Forgotten Chicken

I personally, love one dish meals. Anytime I can make aΒ recipe that is both a main course and side dish, it is a winner in my book. A few weeks ago, as I was scrolling through Pinterest, I saw this recipe. All the reviews were great, the recipe was simple to make, and I knew I just had to try it. Since I didn’t have some of the ingredients on hand, I changed it up a bit so I didn’t have to go to the store that day. The end result was amazing and my family devoured it quite quickly! My hubby took the leftovers to work the next day for lunch, so it must have been a winner huh?? This is one of those meals that is perfect at the end of a long day, perfect after church, or to make for a friend/family member!

You may be wondering why it is called Forgotten Chicken. Well, that is because, if you forget it is in the oven, chances are, it is still good. You can throw this together, put it in the oven, and walk away for a while. Now, of course, don’t go walking away for wayyyyyy long periods, but this is quite the easy dish, and I would even call it fool proof!

Enjoy!!

 

Ingredients:

  • 1 lb boneless skinless chicken breasts
  • 2 cups Minute rice (I used brown rice)
  • 1 can cream ofΒ mushroom soup
  • 1 can cream of chicken soup
  • 1 can of water (use one of the soup cans)
  • 1 tbsp. butter
  • 1 envelope Lipton onion soup mix

 

Directions:

  1. Using the 1 tbsp. butter, butter a 9 x 13 baking pan.
  2. In a medium bowl, combine the cream of mushroom soup, cream of chicken soup, 1 can of water, and Minute rice.
  3. Pour mixture into buttered pan.
  4. Place chicken breasts on top of mixture.
  5. Sprinkle Lipton onion soup evenly on top of chicken breasts.
  6. Cover pan with foil and place in a preheated oven, 350.
  7. Cook for about 1- 1 1/2 hours, or until the chicken is cooked through.
  8. Enjoy!!

Recipe adapted from: Darling Doodle Designs

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244 comments

  1. Kristin says:

    I believe you can. Cook on low and adjust the water slightly. Less liquids. Then keep an eye on it and adjust as needed. I have never tried it that way before, but don’t see why it wouldn’t work πŸ™‚
    Keep me posted if you try it and what worked πŸ™‚

  2. sue alvizo says:

    I make this but wrap the chicken with a strip of bacon and then pour everything on top! My family loves it!

  3. Megan says:

    If not using minute rice, I prefer to use real rice, could I cook normal white rice ahead of time and use that instead? And how much would increase the liquids and/or soups if I wanted to add fresh raw broccoli in with the rice so it wouldn’t be dry? Thanks!

  4. Kristin says:

    Yes, you can cook the real rice until just about done prior to using in the recipe. As for liquid, I would keep the liquid the same since it wouldn’t be as absorbed, since your rice is already cooked. Just keep an eye on it and if needed, you can add a bit more water as it cooks. Let us know how it turns out!!

  5. Rita B says:

    If using regular rice, I’d suggest adding a can of milk or another can of water. My granny’s recipe called for 2 cans of milk with regular rice, with all other ingredients remaining the same…

  6. Sharonne says:

    Sounds really good. Except for the onion soup. Any suggestions on a substitute for that part? I am gonna try his dish this weekend. Thank you for sharing.

  7. Kristin says:

    Hmmm, how about a few beef bouillon cubes for additional flavor on top?? With some added spices like garlic powder, onion flakes, etc.??

  8. Theresa says:

    Sounds delish and the best kind of meal, one pan and no fuss! My daughter doesn’t like onions. Any suggestions to replace the onion soup?

  9. Kristin says:

    You could just use some spices in place of the soup to replace the flavor. How about 2-3 beef bouillon cubes, some garlic, salt/pepper, etc πŸ™‚

  10. Jana says:

    Quick tip…my mom has made this all my life but she lines the bottom of the pan with bacon and covers the entire casserole pan (boy to and too) with aluminum foil to make the bacon more crisp). You’ll never make it without the bacon again once you try it!

  11. Jana says:

    Oops! My comment about the bacon above should have read to cover with foil the “bottom” not the “boy”! Grrrr…auto correct! Lol!

