutrition.
What to Serve With Forgotten Chicken and Rice
- Green Beans: Steamed green beans or roasted asparagus add a nice crunch to contrast the creamy rice.
- Rolls: Soft dinner rolls are perfect for scooping up any extra sauce.
- Salad: A fresh garden salad with vinaigrette cuts through the richness of the casserole.
- Biscuits: Serve alongside my easy homemade pizza dough turned into garlic knots for a carb-lover’s dream.
Storing and Reheating Tips
- Fridge: Store leftovers in an airtight container for up to 3-4 days. The rice actually tastes even better the next day!
- Reheating: Microwave individual portions with a splash of water to rehydrate the rice, or bake covered at 350°F until warm.
- Freezing: You can freeze the baked casserole. Thaw overnight in the fridge before reheating.
Nutrition Facts
Nutrition information is estimated based on USDA FoodData Central data and may vary based on specific brands used.fdc.nal.usda
| Nutrition Facts (Per Serving) | Amount |
|---|---|
| Calories | 380 kcal |
| Total Fat | 9g |
| Saturated Fat | 3g |
| Cholesterol | 75mg |
| Sodium | 950mg |
| Total Carbohydrates | 42g |
| Dietary Fiber | 1g |
| Sugars | 2g |
| Protein | 32g |
FAQs About Forgotten Chicken and Rice
Can I use regular rice instead of Minute rice?
Technically yes, but regular rice takes longer to cook and absorbs liquid differently. If using regular white rice, you may need to increase the liquid slightly and ensure the foil seal is very tight. I recommend sticking to instant for the foolproof factor.
Why is my rice mushy?
This usually happens if you add too much liquid or if your chicken releases a lot of water. Stick to the can measurements for the best consistency.
Can I use chicken thighs?
Absolutely! Chicken thighs are more forgiving and stay juicy even with the long bake time. Just make sure they are boneless for easier eating.
Final Thoughts
Forgotten Chicken and Rice is one of those back-pocket recipes that proves you don’t need fancy techniques to make a meal your family loves. It’s warm, filling, and basically cooks itself. I can’t wait to see your versions!
If you love effortless oven meals, you definitely need to try my creamy oven baked chicken thighs next.
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Forgotten Chicken and Rice
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with the melted butter.
- In a large mixing bowl, whisk together the cream of chicken soup, cream of mushroom soup, and water until smooth.
- Stir the uncooked Minute rice into the soup mixture until combined.
- Spread the rice mixture evenly across the bottom of your prepared baking dish.
- Place the chicken breasts directly on top of the rice in a single layer. Try not to overlap them significantly.
- Sprinkle the packet of dry onion soup mix evenly over the top of the chicken breasts.
- Cover the baking dish tightly with aluminum foil. Ensure there is a good seal so steam does not escape.
- Bake for 90 minutes. Do not remove the foil during baking. The long bake time ensures the rice absorbs the liquid and the chicken becomes tender.
- Remove from oven, carefully remove foil (watch out for steam), and fluff the rice slightly before serving.