Easy Forgotten Chicken and Rice Casserole

Table of Contents

Table of Contents

Introduction

In the world of busy weeknight dinners, there are few recipes as beloved as the “dump-and-go” casserole. This Forgotten Chicken and Rice is the quintessential example of that cooking style. The name says it all: you simply layer uncooked rice, raw chicken breasts, and a simple, savory sauce in a baking dish, slide it into the oven, and then literally “forget” about it until it’s done. With tender, juicy chicken, perfectly cooked rice, and a rich, creamy sauce, this is the ultimate hands-off comfort food that delivers on flavor and convenience.

Recipe Overview

Cuisine	Difficulty	Total Time	Servings
American, Comfort Food	Very Easy	1 hour 40 minutes	4-6

Equipment and Tools

This recipe is designed to be as simple as possible.

• 9×13-inch Baking Dish: The ideal size for this recipe, allowing the ingredients to cook evenly.
• Large Mixing Bowl: For combining the sauce ingredients.
• Whisk or Spoon: To mix the sauce until it is smooth and well-combined.
• Aluminum Foil: Essential for covering the dish to trap steam and cook the rice.

Serving Suggestions

This casserole is a complete meal on its own, but you can easily serve it with a few simple additions.

• Garnish Ideas: A sprinkle of freshly chopped parsley adds a beautiful pop of color and freshness. You could also top it with a handful of shredded cheddar cheese during the last 10 minutes of baking.
• Complementary Dishes: Pair the rich, savory casserole with a crisp, cool side salad or some simple steamed vegetables like green beans or broccoli to balance the meal.
• Beverage Pairings: This comforting dish pairs well with a simple glass of water or iced tea.

Nutritional Information

This is a rich and satisfying meal. The nutritional information will vary depending on the specific ingredients and brands used. As a general guide, it is a hearty dish that provides a good source of protein and carbohydrates. Using low-sodium soups can help manage the overall sodium content.

Storage and Reheating

• Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: This casserole freezes well. Once cooled, transfer it to a freezer-safe container or a resealable bag and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: To reheat, you can place a serving in a microwave-safe dish and heat in 1-minute intervals until warmed through. For a whole casserole, cover it with foil and bake at 350°F (175°C) until heated through, about 20-30 minutes.

Expert Tips and Variations

• The Right Rice: For this recipe to work, you must use a long-grain white rice. Other types, such as instant rice, brown rice, or basmati, will not cook properly and may result in a mushy or undercooked casserole.
• Add More Vegetables: To make this an even more complete meal, you can add chopped vegetables to the casserole. Try stirring in some frozen peas, diced carrots, or sliced mushrooms with the sauce mixture before pouring it over the chicken and rice.
• Change the Chicken: Boneless, skinless chicken breasts are used here for convenience, but you could also use boneless, skinless chicken thighs for an even juicier result.
• Mix Up the Soups: This recipe is famously versatile. You can swap the cream of mushroom soup for cream of celery or even a second can of cream of chicken soup.
• For another simple chicken recipe, consider our Creamy Chicken and Rice Casserole or for a lighter option, check out the High-Protein Chicken Avocado Salad Bowl.

Ingredients Section

This simple list of ingredients comes together to create a complex and satisfying meal.

• 4 boneless, skinless chicken breasts: The protein base for this hearty casserole.
• 1 cup long-grain white rice: The foundation that absorbs all the rich flavor of the sauce.
• 1 can (10.5 oz) condensed cream of chicken soup: Provides a creamy, savory base for the sauce.
• 1 can (10.5 oz) condensed cream of mushroom soup: Adds a rich, earthy flavor to the sauce.
• 1 packet dry onion soup mix: A simple shortcut that adds a ton of savory, umami flavor.
• 1 1/2 cups water: Thins out the condensed soups and provides the liquid needed to cook the rice.
• 1 teaspoon garlic powder & 1 teaspoon onion powder: Enhances the flavor profile of the dish.
• Salt and pepper to taste: Essential seasonings.
• Optional: chopped fresh parsley for garnish: Adds a fresh, vibrant finish.

Step-by-Step Instructions

Follow these simple steps to make a delicious and convenient meal.

1. Preheat Oven & Prep Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
2. Layer the Ingredients: Spread the uncooked long-grain white rice evenly across the bottom of the prepared baking dish. Place the boneless, skinless chicken breasts on top of the rice in a single layer.
3. Mix the Sauce: In a medium-sized bowl, combine the condensed cream of chicken soup, condensed cream of mushroom soup, dry onion soup mix, water, garlic powder, onion powder, salt, and pepper. Use a whisk or a large spoon to stir until the mixture is completely smooth and all the dry ingredients are dissolved.
4. Pour and Cover: Carefully pour the soup mixture evenly over the chicken and rice in the baking dish, ensuring the sauce covers the rice completely. Cover the baking dish tightly with aluminum foil.
5. Bake: Place the covered dish in the preheated oven and bake for 1 hour and 30 minutes. The casserole is done when the chicken is cooked through (internal temperature of 165°F or 74°C) and the rice is tender and has absorbed all the liquid.
6. Serve: Carefully remove the foil and let the casserole cool slightly before serving. Garnish with chopped fresh parsley if desired. Enjoy!

Frequently Asked Questions (FAQ)

Q: Can I use brown rice?

A: No, brown rice requires more liquid and a longer cooking time, so it will not cook properly in this recipe. Using a different type of rice may result in a hard or mushy casserole.

Q: Can I add vegetables to this recipe?

A: Yes! This is a great way to add more nutrients. Stir 1 cup of frozen peas, chopped carrots, or sliced mushrooms into the soup mixture before pouring it over the chicken. The cooking time will remain the same.

Q: How do I know the chicken is cooked?

A: The best way to know is to use a meat thermometer. The internal temperature of the thickest part of the chicken breast should be 165°F (74°C). The long baking time ensures it will be cooked through. For more information on safe cooking temperatures for poultry, visit FoodSafety.gov.

Q: Can I assemble this ahead of time?

A: You can mix the sauce and cover it in the refrigerator up to a day in advance. Do not layer the chicken and uncooked rice in the dish until you are ready to bake, as the rice can absorb the liquid prematurely.