The One-Pan Creamy ‘Forgotten’ Chicken and Rice Bake is the epitome of effortless comfort food, living up to its name by requiring minimal hands-on time and delivering maximum flavor. This dish is a savory, satisfying casserole where tender, juicy chicken breasts (or thighs) are baked directly over a bed of fluffy, creamy rice, all infused with a rich, herbaceous, and incredibly aromatic broth. The beauty of this “forgotten” method lies in its simplicity: combine your ingredients in one baking dish, pop it in the oven, and largely let it do its magic. As it bakes, the rice absorbs the flavorful liquid, becoming perfectly cooked and creamy, while the chicken turns golden-brown and succulent on top, sometimes with a delightful cheesy crust. It’s a true one-dish wonder that minimizes cleanup and maximizes deliciousness, making it an ideal weeknight meal solution for busy families or anyone craving a hearty, no-fuss dinner.
What sets this Creamy ‘Forgotten’ Chicken and Rice Bake apart is the magical transformation that occurs in the oven. The interaction between the rice, the liquid, and the chicken as they bake together creates a depth of flavor that is difficult to achieve with separate preparations. The chicken drippings baste the rice, adding incredible richness, while the creamy soup base ensures the rice is never dry and the entire dish is wonderfully moist. The seasonings, often a blend of dried herbs and spices, infuse every component, ensuring a harmonious and comforting taste. It’s a highly adaptable recipe, allowing for variations in protein (bone-in chicken for more flavor, or even pork chops), vegetables, and cheeses to suit individual preferences. The inviting aroma of savory chicken and simmering rice filling your home is a comforting prelude to enjoying a dish that feels both homemade and incredibly indulgent, making it a reliable and cherished addition to any meal rotation.
Ingredients:
- For the Chicken & Rice Base:
- 1 ½ cups uncooked long-grain white rice (e.g., Jasmine or Basmati, not instant rice)
- 2 cups chicken broth, hot or warm
- 1 (10.5 ounce) can cream of chicken soup (or cream of mushroom, or a mix of both)
- 1 (10.5 ounce) can condensed cheddar cheese soup (or cream of celery/broccoli cheese soup for variations)
- 1/2 cup sour cream (for extra creaminess and tang)
- 1 tablespoon dried minced onion (or 1/2 cup finely diced fresh onion, sautéed with butter before adding)
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley (or 1 tbsp fresh, chopped, added at the end)
- 1/4 teaspoon black pepper
- Salt to taste (start with 1/2 tsp, adjust as cream soups can be salty)
- 4-6 boneless, skinless chicken breasts (about 1.5-2 lbs total), or 6-8 bone-in, skin-on chicken thighs for more flavor
- For Topping/Garnish (Optional):
- 1/2 cup shredded cheddar cheese (for a cheesy crust, as seen in image)
- Fresh chopped parsley for garnish
Instructions:
- Prepare the Baking Dish & Oven:
- Preheat your oven to 375°F (190°C).
- Lightly grease a 9×13 inch baking dish.
- Combine Rice Mixture:
- In the prepared 9×13 inch baking dish, spread the 1 ½ cups uncooked long-grain white rice evenly across the bottom.
- In a large mixing bowl, whisk together the 2 cups hot chicken broth, 1 can cream of chicken soup, 1 can condensed cheddar cheese soup, and 1/2 cup sour cream until smooth and well combined.
- Stir in the dried minced onion (if using fresh, sauté it first), garlic powder, dried thyme, dried parsley, and black pepper. Add 1/2 teaspoon of salt, stirring well, and tasting to adjust if more is needed, keeping in mind the saltiness of the condensed soups.
- Pour this creamy soup mixture evenly over the rice in the baking dish. Do not stir the rice into the soup mixture; leave the rice on the bottom for optimal cooking.
- Prepare and Place Chicken:
- Pat the chicken breasts (or thighs) dry with paper towels. This helps them brown better.
- Season both sides of the chicken with a light sprinkle of salt and pepper.
- Arrange the seasoned chicken pieces on top of the rice and soup mixture in a single layer. They should sit mostly on top, not submerged.
- Cover and Bake (The ‘Forgotten’ Part):
- Tightly cover the baking dish with aluminum foil. This traps the steam, which is crucial for cooking the rice and keeping the chicken moist.
- Place the covered dish in the preheated oven.
- Bake for 45-60 minutes. For boneless, skinless chicken breasts, 45-50 minutes is often sufficient. For bone-in chicken thighs, it might take closer to 60 minutes. The exact time depends on your oven and the thickness of your chicken. The rice should be tender, and the chicken cooked through (internal temperature of 165°F / 74°C).
- Uncover, Brown, and Finish (Optional Cheese Topping):
- Carefully remove the baking dish from the oven. Remove the foil.
- If you want a cheesy crust (as seen in the image), sprinkle the 1/2 cup shredded cheddar cheese evenly over the chicken.
- Return the uncovered dish to the oven. Continue baking for another 10-15 minutes, or until the chicken is golden brown on top, any cheese is melted and bubbly, and the rice has absorbed most of the liquid and is tender. If you didn’t add cheese, this step just helps to brown the chicken more and reduce any remaining liquid.
- For extra browning on the chicken/cheese, you can briefly place the dish under the broiler for 2-3 minutes, watching very closely to prevent burning.
- Rest and Serve:
- Remove the baking dish from the oven. Let the casserole rest for 5-10 minutes before serving. This allows the juices in the chicken to redistribute and the rice to fully set.
- Fluff the rice gently with a fork before serving.
- Garnish with fresh chopped parsley if desired.
- Serve hot directly from the baking dish.
Tips for Success:
- Rice Type: Use long-grain white rice. Other types of rice (like brown rice or wild rice) have different cooking times and liquid absorption rates and will not work as written. Instant rice will turn mushy.
- Hot Broth: Using hot or warm broth helps kickstart the cooking process for the rice more quickly.
- Don’t Stir the Rice: Pouring the liquid over the rice and leaving it undisturbed is key to the “forgotten” method. Stirring can activate starch and lead to gummy rice.
- Cover Tightly: A tight foil seal is essential to create enough steam to cook the rice perfectly.
- Check for Doneness: Ensure the rice is tender and the chicken is cooked through. An instant-read thermometer is helpful for checking chicken temperature.
- Variations:
- Veggies: Add a cup of frozen mixed vegetables (peas, carrots, corn) during the last 15-20 minutes of baking.
- Different Meats: Boneless, skinless chicken thighs can be used for juicier results. Pork chops also work well.
- Spice It Up: Add a dash of cayenne pepper or a sprinkle of paprika for extra flavor and color.
Enjoy this incredibly easy and deliciously satisfying One-Pan Creamy ‘Forgotten’ Chicken and Rice Bake!