Some days, I find myself so caught up in tasks that preparing dinner feels overwhelming. That's when I turn to this "Forgotten Chicken" recipe. It's a straightforward, set-it-and-forget-it dish that combines tender chicken and flavorful rice into a comforting meal. With minimal preparation, I can have it baking in the oven while I attend to other things, and before I know it, dinner is ready.
Why I Love This Recipe
I appreciate this recipe for several reasons:
- Simplicity: It requires only a handful of pantry staples, making it easy to prepare without a special trip to the store.
- Hands-Off Cooking: After assembling the ingredients, the oven does the rest of the work, allowing me to focus on other tasks.
- Comforting Flavors: The combination of creamy soups, tender chicken, and savory rice creates a hearty and satisfying dish.
- Versatility: It's adaptable to various tastes and dietary preferences with simple substitutions or additions.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 1 cup uncooked long-grain white rice
- 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 one of the empty soup cans to measure)
- 1 lb boneless, skinless chicken breasts
- 1 packet onion soup mix
- 1 tablespoon butter (for greasing the pan)
Directions
- Preheat the Oven: I start by setting my oven to 350°F (175°C) to ensure it's ready for baking.
- Prepare the Baking Dish: I grease a 9×13-inch baking dish with butter. This not only prevents sticking but also adds a touch of richness to the rice.
- Mix the Soups and Rice: In a mixing bowl, I combine the uncooked rice, cream of chicken soup, cream of mushroom soup, and water. Stirring until smooth, I then pour this mixture into the prepared baking dish, spreading it evenly.
- Add the Chicken: I place the chicken breasts on top of the rice mixture. If they're particularly thick, I slice them in half or pound them to ensure even cooking.
- Sprinkle the Onion Soup Mix: Evenly sprinkling the onion soup mix over the chicken adds a depth of flavor that permeates the entire dish.
- Bake: Covering the dish tightly with foil, I bake it in the preheated oven for about 1 hour and 30 minutes, or until the chicken is cooked through and the rice is tender.
- Rest and Serve: Once done, I let the dish sit for a few minutes before serving. This allows the flavors to meld and ensures the rice has absorbed all the creamy goodness.
Servings and Timing
- Servings: This recipe serves 4-6 people.
- Prep Time: Approximately 10 minutes.
- Cook Time: About 1 hour and 30 minutes.
- Total Time: Approximately 1 hour and 40 minutes.
Variations
I enjoy experimenting with this recipe to keep it exciting:
- Soup Substitutions: Sometimes, I use cream of celery or cheddar cheese soup instead of cream of mushroom for a different flavor profile.
- Rice Options: While long-grain white rice is my go-to, I've tried brown rice for added fiber. Note that brown rice requires additional cooking time and liquid.
- Added Vegetables: Incorporating frozen peas, carrots, or broccoli adds color and nutrients, making it a more complete meal.
- Cheesy Topping: Sprinkling shredded cheddar cheese over the dish during the last 10 minutes of baking adds a delightful cheesy crust.
Storage and Reheating
If I have leftovers, I store them in an airtight container in the refrigerator for up to 3 days. To reheat, I place a portion in a microwave-safe dish, add a splash of water to maintain moisture, and heat until warmed through. Alternatively, reheating in the oven at 350°F until heated thoroughly helps retain the original texture.
FAQs
How can I prevent the rice from becoming mushy?
To avoid mushy rice, I ensure the dish is covered tightly with foil during baking, which allows the rice to cook evenly by trapping steam. Measuring the liquid accurately also helps maintain the right consistency.
Can I use regular rice instead of instant rice?
Yes, I can use regular long-grain white rice instead of instant rice. However, I need to add an extra half can of water to the rice mixture to ensure it cooks properly.
Is it possible to make this dish ahead of time?
Absolutely. I assemble the dish, cover it tightly, and refrigerate it for up to 24 hours before baking. When ready to cook, I let it sit at room temperature for about 15 minutes and then bake as directed.
Can I freeze the leftovers?
Yes, I can freeze the cooked dish. Once it has cooled completely, I transfer portions to freezer-safe containers and freeze for up to 3 months. To reheat, I thaw it in the refrigerator overnight and warm it in the oven or microwave until heated through.
What can I serve with Forgotten Chicken?
While this dish is hearty on its own, I like to serve it with steamed vegetables or a simple green salad to add freshness and balance to the meal.
Conclusion
This "Forgotten Chicken" recipe has become a staple in my kitchen for its ease and comforting flavors. It's perfect for busy days when I want a satisfying meal without spending hours in the kitchen. With its versatility and simplicity, it's a dish that I find myself returning to time and again.
Amazing Forgotten Chicken
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 40 minutes
- Yield: 4–6 servings
- Category: Dinner, Casserole
- Method: Baked
- Cuisine: American
Description
This easy Forgotten Chicken recipe is a creamy, comforting casserole made with tender chicken breasts, savory rice, and pantry-staple soups. A perfect set-it-and-forget-it meal for busy weeknights, this dish practically cooks itself while delivering rich, hearty flavors the whole family will love.
Ingredients
- 1 cup uncooked long-grain white rice
- 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 one of the empty soup cans to measure)
- 1 lb boneless, skinless chicken breasts
- 1 packet onion soup mix
- 1 tablespoon butter (for greasing the pan)
Instructions
- Preheat oven to 350°F (175°C).
- Grease a 9×13-inch baking dish with butter.
- In a bowl, mix uncooked rice, cream of chicken soup, cream of mushroom soup, and water. Pour into prepared dish.
- Place chicken breasts on top of the rice mixture.
- Sprinkle onion soup mix evenly over the chicken.
- Cover tightly with foil and bake for 1 hour and 30 minutes.
- Let rest for a few minutes before serving.
Notes
- For added flavor, substitute cream of mushroom with cream of celery or cheddar cheese soup.
- Use brown rice for extra fiber, but increase the liquid and cooking time.
- Add frozen peas, carrots, or broccoli for a veggie boost.
- Top with shredded cheese during the last 10 minutes of baking for a cheesy crust.
- Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
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