Amazing Forgotten Chicken Recipe

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Introduction:

The name might sound curious, but there’s nothing forgettable about this dish! “Forgotten Chicken” earned its name because it’s so simple and hands-off that you can “forget” it in the oven — and it still turns out deliciously moist and flavorful every time. With just a few pantry ingredients, this baked chicken and rice casserole is the perfect comfort food for busy nights or lazy Sundays. It’s creamy, savory, and cooked all in one pan.

Origin:

Forgotten Chicken became a beloved recipe in mid-20th century American kitchens, popularized through church cookbooks, family dinners, and potlucks. Its simplicity — using canned soups and pantry staples — made it ideal for working families and weeknight meals. It’s a perfect example of vintage American “set it and forget it” cuisine, brought back to life with modern tweaks!

Ingredients (Serves 6):

🥘 Main Ingredients:

  • 4–6 boneless, skinless chicken breasts or thighs
  • 2 cups long-grain white rice (uncooked)
  • 1 can (10.5 oz) cream of chicken soup
  • 1 can (10.5 oz) cream of mushroom soup (or cream of celery)
  • 1 packet (1 oz) dry onion soup mix
  • 1¾ cups water or chicken broth
  • 1 tbsp butter (optional, for extra richness)

Optional Add-Ins:

  • 1 cup frozen peas, mushrooms, or chopped spinach (for extra veggies)
  • ½ cup shredded cheddar or mozzarella cheese (for topping)
  • Paprika or black pepper for seasoning
  • A dash of garlic powder or thyme for added depth

Instructions:

Step 1 – Preheat and Prep:

  1. Preheat oven to 350°F (175°C).
  2. Grease a 9×13-inch baking dish with cooking spray or a little butter.

Step 2 – Mix the Base:

  1. In a large bowl, whisk together the cream of chicken soup, cream of mushroom soup, water (or broth), and uncooked rice.
  2. Pour the mixture into the prepared baking dish and spread evenly.

Step 3 – Add Chicken:

  1. Nestle the raw chicken breasts or thighs into the rice mixture.
  2. Sprinkle the dry onion soup mix evenly over the top of the chicken.
  3. (Optional) Dot with a few small cubes of butter for added richness.

Step 4 – Bake:

  1. Cover the dish tightly with foil to trap steam.
  2. Bake in the preheated oven for 1 hour and 30 minutes.
  3. Remove foil for the last 10 minutes if you’d like the top slightly browned.

Step 5 – Rest and Serve:

  • Let rest for 5–10 minutes before serving to allow everything to set.
  • Fluff the rice gently with a fork and serve warm.

Tips for Success:

  • Use long-grain white rice only — instant or brown rice will not cook properly in this method.
  • Make sure to cover tightly with foil to trap moisture for the rice.
  • For extra tender chicken, pound breasts to even thickness or use thighs.
  • Add vegetables directly to the rice mixture for a full one-dish meal.

Serving Recommendations:

  • Serve with:
    • A fresh green salad with vinaigrette
    • Roasted or steamed green beans
    • Buttery dinner rolls or crusty bread
  • Excellent for:
    • Potlucks
    • Family dinners
    • Make-ahead meal prep

Nutrition (Per Serving – Approx. 6 servings):

  • Calories: 420
  • Protein: 34g
  • Fat: 15g
  • Carbohydrates: 35g
  • Sugar: 2g
  • Fiber: 1g
  • Sodium: 880mg (due to soup mix and canned soups)

To reduce sodium, use low-sodium soups and broth.

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