Let Me Tell You About This Forgotten Chicken Recipe
Okay, friend, if you’ve ever had a day where your brain’s just not firing on all cylinders, you’ll get why I love this recipe so much. I first tried making this 'Forgotten Chicken' one evening when my son had a football game, my phone was dying, and I’d forgotten (ha!) to plan dinner. It’s called Forgotten Chicken but, honestly, it’s more like 'Set-It-And-Forgive-It Chicken.' My sister swears she invented it, but she also claims she invented the cronut, so... Anyway, this is the dish that’s saved my bacon more times than I can count.
Why You'll Love This (Or At Least Tolerate It)
I make this when I need something hearty that basically cooks itself—like when the dog’s eating homework or I’ve just realized it’s already 4:30pm. My family goes a little wild for it because it’s warm, creamy, and not too fancy (as in: no one will sniff their nose at it and complain). I tried switching it up with some fancier rice once and, well, let’s just say that was the night we had cereal for dinner. Also, you only need a couple of dishes, which is my favorite part.
What You’ll Need (But Don’t Stress)
- 4-6 boneless, skinless chicken breasts (sometimes I use thighs—more flavor, less fancy)
- 2 cups of uncooked long grain white rice (I’ve tried brown rice, but it takes ages; minute rice works in a pinch but gets mushy. Your call!)
- 1 can cream of chicken soup (my grandma swore by Campbell’s, but I use whatever’s on sale—sometimes even cream of mushroom, actually)
- 1 can cream of celery soup (or just use two cans of chicken if that’s what you’ve got; soup’s soup, right?)
- 1 packet of onion soup mix (I usually grab Lipton, but Aldi’s is fine, too)
- 1 ½ cups of water (or chicken broth, if you’re feeling posh)
- Some butter for greasing, or just a splash of oil
- Salt and pepper—though you probably won’t need much with the soups
- Optional: sliced mushrooms, a handful of frozen peas, or even spinach (my kids act like I’m trying to poison them if I add too many veggies, but I sneak them in anyway)
How To Make Forgotten Chicken (No Need To Be Fancy)
- Heat your oven to 350°F (or 180°C if you’re across the pond). I always forget to preheat, so no judgment here.
- Grease a 9-by-13 inch baking dish with butter or oil. If you forget this part, the rice will stick like glue—voice of experience.
- Pour uncooked rice right into the dish—spread it around with your hand or a spoon, whatever’s closer. Add the chicken breasts or thighs on top of the rice. Scatter them so each person can claim their own piece later.
- In a bowl, mix both soups with the water (or broth). I use a whisk, but a fork’s fine. Doesn’t need to be perfect, just aim for fewer lumps than mashed potatoes.
- Pour the soup mixture evenly over the chicken and rice. Here’s where I usually sneak a taste of the soup mix—yep, it’s salty, but comforting.
- Sprinkle the onion soup mix over the top like fairy dust. Some people mix this in, but I like the savory crust you get if it sits on top.
- Cover tightly with foil. Don’t skip the tight part or the rice at the edges turns into stone (trust me on this one—once I had to chisel some off the pan).
- Bake for 1 hour. Sometimes I peek after 45 minutes if my kitchen smells amazing already. If the rice is tender and most of the liquid is gone, you’re set. If not, give it 10-15 minutes more. Don’t panic if it looks a bit gloopy—it sets up as it cools.
- Let it rest for about 10 minutes before serving, so things don’t slide everywhere. Or just dig in if you don’t mind a little mess.
Notes (From My Many, Many Attempts)
- If you use frozen chicken, add about 10 more minutes to the bake time—but don’t forget to check your rice for doneness.
- I once used Greek yogurt instead of one of the soups. It was...not my best idea. A bit tangy for my taste.
- Don’t skip the foil, or you’ll wind up with what I call 'crunchy surprise.' Not good.
- Actually, I find it works better if you let it sit covered for five minutes after baking, just so the rice finishes absorbing the sauce.
Variations I’ve Tried (And a Few Flops)
- Added a handful of shredded cheddar on top the last 10 minutes—that was a hit (especially for cheese monsters in the house).
