I love how this dish practically cooks itself. The name “Forgotten Chicken” fits because once I prep it, I just pop it in the oven and let it do its thing. There’s no need for fancy ingredients—just pantry staples like canned soup, rice, and dry onion soup mix. It’s creamy, satisfying, and comes together in one pan, which makes cleanup a breeze. This is the kind of recipe I keep in my back pocket for busy days.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 lb boneless, skinless chicken breasts
2 cups Minute rice
1 can (10.5 oz) cream of mushroom soup
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) water (use one of the soup cans to measure)
1 envelope (1 oz) Lipton Onion Soup Mix
1 tablespoon butter
Directions
I preheat the oven to 350°F (175°C).
I grease a 9×13-inch baking dish with 1 tablespoon of butter, making sure to coat the bottom evenly.
In a medium bowl, I mix together the cream of mushroom soup, cream of chicken soup, Minute rice, and water until fully combined.
I pour the rice mixture into the greased baking dish, spreading it out evenly.
I arrange the chicken breasts on top of the rice mixture in a single layer.
I sprinkle the entire envelope of Lipton Onion Soup Mix evenly over the chicken.
I cover the dish tightly with aluminum foil and bake it in the preheated oven for 45 to 50 minutes, or until the chicken reaches 165°F (75°C) internally.
Once done, I remove the foil and let the casserole sit for a few minutes to allow everything to settle before serving.
Servings and timing
This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 50 minutes
Total time: 60 minutes
Calories per serving: Approximately 400 kcal
Variations
If I want extra flavor, I sometimes marinate the chicken in olive oil, garlic, and herbs before layering it on the rice. I’ve also added frozen peas or chopped broccoli directly into the rice mixture for a one-pan meal. When I’m in the mood for a golden top, I uncover the dish during the last 10 minutes of baking.
Storage/Reheating
Leftovers can be stored in an airtight container in the fridge for up to 3 days. I reheat them in the microwave or oven until warmed through. If the rice thickens too much in the fridge, I stir in a splash of milk or broth when reheating to bring back the creaminess.
FAQs
Can I use regular long-grain rice instead of Minute rice?
Minute rice is key for this recipe’s timing. If I want to use regular rice, I pre-cook it partially or adjust the liquid and baking time.
Can I substitute the soups?
Yes, I’ve swapped in cream of celery or cream of onion soup before. As long as the texture is similar, it works just fine.
Can I add vegetables?
Definitely. I like mixing in frozen peas, chopped broccoli, or diced carrots with the rice mixture for extra color and nutrition.
How do I get a crispy top?
To get a golden, slightly crispy finish, I remove the foil during the last 10 minutes of baking.
Can I make this ahead of time?
Yes, I assemble it earlier in the day and refrigerate it covered. I just add a few extra minutes to the baking time if it goes in cold.
Conclusion
Forgotten Chicken is one of those no-fuss, satisfying recipes I turn to again and again. With tender chicken, creamy rice, and that savory onion topping, it’s everything I want in a cozy casserole—and the best part is how little effort it takes. It’s a classic, dependable meal that always tastes like comfort.
