A Casual Twist on a Classic Family Dinner
I first tried this recipe when my neighbor—her name’s Bonnie, I think—slipped a plate over the fence. She laughed as I took a bite. “You’ll never forget this chicken,” she said. I didn’t.
Sometimes the simplest meals stick with you. Maybe it’s because they feel like home. Or maybe it’s because they don’t fuss around. This casserole is one of those.
Why You’ll Love It
- You use pantry staples.
- It’s pretty foolproof.
- You can tweak it on a whim.
- Cleanup? Almost nothing.
I’ve made it late at night. I’ve made it for friends who thought they’d never eat rice and chicken together again. They did—and asked for seconds.
Ingredients You Need
- 1 lb boneless chicken breasts
- 2 cups Minute rice
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 can (same size) water (or chicken broth)
- 1 envelope Lipton Onion Soup Mix
- Optional garnish: chopped parsley or green onions
I sometimes swap water for low-sodium broth. It’s a tiny step, but it adds depth.
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C).
- Grease a 9×13-inch baking dish with cooking spray or a thin coat of olive oil.
- Mix rice and soups in a big bowl.
- Pour in 2 cups Minute rice.
- Add both cans of soup.
- Fill one soup can with water (or broth) and stir.
- Use a spatula until it looks uniform.
- Transfer to dish.
- Spread the mixture evenly.
- You want a flat, even layer—no dry rice pockets.
- Place chicken on top.
- Leave breasts whole or slice them into strips.
- I like bite-sized pieces for quicker cooking.
- Sprinkle soup mix.
- Shake that packet evenly.
- It gives a gentle onion punch throughout.
- Cover with foil.
- Heavy-duty foil works best.
- Tuck edges tight to lock in steam.
- Bake 45 minutes.
- Resist temptation to peek too soon.
- Let the steam do its job.
- Uncover and finish.
- Check chicken’s internal temp: 165°F (74°C).
- Rice should be tender.
- If it’s still firm, pop it back in—no guilt.
- Rest before serving.
- Five minutes is enough.
- Flavors settle.
Simple Hacks and Variations
- Swap soup cans for homemade roux plus broth. Maybe someday, but I rarely do.
- Stir in a handful of shredded cheese after baking. It melts over everything.
- Drop in frozen veggies—peas, corn, spinach. Before the rice cooks, give it a quick stir.
- Marinate chicken in garlic-herb oil for 15 minutes. I assure you, it enhances the taste.
A Note on Nutrition
- For a lighter version, choose low-sodium soups.
- Brown rice works, though bake time may stretch by 10 minutes.
- Skip the water and use full-strength broth. You’ll need a little extra broth—be mindful of dryness.
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Tiny Moments of Real Life
I once forgot to cover it. The top browned too fast. I panicked and added foil, and it turned out oddly crispy. Not bad. My husband said, “It’s like a crunchy casserole.” I agreed, eventually.
Moments like that make cooking memorable. Imperfect. Human.
Frequently Asked Questions
Can I use long-grain rice?
Perhaps. It soaks up moisture differently. You may need to add ¼ cup more water or broth.
What if I only have one type of soup?
Use two cans of chicken or mushroom. It’s still tasty.
Can I make this ahead?
Yes. Assemble, cover, and refrigerate for up to 24 hours. Bake a few extra minutes.
Is this freezer-friendly?
Freeze before baking. Thaw in the fridge overnight. Bake as usual; might need 10 extra minutes.
Serving Suggestions
- There is a crisp green salad on the side.
- Garlic bread for dipping.
- You could have steamed broccoli or roasted carrots.
I once served it at a potluck. People eyed it suspiciously. Then they went back for thirds. Go figure.
I think this dish nails that comfort-food vibe. It’s not flashy. It isn’t gourmet. But on a weekday? It wins. Every time.
Give it a try. Maybe add your own twist. Perhaps swap a soup can for cream of celery. Or fold in salsa for a Tex-Mex vibe.
Cooking is flexible. This recipe? It’s your canvas.
Enjoy.
Forgotten Chicken Recipe: A Delicious Blast from the Past
Forgotten Chicken is a classic dish that brings back nostalgic memories and flavors with its simple yet irresistible combination of chicken, creamy sauce, and seasonings. It is a comforting and satisfying meal that is sure to become a favorite in your recipe collection.
Ingredients
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4 boneless, skinless chicken breasts or thighs
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1 can (10.5 oz) cream of mushroom soup
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1/2 cup sour cream
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1 tsp garlic powder
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1 tsp paprika
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1 tsp thyme
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Salt and pepper to taste
Directions
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Preheat your oven to 350°F.
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Place chicken in a baking dish.
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In a bowl, mix cream of mushroom soup, sour cream, garlic powder, paprika, thyme, salt, and pepper.
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Pour the creamy mixture over the chicken, ensuring it is fully coated.
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Cover the baking dish with foil and bake for about 45 minutes to 1 hour, or until chicken is cooked through and tender.
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Remove the foil during the last 15 minutes of cooking to allow the sauce to thicken and develop a golden hue.
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Serve hot over rice, pasta, or with crusty bread.
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Optional: Add diced vegetables like bell peppers, mushrooms, or onions before baking for added flavor.
