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Forgotten Chicken and Rice

A comforting casserole of tender chicken baked over creamy, flavorful rice for a reliable weeknight meal.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breasts (or thighs for extra tenderness)
  • 2 cups instant rice (white or brown)
  • 1 can cream of chicken soup (10.5 oz)
  • 1 can cream of mushroom soup (10.5 oz)
  • 1 can water (use the empty can for measuring)
  • 1 envelope onion soup mix
  • 1 tablespoon butter (for greasing the baking dish)
Optional Add-Ins
  • Shredded cheddar cheese (for a melty topping) Add during the last 10 minutes of baking
  • Frozen peas, carrots, or mixed vegetables Add directly to the rice mixture
  • Extra cooked chicken for added protein

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
  2. In a large mixing bowl, whisk together the cream of chicken soup, cream of mushroom soup, water, and instant rice until thick and creamy.
  3. Pour the rice mixture into your buttered baking dish and spread it evenly.
  4. Lay the chicken breasts or thighs directly on top of the rice mixture and season lightly with salt and pepper.
  5. Sprinkle the onion soup mix over the chicken.
  6. Cover tightly with foil and bake for 1 to 1½ hours.
  7. Uncover during the last 10 minutes, sprinkle cheddar cheese over the top and bake until melty and golden.
  8. Let the casserole rest for 5 minutes before serving.

Notes

This dish pairs beautifully with steamed green beans, roasted broccoli, a crisp garden salad, or garlic bread. For variations, use chicken thighs for juiciness, add veggies directly to the rice mixture, or try a ranch or spicy version.