Forgotten Chicken Recipe: The Easiest Comfort Meal You’ll Ever Make

Whenever I need a no-fuss, comforting dinner that practically cooks itself, I make this forgotten chicken recipe. True to its name, I prep it, pop it in the oven, and forget about it until the smell of tender, flavorful chicken fills the kitchen. It’s the ultimate hands-off meal, and it always turns out perfectly juicy and satisfying.

Why You’ll Love This Recipe

I love how easy and reliable this recipe is. With just a few simple ingredients and minimal prep, I can have a full meal ready to go into the oven. It’s a true dump-and-bake dish—no stirring, flipping, or hovering. The chicken comes out tender, the rice is fluffy and flavorful, and cleanup is a breeze. It’s a great choice when I want something hearty without the hassle.

Ingredients

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

• Boneless, skinless chicken breasts or thighs

• Long grain white rice (uncooked)

• Cream of chicken soup

• Cream of mushroom soup

• Water or chicken broth

• Onion soup mix

• Salt and pepper to taste

• Optional: garlic powder, paprika, chopped parsley for garnish

Directions

1. I preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

2. In a large bowl, I mix the uncooked rice, cream soups, and water or broth until combined.

3. I pour the mixture into the prepared baking dish and lay the chicken pieces on top.

4. I sprinkle the onion soup mix evenly over the chicken and season with a little extra salt, pepper, and optional spices.

5. I cover the dish tightly with foil and bake it for 1 hour and 30 minutes.

6. I don’t peek or stir—just let it bake until everything is tender and cooked through.

7. After baking, I let it rest for 5 minutes, then fluff the rice and serve.

Servings and timing

This recipe serves 4–6 people and takes about 10 minutes to prep, plus 90 minutes to bake. It’s mostly hands-off, which makes it ideal for busy evenings or lazy weekends.

Variations

• I sometimes use cream of celery soup instead of mushroom for a milder flavor.

• For a cheesy twist, I stir in shredded cheddar after baking and let it melt into the rice.

• I’ve added sliced mushrooms or frozen peas to the rice mixture before baking for extra vegetables.

• For more seasoning, I add Italian herbs or swap the onion soup mix for a homemade blend.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the oven or microwave until warmed through. If the rice dries out, I add a splash of broth or water to refresh it.

FAQs

Why is it called “Forgotten Chicken”?

Because once I put it in the oven, I don’t have to think about it again until it’s done. No stirring, no flipping—just bake and forget.

Can I use brown rice instead of white?

Yes, but I increase the liquid slightly and bake for an extra 15–20 minutes to make sure the rice cooks through.

Do I need to cook the rice first?

Nope. I use raw rice—just mix it right into the dish with the soup and broth. It cooks perfectly in the oven.

Can I make this ahead of time?

Yes, I assemble everything a few hours in advance and keep it covered in the fridge. I bring it to room temperature before baking.

What’s the best cut of chicken for this?

I prefer boneless thighs for extra juiciness, but breasts work well too. Just be sure not to overcook them.

Conclusion

Forgotten chicken is one of my go-to meals when I want something comforting, effortless, and family-friendly. With just a few ingredients and almost no work, I get a hearty dinner that everyone loves. Once I tried it, it became a permanent part of my recipe rotation.

Forgotten Chicken Recipe: The Easiest Comfort Meal You’ll Ever Make

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• Author: Linda
• Prep Time: 10 minutes
• Cook Time: 90 minutes
• Total Time: 1 hour 40 minutes
• Yield: 4–6 servings
• Category: Main Dish, Casserole
• Method: Bake, Oven
• Cuisine: American

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Description

Forgotten Chicken is a creamy, comforting dump-and-bake casserole made with tender chicken, flavorful rice, and a savory blend of soups and onion seasoning. With just 10 minutes of prep and no stirring or babysitting required, this hands-off oven meal is the easiest way to get a hearty dinner on the table. Perfect for busy nights or lazy weekends.

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Ingredients

• Boneless, skinless chicken breasts or thighs
• 1 cup long grain white rice (uncooked)
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 cup water or chicken broth
• 1 packet onion soup mix
• Salt and black pepper to taste
• Optional: garlic powder, paprika, chopped parsley for garnish

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Instructions

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.

2. In a bowl, mix uncooked rice, cream of chicken soup, cream of mushroom soup, and water or broth.

3. Pour mixture into prepared baking dish.

4. Place chicken pieces on top of the rice mixture.

5. Sprinkle onion soup mix evenly over the chicken.

6. Season with salt, pepper, and any optional spices.

7. Cover tightly with foil and bake for 1 hour and 30 minutes—do not uncover or stir.

8. Let rest 5 minutes, then fluff rice and serve.

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Notes

• Use boneless thighs for a juicier result; breasts work well too.
• Substitute cream of celery soup for a lighter flavor.
• Stir in shredded cheddar after baking for a cheesy twist.
• Add sliced mushrooms or frozen peas before baking for extra veggies.
• Use Italian seasoning or a homemade onion blend for variety.