Busy day ahead? This forgotten chicken recipe might just become your new favorite dinner hack. It’s the kind of dish that asks very little of you — just a few pantry staples, a casserole dish, and a bit of trust in your oven. The result? Incredibly tender chicken nestled in creamy, savory rice, all cooked in one pan while you focus on anything else.
The name “forgotten chicken” comes from its low-effort, set-it-and-forget-it method. Everything is combined raw in a single dish — uncooked rice, soup, seasoning, and chicken — then baked slowly until the magic happens. No pre-cooking. No stirring. Just pure comfort food with a creamy, flavorful finish.
Whether you’re feeding a family, meal prepping for the week, or just want a hearty oven-baked chicken dinner without the hassle, this dish fits the bill. It’s warm, filling, and oh-so nostalgic — the kind of meal that reminds you of grandma’s kitchen, even if she never made it.
Ingredients
One of the biggest perks of this forgotten chicken recipe is its simplicity — no chopping, no pre-cooking, and no fuss. Everything bakes together in one dish, infusing the chicken and rice with creamy, savory flavor. Here’s what you’ll need to make it happen:
Main Ingredients:
- 4 boneless, skinless chicken breasts (or thighs for more richness)
- 1 cup long grain white rice, uncooked 📝 Avoid instant or parboiled rice — they cook too quickly and can turn mushy.
Creamy Base:
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup 🥄 You can substitute with two cans of cream of chicken or even cream of celery if needed.
- 1 ½ cups water (or chicken broth for extra flavor)
Seasoning:
- 1 packet dry onion soup mix 💡 This adds tons of flavor with zero effort — no need to chop an actual onion!
- Salt and black pepper, to taste
- Optional: a sprinkle of paprika or garlic powder for extra depth
Optional Add-Ins:
- ½ cup shredded cheddar cheese – add in the last 10 minutes of baking for a cheesy top
- 1 cup frozen peas or broccoli florets – stir into the dish before baking for added veggies
Ingredient Notes:
- Chicken: Breasts stay lean and sliceable, while thighs turn melt-in-your-mouth tender.
- Rice: Stick with long grain white rice — brown rice takes longer and may not cook evenly.
- Soups: Condensed soups bring the creamy texture and depth without extra work — feel free to use low-sodium versions if preferred.
Once you’ve gathered everything, all that’s left is to layer, cover, and bake — the oven takes care of the rest!
Instructions
This forgotten chicken recipe is as easy as mix, layer, and bake. You don’t need to pre-cook anything — just let the oven do the heavy lifting while you enjoy the aroma of comfort food in the making. Here’s how to make it step by step:
- Preheat your oven to 350°F (175°C).
While it heats, grab a 9×13-inch baking dish and lightly grease it with cooking spray or a touch of oil to prevent sticking. - Layer the uncooked rice in the bottom of the baking dish.
Spread it out evenly — this will form the base of the dish and soak up all the creamy goodness as it cooks. - In a medium bowl, whisk together the cream of chicken soup, cream of mushroom soup, and water (or broth).
Stir until smooth and well combined. This mixture will act as the flavorful sauce that cooks both the chicken and rice. - Pour the soup mixture evenly over the rice.
Use a spoon to gently spread it across the surface so the rice is fully covered. - Place the raw chicken breasts on top of the mixture.
Lay them flat over the rice layer, spacing them slightly apart. - Sprinkle the dry onion soup mix evenly over the chicken.
You can add a bit of black pepper, paprika, or garlic powder here if you like a little extra flavor. - Cover the baking dish tightly with foil.
This helps lock in moisture and ensures the rice cooks through without drying out. - Bake in the preheated oven for 1 hour and 15 minutes.
After 1 hour, check to see if the rice is tender and the chicken is fully cooked (internal temp should be 165°F or 75°C). If needed, bake uncovered for an extra 10–15 minutes to thicken the top or melt cheese if using. - Let it rest for 5–10 minutes before serving.
This gives the rice time to absorb any remaining liquid and makes serving easier.
This dish is warm, creamy, and satisfying — perfect for feeding a hungry family or stocking your fridge with leftovers for the week. It truly lives up to its name: toss it in the oven, walk away, and forget about it until dinnertime.
Tips & Variations
This forgotten chicken recipe is all about convenience, but there are lots of ways to make it your own while keeping things simple and stress-free.
Use chicken thighs for extra tenderness
Boneless thighs stay moist and practically fall apart after baking. They’re a great option if you prefer darker, richer meat.
Don’t peek while it bakes
Keep the foil on the entire time to trap steam and ensure the rice cooks evenly. Lifting the foil too soon can lead to undercooked grains.
Want cheesy comfort? Add cheese!
