Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breasts
- 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 for measurement)
- 1 envelope onion soup mix
- 1 tablespoon butter (for greasing)
- Optional: 1 cup shredded cheddar cheese
- Optional: 1–2 cups frozen mixed vegetables
- Optional: 1 cup diced cooked chicken
- Optional: Dash of black pepper, garlic powder, or paprika
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch casserole dish with butter.
- Combine cream of chicken soup, cream of mushroom soup, water, and uncooked rice in a bowl. Stir well.
- Pour the mixture into the greased dish and spread evenly.
- Add optional ingredients like frozen vegetables or cheese if desired.
- Place raw chicken breasts on top of the rice mixture.
- Sprinkle onion soup mix evenly over the chicken.
- Cover tightly with foil and bake for 60 minutes.
- Remove foil and check if chicken is cooked (165°F internally) and rice is tender.
- Optional: Broil uncovered for 3–5 minutes for a golden top.
- Let rest for 5–10 minutes before serving.
Notes
- The dish is called ‘Forgotten Chicken’ because it requires minimal attention while baking.
- Ensure the dish is tightly covered with foil to cook the rice properly.
- Leftovers last up to 3–4 days in the refrigerator.
- You can add vegetables like peas, carrots, or corn for extra flavor and nutrition.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg