Of course! “Forgotten Chicken and Rice” is a beloved, old-fashioned recipe for a reason—it’s incredibly easy, requires minimal prep, and results in a comforting, all-in-one meal. The name comes from the method: you put it in the oven and essentially “forget” about it until it’s done.
Here’s a classic, foolproof recipe.
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Forgotten Chicken and Rice
This recipe is the ultimate in hands-off cooking. The steam from the cooking liquid tenderizes the chicken and perfectly cooks the rice.
Ingredients
· 1 cup long-grain white rice (like Jasmine or Basmati)
· 1 (10.5 oz) can condensed cream of chicken soup (or cream of mushroom, celery, or golden mushroom)
· 1 (10.5 oz) can water (use the soup can to measure)
· 1 packet (1 oz) dry onion soup mix (like Lipton)
· 4-6 bone-in, skin-on chicken thighs or drumsticks (or a mix)
· 1 tablespoon olive oil or melted butter
· Paprika, garlic powder, dried thyme (optional, for seasoning chicken)
· Salt and black pepper to taste
· Fresh parsley, chopped (for garnish)
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Instructions
1. Preheat Oven and Prepare Pan:
· Preheat your oven to 350°F (175°C).
· Lightly grease a 9×13 inch baking dish with butter or non-stick spray.
2. Mix the Rice Base:
· In the prepared baking dish, combine the uncooked rice, condensed soup, water, and dry onion soup mix. Stir with a whisk or fork until everything is well combined and smooth.
3. Season the Chicken:
· Pat the chicken pieces dry with paper towels. This helps the skin get crispy.
· Drizzle the chicken with olive oil or brush with melted butter. Season generously with salt, pepper, and any optional spices (paprika, garlic powder, etc.).
4. Assemble the Dish:
· Place the seasoned chicken pieces directly on top of the rice mixture, skin-side up. Press them down slightly so they are nestled into the liquid.
5. Bake (“Forget” It!):
· Cover the baking dish tightly with aluminum foil. This is the most important step, as it traps the steam needed to cook the rice and chicken.
· Bake for 1 hour and 30 minutes.
· Do not peek while it’s baking! Lifting the foil releases the precious steam.
6. Crisp the Chicken (Optional):
· After the time is up, carefully remove the foil. The rice should have absorbed all the liquid and the chicken should be cooked through.
· If you want the chicken skin to be more golden and crispy, you can turn the oven to broil for 2-4 minutes. Watch it closely to prevent burning.
7. Rest and Serve:
· Let the dish stand for 5-10 minutes after removing it from the oven. This allows the rice to set.
· Garnish with fresh chopped parsley and serve directly from the dish.
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Tips for Perfect Forgotten Chicken & Rice:
· Don’t Skip the Foil: The tight seal is what makes this recipe work. It creates a steamy environment that cooks the rice perfectly without burning.
· Don’t Peek: Resist the urge to open the oven and check. Trust the process!
· Chicken Choices: Bone-in, skin-on chicken is highly recommended as it stays juicier and adds more flavor to the rice. You can use boneless, skinless thighs, but they may cook faster and be slightly less juicy.
· Rice Note: Do not use instant rice or quick-cooking rice. Standard long-grain white rice works best.
· Add Vegetables: For a more complete meal, add a cup of frozen peas, green beans, or mixed vegetables to the rice mixture before adding the chicken.
· Creamier Version: For an even richer, creamier dish, substitute the can of water with a can of milk.
Why This Recipe Works:
The dry onion soup mix and condensed soup provide a huge amount of flavor and seasoning, so you don’t need to add much else. The chicken fat and juices render during the long cooking time, dripping down into the rice and making it incredibly flavorful and rich.
Enjoy your delicious, comforting, and effortless meal