  12. Renee says:

    I make a similar recipe and use regular rice, no pre-cooking required. Just make sure you have enough liquid to cook your rice.

  13. Angelfire says:

    Okay I make basically the same recipe with one chopped onion and about 2 T of garlic….I use the ground garlic in a jar. Also I put about 1/2 C frozen peas on top around the chicken breasts. Amazing good!

  14. Juanita Cramer says:

    I’ve made this for years, using long grain white rice or basmati rice. Have never precooked the rice, but bake about three hours @ 250, tightly covered with foil. We call it “No-Peek Chicken”. Delicious!

  15. Kristin says:

    Yes, you would still want to add water so that the chicken stays moist, but you would want to cut it down by at least half. You can always add in pasta in place of rice πŸ™‚

  16. Debbie Hochbaum says:

    My sister-in-law shared this with me on Facebook and I would love to be on your mailing list!

  17. Sandra Searle says:

    I made this once but included frozen mixed vegetables mixed in with the rice. and used chicken stock instead of the water, it was a big hit with the family I made it for

  18. Kristin says:

    I haven’t tried it, but according to the comment from the person that did try it, they lined the pan with foil, then laid down raw bacon. Make the recipe according to directions, but layer it on top of the raw bacon. Let me know how it turns out if you try it!!

  19. Pam says:

    I seen recipes similar to this that call for cooking the chicken for an hour to an hour and a half. I’ve always wanted to try them but I’m afraid of the chicken drying out by cooking it so long.

  20. Kristin says:

    I was the same way when I was cooking this for the first time, but let me assure you, the cooking time won’t dry it out. I think because of the liquid and rice, the chicken stays moist. Definitely try it, it is a simple yet delicious recipe!! πŸ™‚

  21. Betty Dunn says:

    I have cooked the rice separately and wrap the chicken with raw bacon. I use the wonderful jiuce from the chicken as the gravy for the rice. It is great!

  22. Sherri says:

    Could I use wild rice (like Uncle Bens) instead? How would I adjust? I think they have a quick cook version.

  23. Kristin says:

    Sure, just cut down on the cooking time since the rice would cook quicker, and cut liquids by about half. You can just keep an eye on it to determine if it needs more liquid or longer cooking time! Enjoy!!

  24. Theresa says:

    I just made this… I put it together just how the recipe said, plus added some garlic and salt and pepper (decent amount)… I was pretty disappointed with it πŸ™ it didn’t have alot of flavor

  25. Kristin says:

    Oh no πŸ™
    You used the Lipton onion soup mix? Typically that is what gives it the most flavor. So sorry you didn’t enjoy this!!

  26. Theresa says:

    Yea I added the Lupton soup mix on top. I think maybe it’d be better If I used already chicken flavored rice… it was the rice that was kind of bland

  27. Sherri says:

    OMGoodness! This is AMAZING! I decided to follow the recipe with one exception…thighs instead of breasts. Definitely will be making this again.

  28. Kristin says:

    Yea!!! I love hearing when people love the recipes!! So glad it was a hit! I love using the thighs instead of chicken breasts! I will have to remember that!!

  29. Chris Franklin says:

    Looks delicious and this will be one that I will definitely try!! Please add me to your site!

  30. Roxanne says:

    I have been making this for almost 30 years. I add a can of mushroom slices (drained) a cup of frozen niblets corn. One of my families favourites.

  31. tonya says:

    We call this set it and forget it at my house.
    2 cans cream of mushrom or chicken
    1Lbs chicken ( no bones)
    1 pkg lipton soup mix ( onion flavor)
    Crockpot on low for 8 hours.
    Serve over rice or egg noodles.

  32. Natalie says:

    We make this but instead of the water we use sour cream. It is amazing
    It works with any meat including meatballs.

  33. Kristin says:

    Oooooo, I love love love the idea of this being a slow cooker meal! I may just have to try that this week and re post with the updated version! Be on the lookout!!

  34. Kristin says:

    Yum! Keep us posted on how it turns out! Be sure to read through the comments to see all the variations people have tried, they sound just as yummy!! πŸ™‚

  35. Leona says:

    This looks like a definate “keeper” recipe! Please add me to your mailing list too….love your site! πŸ˜€

  36. Kristin says:

    I have never tried anything other than rice, but someone did tell me that they used semi cooked egg noodles and decreased the liquid, and it was a hit!!

