Some nights you want dinner to cook itself.
Not “kind of” cook itself. I mean the real deal: you stir a few things together, nestle in the chicken, cover it up, and let the oven do all the heavy lifting while you handle the rest of life. Dishes get washed. Homework gets finished. The living room gets picked up. You finally sit down for a minute without juggling a spatula.
That’s what Amazing Forgotten Chicken is all about.
It’s a cozy baked chicken and rice casserole that tastes like you worked harder than you did. The rice cooks in a creamy, savory base. The chicken stays tender because it bakes covered, almost like a gentle steam bath. And when you pull the foil back at the end, the top looks golden and inviting, the kind of pan that makes people wander into the kitchen and ask, “Is it ready yet?”
This is also the recipe I reach for when my brain is tired. The steps are simple and forgiving, and the payoff is big. You get a full meal in one dish, with rich flavor, soft rice, and chicken that slices easily without drying out.
If you’ve ever wanted a “set it and forget it” dinner that still tastes homemade, this is your pan.
Why You’ll Love This Recipe
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One dish, low effort. No juggling multiple pots and pans.
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Tender chicken every time. Covered baking keeps it juicy.
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Rice that actually cooks through. The liquid-to-rice ratio is dialed in.
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Easy to customize. Change the soup, add veggies, adjust seasonings.
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Great leftovers. It reheats beautifully for lunch or a second dinner.
Frequently Asked Questions (FAQs)
1) What kind of rice works best for forgotten chicken?
Long-grain white rice is the most reliable here. It cooks evenly and keeps a nice texture. Converted (parboiled) rice also works well and is very forgiving. Brown rice needs more liquid and a longer bake time, so I don’t recommend it unless you’re comfortable adjusting.
2) Can I use chicken thighs instead of chicken breasts?
Absolutely. Thighs are even more forgiving and stay tender longer. Just trim any excess fat if you prefer a cleaner sauce, and plan on a similar bake time.
3) Do I need to cook the rice first?
No. The rice goes in raw. That’s the whole point. The oven and the covered pan do the work while the rice absorbs the creamy liquid.
4) Why is my rice still a little firm after baking?
Usually it’s one of two things: the foil wasn’t sealed tightly (steam escaped), or the oven runs a bit cool. Cover tightly, bake a little longer, and let the pan rest 10 minutes before serving so the rice finishes absorbing.
Ingredients
I’ve included notes and descriptions below for each ingredient in this recipe. For the exact ingredient measurements, jump to the recipe card at the bottom of this post.
Chicken
Use boneless, skinless chicken breasts or boneless, skinless thighs.
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Chicken breasts slice nicely and feel classic in this casserole.
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Chicken thighs stay extra juicy and are harder to overcook.
If your chicken pieces are very thick, you can lightly pound them to an even thickness so they cook at the same pace.
Rice
Use long-grain white rice for the best texture.
Short-grain rice tends to turn sticky. Minute/instant rice cooks too fast and can get overly soft during a long covered bake. If instant rice is all you have, I included a quick adjustment in the tips section.
Condensed soup
This recipe uses condensed cream of chicken soup for that familiar, savory base.
You can also swap in:
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cream of mushroom
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cream of celery
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“golden” style condensed soup (slightly deeper flavor)
You’re not draining anything. The condensed soup is thick on purpose.
Chicken broth
Broth gives the rice enough liquid to cook, plus real flavor.
Low-sodium is a nice choice because the seasoning mix adds salt. If you only have regular broth, just be light-handed with extra salt until the end.
Onion soup mix
This is the little shortcut that makes the casserole taste seasoned all the way through.
It brings onion, savory depth, and a balanced salt level. If you don’t have it, you can replace it with a simple blend of onion powder, garlic powder, salt, pepper, and a pinch of paprika.
Butter
A few tablespoons of butter melt into the rice while it bakes, making the texture richer and the flavor more rounded.
Not required, but it makes a difference.
Optional additions (pick one or two, don’t overload it)
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sliced mushrooms
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frozen peas (stir in at the end)
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chopped broccoli (small pieces cook best)
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shredded cheddar (add near the end for a melty top)
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fresh parsley for serving
Best Chicken to Use
If you’re after the most “no worries” result, go with thighs. They stay tender even if the bake goes a few minutes long.
If you want cleaner slices and a lighter feel, use breasts. Just try to keep them close in size so they cook evenly.
A quick trick when chicken breasts are huge: cut them in half horizontally to make thinner cutlets. They cook faster and stay moist.
Best Rice to Use
This casserole is all about moisture and timing. Long-grain white rice hits the sweet spot.
Converted rice is also a good pick because it’s designed to cook up fluffy and separate, even with longer heat.
If you use brown rice, expect:
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more liquid
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more time
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a slightly chewier bite
It can be done, but the recipe stops being “forgotten” because you’ll need to tweak it.
Instructions
I’ve included helpful tips and timing notes below to make this recipe easy to follow at home. For the full detailed recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1: Heat the oven
Preheat the oven to 350°F (175°C).
Grease a 9×13-inch baking dish with nonstick spray or a thin swipe of butter. This helps with cleanup and keeps the rice from sticking around the edges.
Step 2: Mix the rice base
In the baking dish, whisk together:
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uncooked rice
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condensed cream of chicken soup
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chicken broth
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onion soup mix
Stir until it looks evenly combined. It won’t be perfectly smooth (that soup is thick), but you want the rice distributed and not clumped in one corner.
