Forgotten Chicken and Rice

Forgotten Chicken and Rice

Introduction

There is a comforting, old-fashioned charm to Forgotten Chicken and Rice. This simple casserole fills the kitchen with a savory, creamy aroma while delivering tender rice and juicy chicken that has soaked up all the savory flavors. The rice finishes soft and slightly pillowy, while the top can have a gentle crust if you uncover it near the end. Garlic and onion powders give a warm, familiar seasoning and the cream of chicken soup brings a silky mouthfeel that makes each spoonful deeply satisfying. This dish is ideal for busy weeknights, potlucks, or when you want a no-fuss family meal that feels like a hug. It is forgiving to prepare and pairs well with a crisp salad or steamed vegetables to round out the plate.

Ingredients

• 2 cups regular long-grain white rice, uncooked
  Explanation: Uncooked long-grain rice will cook through in the casserole and yield separate, fluffy grains when baked.

• 3 cups chicken broth
  Explanation: Provides the liquid and savory base for cooking the rice and adding depth of flavor.

• 1 cup water
  Explanation: Adds extra liquid so the rice cooks evenly without becoming too concentrated in flavor.

• 1 can (10.5 oz) cream of chicken soup
  Explanation: Condensed soup adds creaminess and richness to the rice mixture, acting as both sauce and binder.

• 1 teaspoon garlic powder
  Explanation: Gives gentle, mellow garlic flavor without adding fresh garlic preparation.

• 1 teaspoon onion powder
  Explanation: Adds savory onion notes in a simple, shelf-stable form.

• 1/2 teaspoon black pepper
  Explanation: Provides mild heat and background spice to balance the creaminess.

• 1/2 teaspoon dried parsley
  Explanation: Adds a touch of herbaceous color and mild herbal flavor.

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Lightly oil or spray a large baking dish.
   Tip: Choose a dish with a tight-fitting foil cover or use heavy-duty foil to seal it well.

2. In the prepared baking dish, combine the rice, chicken broth, water, and cream of chicken soup. Sprinkle in the garlic powder, onion powder, black pepper, and dried parsley.
   Tip: Break up the cream of chicken soup with a spoon as you add it so it mixes more easily.

3. Stir until everything is evenly incorporated.
   Tip: Scrape the bottom so there are no dry pockets of rice.

4. Arrange the chicken pieces on top of the rice mixture.
   Note: The recipe assumes chicken pieces will be placed on top so they cook while the rice bakes.

5. Cover the dish tightly with foil and bake for about 1 hour and 30 minutes, until the rice is tender and the chicken is cooked through, 165°F in the thickest part.
   Tip: Use an instant-read thermometer to check the thickest chicken piece for doneness.

6. Remove the foil, let rest for 5 minutes, fluff the rice with a fork, and serve.
   Tip: Resting helps the rice finish absorbing any remaining moisture and makes it easier to fluff.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 45 minutes
• Servings: 6
• Calories: Approximately 280 per serving, based on the listed ingredients and not including any chicken added on top

Tips, Storage & Variations

• Tips: Use an even layer of rice in the baking dish so it cooks uniformly. If the rice looks dry near the end of baking, add a few tablespoons of hot water and re-cover for 5 to 10 minutes.
• Storage: Refrigerate leftovers in an airtight container for up to 3 to 4 days. Reheat gently in the oven at 325°F until warmed through, or microwave in 1-minute intervals, stirring between each interval.
• Freezing: Cool completely, then freeze in a sealed container for up to 2 months. Thaw overnight in the refrigerator before reheating. Texture may be slightly softer after freezing.
• Flavor variations using only the existing ingredients:
  • For a bolder savory note, increase the garlic powder to 1 1/2 teaspoons and onion powder to 1 1/2 teaspoons.
  • For a lighter herb flavor, increase dried parsley to 1 teaspoon.
  • To concentrate flavor, reduce the water to 1/2 cup and keep the chicken broth at 3 cups for a richer result.

FAQ

1. How long should I bake Forgotten Chicken and Rice?
   Bake covered for about 1 hour and 30 minutes, until the rice is tender and chicken reaches 165°F in the thickest part.

2. Can I use instant rice in this recipe?
   No, this recipe is formulated for regular uncooked long-grain white rice and will not work with instant rice.

