Forgotten Chicken– a super easy, delicious dinner recipe! Chicken breasts, rice, cream of chicken soup, cream of mushroom soup, and Lipton onion soup mix. Creamy, savory, and absolutely delicious! This chicken dish is easy to prepare and perfect for those busy weeknights!
No-Peek Chicken and Rice
You may have seen this recipe go by the name of No-Peek Chicken Casserole, No-Peek Chicken and Rice, or Forgotten Chicken. No matter what you call it, the end result is incredible. Simply mix a few ingredients together, place in a pan, bake, and you’re set! This no-fuss chicken dinner recipe is perfect on those busy weeknights when you're in a hurry.
The whole family loves my forgotten chicken. Even my picky eaters. It's a one-pan recipe that is simple to make and even easier to clean up.
I use both cream of chicken soup and cream of mushroom soup in my casserole, however, you can double up on one kind, or even substitute cream of celery. I tried cream of potato years ago since I had it on hand and the flavor just wasn’t there. Stick with chicken, mushroom, or celery if possible.
Why is it called Forgotten Chicken?
Once you cover the pan with aluminum foil, there is no peeking! I mean, technically you could lift the corner and peek a bit, but its not necessary. It's important that this meal bake in its own juices. The steam will cook the rice and chicken to perfection. It keeps the chicken juicy and tender. In fact, I like to call it “Forgotten Chicken” because once it goes into the oven, you can forget about it for a while.
Ingredients needed for No-Peek Chicken and Rice
Using a few simple ingredients, this casserole comes together in no time requiring no effort at all! Check out the printable recipe card below for full recipe amounts and directions.
- Chicken- chicken breasts, boneless/skinless
- Rice- Minute Rice, I use brown, but white works too
- Cream of Chicken- reduced sodium works
- Cream of Mushroom- reduced sodium works
- Water- fill up one of the soup cans with water
- Butter- unsalted is best as there can be a lot of sodium in this casserole already
- Lipton Onion Soup Mix- or feel free to use French Fried Onions
How to make Forgotten Chicken
- Using the 1 tbsp. butter, butter a 9 x 13 baking pan.
- In a medium bowl, combine the cream of mushroom soup, cream of chicken soup, 1 can of water, and Minute rice.
- Pour mixture into buttered pan.
- Place chicken breasts on top of mixture.
- Sprinkle Lipton onion soup evenly on top of chicken breasts.
- Cover pan with foil and place in a preheated oven, 350 degrees.
- Cook for about 1- 1 ½ hours, or until the chicken is cooked through.
Tips for the best Chicken and Rice Casserole
- During the last 10 minutes of baking time, sprinkle on 1-2 cups of your favorite shredded cheese. This adds a cheesy goodness to every bite!
- Feel free to use chicken tenders in place of chicken breast, just reduce cook time by about 30 minutes.
- Want to make this easier to scoop? Dice the chicken and bake as follows. Then, every bite includes both chicken and rice. If going this route, decrease time by 30ish minutes.
- If using regular rice in lieu of Minute, you’ll want to increase water (by about 1 can) and increase cook time.
- You can use chicken thighs instead of breasts, if that's what you've got on hand.
- Love French Onion?? Try my French Onion Rice too!!
How to store No-Peek Casserole
Refrigerator- in an airtight container for up to 4 days. To reheat, use the microwave. Reheat in a micro-wave safe dish for 1-2 minutes on high. If you sprinkle 1 to 2 tablespoons chicken broth with it, it keeps the rice moist
Freezer- in a freezer safe container for up to 3 months. When you're ready to your frozen no-peek chicken, just pull it out of the freezer and let it thaw in the fridge overnight. Reheat it in the oven at 350 degrees until all is heated all the way through
What to serve with Forgotten Chicken
You've got a protein and starch already, so I like to add a side salad and/or bread item to complete this dinner. Grab an easy bagged salad to keep things easy. For a bread option, my family loves Buttery Bread Machine Rolls or Garlic Cheese Crescents.
More Chicken Casserole Recipes to try
ULTIMATE Chicken Casserole– Tender noodles, shredded chicken, bacon, corn, and more!
French Onion Chicken Casserole– Creamy, comforting, and packed with flavor
Ritzy Chicken Casserole– shredded chicken baked under a buttery Ritz cracker topping!
Chicken and Stuffing Casserole– perfect meal for busy work nights! Using only a few ingredients, this can be ready to go in no time! Comfort food at its finest!
Cheesy Chicken Noodle Casserole– shredded chicken, pasta, and veggies make this an all in one meal!
Chicken Broccoli Casserole– a one pan meal the entire family will love!
Chicken Cobbler– a viral recipe from TikTok that is pure comfort food!
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No-Peek Chicken and Rice Casserole
Equipment
Ingredients
- 1 lb boneless, skinless chicken breasts
- 2 cups Minute Rice *I use brown
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 can water *use one of the soup cans
- 1 tablespoon butter
- 1 envelope Lipton Onion Soup mix
Instructions
- Using the 1 tbsp. butter, butter a 9 x 13 baking pan.
- In a medium bowl, combine the cream of mushroom soup, cream of chicken soup, 1 can of water, and Minute rice.
- Pour mixture into buttered pan.
- Place chicken breasts on top of mixture.
- Sprinkle Lipton onion soup evenly on top of chicken breasts.
- Cover pan with foil and place in a preheated oven, 350.
- Cook for about 1- 1 ½ hours, or until the chicken is cooked through.
- Serve and enjoy!
Nutrition
Luna says
Do you cook the rice first or just throw it in there?
Kristin says
Nope, rice just gets added uncooked. While cooking in the oven, it will cook both the rice and chicken 🙂
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?
Kristin says
Sure! Cream of celery will work great!! Keep me posted how it turns out and what you think!! Enjoy!!
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!
Kristin says
Yum!! I have tried this with pork chops and it is delicious!!
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
Kristin says
Sounds delicious! I love the idea of using veggies in this, good thinking!!
Anonymous says
Please add me to the mailing list. TIA
Kristin says
Sure! Can you give me your email address to add you?? Thanks!!
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!
Kristin says
This makes about 8 servings, 🙂
Let me know how it turns out!!
Donna Boswell says
Looks good cant wait to try
Kristin says
Keep me posted how it turns out!!
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.
Kristin says
Oh I am so bummed you guys didn’t love this! So sorry it wasn’t a hit!
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 !
Kristin says
Good idea! So glad you enjoy the recipe!
reva says
Do I cook the rice then add it to the,soups
Kristin says
Nope, rice goes in uncooked 🙂
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.
Kristin says
Great thinking, thanks for the tips!! 🙂
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 🙂 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!!!
Kristin says
Ooooo, great idea on using the canned French onion soup, I will need to try that!!
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?
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 🙂
Susie Paris says
Like this site
Kristin says
Thanks!! Glad you enjoy it!!
Pam Wade says
Please add me to your mailing list.
Kristin says
Just added you!! Welcome to the page!
Teri Chandler says
Can this dish be made ahead of time and refrigerated and baked later? I’m looking for easy meals to take to my daughter-in-law while my son is in the hospital for surgery.
Kristin says
Absolutely!! I have prepped it the day before and its been great. Leftovers freeze great too!