Forgotten Chicken
Chicken breasts bake slowly on top of creamy, perfectly seasoned rice. Layer the ingredients in the dish, cover it tightly, the casserole goes into the oven undisturbed. Let it bake low and slow while you “forget” about it.
Servings: 4
Equipment
- 9x13 baking dish
- Non-stick cooking spray
- Large Bowl
- Aluminum foil
Ingredients
- 2 cups uncooked minute brown rice
- 1 (10-ounce) can cream of mushroom soup
- 1 (10-ounce) can cream of chicken soup
- 1 cup chicken broth
- 3 Tablespoons salted butter - melted
- 1 Tablespoon minced roasted garlic
- 1 teaspoon onion powder
- 2 pounds boneless skinless chicken breasts (3-4 breasts)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 2-ounce packet Lipton onion soup mix
Instructions
- Preheat the oven and prepare your dish. Preheat the oven to 350°F and spray a 9x13 with non-stick cooking spray.
- Prepare the rice. In a large bowl, combine the uncooked rice, mushroom soup, chicken soup, chicken broth, melted butter, garlic, and onion powder. Spread this mixture evenly onto the bottom of the dish.
- Season the chicken. Sprinkle your chicken with salt and pepper and place them in an even layer over the rice mixture and nestle them into the mixture a bit.
- Sprinkle with the soup mix and bake covered. Sprinkle the package of onion soup mix over the whole dish, cover it tightly with foil, and bake for 45 minutes or until the internal temperature of the chicken is 165°F and the rice is cooked.
- Remove the foil. Remove the foil and bake uncovered for an additional 15 minutes to brown.
- Serve with sides. Serve the chicken warm with desired sides.
Notes
Storage & Reheating
Refrigerator:Store leftovers in an airtight container for up to 4 days. Freezer:
Freeze fully cooked and cooled casserole for up to 2 months. Thaw overnight in the fridge before reheating. Reheating:
Reheat covered in the oven at 325°F until warmed through, or microwave individual portions with a splash of broth to keep it moist.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?Yes. Boneless, skinless thighs work well and may even be more tender. Why is my rice undercooked?
The foil likely wasn’t sealed tightly enough, or the dish was opened during baking. Can I prep this ahead of time?
Yes. Assemble the casserole, cover tightly, and refrigerate up to 24 hours before baking.
