📝 Forgotten Chicken and Rice Casserole
🍗 Ingredients (Serves 4–6)
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4 boneless, skinless chicken breasts or thighs
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1 cup uncooked long-grain white rice (not instant)
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1 can (10.5 oz) cream of mushroom soup
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1 can (10.5 oz) cream of chicken soup
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1 1/4 cups water or chicken broth
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1 packet dry onion soup mix (like Lipton)
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Optional: 1 tsp garlic powder, 1 tsp paprika, or black pepper to taste
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Fresh parsley (for garnish)
👩🍳 Instructions
1. Preheat oven to 350°F (175°C).
Grease a 9×13-inch baking dish.
2. Mix base layer:
In a bowl, whisk together the cream of soups, water/broth, and uncooked rice. Pour into the baking dish and spread evenly.
3. Add chicken:
Place chicken breasts or thighs directly on top of the rice mixture.
4. Season:
Sprinkle the dry onion soup mix evenly over the chicken. Add optional seasonings like paprika or garlic powder if desired.
5. Cover tightly with foil.
6. Bake for 1 hour and 30 minutes (or up to 2 hours).
Don’t peek! The steam is key. After 90 minutes, check that rice is tender and chicken is cooked through.
7. Rest and serve:
Let sit for 5–10 minutes before serving. Sprinkle with parsley if you want to be fancy.
🔁 Variations
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Cheesy version: Add 1 cup shredded cheddar or mozzarella on top during the last 10 minutes.
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Veggie add-ins: Stir in 1 cup of frozen peas, carrots, or broccoli before baking.
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Spicy twist: Add a dash of cayenne or use Rotel instead of plain water.
🧊 Leftovers
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Store in the fridge for up to 4 days.
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Reheats well in the microwave or oven — splash with a little broth to loosen it up.
Would you like a slow cooker version, or one using brown rice or chicken drumsticks instead?
