Forgotten Chicken and Rice
A simple and hearty casserole dish combining chicken, creamy soups, and rice that cooks mostly on its own, making it perfect for busy families.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts Raw chicken placed on top of the rice mixture.
- 2 cups instant rice (white or brown) Optionally adjust water for brown rice.
- 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 Adds seasoning to the dish.
- 1 tablespoon butter For greasing the casserole dish.
- 1 cup shredded cheddar cheese Optional ingredient.
- 1-2 cups frozen mixed vegetables Can customize vegetables used.
- 1 cup diced cooked chicken Optional for stretching the protein.
- dash black pepper, garlic powder, or paprika Optional: Add for extra flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9x13 inch casserole dish with butter.
- In a large bowl, combine the cream of chicken soup, cream of mushroom soup, water, and uncooked instant rice. Stir well until evenly mixed.
- Transfer the soup and rice mixture into the greased casserole dish and spread evenly.
- Stir in frozen mixed vegetables or shredded cheese if desired.
- Place the raw chicken breasts directly on top of the rice mixture.
- Evenly sprinkle the onion soup mix over the top of the chicken.
- Cover the dish tightly with aluminum foil and bake for 60 minutes without lifting the foil.
Finishing Touches
- After 1 hour, remove the foil. The chicken should be fully cooked, and the rice should be tender and creamy.
- For a golden top, broil the casserole uncovered for 3-5 minutes until lightly browned.
- Allow to rest for 5-10 minutes before serving.
Notes
Customize the vegetables based on availability. You can add spices like thyme or Italian seasoning for more flavor. Diced cooked chicken can make the dish heartier. Leftovers can be stored in the refrigerator for 3-4 days and reheated.