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
Glenn says
I would like to try this with chicken legs instead of breasts would that work the same?
Kristin says
That would definitely work! Enjoy!!
Beth says
Can you use regular white rice?
Kristin says
If you use regular rice, you just need to cook it a bit longer and increase liquids a bit, but it will work just as well!!
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!!!!!!
Kristin says
Oooooo, yum!! 🙂
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.
Kristin says
Sounds delicious! I will definitely try that, thanks!!
Jerry Sible says
I made this yesterday and it was great.
Kristin says
So glad you enjoyed it!!
Chris says
I don’t like mushroom soup. What other kind would be good?
Kristin says
Cream of chicken or cream of celery work great in this too!
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.
Kristin says
Great idea! I love the idea of trying this in a slow cooker instead of the oven!! Thanks for the suggestion!
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’
Kristin says
That’s great! Its been a recipe passed down in my family for years, so its always neat hearing when it originated from!!
Anonymous says
If I double the chicken should I double the soups and liquid also?
Kristin says
I would double the chicken soup, but only use 1 1/2 cans of water 🙂
Diane says
Can you use less rice? Seems like a lot of rice when cooking for just 2
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 🙂
Kristin says
That’s great!! Going back for seconds is always a great sign! So glad it was a hit!
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.
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!! 🙂
Anonymous says
there is no temp to cook it at
Kristin says
Step number 6 lists the temperature of 350 🙂
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.
Kristin says
I’m not sure, I have only ever known it as Forgotten Chicken 🙁
I have heard others call it various things, so maybe it is the same recipe 🙂
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?
Kristin says
Sure, that should work great and really change the flavor up for those that aren’t a fan of the onion 🙂