Ingredients
- 4 boneless, skinless chicken breasts (or thighs)
- 1 cup long grain white rice (uncooked)
- 1 (10.5 oz) can cream of chicken soup
- 1 (10.5 oz) can cream of mushroom soup (or use 2 cans cream of chicken if preferred)
- 1 1/2 cups water (or chicken broth for extra flavor)
- 1 envelope onion soup mix
- Salt and black pepper to taste
- Optional: sliced mushrooms, chopped onions, or frozen peas for added texture
Instructions
- Preheat oven to 350°F (175°C).
- Prepare a 9×13-inch baking dish by greasing it lightly.
- In the baking dish, stir together the uncooked rice, cream of chicken soup, cream of mushroom soup, and water (or broth) until well combined.
- Season the chicken with salt and pepper, then place it on top of the rice mixture.
- Sprinkle the onion soup mix evenly over the top of the chicken and rice.
- Cover tightly with foil and bake for 1 hour and 30 minutes. Do not remove the foil while baking—this is why it’s called “forgotten” chicken!
- Remove from oven, uncover, and let rest for 5–10 minutes before serving. The rice should be tender and creamy, and the chicken cooked through and juicy.
Want to add a cheesy topping or make it in a slow cooker version? I got you—just let me know!