Introduction
Forgotten Chicken and Rice is the epitome of a comforting, one-dish meal that effortlessly combines tender chicken and creamy rice, making it a perfect choice for busy weeknights or family gatherings. This recipe is designed for simplicity—just mix the ingredients, pop it in the oven, and let it do the work while you relax.
With its rich flavors from the cream of chicken and mushroom soups, along with the savory onion soup mix, this dish promises to satisfy even the pickiest eaters. Plus, it’s versatile enough to allow for optional additions like shredded cheese or frozen vegetables, making it a customizable favorite. Get ready to enjoy a hearty meal that feels like a warm hug in a bowl!
Ingredients
-1 lb (450g) boneless, skinless chicken breasts
-2 cups instant rice (white or brown)
-1 can (10.5 oz) cream of chicken soup
-1 can (10.5 oz) cream of mushroom soup
-1 can (10.5 oz) water (use the empty soup can for measurement)
-1 envelope onion soup mix
-1 tablespoon butter, for greasing
-Optional Additions
-Shredded cheddar cheese
-Frozen vegetables
-Diced chicken
Instructions
1-Preheat Oven:
Set the oven to 350°F (175°C).
Prepare Baking Dish:
Grease a 9×13-inch baking pan with butter.
2-Mix Ingredients:
In a bowl, combine the cream of chicken soup, cream of mushroom soup, water, and rice. Stir until well blended.
3-Assemble Dish:
Pour the rice and soup mixture into the prepared baking pan. Place the chicken breasts on top of the mixture.
4-Add Seasoning:
Evenly sprinkle the onion soup mix over the chicken breasts.
5-Bake:
Cover the pan tightly with aluminum foil. Bake in the preheated oven for 1 to 1½ hours, or until the chicken is fully cooked and the rice is tender.
6-Optional Topping:
For added flavor, uncover the pan during the last 10 minutes of baking and sprinkle shredded cheddar cheese on top.
Storage Method
Refrigeration
7-Cool Down:
Allow the dish to cool to room temperature before storing. This helps prevent moisture buildup in the container.
8-Choose a Container:
Use an airtight container or a resealable plastic bag to store the leftovers.
9-Store:
Transfer the cooled chicken and rice into the container, ensuring it is sealed tightly to maintain freshness.
10-Refrigerate:
Store in the refrigerator for up to 3-4 days.
Freezing
11-Cool Completely:
Ensure the chicken and rice are completely cooled before freezing.
12-Portioning:
If desired, divide the dish into individual portions for easier reheating.
13-Use Freezer Bags or Containers:
Transfer the portions into freezer-safe bags or airtight containers, leaving some space for expansion.
14-Label:
Label the bags or containers with the date and contents.
15-Freeze:
Store in the freezer for up to 2-3 months.
Reheating
16-From Refrigerator:
Reheat in the microwave or on the stovetop until heated through. Add a splash of water or chicken broth if it seems too dry.
17-From Freezer:
Thaw in the refrigerator overnight before reheating, or use the microwave’s defrost setting. Reheat until hot.
