Forgotten Chicken is one of those nostalgic, no-fuss recipes I turn to when I want comfort food without spending hours in the kitchen. It’s a creamy, oven-baked chicken and rice casserole that practically makes itself—just layer, cover, and bake. With simple pantry ingredients and minimal prep, it’s a lifesaver on busy nights.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 boneless, skinless chicken breasts
1 cup long grain white rice (uncooked)
1 can (10.5 oz) cream of mushroom soup
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) water (use one empty soup can)
1 envelope dry onion soup mix
Nonstick cooking spray or butter for greasing
Directions
I preheat my oven to 350°F (175°C).
I lightly grease a 9×13-inch baking dish with nonstick spray or butter.
I spread the uncooked rice evenly over the bottom of the dish.
In a medium bowl, I whisk together the cream of mushroom soup, cream of chicken soup, and water until smooth.
I pour the soup mixture evenly over the rice.
I place the chicken breasts on top of the rice and soup layer.
Then I sprinkle the dry onion soup mix evenly over the chicken.
I cover the dish tightly with aluminum foil.
I bake it for 1 hour and 30 minutes, until the chicken is fully cooked and the rice is tender.
After baking, I let it sit for 5 minutes before serving.
Servings and timing
Servings: 4
Prep Time: 5 minutes
Cooking Time: 1 hour 30 minutes
Total Time: 1 hour 35 minutes
Calories: Around 430 kcal per serving
Variations
I sometimes swap in boneless chicken thighs for extra tenderness.
For added veggies, I like to stir in frozen peas, diced carrots, or chopped mushrooms before baking.
To switch up the flavor, I’ve used cream of celery soup instead of mushroom.
A handful of shredded cheddar or mozzarella on top in the last 10 minutes of baking adds a cheesy finish.
I’ve also made it with brown rice—just add a little more water and extend the baking time.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I microwave individual portions for 1–2 minutes, adding a splash of water or broth to keep the rice moist. It also reheats well in the oven at 325°F, covered with foil, for about 15–20 minutes.
FAQs
What kind of rice works best in Forgotten Chicken?
I always use long grain white rice because it cooks evenly and absorbs the flavor well. Instant rice or brown rice will change the texture and cooking time.
Can I use frozen chicken breasts?
I don’t recommend using frozen chicken directly—it can cause uneven cooking. I make sure to thaw the chicken completely before layering it in the dish.
Is it possible to make this ahead of time?
Yes, I often prep everything the night before, cover it tightly, and refrigerate it. When I’m ready to bake, I let it sit at room temperature for 20–30 minutes before putting it in the oven.
Can I double the recipe?
Definitely. When I’m cooking for a crowd, I double the ingredients and use a larger baking dish or two separate ones. Just be sure to check for doneness, as thicker layers may need a few extra minutes in the oven.
Why is it called “Forgotten Chicken”?
Because once I put it in the oven, I can forget about it for 90 minutes while it bakes to perfection. It’s the ultimate hands-off, hassle-free dinner.
Conclusion
Forgotten Chicken is one of my favorite comfort food casseroles because it’s hearty, creamy, and incredibly easy to make. It’s the kind of recipe I keep in my back pocket for nights when I want a home-cooked meal with almost no effort. Whether I’m feeding the family or prepping ahead, this dish never disappoints.
📖 Recipe:
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Forgotten Chicken
- Total Time: 1 hour 35 minutes
- Yield: 4 servings
- Diet: Halal
Description
Forgotten Chicken is a creamy, oven-baked chicken and rice casserole made with pantry staples. It’s a no-fuss, comforting one-pan meal perfect for busy nights.
Ingredients
4 boneless, skinless chicken breasts
1 cup long grain white rice (uncooked)
1 can (10.5 oz) cream of mushroom soup
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) water (use one empty soup can)
1 envelope dry onion soup mix
Nonstick cooking spray or butter for greasing
Instructions
- Preheat the oven to 350°F (175°C).
- Lightly grease a 9×13-inch baking dish with nonstick spray or butter.
- Spread the uncooked rice evenly over the bottom of the dish.
- In a medium bowl, whisk together the cream of mushroom soup, cream of chicken soup, and water until smooth.
- Pour the soup mixture evenly over the rice.
- Place the chicken breasts on top of the rice and soup layer.
- Sprinkle the dry onion soup mix evenly over the chicken.
- Cover the dish tightly with aluminum foil.
- Bake for 1 hour and 30 minutes, until the chicken is fully cooked and the rice is tender.
- Let sit for 5 minutes before serving.
Notes
Swap in boneless chicken thighs for extra tenderness.
Add frozen peas, diced carrots, or chopped mushrooms for extra veggies.
Use cream of celery soup for a flavor variation.
Top with shredded cheddar or mozzarella in the last 10 minutes for a cheesy finish.
To use brown rice, add more water and increase bake time.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the microwave with a splash of water or in the oven at 325°F, covered, for 15–20 minutes.
- Prep Time: 5 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 2g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 90mg
