Forgotten Chicken and Rice

Forgotten Chicken and Rice is a great fast and easy recipe! This is also known as “No Peek Chicken.”

The recipe involves layering ingredients in a baking dish, covering it, and then baking it without opening the oven. This helps the flavors meld together and keeps the dish moist and tender.

Enjoy more chicken recipes…

King Ranch Chicken Casserole  A classic Tex-Mex dish known for its comforting and hearty flavors.

Easy Chicken with Stuffing  A delicious dish featuring tender, flavorful chicken breasts paired with savory stovetop stuffing.

Huli Huli Pineapple Chicken  This recipe uses crushed pineapple and brown sugar for a caramelized texture and wonderful flavor.

Alice Springs Chicken  Features boneless, skinless chicken breasts topped with melted cheese, mushrooms, bacon, and honey mustard sauce.

I suggest using homemade Dry Onion Soup Mix for this recipe to avoid additives.

Forgotten Chicken and Rice

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The recipe involves layering ingredients in a baking dish, covering it, and then baking it without opening the oven.

• Author: Linda Jolly-Kilbride
• Prep Time: 10 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 40 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Oven
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

1 1/2 cups white rice, rinsed, uncooked 1 can cream of mushroom soup 1 can cream of celery soup 1 soup can chicken broth or water 4 skinless, boneless chicken breasts or 8 boneless thighs 1 envelope dry onion soup mix or Homemade Dry Onion Soup Mix Paprika (optional)

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Instructions

1. Heat oven to 350 degrees F. Lightly grease a 13 x 9 inch baking dish.
2. Whisk together rice, soups and chicken broth or water.
3. Pour into the prepared baking dish.
4. Lay chicken on top of rice mixture.
5. Sprinkle chicken evenly with onion soup mix.
6. Sprinkle with paprika, if using.
7. Cover tightly with aluminum foil, and bake for 1 1/2 hours.

Notes

I use basmati rice for this recipe.

You can use any combination of condensed cream of soups. Cream of chicken soup, cream of mushroom soup or cream of celery soup all work great.

I suggest using unsalted cream soups in this dish to control the sodium.

I have never made this with brown rice, so I cannot speak to the adjustments that need to be made