Step 3: Add butter
Slice the butter into small pats and scatter them across the top of the rice mixture.
This helps it melt evenly and season the whole dish.
Step 4: Add the chicken
Lay the chicken pieces on top of the rice mixture.
Season the chicken lightly with black pepper. You usually don’t need extra salt right now because the soup mix and condensed soup bring plenty.
Step 5: Cover tightly
Cover the dish tightly with foil.
This step matters. The rice cooks by absorbing liquid and steam. If the foil is loose, steam escapes and the rice can stay firm.
Press the foil along the edges so it seals well.
Step 6: Bake
Bake for 1 hour 15 minutes.
Don’t peek too early. Every time you lift the foil, you lose steam, and the rice pays the price.
Step 7: Rest, then serve
Remove the casserole from the oven and let it rest, covered, for 10 minutes.
Then uncover, fluff the rice gently with a fork around the chicken, and serve.
That rest time finishes the rice and lets the sauce settle into that creamy, spoonable texture.
Recipe Tips
Seal the foil like you mean it
Tight foil is the difference between perfectly tender rice and “almost done” rice. If your foil is thin, use two layers.
Don’t rush the rest time
Ten minutes doesn’t sound like much, but it changes the texture. The rice keeps absorbing, and the sauce thickens slightly.
If you’re using instant rice
Instant rice cooks much faster, so it can turn mushy during a long bake.
If you must use it:
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bake covered for 35–40 minutes, then check
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chicken should be cooked through and the rice should look soft
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rest 10 minutes before serving
The texture won’t be identical to long-grain rice, but it’ll still taste good.
Want a lightly golden top?
After the casserole is cooked, you can remove the foil and bake for 10 more minutes uncovered. This dries the surface just a bit and gives you a gentle golden finish on the chicken.
Add peas the smart way
Frozen peas don’t need an hour in the oven. Stir them in after baking, while the pan rests. They warm quickly without turning dull or overcooked.
Easy Variations
These keep the spirit of the recipe the same: simple, cozy, hands-off.
Cheesy forgotten chicken
After the casserole finishes baking, remove the foil, sprinkle 1–2 cups shredded cheddar over the top, then bake uncovered for 5–10 minutes until melted.
Mushroom lover’s version
Swap half the cream of chicken soup for cream of mushroom soup and add 1–2 cups sliced mushrooms into the rice mixture before adding the chicken.
Garlic and herb style
Add 1 teaspoon garlic powder and 1 teaspoon dried parsley to the rice mixture. Finish with fresh parsley right before serving.
Veggie-packed bake
Stir in 1 cup small broccoli florets or diced carrots (small pieces only) before baking. Keep it reasonable so the rice still has room to cook evenly.
Spicy version
Add a pinch of cayenne or a small spoon of chili flakes to the rice mixture. Keep it subtle. The dish should still taste creamy and balanced, not overpowering.
What to Serve With It
This casserole is rich and filling, so sides that feel fresh and simple work best.
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Green salad with a light vinaigrette
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Roasted green beans or asparagus
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Steamed broccoli with lemon
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Cucumber and tomato salad
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Soft dinner rolls if you want something to scoop up the sauce
If you’re feeding a bigger crew, a bright side dish helps balance the creamy rice.
Storage and Reheating
How to store leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Best way to reheat
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Microwave: Add a splash of broth or water, cover loosely, and heat in short bursts, stirring the rice between.
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Oven: Place in a baking dish, add a few tablespoons of broth, cover with foil, and reheat at 350°F for 15–20 minutes.
Rice loves a little extra moisture when reheating. Even a small splash helps bring back the creamy texture.
Freezing Tips
Yes, you can freeze it.
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Let the casserole cool completely.
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Portion into freezer-safe containers.
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Freeze for up to 2 months for best texture.
Thaw overnight in the fridge, then reheat with a splash of broth so the rice doesn’t dry out.
Recipe Notes
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Long-grain white rice is the safest choice for a consistent bake.
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Seal the foil tightly so the rice cooks through.
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Resting after baking helps the sauce thicken and the rice finish.
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If your chicken pieces are very thick, slice them into thinner cutlets for even cooking.
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Taste for salt at the end, not at the beginning. The seasoning mix and soup already bring a lot.
Amazing Forgotten Chicken
Ingredients
- 1 ½ cups long-grain white rice uncooked
- 2 cans 10.5 oz each condensed cream of chicken soup
- 2 cups chicken broth
- 1 packet onion soup mix
- 4 tablespoons unsalted butter sliced into pats
- 2 pounds boneless skinless chicken breasts (or thighs)
- ½ teaspoon black pepper
- Optional choose as desired:
- 1 –2 cups sliced mushrooms
- 1 cup frozen peas stir in after baking
- 1 –2 cups shredded cheddar melt on top at the end
- Chopped fresh parsley for serving
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In the baking dish, stir together the rice, cream of chicken soup, chicken broth, and onion soup mix until combined.
- Scatter the butter pats over the top.
- Place the chicken on top of the rice mixture and season with black pepper.
- Cover tightly with foil and bake for 1 hour 15 minutes.
- Remove from the oven and let rest, covered, for 10 minutes.
- Uncover, fluff the rice gently, and serve.
Notes
