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Forgotten Chicken and Rice
Caroline

Forgotten Chicken and Rice

Forgotten Chicken and Rice is a classic comfort-food casserole made with tender chicken, creamy soups, and perfectly cooked rice. Just assemble, cover, and let the oven do the work.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts
  • 2 cups instant rice (white or brown)
  • 1 can cream of chicken soup (10.5 oz)
  • 1 can cream of mushroom soup (10.5 oz)
  • 1 can water (10.5 oz)
  • 1 envelope onion soup mix
  • 1 tbsp butter (for greasing)
  • 1 cup shredded cheddar cheese (optional)
  • 1–2 cups frozen mixed vegetables (optional)

Equipment

  • 9x13-inch casserole dish
  • large mixing bowl
  • spoon or spatula
  • aluminum foil
  • oven

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
  2. In a large bowl, combine cream of chicken soup, cream of mushroom soup, water, and instant rice. Mix until well combined.
  3. Pour the rice mixture evenly into the prepared baking dish. Stir in optional vegetables or cheese if using.
  4. Lay chicken breasts evenly over the rice mixture. Sprinkle onion soup mix evenly over the chicken.
  5. Cover tightly with foil and bake for 60 minutes without uncovering.
  6. Remove from oven and rest for 5–10 minutes before serving. Optional: Broil uncovered for 3–5 minutes for a lightly golden top.

Notes

This dish is best baked fully covered to ensure tender rice. Lightly spraying the underside of the foil helps prevent sticking. The flavors deepen as it rests, making leftovers even better the next day.