It’s funny how some recipes stick with you. I remember the first time I made what I fondly call “Forgotten Chicken and Rice.” It was an impromptu dinner for some friends who were visiting. I wanted something easy and hearty, something that could be ready without fussing over the stovetop. I threw a few ingredients together, popped it in the oven, and let the magic do its thing. The fragrant aromas wafted through the house, and soon enough, we were all gathered around the table, eager forks in hand. This dish was born out of practicality, but it has found its way into the hearts of many – including mine!
Why This Recipe Will Win You Over
Let’s be honest – life gets busy. Sometimes, a delicious meal is just not feasible with everything going on. That’s where this forgotten gem shines! Not only is it easy to prepare (just mix and bake!), but it also delivers comforting, hearty flavors that you can lean on after a long day. Imagine tender chicken resting atop a creamy, flavorful rice mixture—plus a handful of colorful veggies for that pop of nutrition. The beauty of this dish also lies in its flexibility. You can tweak the ingredients based on what you have on hand or to suit your family’s tastes. It’s like having a culinary chameleon at your disposal!
Gather These Ingredients
For this delightful dish, you’ll need:
- 1 lb (450g) boneless, skinless chicken breasts: Fresh or frozen, these create that juicy backbone to your meal.
- 2 cups instant rice (white or brown): Quick-cooking rice makes this a no-fuss endeavor. I prefer brown for its nutty flavor and health benefits, but either works wonders!
- 1 can (10.5 oz) cream of chicken soup: This brings richness and flavor—think of it as the glue that holds everything beautifully together.
- 1 can (10.5 oz) cream of mushroom soup: Double down on umami! The mushroom flavor rounds out the dish nicely, but if you’re not a fan, you can skip it.
- 1 can (10.5 oz) water: Don’t underestimate this simple ingredient! Use your soup can for quick measurement, and it’ll be just right for cooking the rice.
- 1 envelope onion soup mix: A sprinkle of magic dust! This adds a savory depth and that comforting onion flavor we all love.
- 1 tablespoon butter (for greasing): This little step ensures nothing gets stuck in your casserole dish, so don’t skip it!
- 1 cup shredded cheddar cheese: Cheese makes everything better, am I right? It creates a delightful, gooey top layer.
- 1–2 cups frozen mixed vegetables: Sneaky veggies! They add color and nutrition, plus you don’t have to chop anything.
- 1 cup diced cooked chicken: Want to stretch that protein a bit more? This is your helper, and it’s a great way to use up leftovers.
- Dash of black pepper, garlic powder, or paprika: These are your flavor enhancers. Personalize it to your palate!
The Cooking Process Explained
- Preheat the Oven: Set your oven to 350°F (175°C). Now is also the time to grease a 9×13 inch casserole dish with that tablespoon of butter. Trust me; this step ensures easy serving later!
- Prepare the Base Mixture: In a large bowl, combine the cream of chicken soup, cream of mushroom soup, and water (using that empty soup can). Stir in the uncooked instant rice until everything is combined and smooth.
- Pour into the Baking Dish: Gently transfer the creamy rice mixture into your greased casserole dish. Spread an even coat, as this is going to be the cozy bed for your chicken.
- Add Sweet Additions: If you’re feeling adventurous, toss in those frozen vegetables and sprinkle in some shredded cheese. These add-ons are where you can let your creativity shine and make the dish a bit more substantial.
- Top with Chicken: Lay those raw chicken breasts directly on top of the rice mixture, ensuring they’re somewhat evenly spaced. If they look thick, butterflying them will help with cooking.
- Sprinkle Soup Mix: Now, grab that onion soup mix and sprinkle it evenly over the chicken. It’s like giving your dish a good seasoning high five!
- Cover and Bake: Grab a piece of aluminum foil and cover the dish tightly. Slide it into the oven for about 60 minutes. Here’s the secret: don’t lift the foil! Keeping the moisture trapped creates tender rice and juicy chicken.
- Check for Doneness: After an hour, peek under the foil. Your chicken should be cooked through with an internal temperature of 165°F (75°C), and the rice is all fluffy and tender.
- Optional Broil: If you’re like me, you love a little crispy top. Broil uncovered for 3–5 minutes just until the cheese lightly browns.
- Let Rest and Serve: The hard work is almost done! Let the casserole rest for a solid 5–10 minutes before serving. This helps everything set and makes serving easier.
Best Way to Enjoy It
So, how do you serve this cozy dish? I love to dig right in with a generous spoonful for myself, but if you’re looking to impress, try plating it with a sprinkle of fresh herbs for that restaurant vibe. Pair it with a simple green salad dressed with a tangy vinaigrette or some crusty bread to soak up all those scrumptious juices. Want to make it a full meal? Add in a side of roasted veggies or a light soup starter to balance the rich flavors.
Keeping Leftovers Fresh
Let’s be real, leftovers can be the best part! To store your Forgotten Chicken and Rice, simply cover the dish tightly with foil or transfer to an airtight container. It’s good in the refrigerator for about 3-4 days. If you really want to prepare for the week ahead, feel free to portion it out into freezer-safe containers. You can freeze it for up to 2-3 months. When you’re ready to relive the magic, just thaw overnight in the fridge and reheat until warmed through.
