Print

Forgotten Chicken and Rice

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A nostalgic and comforting casserole, Forgotten Chicken and Rice is an easy one-dish meal featuring tender chicken baked on creamy, flavorful rice. Perfect for busy nights, this hearty dish requires minimal prep and can be customized with cheese or vegetables.

Ingredients

1 lb (450g) bone-in, skin-on chicken breasts or thighs

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 to measure)

1 envelope onion soup mix

1 tablespoon butter, for greasing

Optional: Shredded cheddar cheese

Optional: Frozen vegetables

Optional: Diced chicken

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Lightly grease a 9×13-inch baking dish with butter.
  3. In a large bowl, combine cream of chicken soup, cream of mushroom soup, water, and instant rice. Stir until blended.
  4. Pour the rice mixture into the greased baking dish and spread evenly.
  5. Place chicken pieces, skin-side up, on top of the rice mixture.
  6. Sprinkle onion soup mix evenly over the chicken and rice.
  7. Bake uncovered for 1 to 1½ hours, or until the chicken reaches 165°F (74°C) and the skin is golden and crispy.
  8. If using, top with shredded cheddar cheese in the last 10 minutes of baking.
  9. Let the dish rest for 5 minutes before serving.

Notes

  • Use instant rice to prevent a mushy texture.
  • Boneless chicken can be used; cover with foil for part of the baking.
  • Can be assembled ahead of time and refrigerated up to 24 hours before baking.
  • Freezes well for up to 3 months; thaw before reheating.
  • Customize with vegetables, spices, or alternative cheeses.

Nutrition

Find it online: https://recipesbyjanet.com/forgotten-chicken-and-rice/