Easy Forgotten Chicken and Rice is the kind of no-fuss comfort food we all secretly crave but pretend takes too much effort. But here’s the twist: it’s actually ridiculously simple to make. Imagine tossing a few pantry staples into a dish, forgetting about it in the oven (hence the name), and coming back an hour later to a warm, creamy casserole that tastes like you spent all day in the kitchen. This dish lives up to its name—it practically cooks itself while you tend to life’s chaos. Whether you’re juggling kids’ homework, back-to-back Zoom calls, or just trying to keep up with your favorite reality show, Easy Forgotten Chicken and Rice has your back.
With minimal prep and one dish to clean, it’s perfect for busy weeknights, picky eaters, and anyone who wants a hot meal without breaking a sweat. Plus, it’s endlessly customizable. Need more protein? Add extra chicken. Want veggies? Toss ’em in. This is one of those “set it and forget it” miracles every home cook needs in their life.
Table of Contents
What is Easy Forgotten Chicken and Rice?
Easy Forgotten Chicken and Rice is a beloved classic in the world of cozy casseroles. The name says it all—it’s a throw-it-in-the-oven-and-walk-away kind of dish. It starts with raw chicken breasts laid over a creamy bed of instant rice, soup, and a flavorful sprinkle of onion soup mix. There’s no stovetop, no fancy equipment, and no need to babysit the oven. It’s the kind of recipe your mom probably made on hectic weeknights, and now it’s making a serious comeback for good reason. As the casserole bakes, the rice absorbs the liquid from the soups and water, becoming soft and flavorful, while the chicken stays juicy and tender. One of the best parts? It’s a full meal in one pan, especially if you throw in some frozen veggies or a handful of shredded cheese. Even if you’ve never cooked anything more complicated than toast, you’ll feel like a casserole queen with this one. It’s pure, easy comfort food at its best.
Reasons to Try Easy Forgotten Chicken and Rice
Let’s be real: weeknights can feel like a full-blown juggling act. That’s exactly why Easy Forgotten Chicken and Rice deserves a spot on your regular dinner rotation. First, it’s beginner-friendly—no searing, no sautéing, no fancy prep. Just dump, bake, and enjoy. Second, it’s totally forgiving. Ran out of cream of mushroom soup? Swap in cream of celery. Only have brown rice? That works too. It’s a recipe that bends without breaking. Third, cleanup is basically nonexistent—one bowl and one casserole dish, and you’re done. You also get a complete meal in every bite: protein, starch, and (if you’re sneaky with frozen veggies) even some fiber. It’s a huge win if you’re cooking for picky eaters because the creamy, cozy flavors are universally loved. Plus, if you’re into meal prepping or freezer meals, this one is a dream. And let’s not overlook the best part—you can make it ahead and literally forget it until it’s time to eat.
Ingredients Needed to Make Easy Forgotten Chicken and Rice
- 1 lb 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 soup can for easy measuring)
- 1 envelope onion soup mix
- 1 tablespoon butter (for greasing)
Optional but recommended:
- 1 cup shredded cheddar cheese
- 1–2 cups frozen mixed vegetables
- 1 cup diced cooked chicken (if stretching the protein)
- Dash of black pepper, garlic powder, or paprika
Instructions to Make Easy Forgotten Chicken and Rice
This Easy Forgotten Chicken and Rice recipe keeps your hands clean and your sanity intact. Just follow these step-by-step directions and let your oven do the heavy lifting. Want another delicious throw-and-go dinner idea? Try our Slow Cooker Crack Chicken Soup for another one-pot wonder.
Preheat the Oven and Grease Your Dish
Start by setting your oven to 350°F. Grease a 9×13-inch baking dish with 1 tablespoon of butter—this helps prevent sticking and adds a hint of richness.
Mix the Base Ingredients
In a large mixing bowl, stir together the cream of chicken soup, cream of mushroom soup, water, and uncooked instant rice. Give it a good mix until everything is well combined.
Pour Into the Dish
Pour your soup-and-rice mixture into the greased casserole dish and spread it out evenly.
Add Optional Mix-ins
This is your chance to toss in frozen veggies or cheese. Stir them into the rice mixture for added flavor and nutrition.
Place the Chicken
Lay the raw chicken breasts right on top of the rice mixture. If they’re thick, consider slicing them in half horizontally so they cook evenly.
Sprinkle the Soup Mix
Sprinkle the onion soup mix evenly over the chicken. It’s like a magic seasoning packet that gives you all the flavor without extra work.
Cover and Bake
Tightly cover the dish with aluminum foil. Bake for 60 minutes—don’t peek! Trapping the moisture is key to tender chicken and perfectly cooked rice.
Uncover and Finish
After 1 hour, check that the chicken is cooked through (165°F inside) and the rice is tender. Want a golden, cheesy top? Broil it uncovered for 3–5 minutes.
Rest and Serve
Let the casserole rest for 5–10 minutes. This helps everything set and makes serving cleaner and easier.
