Introduction:
Forgotten Chicken is the old-school comfort dinner that earned its name for a reason: you mix a few pantry
staples, lay chicken on top, cover the dish, and let the oven do the work—no babysitting, no stirring, no stress. It’s the
kind of recipe busy families have relied on for decades because it’s dependable, filling, and surprisingly delicious for how
simple it is.
At its core, forgotten chicken is a baked chicken and rice casserole. The rice cooks gently in a creamy,
savory broth while the chicken becomes tender and juicy under the foil. Everything finishes at the same time, in the same
dish, and the result tastes like a cozy meal you’d expect from a lot more effort.
This version keeps the classic “set it and forget it” idea but adds a few smart tips to make it even better: seasoning the
chicken well, using the right rice, and baking at a steady temperature so you get perfectly cooked rice—not mush, not crunch.
Ingredients:
Main ingredients
- 1 1/2 cups long-grain white rice (uncooked; not instant)
- 1 can (10.5 oz) cream of mushroom soup (or cream of chicken)
- 1 can (10.5 oz) cream of celery soup (or another cream soup)
- 2 cups chicken broth (low sodium preferred)
- 1/2 cup water (or more broth)
- 4 boneless, skinless chicken breasts (or thighs)
- 2 tbsp butter, cut into small pieces (optional but classic)
Seasoning
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1 tsp dried parsley (optional)
Optional add-ins
- 1 cup sliced mushrooms
- 1/2 cup diced onion
- 1 cup frozen peas or mixed vegetables (add near the end)
- 1/2 cup shredded cheddar cheese (sprinkle on at the end)
