Forgotten Chicken and Rice

Here’s a  breakdown of how to make it, including ingredient options, tips, and baking variations.

---

🍗 Forgotten Chicken and Rice Recipe

⭐️ What You’ll Love:

• One dish, minimal prep

• No need to precook rice or chicken

• Great for weeknights or lazy weekends

---

📝 Ingredients (Serves 4–6)

Main:

• 4 boneless, skinless chicken breasts (or thighs)

• 1 cup uncooked long grain white rice (do not use instant rice)

Sauces:

• 1 can (10.5 oz) cream of chicken soup

• 1 can (10.5 oz) cream of mushroom soup
  (or use 2 of the same if preferred)

• 1 ½ cups water (or chicken broth for extra flavor)

Seasonings:

• 1 packet dry onion soup mix (e.g., Lipton)

• Salt & pepper, to taste

• Optional: ½ tsp garlic powder, ½ tsp paprika, fresh or dried thyme

Optional Add-ins:

• 1 cup frozen peas or green beans

• 1 small onion, thinly sliced

• 1 cup shredded cheese (added at the end)

---

🥘 Instructions

1. Preheat oven to 350°F (175°C)

2. Mix the base

In a large 9×13 inch baking dish, combine:

• Uncooked rice

• Cream of chicken soup

• Cream of mushroom soup

• Water or broth

• Optional: add frozen veggies here

Mix well until fully combined.

3. Add the chicken

• Lay the chicken breasts on top of the rice mixture.

• Season them with salt, pepper, onion soup mix (sprinkle evenly), and any other spices.

4. Cover tightly

• Use aluminum foil to cover the dish very tightly — this is crucial for the rice to steam and cook properly.

• Don’t peek while baking!

5. Bake

• Bake at 350°F (175°C) for 1 hour and 30 minutes.

• After 1.5 hours, remove foil and check:

  • Chicken should be fully cooked (165°F internal temp).

  • Rice should be tender. If not, cover and bake another 10–15 minutes.

6. (Optional) Add cheese

• Sprinkle cheese on top and return to the oven uncovered for 5–10 minutes until melted.

---

🍽 Serve With:

• A side salad

• Roasted or steamed veggies

• Crusty bread or dinner rolls

---

🔁 Variations:

---

❄️ Storage:

• Fridge: 3–4 days in airtight container

• Freeze: Up to 2 months. Thaw overnight and reheat in oven or microwave.