  37. Anonymous says:

    Can I preslice the chicken breast then cook it… So the kids can scoop
    And eat? Will it reduce the cooking time? Will it dry out the chicken?

  38. Sue says:

    This has been my go to recipe for many many many years. My family loves this. 99% of the time we make a double batch because they love it and want it for leftovers later that night and next day. I make/mix it all in the pan. That way not dirtying any other dish πŸ™‚ We use canned French Onion Soup instead of the dry soup mix. I have done it both ways and family prefers it with the canned soup. This is also a meal I usually make when I need to take a meal to a family for whatever reason. Good stuff!!!

  39. Sue says:

    Oh another thing, I have also used the precooked frozen chicken, either sliced or chunks and just mixed it all together and it works out just fine. I usually cook it maybe 15-30 min less. Just depends on how big the chicken pieces were. I make it this way when my young grandchildren are here for a meal because it is easier for them to eat.

  40. Kristin says:

    Sure you can!! That would make it even more kid friendly, which is always a plus! As for the chicken, nope, it won’t be dried out, I promise. As for cooking time, I don’t think it would change it too much, but it may decrease the time just a bit….be sure to keep an eye on it πŸ™‚

  41. Anonymous says:

    I have made this many times and we love it , one of our favorite chicken recipes the only thing I do different is I cut the chicken in bite size pieces !

  42. Anonymous says:

    I tried this , and my family was split on what they liked about it, but I didn’t really care for it. The chicken had no flavor. The rice tasted like it had the soups mixed in and wasn’t that good a taste, and the Lipton soup mix on top really didn’t add anything more to it. I like to try new things on them, but I don’t believe I would do this one again, even if they asked.

  43. Linnie says:

    This recipe sounds great! Can’t wait to try it. How many servings does this make? Just wondering if I would need to double it to serve 4 people or more. Thanks!

  44. Leah Ann Engle says:

    I have made this for years. I use chicken broth instead of water in which I simmer carrots. Celery and onion for 10 minutes to add veggies for a true 1 dish meal Thighs preferred too. Garlic salt and pepper. So yummy and easy

  45. Brenda says:

    I make this with pork chops and it’s delish. I sprinkle 1/2 pkg of onion soup mix over I cup of long cooking rice I mix the mushroom soup mix with 2/3 c water and stir it into the rice and place the pork hops on top. Cover and bake 1 hr. Delish!

  46. TAMY says:

    OH MY GOODNESS THIS IS DINNER FOR TONIGHT… (it is too hot 96+ here) to stand over stove I can put it in oven and stay cool out of kitchen till it’s done. only missing 1 ingredient cream of mushroom soup, think I can use cream of celery in it’s place?

  47. Kristin says:

    Depending on how long the rice takes to cook, I believe everything will stay the same, you may just need to shorten the rice cooking time a bit. Just keep an eye on it as its baking πŸ™‚

  48. Nancy says:

    I made this and the chicken was good but the rice seemed like there was way too much and I even used 2 lbs of chicken.. The rice was bland and dry even with the two cans of soup.. Maybe I’ll just make the chicken and put it over cooked rice or noodles.

  49. Kristin says:

    You could definitely omit the rice, just be sure to adjust the cooking time. Another idea is to split the onion packet in half and sprinkle some over the rice, place the chicken on top, and sprinkle the remaining half. Hope that helps!!

  50. Janis says:

    I’ve been making this for years. I use long grain rice, milk (instead of water), and a can of mushrooms. Always turns out perfect!

  51. Lynn Bast says:

    I’ve made this for years, using regular long grain rice (uncooked). I have used various chicken pieces; thighs, breasts, whole legs and drumsticks. Bones or without work great as well. Just be sure to add enough liquid for the rice to absorb.

  52. Judy Bradley says:

    I have done similar type things when my kids were all home. Would it work to use a Ranch dressing packet in place of the onion soup for those who don’t want that?

  53. Sheri says:

    Do you know if this recipe was also known as “Continental Chicken”? I remember my grandmother had an almost identical recipe she’d clipped from the Food Section of the L.A. Times newspaper back in 1962! I’ve always wanted her recipe.

