I love how this cozy, creamy chicken and rice casserole practically cooks itself. I get a rich, hearty dinner from simple pantry staples, and it always feels like the kind of comforting meal that makes a busy weeknight much easier.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup long-grain white rice (uncooked)
2 cups chicken broth
1 can (300g) cream of chicken soup
1 can (300g) cream of mushroom soup
4 boneless, skinless chicken breasts
1 packet onion soup mix
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 cup shredded cheddar cheese (optional)
Fresh parsley, chopped (for garnish)
Directions
I preheat the oven to 350°F (175°C).
In a large mixing bowl, I stir together the uncooked rice, chicken broth, cream of chicken soup, and cream of mushroom soup until everything is well combined.
I pour the rice mixture into a greased 9×13-inch baking dish and spread it out evenly.
I place the chicken breasts on top of the rice mixture.
I sprinkle the onion soup mix, black pepper, and paprika evenly over the chicken and rice.
I cover the baking dish tightly with aluminum foil.
I bake it for 1 hour 30 minutes, or until the rice is tender and the chicken is fully cooked.
During the last 10 minutes of baking, I remove the foil and sprinkle the shredded cheddar cheese over the top if I want an extra cheesy finish.
I let the dish rest for 5 minutes before serving.
I garnish it with freshly chopped parsley and serve it warm.
Servings and timing
I get 4 servings from this recipe, which makes it a great option for a small family dinner or for saving leftovers for the next day.
Prep Time: 10 minutes
Cooking Time: 90 minutes
Total Time: 100 minutes
Calories: 430 kcal per serving
Servings: 4 servings
Variations
I like how easy this casserole is to adjust based on what I have on hand. Sometimes I swap the cream of mushroom soup for another can of cream of chicken soup for a milder flavor. I also like adding vegetables such as peas, chopped carrots, or broccoli to make it feel even more complete. When I want a little more flavor, I add garlic powder, thyme, or a pinch of cayenne. For a richer finish, I use mozzarella or Monterey Jack instead of cheddar, and when I need a lighter version, I use reduced-fat soups and a smaller amount of cheese.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When I want to keep it longer, I freeze individual portions for up to 2 months. To reheat, I warm it in the microwave in short intervals, stirring the rice around the chicken when needed so it heats evenly. I can also reheat it in the oven, covered, at 325°F until it is hot all the way through. If the rice seems a little dry, I add a small splash of broth before reheating.
FAQs
Can I use chicken thighs instead of chicken breasts?
I can absolutely use boneless, skinless chicken thighs instead of breasts. I find that thighs stay very tender and add even more richness to the casserole.
Can I use brown rice in this recipe?
I would be careful with brown rice because it takes longer to cook and usually needs more liquid. If I want to use it, I adjust the baking time and broth so the rice can become fully tender.
Why is it called forgotten chicken?
I think this style of casserole gets its name because I can assemble it, place it in the oven, and mostly let it cook on its own. It is the kind of meal I do not have to fuss over once it is baking.
How do I know when the chicken is fully cooked?
I check that the chicken is cooked through and reaches an internal temperature of 165°F. I also make sure the rice is tender before I take the dish out of the oven.
Can I make this dish ahead of time?
I can assemble the casserole a few hours ahead and keep it covered in the refrigerator before baking. When I am ready to cook, I place it in the oven and add a few extra minutes if it is going in cold.
Conclusion
I keep coming back to Olly’s Forgotten Chicken and Rice because it is simple, comforting, and wonderfully satisfying. I get creamy rice, juicy chicken, and classic casserole flavor with very little effort, which makes it perfect for nights when I want dinner to feel homemade without spending all evening in the kitchen.
📖 Recipe:
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Olly’s Forgotten Chicken and Rice
- Total Time: 100 minutes
- Yield: 4 servings
- Diet: Low Calorie
Description
A creamy, comforting chicken and rice casserole made with simple pantry staples, baked to tender perfection with minimal effort. This hearty dish is perfect for busy weeknights and satisfying family dinners.
Ingredients
1 cup long-grain white rice (uncooked)
2 cups chicken broth
1 can (300 g) cream of chicken soup
1 can (300 g) cream of mushroom soup
4 boneless, skinless chicken breasts
1 packet onion soup mix
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 cup shredded cheddar cheese (optional)
Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the uncooked rice, chicken broth, cream of chicken soup, and cream of mushroom soup until well mixed.
- Pour the mixture into a greased 9×13-inch baking dish and spread evenly.
- Place the chicken breasts on top of the rice mixture.
- Sprinkle the onion soup mix, black pepper, and paprika evenly over the dish.
- Cover tightly with aluminum foil.
- Bake for 1 hour 30 minutes, or until the rice is tender and the chicken is fully cooked.
- During the last 10 minutes, remove the foil and sprinkle shredded cheddar cheese on top if desired.
- Let rest for 5 minutes before serving.
- Garnish with chopped parsley and serve warm.
Notes
Swap cream of mushroom soup with additional cream of chicken for a milder flavor.
Add vegetables like peas, carrots, or broccoli for extra nutrition.
Enhance flavor with garlic powder, thyme, or cayenne pepper.
Use mozzarella or Monterey Jack cheese for a different cheesy finish.
Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.
Add a splash of broth when reheating if the rice becomes dry.
- Prep Time: 10 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 430 kcal
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 85 mg