Sprinkle shredded cheddar or mozzarella over the top during the last 10 minutes of baking. Remove the foil, add cheese, and bake uncovered for a golden finish.
Add vegetables without extra pans
Stir in frozen peas, diced carrots, or small broccoli florets before baking. They’ll cook right in the sauce and add a pop of color and nutrition.
Swap in cream of celery soup for variety
If you don’t have cream of mushroom, cream of celery is a great substitute that still delivers that creamy base.
Prefer brown rice? Adjust the time
Brown rice takes longer to cook and may need extra liquid. Add ½ cup more broth or water and increase the baking time by 15–20 minutes.
Turn it into a meal prep win
This recipe reheats beautifully. Store portions in airtight containers and reheat gently in the microwave with a splash of broth to loosen it up.
Whether you’re cooking for a crowd or just want dinner with minimal cleanup, these tweaks help make this forgotten chicken recipe even more reliable and satisfying every time.
Serving Suggestions
This forgotten chicken recipe is hearty enough to stand on its own, but a few thoughtful sides or garnishes can turn it into a well-rounded meal that feels just a little more special.
Pair it with a fresh salad
A crisp green salad with vinaigrette helps balance out the creaminess of the casserole. Try a simple mix of arugula, cherry tomatoes, and cucumbers for a refreshing contrast.
Serve with roasted or steamed vegetables
While the dish already has rice and protein, adding something green like steamed broccoli, green beans, or roasted Brussels sprouts brings color and extra nutrients to the plate.
Add a bread basket
Warm dinner rolls, garlic bread, or even classic buttered toast go great with the creamy sauce and make it easy to scoop up every last bite.
Garnish for flavor and freshness
A sprinkle of chopped fresh parsley or green onions adds a pop of color and a hint of brightness. A few cracks of black pepper on top just before serving elevate the flavor with zero extra effort.
Turn leftovers into lunch
Scoop leftover chicken and rice into a wrap or stuff it into a hollowed-out bell pepper and reheat for a quick and comforting next-day meal.
Whether you’re feeding a big family dinner or just yourself with a good appetite, this dish shines with a few simple touches that round out the experience without adding extra work.
Frequently Asked Questions
Making this forgotten chicken recipe for the first time? Here are some common questions home cooks ask — along with practical answers to help you feel confident before you even preheat the oven.
Can I use brown rice instead of white rice?
Yes, but it needs more liquid and time. Add about ½ cup extra water or broth and increase the baking time by 15–20 minutes. Keep the dish tightly covered so the rice cooks evenly.
What’s the best type of chicken to use?
Boneless, skinless chicken breasts work great for a leaner option, but thighs offer more flavor and stay super juicy. You can even mix both if that’s what you have on hand.
Do I need to cook the rice before baking?
Nope! That’s the beauty of this recipe. The rice cooks directly in the creamy soup mixture, absorbing all the flavor while baking.
Can I prep this ahead of time?
Absolutely. Assemble everything in the dish, cover it, and refrigerate it for up to 24 hours. When you’re ready, just pop it in the oven and bake as directed — add 5–10 extra minutes if baking straight from the fridge.
Is it freezer-friendly?
Yes, the fully cooked casserole can be frozen. Let it cool completely, portion it into containers, and freeze for up to 2 months. Reheat in the microwave or oven with a splash of broth to keep it moist.
Can I use different soups?
Of course. Cream of celery or cream of cheddar are tasty alternatives. You can even use all cream of chicken if that’s what you have — it’ll still be creamy and comforting.
This is one of those recipes that’s built to be flexible. Use what you have, keep the ratios right, and it’s hard to go wrong.
forgotten chicken recipe
Ingredients
- 4 boneless skinless chicken breasts (or thighs)
- 1 cup uncooked long grain white rice
- 1 can 10.5 oz cream of chicken soup
- 1 can 10.5 oz cream of mushroom soup
- 1 ½ cups water or chicken broth
- 1 packet dry onion soup mix
- Salt and black pepper to taste
- Optional: paprika garlic powder, shredded cheese, or frozen vegetables
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Spread uncooked rice evenly across the bottom of the dish.
- In a bowl, whisk together cream of chicken soup, cream of mushroom soup, and water (or broth).
- Pour the soup mixture over the rice and gently spread it out.
- Place chicken breasts on top of the mixture and season with onion soup mix, pepper, and optional spices.
- Cover tightly with foil and bake for 1 hour and 15 minutes.
- Uncover and check that the rice is tender and chicken is cooked through (internal temp should be 165°F or 75°C).
- Optional: Add shredded cheese and return to oven uncovered for 10 more minutes.
- Let rest for 5–10 minutes before serving.