Pro Chef Tips
- Flavor Infusions: Looking to kick it up a notch? Try toasting your garlic powder or spices in a dry pan for just a moment before mixing. It creates a whole new depth of flavor!
- Time-Saving Tips: Prep your ingredients the night before, and just pop it in the oven when you’re ready to eat.
- Dietary Adjustments: For a lighter option, chicken thighs provide more flavor. Or swap the cream soups for coconut milk or a dairy-free alternative.
Creative Twists
- Protein Swaps: Ground turkey or beef could take center stage instead of chicken if you’re feeling adventurous.
- Flavor Variations: How about a taco twist? Use taco-seasoned chicken and swap the cheddar for pepper jack.
- Different Mushrooms: Substitute the cream of mushroom soup with a wild mushroom blend to elevate your dish!
Ingredients List
- 1 lb (450g) boneless, skinless chicken breasts
- 2 cups instant rice (white or brown)
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) water (using the empty soup can for measurement)
- 1 envelope onion soup mix
- 1 tablespoon butter (for greasing)
- 1 cup shredded cheddar cheese
- 1–2 cups frozen mixed vegetables
- 1 cup diced cooked chicken (to stretch the protein)
- Dash of black pepper, garlic powder, or paprika for added flavor
Directions to Follow
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch casserole dish with butter.
- In a large bowl, mix cream of chicken soup, cream of mushroom soup, and water. Stir in uncooked instant rice.
- Pour mixture into the greased dish and spread evenly.
- Stir in frozen mixed vegetables and shredded cheese if desired.
- Place raw chicken breasts on top of the rice mixture.
- Sprinkle onion soup mix over the chicken.
- Cover tightly with aluminum foil and bake for 60 minutes without lifting the foil.
- After 1 hour, check for doneness; chicken should be cooked and rice should be tender.
- Optional: Broil uncovered for 3–5 minutes until lightly browned.
- Let rest for 5–10 minutes before serving.
Common Questions
- Can I use regular rice instead of instant? Yes, but cook times will vary. Be prepared to adjust your liquid and cooking time!
- Can this recipe be doubled? Absolutely! Just use a larger dish and adjust bake time if needed.
- How do I know when the chicken is done? An internal temperature of 165°F (75°C) ensures it’s safe to eat!
- What if I don’t like mushrooms? No problem! You can skip the cream of mushroom soup and replace it with double the chicken soup.
- Can this be made vegetarian? Sure! Replace the chicken with tofu and use vegetable broth instead of cream soups.
If you’re still with me, I hope you’re excited to try this dish out! Cooking should be approachable, fun, and a way to show love to those around you. Don’t hesitate to add your twist to Forgot Chicken and Rice – experiment, savor, and cherish every bite. Enjoy this warm casserole, and let it become a staple in your culinary repertoire!
Easy Forgotten Chicken and Rice Casserole
Description
Forgotten Chicken and Rice is a comforting dish made with tender chicken on creamy rice, flavored with delicious soups and mixed vegetables.Ingredients
Main Ingredients
Instructions
Cooking Process
-
Preheat the Oven
Set your oven to 350°F (175°C) and grease a 9x13 inch casserole dish with butter. -
Prepare the Base Mixture
In a large bowl, mix cream of chicken soup, cream of mushroom soup, and water. Stir in uncooked instant rice until combined. -
Pour into the Baking Dish
Transfer the creamy rice mixture into the greased dish and spread evenly. -
Add Vegetables and Cheese
Stir in frozen mixed vegetables and shredded cheese if desired. -
Top with Chicken
Place raw chicken breasts on top of the rice mixture.Butterflying thick chicken breasts can help with cooking. -
Sprinkle Soup Mix
Sprinkle onion soup mix evenly over the chicken. -
Cover and Bake
Cover with aluminum foil and bake for 60 minutes without lifting the foil.This keeps moisture trapped for tender rice and juicy chicken. -
Check for Doneness
After an hour, ensure chicken has reached 165°F (75°C) and rice is tender. -
Optional Broil
Broil uncovered for 3–5 minutes until cheese is lightly browned. -
Let Rest and Serve
Allow the casserole to rest for 5-10 minutes before serving.This helps everything set.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 22g34%
- Saturated Fat 10g50%
- Trans Fat 0g
- Cholesterol 85mg29%
- Sodium 860mg36%
- Potassium 500mg15%
- Total Carbohydrate 40g14%
- Dietary Fiber 2g8%
- Sugars 2g
- Protein 30g60%
- Vitamin A 10 IU
- Vitamin C 8 mg
- Calcium 150 mg
- Iron 1.5 mg
- Vitamin D 0 IU
- Vitamin E 1 IU
- Vitamin K 2 mcg
- Thiamin 0.2 mg
- Riboflavin 0.3 mg
- Niacin 4.5 mg
- Vitamin B6 0.4 mg
- Folate 30 mcg
- Vitamin B12 1.5 mcg
- Biotin 0 mcg
- Pantothenic Acid 0.5 mg
- Phosphorus 300 mg
- Iodine 0 mcg
- Magnesium 30 mg
- Zinc 2 mg
- Selenium 30 mcg
- Copper 0.2 mg
- Manganese 0.4 mg
- Chromium 0 mcg
- Molybdenum 0 mcg
- Chloride 0 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
