Some days, I’m lucky if I can even remember to turn on the oven—so the fact that this dish is called “Forgotten Chicken” feels hilariously appropriate. This is one of those set-it-and-forget-it recipes that you can throw together in minutes, pop in the oven, and (mostly) forget about while you handle everything else. I stumbled across it on Pinterest during a particularly busy week, and let me tell you, it’s become a hero in my weeknight dinner lineup.
It’s cozy, it’s filling, and it makes the whole house smell incredible. Plus, it only uses a handful of pantry ingredients—rice, chicken breasts, cream of chicken soup, and a packet of onion soup mix. You might even have everything you need sitting in your pantry right now. For us, this meal is pure comfort, and best of all, it’s just about as easy as it gets. Let’s jump in!
Forgotten Chicken Recipe
Serves: 4-5
Prep Time: 10 minutes
Cook Time: 45 minutes to 1 hour
Ingredients
- 1 cup instant brown rice (or instant white rice works too—whatever you’ve got on hand)
- 2 cans (10.5 oz each) cream of chicken soup
- 1 can of water (just use one of the empty soup cans to measure)
- 1 packet onion soup mix (the classic Lipton kind works great)
- 1 lb boneless, skinless chicken breasts (try to use thinner ones, or pound them out a bit so they cook evenly)
- 1 tablespoon butter, for greasing the pan
Instructions
- Preheat the Oven
Start by setting your oven to 350°F (175°C). I always forget to preheat, so I’ve learned to get this going before I even touch a pan. - Prepare the Baking Dish
Grab a 9×13-inch baking dish and give it a quick rub with butter. I know a lot of folks reach for cooking spray, but the butter gives the rice a little extra richness as it bakes. Plus, it just feels cozy, you know? (source:Ineskohl.info) - Mix the Soup and Rice
In a mixing bowl, combine the instant rice, both cans of cream of chicken soup, and one can of water. Stir it all up until it’s smooth and creamy. Pour this mixture into your buttered baking dish and spread it out evenly. This is the base for all that flavor, and the rice is going to soak it up beautifully as it bakes. - Add the Chicken
Place the chicken breasts right on top of the rice mixture. If your chicken breasts are on the thicker side, I’d recommend slicing them in half or giving them a few whacks with a rolling pin to flatten them a bit. (Thinner chicken cooks faster and more evenly here, and it’ll stay juicy without drying out.) Try to arrange them in a single layer so each piece is nestled into the rice. - Sprinkle on the Onion Soup Mix
Here’s where the magic happens. Sprinkle the onion soup mix evenly over the chicken. It might seem like a lot, but this little packet packs so much flavor and makes the chicken taste like you marinated it for hours. It’s salty, savory, and just a bit oniony in the best way. - Cover and Bake
Cover the whole dish tightly with foil and slide it into your preheated oven. Let it bake for about 30 minutes covered, then remove the foil and bake for another 15-20 minutes, or until the chicken is fully cooked (internal temperature of 165°F if you have a meat thermometer). The rice should be tender and creamy by the end.- Quick Note: Every oven’s a little different, so check on it around the 40-minute mark if your chicken pieces are thin. You want them cooked through but not overdone.
- Rest and Serve
When it’s done, take the dish out and let it sit for a few minutes. This resting time lets the rice finish absorbing any leftover liquid and makes sure you don’t burn your tongue on the first bite (not that I’d know anything about that…). Then, just scoop up a piece of chicken and some rice for each plate. It’s a simple, comforting meal that doesn’t need much else.
What to Serve with Forgotten Chicken
This dish is pretty much a meal on its own, but I usually like to add something green on the side. Steamed broccoli or green beans are easy options, and they taste great mixed into the rice. If you’ve got a little extra time (or an air fryer), roasted Brussels sprouts or asparagus would be amazing too.
Or, if you’re feeling really lazy—hey, no judgment here—a quick salad is always a good move. Just something light to balance out the richness of the chicken and rice.
Tips and Variations
- For the Mushroom Lovers: The original recipe actually calls for cream of mushroom soup instead of cream of chicken. I’ve tried it both ways, and both are delicious! If you like mushrooms, go for it. Just be ready for a bit more of that earthy mushroom flavor.
- Low-Sodium Option: Both the soup and the onion mix can be a bit salty, so if you’re watching your sodium intake, look for low-sodium versions of the soup and skip any extra salt. I’d also avoid seasoning the chicken with salt before baking—there’s plenty of flavor from the soup and onion mix.
- Leftovers (If There Are Any!): This actually reheats really well, so if you’re lucky enough to have leftovers, just pop a portion in the microwave with a splash of water to keep it from drying out. It makes a pretty solid lunch the next day.
This “Forgotten Chicken” has saved dinner at our house more times than I can count. It’s one of those dishes that makes everyone happy, and I barely have to lift a finger once it’s in the oven. Whether you’re a busy parent, a college student, or just someone who’s craving a comforting meal with minimal fuss, give this one a try. I have a feeling it’ll become a regular in your kitchen, too!
