Forgotten Chicken and Rice
Forgotten Chicken and Rice is the ultimate dump-and-bake dinner. With just a few simple ingredients and no pre-cooking required, this recipe lets your oven do all the work. The result? Tender, juicy chicken and perfectly cooked rice infused with a creamy, savory flavor. This dish is a lifesaver on busy nights or when you want a comforting, no-fuss meal.
Equipment
- 9x13-inch baking dish
- Aluminum foil
- Measuring cups and spoons
Ingredients
- 1 cup long-grain white rice uncooked
- 1 can 10.5 oz cream of chicken soup
- 1 can 10.5 oz cream of mushroom soup
- 1 cup water
- ½ cup milk
- 1 packet 1 oz onion soup mix
- 4 boneless skinless chicken breasts
- Salt and black pepper to taste
Instructions
- Prepare the Dish:
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- In the baking dish, mix the rice, cream of chicken soup, cream of mushroom soup, water, and milk until combined.
- Add the Chicken:
- Season the chicken breasts with salt and pepper, then place them on top of the rice mixture.
- Sprinkle the onion soup mix evenly over the chicken and rice.
- Bake the Dish:
- Cover the dish tightly with aluminum foil and bake in the preheated oven for 1 hour and 30 minutes.
- After baking, remove the foil and let the dish sit for 5–10 minutes before serving to allow the flavors to meld.
Notes
Chicken Thighs Option: You can use boneless, skinless chicken thighs instead of breasts for a juicier result.
Rice Choice: Stick with long-grain white rice. Brown rice requires a longer cooking time and additional liquid.
Rice Choice: Stick with long-grain white rice. Brown rice requires a longer cooking time and additional liquid.