3. Do I need to precook the chicken before baking?
   No, arrange raw chicken pieces on top and bake as directed until the internal temperature reaches 165°F.

4. Is it safe to cook rice and chicken together in one dish?
   Yes, when baked long enough at 350°F so the chicken reaches 165°F and the rice is tender, it is safe and convenient.

5. Can I make this dairy free?
   The recipe includes canned cream of chicken soup. To avoid dairy you would need a different ingredient, which is not included in this version.

People Also Ask

1. What size baking dish should I use for this recipe?
   A large baking dish around 9 by 13 inches works well to hold the rice, liquid, and chicken evenly.

2. Why is my rice still hard after baking?
   If rice is hard, it may need more liquid or more time. Add a few tablespoons of hot water, re-cover, and bake 5 to 10 more minutes.

3. Can I use low sodium chicken broth?
   Yes, low sodium broth is fine. You may want to taste and adjust seasoning after baking if needed.

4. How do I prevent the top chicken from drying out?
   Keep the dish tightly covered with foil while baking so steam keeps the chicken moist.

5. Will the cream of chicken soup make the rice gummy?
   When mixed properly with broth and water, the cream of chicken soup adds creaminess without making the rice gummy if cooked the full 1 hour and 30 minutes.

6. Can I cook this on the stovetop instead of baking?
   This specific method relies on oven baking to hydrate the rice evenly and cook the chicken, so stovetop timing and liquid ratios would differ.

Conclusion

This Forgotten Chicken and Rice recipe is a comforting, low-effort casserole that fills the kitchen with warm aromas and yields tender rice and chicken with creamy flavor. If you want to compare versions or find step-by-step photos, see this take on Forgotten Chicken at 12 Tomatoes. For another variation and user tips, check out an AMAZING FORGOTTEN CHICKEN from 100K Recipes. Try it, make it your own with small adjustments, and share it with family for an easy, satisfying meal.

Forgotten Chicken and Rice

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A comforting, old-fashioned casserole featuring tender rice and juicy chicken baked together in a savory, creamy sauce, perfect for busy weeknights.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 6 servings

Course: Casserole, Main Course

Cuisine: American

Calories: 280

Ingredients Method Nutrition Notes

Ingredients

  

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Main Ingredients

• 2 cups regular long-grain white rice, uncooked Uncooked long-grain rice will cook through in the casserole and yield separate, fluffy grains when baked.
• 3 cups chicken broth Provides the liquid and savory base for cooking the rice and adding depth of flavor.
• 1 cup water Adds extra liquid so the rice cooks evenly without becoming too concentrated in flavor.
• 1 can (10.5 oz) cream of chicken soup Condensed soup adds creaminess and richness to the rice mixture, acting as both sauce and binder.
• 1 teaspoon garlic powder Gives gentle, mellow garlic flavor without adding fresh garlic preparation.
• 1 teaspoon onion powder Adds savory onion notes in a simple, shelf-stable form.
• 1/2 teaspoon black pepper Provides mild heat and background spice to balance the creaminess.
• 1/2 teaspoon dried parsley Adds a touch of herbaceous color and mild herbal flavor.

See also  Cheesy Garlic Chicken Wraps

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Lightly oil or spray a large baking dish.
2. In the prepared baking dish, combine the rice, chicken broth, water, and cream of chicken soup. Sprinkle in the garlic powder, onion powder, black pepper, and dried parsley.
3. Stir until everything is evenly incorporated.
4. Arrange the chicken pieces on top of the rice mixture.
5. Cover the dish tightly with foil and bake for about 1 hour and 30 minutes, until the rice is tender and the chicken is cooked through, 165°F in the thickest part.
6. Remove the foil, let rest for 5 minutes, fluff the rice with a fork, and serve.

Nutrition

Serving: 1gCalories: 280kcalCarbohydrates: 38gProtein: 9gFat: 7gSaturated Fat: 2gSodium: 700mgFiber: 1gSugar: 1g

Notes

Use an even layer of rice in the baking dish so it cooks uniformly. If the rice looks dry near the end of baking, add a few tablespoons of hot water and re-cover for 5 to 10 minutes. Store leftovers in an airtight container for up to 3 to 4 days. Cool completely before freezing in a sealed container for up to 2 months.

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