Introduction

Forgotten Chicken and Rice is a comforting, easy-to-make casserole perfect for busy weeknights. This simple dish combines tender chicken, creamy soups, and rice into one satisfying meal that practically cooks itself.

The image shows a close-up of a cooked dish with eight pieces of golden brown chicken thighs arranged evenly on top of a bed of fluffy yellow rice. The chicken skin is crispy with a shiny, glazed texture, sprinkled with small green herbs for garnish. The rice underneath looks soft and well-cooked, with a slightly oily surface that makes it glisten. The dish is served in a round white pan with a black rim, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 (use empty soup can for measurement)
1 envelope onion soup mix
1 tablespoon butter (for greasing)
Optional: 1 cup shredded cheddar cheese

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with the butter.
Step 2: Place the chicken breasts evenly in the prepared dish.
Step 3: In a separate bowl, mix together the cream of chicken soup, cream of mushroom soup, water, and onion soup mix until well combined.
Step 4: Pour the soup mixture over the chicken breasts, spreading it out evenly.
Step 5: Sprinkle the instant rice evenly over the top of the mixture. Do not stir.
Step 6: Cover the dish tightly with aluminum foil and bake for 50 minutes.
Step 7: Remove the foil, and if using, sprinkle the shredded cheddar cheese over the top. Return to the oven uncovered for an additional 5-10 minutes until the cheese melts and rice is tender.
Step 8: Let the casserole rest for 5 minutes before serving. Fluff the rice gently with a fork if needed.

Tips & Variations

For added vegetables, try mixing in frozen peas or chopped bell peppers before baking.
Using brown instant rice will add more fiber but may require a few extra minutes of cooking.
Substitute chicken breasts with thighs for a juicier result.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through, adding a splash of water if the rice seems dry.

How to Serve

The image shows a round white plate filled with a bed of golden, cooked rice that looks soft and slightly oily. On top of the rice are multiple pieces of browned chicken thighs, each with a crispy, golden-brown skin and sprinkled with small bits of green herbs. The chicken pieces are spread evenly across the rice, with some close together and others slightly apart. The rice grains have a shiny, flavorful look with some small herbs mixed in. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, assemble the casserole as directed, cover tightly, and refrigerate. Bake when ready, adding extra time if baking from cold.

Can I use regular rice instead of instant rice?

It’s best to use instant rice for this recipe since regular rice requires more liquid and longer cooking time, which could affect the texture.

Forgotten Chicken and Rice Recipe

Print Recipe

★★★★★

4.7 from 53 reviews

A comforting and easy-to-make casserole combining tender chicken breasts, instant rice, and creamy soups, baked together to create a flavorful one-dish meal. This recipe is perfect for busy weeknights or when you want a hassle-free dinner with minimal prep and maximum taste.

Author: Tara
Prep Time: 10 minutes
Cook Time: 50-60 minutes
Total Time: 1 hour to 1 hour 10 minutes
Yield: 4–6 servings 1x
Category: Main Course
Method: Baking
Cuisine: American

Ingredients

Scale

Main Ingredients

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 (use the empty soup can for measurement)
1 envelope onion soup mix
1 tablespoon butter (for greasing)

Optional Additions

1 cup shredded cheddar cheese

Instructions

Preheat the oven: Begin by preheating your oven to 375°F (190°C) to ensure it is hot and ready for baking the casserole.
Prepare the baking dish: Grease a 9×13 inch baking dish lightly with 1 tablespoon of butter to prevent the ingredients from sticking.
Combine the soups and water: In a large mixing bowl, stir together the cream of chicken soup, cream of mushroom soup, and the can of water until fully blended.
Add seasoning and rice: Add the envelope of onion soup mix and 2 cups of instant rice to the soup mixture. Stir well to combine all dry and wet ingredients evenly.
Add the chicken: Place the boneless, skinless chicken breasts directly on top of the rice mixture in the baking dish, making sure they are evenly spaced.
Cover and bake: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 50 to 60 minutes, or until the chicken is cooked through and the rice is tender.
Add cheese (optional): If using shredded cheddar cheese, remove the foil about 10 minutes before the end of baking time, sprinkle the cheese evenly over the casserole, and return it uncovered to melt the cheese.
Rest and serve: Let the casserole rest for 5 minutes after removing from the oven to allow it to set before serving warm.

Notes

You can substitute chicken breasts with thighs if preferred, adjusting cooking time slightly.
For added vegetables, consider mixing in frozen peas or chopped bell peppers before baking.
If using brown instant rice, the baking time may need to be extended by 5-10 minutes.
To make the dish lower in fat, use reduced-fat cream soups and skip the optional cheese or use a low-fat cheese.
This casserole can be prepared in advance and refrigerated before baking; just increase baking time slightly if baking straight from the fridge.

Keywords: chicken casserole, comfort food, easy dinner, baked chicken and rice, creamy chicken recipe