Home-style Forgotten Chicken
Forgotten Chicken is a dump-and-bake dinner that practically cooks itself! No pre-cooking, no stirring, and no fuss. Assemble it, cover it, and ‘forget about it’ until dinner is ready. This classic chicken and rice casserole has stood the test of time for a reason: it’s budget-friendly, family-approved, and incredibly reliable.
Forgotten Chicken Casserole
Forgotten Chicken Recipe is everything home cooks love. Simple ingredients, minimal prep, and dependable results. It’s the kind of comforting casserole that earns a permanent spot in your dinner rotation. Chicken breasts bake slowly on top of creamy, evenly seasoned rice, creating a comforting one-dish meal that’s ideal for busy weeknights and meal prep.
Why It’s Called “Forgotten Chicken”
The name comes from the cooking method. Once everything is layered in the baking dish and tightly covered, the casserole goes into the oven undisturbed. You don’t check it, stir it, or babysit it. Let it bake low and slow while you “forget” about it.
Ingredients You’ll Need
- Uncooked minute brown rice (or white rice)
- Cream of mushroom soup
- Cream of chicken soup
- Chicken broth
- Butter
- Minced roasted garlic
- Onion powder
- Boneless skinless chicken breasts (3–4 breasts)
- Salt
- Black pepper
- Lipton onion soup mix
How to Make Forgotten Chicken
1. Mix the Rice Base
In the prepared baking dish, whisk together:
- Uncooked minute brown rice
- Cream of mushroom soup
- Cream of chicken soup
- Chicken broth
- Melted butter
- Minced roasted garlic
- Onion powder
2. Spread the mixture evenly across the bottom of the dish.
3. Add the Chicken
Place the chicken breasts directly on top of the rice mixture. Sprinkle evenly with salt and black pepper.
4. Season and Cover
Sprinkle the onion soup mix evenly over the chicken.
Cover the dish Tightly With foil. This step is critical for evenly cooked rice.
5. Bake and Forget
Bake for 1 hour and 45 minutes Without uncovering or stirring.
Chicken and Rice Casserole Tips (For Well-balanced Results)
Seal the foil tightly: Steam is what cooks the rice. Any gaps can cause dry or crisp rice.
Do not peek: Opening the foil releases steam and can affect texture.
Use minute brown rice only: Regular brown rice needs a much longer cooking time and more liquid.
Lay chicken in a single layer: This ensures even cooking.
Rest before serving: The sauce thickens slightly as it cools, making it easier to serve.
Flavor Variations to Try
Cheesy Forgotten Chicken: Add 1–1½ cups shredded cheddar or Colby-Jack during the last 10 minutes of baking.
Creamier Version: Stir in ½ cup sour cream before adding the chicken.
Veggie Boost: Add frozen peas, carrots, or broccoli florets to the rice mixture.
Garlic Lover’s Option: Increase roasted garlic to 2 tablespoons for deeper flavor.
What to Serve with Forgotten Chicken
This hearty casserole pairs well with:
- Roasted carrots or asparagus
- A simple green salad
- Steamed green beans or broccoli
- Dinner rolls or garlic bread
Forgotten Chicken Recipe
Prep 10 minutesCook 1 hour 15 minutesTotal 1 hour 25 minutesMakes 4
Ingredients
- 2 cups uncooked minute brown rice
- 1 (10-ounce) can cream of mushroom soup
- 1 (10-ounce) can cream of chicken soup
- 1 cup chicken broth
- 3 Tablespoons salted butter – melted
- 1 Tablespoon minced roasted garlic
- 1 teaspoon onion powder
- 2 pounds boneless skinless chicken breasts (3-4 breasts)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 2-ounce packet Lipton onion soup mix
Method
- Preheat the oven and prepare your dish. Preheat the oven to 350°F and spray a 9×13 with non-stick cooking spray.
- Prepare the rice. In a large bowl, combine the uncooked rice, mushroom soup, chicken soup, chicken broth, melted butter, garlic, and onion powder. Spread this mixture evenly onto the bottom of the dish.
- Season the chicken. Sprinkle your chicken with salt and pepper and place them in an even layer over the rice mixture and nestle them into the mixture a bit.
- Sprinkle with the soup mix and bake covered. Sprinkle the package of onion soup mix over the whole dish, cover it tightly with foil, and bake for 45 minutes or until the internal temperature of the chicken is 165°F and the rice is cooked.
- Remove the foil. Remove the foil and bake uncovered for an additional 15 minutes to brown.
- Serve with sides. Serve the chicken warm with desired sides.
Notes
- Storage & Reheating Refrigerator: Store leftovers in an airtight container for up to 4 days . Freezer: Freeze fully cooked and cooled casserole for up to 2 months . Thaw overnight in the fridge before reheating. Reheating: Reheat covered in the oven at 325°F until warmed through, or microwave individual portions with a splash of broth to keep it tender. Frequently Asked Questions Can we use chicken thighs instead of breasts? Yes. Boneless, skinless thighs work well and may even be more tender. Why is our rice undercooked? The foil likely wasn’t sealed tightly enough, or the dish was opened during baking. Can we prep this ahead of time? Yes. Assemble the casserole, cover tightly, and refrigerate up to 24 hours before baking. <div class="
