Description
Forgotten Chicken and Rice is a comforting, easy-to-make casserole featuring tender chicken breasts baked atop a creamy mixture of instant rice and cream soups. Enhanced with savory onion soup mix, shredded cheddar cheese, and optional mixed vegetables, this one-dish meal delivers rich flavors and a satisfying texture with minimal hands-on time and cleanup.
Ingredients
Scale
Chicken
- 4 pieces Boneless Skinless Chicken Breasts (can substitute with chicken thighs for added flavor)
Rice Mixture
- 2 cups Instant Rice (regular rice not recommended)
- 1 can (10.5 oz) Cream of Chicken Soup (can use cream of celery for lighter option)
- 1 can (10.5 oz) Cream of Mushroom Soup (can substitute with cream of cheddar)
- 1 can Water (use the empty soup can for measurement)
- 1 envelope Onion Soup Mix (or homemade mix with dried minced onion, beef bouillon, and garlic)
Add-Ins
- 1–2 cups Frozen Mixed Vegetables (optional, for added nutrition and flavor)
- 1 cup Shredded Cheddar Cheese (to sprinkle on in the last 10 minutes)
Other
- 1 tablespoon Butter (for greasing the baking dish)
- Spices: black pepper, garlic powder, paprika (sprinkle to taste)
Instructions
- Casserole Preparation: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish 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 well until all ingredients are evenly incorporated.
- Assemble Mixture: Pour the rice and soup mixture into the prepared baking dish and spread it out evenly for uniform cooking.
- Add Vegetables and Cheese: If using, add frozen mixed vegetables and some shredded cheddar cheese by tucking them gently under the chicken layer for flavor infusion.
- Place Chicken: Arrange raw chicken breasts on top of the rice mixture; butterfly the breasts if they are particularly thick to ensure thorough cooking.
- Season: Sprinkle the onion soup mix evenly over the chicken breasts, then add black pepper, garlic powder, and paprika to taste for enhanced seasoning.
- Cover and Bake: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 60 minutes without removing the foil to allow the flavors to meld and chicken to cook fully.
- Finishing Touch: After baking, uncover and check that the chicken is cooked through. Optionally, broil the casserole for 3–5 minutes to brown and melt the cheese on top.
- Rest and Serve: Let the casserole rest for 5–10 minutes to set before serving, which helps the dish hold together when portioned.
Notes
- Using instant rice is crucial as regular rice won’t cook properly in this recipe.
- Substituting chicken thighs adds more flavor and moisture.
- Mixing frozen vegetables into the casserole boosts nutrition and adds texture.
- If cream of chicken or mushroom soup isn’t preferred, cream of celery or cream of cheddar can be used as alternatives.
- Butter the baking dish thoroughly to prevent sticking and promote even browning.
- Do not lift the foil during baking to keep steam trapped, ensuring the rice cooks well and chicken stays moist.
- Broiling at the end is optional but adds a nice golden crust on the cheese and chicken.
- Letting the casserole rest before serving allows it to thicken and makes serving easier.
