Here’s a delicious and easy Forgotten Chicken and Rice recipe—a one-pan, dump-and-bake meal that’s creamy, flavorful, and practically cooks itself! Perfect for busy nights.
Forgotten Chicken and Rice
Prep Time: 10 mins | Cook Time: 1 hour 15 mins | Total Time: 1 hour 25 mins
Servings: 6
Ingredients:
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1.5 lbs (700g) chicken thighs (bone-in, skin-on for best flavor, or boneless)
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1 cup long-grain white rice (or jasmine/basmati)
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1 (10.5 oz) can cream of chicken soup (or mushroom/celery for variation)
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1 (10.5 oz) can cream of mushroom soup
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1 ½ cups chicken broth (low-sodium if preferred)
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1 tsp garlic powder
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1 tsp onion powder
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½ tsp paprika
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½ tsp dried thyme
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½ tsp black pepper
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½ tsp salt (adjust to taste)
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1 cup frozen peas & carrots (optional)
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Fresh parsley (for garnish)
Instructions:
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Prep:
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Preheat oven to 350°F (175°C).
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In a 9×13-inch baking dish, mix rice, both soups, broth, and all spices until smooth.
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Stir in frozen veggies (if using).
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Add Chicken:
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Place chicken thighs on top of the rice mixture, skin-side up.
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Sprinkle with extra paprika, salt, and pepper for color.
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Bake & Forget:
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Cover tightly with foil and bake for 1 hour.
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Uncover and bake 15 more minutes to crisp the chicken skin (if using).
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Check that rice is tender and chicken reaches 165°F (74°C) internally.
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Serve:
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Garnish with fresh parsley. Let rest 5 minutes before serving.
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Tips:
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For extra flavor: Brown chicken thighs in a skillet before baking.
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Creamier rice? Add ½ cup extra broth.
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Lighter version: Use boneless skinless chicken breasts and low-fat soups.
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Variations: Swap in wild rice, add mushrooms, or top with crispy bacon.
This comforting, no-fuss meal is called “forgotten” because you can pop it in the oven and walk away—ideal for weeknights! 😊 Let me know if you’d like adjustments.