Name: Forgotten Chicken and Rice Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 lb boneless, skinless chicken breasts; 1 can (10.5 oz) cream of chicken soup; 1 can (10.5 oz) cream of mushroom soup; 2 cups instant rice (white or brown); 1 envelope onion soup mix; 1 can (about 10 oz) water (to mix with soups and rice); Shredded cheddar cheese, as desired; Frozen mixed vegetables, as desired

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Introduction

Forgotten Chicken and Rice is a comforting, easy-to-make casserole perfect for busy weeknights. With simple pantry ingredients and minimal prep, this dish delivers creamy, flavorful chicken and rice all baked together in one pan.

A close-up of a dish showing three pieces of golden-brown, seared fish fillets on top of a bed of fluffy white rice mixed with small green herbs. Each fillet has a crispy, caramelized crust with caramelized thin yellow garlic slices and bright green chopped chives scattered on top, adding texture and color. The white rice underneath looks soft with flecks of seasoning and herbs, filling the white bowl almost to the brim, while the background is a smooth white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb boneless, skinless chicken breasts
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) cream of mushroom soup
2 cups instant rice (white or brown)
1 envelope onion soup mix
Water (amount as needed on soup labels)
Optional: shredded cheddar cheese
Optional: frozen mixed vegetables

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13 inch casserole dish.
Step 2: In a large mixing bowl, combine both cream soups and water according to soup label directions with the uncooked instant rice; mix well.
Step 3: Pour the mixture into the greased casserole dish, spreading it evenly.
Step 4: If desired, stir in frozen mixed vegetables or sprinkle shredded cheddar cheese over the mixture.
Step 5: Place raw chicken breasts on top of the rice mixture and sprinkle evenly with the onion soup mix.
Step 6: Cover tightly with aluminum foil and bake for 60 minutes without lifting the foil during baking.
Step 7: After baking, check that the chicken is fully cooked to an internal temperature of 165°F (75°C). Let it rest a few minutes before serving.

Tips & Variations

For added flavor, marinate the chicken breasts briefly in a little garlic or herb seasoning before assembling the casserole.
Use brown instant rice for a heartier texture and nuttier taste.
Try different cream soups like cream of celery or cream of broccoli for a unique twist.
Add a handful of chopped fresh herbs like parsley or thyme just before serving to brighten the dish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover and warm in the oven at 350°F (175°C) until heated through or microwave individual servings until hot. Avoid freezing as the cream soups may separate and affect texture.

How to Serve

The image shows raw chicken breasts arranged in two white dishes—a round bowl with four pieces on the left and a rectangular dish with three pieces soaking in yellow oil below it. Next to them, there is a small white bowl filled with plain white rice at the center. To the right, a round pot filled with cooked white rice stands on a white cutting board. Two cans, one of cream of chicken soup and the other of long grain cooked rice, lie near the center top of the image. Several metal measuring spoons and a white spoon rest on the white marbled surface around the ingredients. The background is 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 use bone-in chicken instead of boneless breasts?

Yes, you can use bone-in chicken, but baking time may increase. Check for doneness by ensuring the internal temperature reaches 165°F (75°C).

Is it necessary to cover the casserole with foil while baking?

Covering the dish with foil helps keep moisture in, allowing the rice to cook properly and the chicken to stay tender. Removing the foil too early can dry out the chicken and rice.