- Swapped in salsa and taco seasoning instead of the soups and onion mix; honestly, it was weirdly spicy but not bad with sour cream.
- Added broccoli. The kids picked it all out (of course), but I liked the green bits. On second thought, maybe just serve veggies on the side.
- Tried brown rice—yep, it took forever. Unless you want to eat at midnight, stick with white rice.
What If You Don’t Have the “Right” Gear?
So, I usually use a 9-by-13 baking dish, but honestly, any similar-sized casserole will do. Once, I even used a big Dutch oven when my lasagna pan was MIA. If your pan’s smaller, just don’t overload it, or the rice won’t cook properly. And if you don’t have foil—try a tight lid, though it’s a bit of a guessing game. I once balanced a cookie sheet on top (don’t recommend, but also, it sorta worked).
Storing Leftovers (If You Have Any)
Pop any leftovers in an airtight container, and they’ll keep in the fridge for up to 3 days. But honestly, in my house it never lasts more than a day! I actually think it tastes better the next day—sort of like the flavors finally got their act together overnight. If you freeze it, the rice gets a little mushy, but sometimes that’s fine if you’re in a rush.
How I Like to Serve Forgotten Chicken (Totally Optional)
I usually serve this with steamed green beans or a quick salad—gotta pretend we’re eating healthy. My cousin eats hers over a slice of toasted bread, which is a bit much for me, but, hey, whatever floats your boat. Sometimes we put a little hot sauce on top for a kick. One time, I even crumbled some kettle chips over the leftovers for crunch, and it was surprisingly tasty.
Pro Tips (Aka: Mistakes I’ve Made So You Don’t Have To)
- I once tried rushing and took off the foil halfway through—big mistake, the rice was half raw and the top was like the Mojave Desert. Don’t do it.
- Don’t be tempted to stir after you’ve poured everything in. The layers bake up best if you just leave them be.
- If you use chicken thighs, check for doneness near the bone—I had a pink surprise once, and that was not a good dinner.
FAQs (Because People Actually Ask Me These)
- Can I use brown rice? Well, you can, but it takes way longer (like, forever and a day), and you’ll probably need more liquid. I don’t really recommend it unless you’re super patient.
- What if I’m out of onion soup mix? I’ve made this with just a sprinkle of dried onions and garlic powder. Still tasty. Not quite the same, but close enough.
- Can I prep this ahead of time? Yep, you can assemble the whole thing in the morning and keep it in the fridge. Just let it sit out for 20 minutes before putting in the oven, or add a few extra minutes to the bake time.
- Is there a healthier version? I mean, kinda. You can use low-sodium soups and add veggies, but it’s still a comfort dish at heart. For super healthy stuff, I sometimes peek at Skinnytaste or EatingWell for ideas (though this recipe might make them clutch their pearls).
- Can I double this? For sure, just use a bigger pan or two pans. And if you want leftovers for days, go wild.
Hope you enjoy this Forgotten Chicken Recipe—really, it’s foolproof unless you, you know, forget about it entirely (which I’ve done, and the smoke alarm let me know). If you give it a whirl, let me know what swaps you try! Or if you accidentally invent something new, like my sister and her so-called cronut, I want to hear about it.
Ingredients
- 6 boneless, skinless chicken breasts
- 2 cups long grain white rice, uncooked
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 2 cups low-sodium chicken broth
- 1 packet onion soup mix
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
Instructions
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1Preheat your oven to 350°F (175°C). Lightly grease a large baking dish.
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2Spread the uncooked rice evenly in the bottom of the prepared baking dish.
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3In a medium bowl, whisk together the cream of chicken soup, cream of mushroom soup, and chicken broth until smooth. Pour the mixture over the rice.
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4Arrange the chicken breasts on top of the rice and soup mixture. Sprinkle with onion soup mix, garlic powder, and black pepper.
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5Cover the baking dish tightly with aluminum foil and bake for 1 hour and 30 minutes, or until the chicken is cooked through and the rice is tender.
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6Remove from oven, let rest for 5 minutes, then serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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