Deliciously Simple Forgotten Chicken and Rice
In a world that often moves too fast, there’s something incredibly comforting about a dish that lets you set it and forget it—literally. Forgotten Chicken and Rice is the epitome of “home cooking” that allows you to toss together a few ingredients, pop it in the oven, and enjoy gourmet flavors without much fuss. Whether you’re a busy parent looking for a quick weeknight meal or someone seeking that nostalgic taste of home, this casserole packs a punch of flavor that will please everyone at the table.
Why You’ll Love This Dish
When it comes to strength in simplicity, few recipes hold a candle to Forgotten Chicken and Rice. Not only is it budget-friendly and easy to prepare, but this dish also melds comforting flavors that create a satisfying meal in one pot. Perfect for a hectic weeknight dinner or a casual weekend gathering, it’s a dish that brings people together. Plus, it’s versatile enough to customize based on what you have available in your pantry or fridge.
“This is now my go-to recipe for busy weeknights! The creamy texture and rich flavors make it feel indulgent, even on hectic days!”
Preparing Forgotten Chicken and Rice
Let’s talk about the process before diving into the ingredients. This delightful casserole features a creamy base of chicken and mushroom soup combined with instant rice, topped generously with chicken breasts. The beauty of this recipe lies in its simplicity and hands-off cooking method. Before you know it, your kitchen will fill with an irresistible aroma, and you’ll be savoring a delicious homemade meal.
What You’ll Need
To bring this creamy, comforting casserole to life, gather these essential ingredients:
- 1 lb (450g) boneless, skinless chicken breasts
- 2 cups instant rice (white or brown works well)
- 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)
- 1–2 cups frozen mixed vegetables (optional)
- 1 cup diced cooked chicken (to stretch the protein)
- Dash of black pepper, garlic powder, or paprika for added flavor
Feel free to experiment with variations like low-sodium soups or alternative proteins that suit your dietary preferences.
Step-by-Step Instructions
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Preheat the Oven: Set your oven to 350°F (175°C). Grease a 9×13 inch casserole dish with butter to prevent sticking.
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Prepare the Base Mixture: In a large bowl, combine the cream of chicken soup, cream of mushroom soup, water, and uncooked instant rice. Stir until well mixed.
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Pour into the Baking Dish: Transfer the mixture into the greased casserole dish, spreading it evenly.
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Add Optional Ingredients (If Using): If desired, mix in frozen vegetables or sprinkle shredded cheese. These enhance the dish’s texture and flavor.
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Top with Chicken: Lay the raw chicken breasts directly on top of the rice mixture. For thicker pieces, consider butterflying them for even cooking.
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Sprinkle Soup Mix: Evenly distribute the onion soup mix over the chicken for an extra layer of savory goodness.
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Cover and Bake: Tightly cover the dish with aluminum foil and let it bake in the preheated oven for 60 minutes—resist the urge to lift the foil; this ensures perfect moisture retention.
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Check for Doneness: Remove the foil after one hour. Your chicken should reach an internal temperature of 165°F (75°C), and the rice should be tender.
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Optional Broil: For a crispy, golden-brown top, broil the casserole uncovered for an additional 3–5 minutes.
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Let Rest and Serve: Allow the dish to rest for 5–10 minutes before serving. This helps set the flavors and makes serving easier.
Best Ways to Enjoy It
Forgotten Chicken and Rice serves beautifully right from the oven. Pair it with a light salad for a refreshing contrast, or consider a side of roasted veggies for extra nutrition. You could also serve it with crusty bread to soak up the creamy goodness of this dish.
Storage and Reheating Tips
To keep your delicious casserole fresh for future meals, store leftovers in an airtight container in the fridge for up to 3-4 days. If you want to preserve it longer, freeze it for up to three months. When reheating, ensure the chicken is warmed thoroughly (at least 165°F or 75°C) for safety.
Helpful Cooking Tips
- Use Cooked Chicken: Adding pre-cooked, diced chicken can stretch your protein while keeping the cooking time the same.
- Throw in More Veggies: Don’t hesitate to add more mixed vegetables; they bring color and added nutrition.
- Experiment with Spices: Enhance the flavor profile by mixing in different herbs or spices according to your palate.
Creative Twists
Want to put a twist on this classic dish? Try adding some taco seasoning for a Tex-Mex flair or substitute the cream soups with a homemade béchamel for a lighter option. You can also explore using quinoa or couscous in place of rice for a different texture.
Your Questions Answered
What is the prep time for this recipe?
Prep time is minimal—about 15 minutes to gather and combine ingredients, making it ideal for busy days.
Can I use brown rice instead of white?
Absolutely! Just consider that brown rice may require slightly longer cooking time, so monitor the texture accordingly.
How can I safely store leftovers?
Cool the casserole completely before transferring it to an airtight container. Store in the fridge for up to 4 days or in the freezer for up to 3 months for best quality.
What are some substitutions I could make?
Feel free to replace cream soups with homemade alternatives, use different proteins like turkey or tofu, or adjust seasonings based on what’s available.
Nothing beats a recipe that balances simplicity with flavor. Forgotten Chicken and Rice is here to make your mealtime deliciously easy and satisfying!
Forgotten Chicken and Rice
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts Raw chicken breasts to be added on top before baking.
- 2 cups instant rice White or brown rice can be used.
- 1 can cream of chicken soup (10.5 oz)
- 1 can cream of mushroom soup (10.5 oz)
- 1 can water (10.5 oz) Use the empty soup can for measurement.
- 1 envelope onion soup mix Adds flavor to the dish.
- 1 tablespoon butter Used for greasing the casserole dish.
- 1 cup shredded cheddar cheese Optional ingredient.
- 1-2 cups frozen mixed vegetables Optional, for added nutrition.
- 1 cup diced cooked chicken Can be added to stretch the protein.
- to taste black pepper, garlic powder, or paprika For added flavor.
Instructions
Preparation
- Preheat the Oven: Set your oven to 350°F (175°C). Grease a 9×13 inch casserole dish with 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 until well mixed.
- Pour into the Baking Dish: Transfer the mixture into the greased casserole dish, spreading it evenly.
- Add Optional Ingredients (If Using): If desired, mix in frozen vegetables or sprinkle shredded cheese.
- Top with Chicken: Lay the raw chicken breasts directly on top of the rice mixture. For thicker pieces, consider butterflying them.
- Sprinkle Soup Mix: Evenly distribute the onion soup mix over the chicken.
- Cover and Bake: Tightly cover the dish with aluminum foil and let it bake in the preheated oven for 60 minutes.
- Check for Doneness: Remove the foil after one hour. Ensure chicken reaches 165°F (75°C).
- Optional Broil: Broil uncovered for an additional 3–5 minutes for a crispy top.
- Let Rest and Serve: Allow the dish to rest for 5–10 minutes before serving.
