Forgotten Chicken Recipe

Forgotten Chicken is a classic dump-and-bake dinner that practically cooks itself—hence the name. Made with just a few pantry staples like rice, cream soups, and chicken, everything goes into one dish and bakes low and slow until it’s tender, creamy, and full of flavor. I love that I can pop it in the oven, walk away, and come back to a hearty, satisfying meal.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly easy, totally hands-off, and perfect for busy nights or lazy weekends. There’s no need to precook anything—the rice bakes in the oven, soaking up all the savory flavors from the chicken and soup. It’s a one-dish wonder that’s creamy, comforting, and completely foolproof. It also feeds a crowd and makes great leftovers.

Ingredients

• 4 boneless, skinless chicken breasts (or thighs)

• 1 cup long grain white rice (uncooked)

• 1 can (10.5 oz) cream of chicken soup

• 1 can (10.5 oz) cream of mushroom soup

• 1 1/2 cups chicken broth

• 1 packet onion soup mix

• Salt and pepper to taste

• Optional: 1/2 tsp garlic powder or paprika for extra flavor

• Optional: chopped parsley or green onions for garnish

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat oven to 300°F (150°C).

2. Lightly grease a 9×13-inch baking dish.

3. In a large bowl, whisk together cream of chicken soup, cream of mushroom soup, chicken broth, and rice until combined.

4. Pour the mixture into the prepared baking dish.

5. Season chicken breasts with salt, pepper, and any optional seasonings, then place them on top of the rice mixture.

6. Sprinkle the onion soup mix evenly over the chicken.

7. Cover the dish tightly with aluminum foil.

8. Bake for 2.5 to 3 hours, without removing the foil during cooking.

9. Remove from oven, uncover, and let rest for 5–10 minutes before serving.

10. Garnish with parsley or green onions if desired.

Servings and Timing

This recipe makes 4 servings and takes about 2.5 to 3 hours to bake. Prep time is just 10 minutes, making it an excellent set-it-and-forget-it meal for busy days.

Variations

• Cheesy Version: I sprinkle shredded cheddar cheese on top during the last 10 minutes of baking.

• Veggie Boost: I stir in frozen peas, carrots, or broccoli into the rice mixture before baking.

• Herb Chicken: I use Italian seasoning or poultry seasoning on the chicken for a more herb-forward flavor.

• Spicy Twist: I mix in a few dashes of hot sauce or crushed red pepper flakes into the soups for heat.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it in the microwave or oven at 350°F (175°C) until hot. The rice reheats well and soaks up even more flavor overnight. I avoid freezing this dish, as the creamy texture can separate when thawed.

FAQs

Why is it called “Forgotten Chicken”?

Because once I put it in the oven, I can forget about it while it bakes for hours. No stirring, no checking, no fuss—just set it and go.

Can I use brown rice instead of white rice?

I don’t recommend it. Brown rice takes longer to cook and may not soften properly at this temperature. Stick with uncooked long grain white rice for best results.

Can I use different soups?

Yes, I sometimes swap in cream of celery or cream of onion for one of the soups, depending on what I have on hand.

What cut of chicken works best?

Boneless, skinless chicken breasts or thighs both work great. Thighs tend to stay juicier, especially during long baking times.

Do I need to stir the rice during baking?

Nope! I leave it completely alone while it bakes—the steam and moisture will cook the rice perfectly under the foil.

Conclusion

Forgotten Chicken is a creamy, comforting casserole that’s as easy as it gets. With tender chicken, perfectly cooked rice, and loads of savory flavor, it’s a family favorite I keep coming back to. It’s the kind of meal I can count on when I need something simple, filling, and delicious—without spending hours in the kitchen.