Remember those cozy weeknights at Grandma’s? The aroma of something delicious bubbling in the oven, a warm hug in a bowl? This Forgotten Chicken recipe is just like that – simple, comforting, and guaranteed to bring back happy memories (or create some brand new ones!). It’s so easy, even a beginner cook can master it, and it’s ready in under an hour and a half!
Why You’ll Love This Recipe
- Fast
- Easy
- Comfort Food Classic
- Crowd-pleasing
Ingredients
- 2 cups Minute Rice (instant white rice): This makes it super quick and easy! You can use regular rice, but you’ll need to adjust the cooking time.
- 1 (10.5 oz) can cream of chicken soup: The creamy base for all the flavor.
- 1 (10.5 oz) can cream of celery soup: Adds a subtle sweetness and depth of flavor.
- 1 can water (use empty soup can for measurement): Easy measuring hack – love it!
- 5 boneless, skinless chicken thighs or breasts (about 1½ lbs): Thighs stay juicier, but breasts are great too!
- 1 envelope dry onion soup mix: This is the secret ingredient that brings it all together. Don’t skip it!
How to Make It
Let’s get cooking, friend! This recipe is so straightforward, you’ll be amazed.
- Preheat your oven to 350°F (175°C). While it’s heating up, get your ingredients ready.
- Grab a 9×13-inch baking dish. In it, combine the rice, cream of chicken soup, cream of celery soup, and water. Give it a good stir until everything is nicely mixed.
- Now, gently nestle the chicken pieces into the rice mixture. Don’t worry about burying them completely – just tuck them in.
- Sprinkle the dry onion soup mix evenly over the chicken and rice. Resist the urge to stir it in – trust me on this one!
- Cover the baking dish tightly with foil. This is crucial for keeping the chicken moist and the rice perfectly cooked.
- Pop it in the preheated oven and bake for 1 hour and 15 minutes. Don’t peek! The magic happens undisturbed.
- After 1 hour and 15 minutes, remove it from the oven. Uncover the dish and let it sit for about 5 minutes before serving. This allows the chicken to rest and the flavors to meld.
Substitutions & Additions
Feel free to get creative!
- Different Chicken: Use bone-in chicken pieces for extra flavor, but increase the cooking time accordingly (check for doneness with a meat thermometer).
- Veggies: Add some chopped carrots, celery, or potatoes to the rice mixture for extra nutrients and flavor.
- Spice it Up: A dash of paprika or garlic powder adds a nice kick.
- Creamy Upgrade: A dollop of sour cream or shredded cheddar cheese on top before serving is a delicious finishing touch.
Tips for Success
Here are a few things I’ve learned along the way:
- Don’t over-stir: Resist the urge to mix everything together once the onion soup mix is added. The uneven distribution helps create pockets of flavor.
- Check for doneness: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
- Make it ahead: You can assemble this dish the night before and bake it in the morning. Just keep it refrigerated until ready to bake.
How to Store It
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.
FAQs
- Can I use brown rice? Yes, but it will require a longer cooking time. You may need to add some extra liquid.
- Can I freeze this dish? Yes! Allow it to cool completely before freezing in an airtight container for up to 3 months.
- What kind of chicken is best? Boneless, skinless chicken thighs are my favorite for their juiciness, but breasts work well too.
- Why is it called “Forgotten Chicken”? The name comes from the fact that it’s so easy to make and requires minimal attention while baking – you can practically forget about it in the oven!
Grandma's Forgotten Chicken
A simple, comforting chicken and rice casserole recipe, perfect for busy weeknights. This easy dish is ready in under an hour and a half and is sure to bring back happy memories.
Ingredients
Equipment
Method
- Step 1: Preheat oven to 350°F (175°C).
- Step 2: In a 9x13 inch baking dish, combine rice, cream of chicken soup, cream of celery soup, and water. Stir until mixed.
- Step 3: Nestle chicken pieces into the rice mixture.
- Step 4: Sprinkle onion soup mix over chicken and rice.
- Step 5: Cover tightly with foil.
- Step 6: Bake for 1 hour and 15 minutes. Let sit for 5 minutes before serving.
Notes
Feel free to add chopped carrots, celery, or potatoes. A dash of paprika or garlic powder adds a nice kick. A dollop of sour cream or shredded cheddar cheese makes a delicious topping. Leftovers can be stored in the refrigerator for up to 3 days. Can be assembled the night before and baked in the morning.