  54. Kristin says:

    I’m not sure, I have only ever known it as Forgotten Chicken πŸ™
    I have heard others call it various things, so maybe it is the same recipe πŸ™‚

  55. Anonymous says:

    Hi Kristin–do you think this recipe would work with pasta ( instead of rice) and broccoli? I’m wondering if I should cook the noodles a bit first, reduce the water amount and put the frozen broccoli in at the same time as the other ingredients.

  56. Kristin says:

    I think that would work great! I have added veggies into this before, so I know the broccoli is a great addition! As for using pasta, I would do as you suggested, but just keep an eye on it while cooking. It’s better to have to add liquid rather than start with too much! Great thinking and keep me posted if you try it and how it turns out!! πŸ™‚

  57. Anonymous says:

    So I made this dish with the addition of the frozen broccoli and the pasta. I used Ancient Harvest Quinoa Pasta Veggie Curls ( it tastes pretty close to regular pasta.) It turned out pretty tasty! My boyfriend went for seconds so I know it was good πŸ™‚

  58. Paul Santucci says:

    Hi Kristin. My Family has been using this recipe for almost 20 years now. We got it off of a “Lipton Onion Soup Mix” box and we’ve been enjoying it ever since. This recipe is the work of the igneous cooks at the Lipton Soup Test Kitchens. Those wonderful people, at Lipton, who wanted to find more ways for people to use their products, and we have been reaping the benefits ever since. All I can say is keep on cooking’

  59. Paul Santucci says:

    We usually make this in the slow cooker: We use par-boiled rice, 2 cans cream of what-ever soup, 1 can of water, 6 chicken breast and 4 to 6 hours to cook. If I’m making this just for me I will add green beans, bacon,and wild mushrooms to the rice.

  60. Old cook. says:

    This is a simple very tasty dish I have made for years (I’M old) with no recipe. Cook the rice on the side. Do not add Lipton soup, garlic, Beef bouillon, bacon or other spices just pepper. Enough salt in the soup, lite or otherwise.. You will get tender chicken with a lot of gravy for the rice. Peas might be OK. PS: No frozen chicken. Plan ahead.

  61. Kelly says:

    My grandma made one similar that I still make and my family loves it. Just substitute the cream of chicken for cream of celery and the water for milk. She also used Uncle Bens converted rice. So amazing!!!!!!

  62. Debbie says:

    I just cooked your recipe for the first time tonight. It was a great hit my daughter who is getting married in September immediately added it to her recipe book. I would love to be added to your mailing list. Thanks again for a delicious recipe.

  63. Pat Jansen says:

    I have a great recipe: brown chicken breasts until almost done in frying pan with buttered bottom, of course, Pour salsa over them and when everything is just about done, lay large slice of your favorite cheese on each breast. Put on cover and everything will melt over chicken breast. A whole meal in one pan. delicious……………………

  64. Jill says:

    My mother used to make this recipe. It was called “Company Chicken” and everyone loved it. She would use thighs which I prefer and breasts myself. Great recipe!

  65. Julie says:

    I make this often with chicken or pork chops. I substitute chopped onion which has been shared in melted butter for the onion soup mix. It’s wonderful.

  66. brenda chafin says:

    I make this all the time, you can mix up the soups too, cream of celery with the mushroom is good and the cream of chicken too… I use two lipton dry soup mixes. One mixed into the rice and soup, the other sprinkled over the top of the chicken… can also use a can of chicken broth instead of water in the rice.

  67. Kathy says:

    I used to make this years ago only I used uncooked noodles, you get the same result…DELISH!

  68. Melissa says:

    Made this a while back.. It smelled delicious, couldn’t wait to eat it but then it was .. way too salty ..

  69. Kristin says:

    Oh bummer! I believe there is a Lipton Onion Soup packet that says “lower sodium” on it. I haven’t used it before, but I know I have seen it! Maybe try that??

  70. Kristin says:

    Regular works as well, just add a bit more water (about 1/4 cup) and keep an eye on the tenderness of the rice as it can take a bit longer to cook! Enjoy!!

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