I love this Forgotten Chicken and Rice because it is the kind of comforting, no-fuss dinner I can put together quickly and then let the oven do all the work. I mix everything in one dish, cover it up, and forget about it until the kitchen fills with the smell of tender chicken and perfectly cooked rice.
Why You’ll Love This Recipe
I like this recipe because it is incredibly easy and forgiving. I don’t need to pre-cook the rice or brown the chicken, and I always end up with a creamy, cozy meal that tastes like it took much more effort than it actually did. It is also great for busy days when I want something warm and filling without standing over the stove.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
4 chicken thighs or chicken breasts, bone-in or boneless
1 ½ cups long-grain white rice, rinsed
2 ½ cups chicken broth
1 medium onion, diced
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
Salt, to taste
Black pepper, to taste
2 cans cream of chicken soup
2 tablespoons butter, cut into small pieces
Directions
I start by preheating my oven to 350°F (175°C). I lightly grease a large baking dish so nothing sticks. I spread the rinsed rice evenly across the bottom of the dish, then scatter the diced onion over the rice.
I whisk together the chicken broth, cream of chicken soup, paprika, garlic powder, onion powder, salt, and pepper. I pour this mixture evenly over the rice and onions, making sure the rice is fully covered.
I place the chicken pieces on top of the rice mixture and season them lightly with a bit more salt and pepper. I dot the top with pieces of butter, then cover the dish tightly with foil.
I bake it for about 1 hour and 15 minutes, until the rice is tender and the chicken is fully cooked. I remove the foil for the last 10 minutes if I want a bit of color on the chicken. I let it rest for a few minutes before serving.
Servings And Timing
I usually get about 4 generous servings from this recipe.
Prep time is around 10 minutes, and cook time is about 1 hour and 15 minutes, so the total time comes to roughly 1 hour and 25 minutes.
Variations
I sometimes swap the cream of chicken soup for cream of mushroom soup when I want a slightly different flavor. If I want to add vegetables, I mix in frozen peas or carrots before baking. I also like using smoked paprika for a deeper, richer taste.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I add a small splash of chicken broth to keep the rice from drying out, then warm it in the microwave or oven until heated through.
FAQs
Can I Use Brown Rice Instead Of White Rice?
I can use brown rice, but I need to increase the liquid slightly and extend the cooking time, since brown rice takes longer to become tender.
Do I Need To Sear The Chicken First?
I don’t sear the chicken for this recipe. Baking it covered keeps the meat juicy and flavorful without extra steps.
Can I Make This With Boneless Chicken?
I often use boneless chicken breasts or thighs. I just keep an eye on them so they don’t overcook, as boneless cuts cook a bit faster.
Why Is My Rice Still Crunchy?
When this happens, I usually didn’t seal the foil tightly enough or the dish needed a bit more liquid. I cover it again, add a splash of broth, and bake a little longer.
Can I Assemble This Ahead Of Time?
I sometimes assemble everything a few hours ahead and keep it covered in the fridge. I let the dish sit at room temperature for about 15 minutes before baking.
Conclusion
Forgotten Chicken and Rice is one of those dependable recipes I always come back to when I want comfort food with minimal effort. I love how simple the preparation is and how satisfying the final dish turns out every single time.
Forgotten Chicken and Rice is a cozy, one-dish meal made with tender chicken, creamy soup, and perfectly cooked rice—all baked together without any need for pre-cooking. It’s simple, hearty, and full of flavor.
Total Time:1 hour 25 minutes
Yield:4 servings
Ingredients
4 chicken thighs or chicken breasts, bone-in or boneless
1 ½ cups long-grain white rice, rinsed
2 ½ cups chicken broth
1 medium onion, diced
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
Salt, to taste
Black pepper, to taste
2 cans cream of chicken soup
2 tablespoons butter, cut into small pieces
Instructions
Preheat oven to 350°F (175°C) and lightly grease a large baking dish.
Spread rinsed rice evenly in the bottom of the dish and top with diced onion.
In a bowl, whisk together chicken broth, cream of chicken soup, paprika, garlic powder, onion powder, salt, and pepper.
Pour the mixture over the rice and onions, making sure the rice is covered.
Place chicken pieces on top and season with additional salt and pepper if desired.
Dot the top with butter pieces, then cover the dish tightly with foil.
Bake for 1 hour and 15 minutes, or until chicken is cooked through and rice is tender.
Remove foil during the last 10 minutes of baking for color, if desired.
Let rest a few minutes before serving.
Notes
Use smoked paprika for deeper flavor.
Add frozen peas or carrots for extra vegetables.
Substitute cream of mushroom soup for a flavor twist.
If rice is undercooked, add a bit more broth and bake longer.
Great for make-ahead prep—assemble earlier and bake later.
