Description
This Forgotten Chicken and Rice Recipe is a comforting, easy-to-make casserole perfect for busy weeknights. It features tender chicken breasts baked atop a creamy mixture of soups and rice, all cooked together in one dish with minimal prep and no stirring required. The dish is flavorful, hearty, and can be customized to your taste preferences.
Ingredients
Scale
Chicken and Rice Mixture
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice (uncooked)
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 1/2 cups water
- 1 envelope dry onion soup mix
- Salt and pepper to taste
- 1 tablespoon butter (optional)
- Fresh parsley for garnish (optional)
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
- Prepare Rice Mixture: In the baking dish, combine the uncooked rice, cream of chicken soup, cream of mushroom soup, and water. Stir thoroughly until all ingredients are evenly mixed.
- Add Chicken: Lay the chicken breasts on top of the rice mixture evenly. Sprinkle the dry onion soup mix over the chicken and rice mixture for added flavor.
- Optional Butter: Dot the top of the chicken with small pieces of butter if you want a richer flavor and slightly crisp finish.
- Cover and Bake: Cover the dish tightly with aluminum foil to trap steam, then bake in the preheated oven for 1 hour and 30 minutes, or until the rice is tender and chicken is fully cooked through.
- Rest and Garnish: Remove the dish from the oven and let it rest for 5 minutes. Garnish with freshly chopped parsley if desired before serving.
Notes
- You can substitute chicken thighs for the breasts if preferred for juicier meat.
- For enhanced flavor, replace water with chicken broth in the mixture.
- This dish is called “forgotten” because you assemble it and bake without stirring or checking on it during cooking.
