Description
Forgotten Chicken and Rice is a comforting, easy-to-make casserole featuring tender chicken breasts baked on a creamy mixture of instant rice, cream soups, and savory onion soup mix. This hearty dish includes optional frozen vegetables and cheddar cheese for added flavor and nutrition, making it a perfect family meal with minimal prep and cleanup.
Ingredients
Scale
Chicken
- 4 pieces Boneless Skinless Chicken Breasts (Substitute with chicken thighs for added flavor)
Rice and Soup Mixture
- 2 cups Instant Rice (Regular rice won’t cook properly)
- 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)
- 1 envelope Onion Soup Mix (Or a quick DIY mix with dried minced onion, beef bouillon, and garlic)
Extras
- 1 tablespoon Butter (For greasing the baking dish)
- 1 cup Shredded Cheddar Cheese (Sprinkle on in the last 10 minutes)
- 1–2 cups Frozen Mixed Vegetables (Boosts nutrition and flavor)
- Spices (black pepper, garlic powder, paprika) (Sprinkle for enhanced taste)
Instructions
- Casserole Preparation: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish evenly with butter to prevent sticking.
- Mix Rice and Soups: In a large bowl, combine the cream of chicken soup, cream of mushroom soup, water, and instant rice. Stir until well blended to form a creamy base mixture.
- Pour Mixture: Spread the rice and soup mixture evenly into the prepared baking dish.
- Add Vegetables and Cheese: Distribute the frozen mixed vegetables evenly on top of the rice mixture, tucking them under the chicken later. Reserve half the cheese for the last step.
- Arrange Chicken: Place the raw chicken breasts on top of the rice and vegetable layer. If the chicken breasts are thick, butterfly them to ensure even cooking.
- Season: Sprinkle the onion soup mix evenly over the chicken breasts. Add spices such as black pepper, garlic powder, and paprika to enhance flavor.
- Cover and Bake: Tightly cover the baking dish with aluminum foil to lock in moisture. Bake for 60 minutes, making sure not to lift the foil during this time for even cooking.
- Finish Cooking: After baking, uncover the dish and check if the chicken is cooked through. Optionally, sprinkle the remaining cheddar cheese on top and broil the casserole for 3–5 minutes until the cheese melts and lightly browns.
- Rest and Serve: Let the casserole rest for 5–10 minutes after removing from the oven to allow the juices to redistribute and the dish to set before serving.
Notes
- Use instant rice only, as regular rice will not cook properly in this recipe.
- Butter the baking dish well to prevent sticking and aid in easy cleanup.
- Butterflying thick chicken breasts helps them cook evenly and stay tender.
- Do not lift the foil during baking to maintain moisture and ensure the rice cooks thoroughly.
- Frozen mixed vegetables add nutrition and variety but can be omitted if desired.
- Broiling the casserole briefly at the end enhances flavor and presentation by browning the cheese.
- Substitute cream of celery or cream of cheddar soups according to taste preferences.