What to Serve with Easy Forgotten Chicken and Rice
This dish is basically a whole meal, but you can round it out with a few simple sides. Try a crisp green salad with a zippy vinaigrette to contrast the creamy richness. A pan of Bangin’ Breakfast Potatoes roasted to golden perfection works well here too—even at dinner. If you want something fresh and bright, steamed green beans or roasted broccoli offer a nice pop of color. Bread lovers? A slice of warm garlic bread or a soft dinner roll is perfect for scooping up the creamy goodness left on your plate. You could also pair it with a glass of chilled white wine or iced tea to complete that cozy, satisfying vibe.
Key Tips for Making Easy Forgotten Chicken and Rice
- Use instant rice—not regular rice. It’s the secret to perfectly cooked rice in the oven without turning it into mush or leaving it crunchy.
- Don’t lift the foil while baking. The trapped steam is essential for cooking the rice evenly and keeping the chicken moist.
- Cut thick chicken breasts in half to help them cook evenly in the one-hour bake time.
- Want to stretch the meal? Add a cup of diced cooked chicken to the rice before baking. It boosts protein and makes your dish go further.
- Customize freely. Swap cream of mushroom for celery, add spices like garlic powder or smoked paprika, or toss in chopped spinach for extra greens.
- For a golden top, broil the dish for a few minutes after baking (watch it closely!). It’s especially tasty with cheese added on top.
Storage and Reheating Tips for Easy Forgotten Chicken and Rice
Leftovers? No problem. Store any leftover casserole in an airtight container in the fridge for up to 4 days. It reheats like a champ in the microwave—just splash a little water or broth over it before heating to keep things creamy. For oven reheating, cover it with foil and warm at 325°F for about 20 minutes. Want to freeze it? Assemble the casserole but don’t bake it. Wrap tightly in foil and freeze for up to 3 months. When ready to enjoy, thaw in the fridge overnight and bake as directed. Just don’t forget to still cover it when baking from chilled or frozen.
FAQs
Can I use regular rice instead of instant?
Not recommended for this recipe. Regular rice doesn’t absorb moisture fast enough and may turn out undercooked.
Can I make it ahead of time?
Yes! You can assemble it, cover it, and refrigerate for up to 24 hours before baking.
Can I use chicken thighs instead of breasts?
Absolutely. Boneless, skinless thighs work great and stay juicy. Just make sure they’re not too thick.
Do I have to use both soups?
You can use two cans of the same soup if needed—cream of chicken or cream of mushroom both work fine on their own.
Can I add cheese?
Yes please! Stir some into the rice or sprinkle it on top before broiling.
Final Thoughts
Easy Forgotten Chicken and Rice is proof that a comforting, crowd-pleasing dinner doesn’t have to be complicated. Whether you’re feeding a hungry family or meal-prepping for your week, this one-dish wonder is a total lifesaver. With just a few pantry staples and a single pan, you’ll create something warm, creamy, and completely crave-worthy. It’s the kind of recipe that sneaks into your regular rotation without much fanfare—until you realize you’ve made it three times this month. And honestly? That’s the beauty of it. For more low-effort, big-comfort dinner ideas, check out our One Pan Honey Butter Garlic Chicken and Rice—you’ll love how easy dinner can be.
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Easy Forgotten Chicken and Rice Recipe for Busy Weeknights
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
Description
Forgotten Chicken and Rice is a classic no-fuss comfort casserole where everything bakes together into a creamy, savory dish. Made with pantry staples, it’s perfect for busy weeknights or make-ahead meals.
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: 1 cup shredded cheddar cheese
- Optional: 1–2 cups frozen mixed vegetables
- Optional: 1 cup diced cooked chicken (to stretch the protein)
- Optional: Dash of black pepper, garlic powder, or paprika for added flavor
Instructions
1. Set your oven to 350°F (175°C). Grease a 9×13 inch casserole dish with the tablespoon of butter to prevent sticking.
2. In a large bowl, combine the cream of chicken soup, cream of mushroom soup, water, and uncooked instant rice. Stir well until evenly mixed.
3. Transfer the soup and rice mixture into the greased casserole dish and spread evenly.
4. Stir in frozen vegetables or shredded cheese if desired. These add-ins can elevate the dish and make it more substantial.
5. Place the raw chicken breasts directly on top of the rice mixture. If they’re particularly thick, consider butterflying them for even cooking.
6. Evenly sprinkle the onion soup mix over the top of the chicken. This adds both seasoning and savory depth.
7. Cover the dish tightly with aluminum foil and bake for 60 minutes. Do not lift the foil during baking—this traps the moisture and ensures the rice cooks evenly.
8. After 1 hour, remove the foil. The chicken should be fully cooked (internal temperature of 165°F/75°C), and the rice should be tender and creamy.
9. For a golden top, broil the casserole uncovered for 3–5 minutes until lightly browned.
10. Allow to rest for 5–10 minutes before serving. This gives the casserole time to set and makes it easier to serve.
Notes
Assemble Ahead: You can fully assemble the casserole (uncooked), cover tightly, and refrigerate for up to 24 hours before baking.
Freezer Friendly: Freeze the unbaked casserole (without foil) for up to 3 months. Thaw in the fridge overnight before baking as usual.
Leftovers: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 460
- Sugar: 2g
- Sodium: 970mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 95mg
