My Love Affair with Forgotten Chicken
Let me tell you about the first time I made Forgotten Chicken. It was during that crazy winter snowstorm three years ago when the kids were home from school for a week straight, and I was running out of ideas to keep everyone fed and happy. I stumbled across my grandmother’s recipe box and found a dog-eared index card simply labeled “Forgotten Chicken.” Intrigued by the name and desperate for something new, I decided to give it a try.
Have you ever discovered a recipe that seems too simple to be amazing, but ends up becoming a family favorite? That’s exactly what happened with this Forgotten Chicken recipe. It earned its quirky name because you literally “forget” it in the oven while it works its magic, transforming into a bubbling dish of pure comfort food.
Trust me when I say this Forgotten Chicken recipe has saved countless hectic weeknights in our household. I’ve made it at least once a month for the past three years, tweaking and perfecting it along the way. The beauty of this dish is that it requires minimal hands-on time but delivers maximum flavor – a true winner in my book!
Table of Contents
Ingredients You’ll Need
For this delicious Forgotten Chicken recipe, gather these simple ingredients:
- 4-6 boneless, skinless chicken breasts
- 1 cup long-grain white rice (uncooked)
- 2¼ cups chicken broth (I use the low-sodium kind from our local farmer’s market)
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 packet of dry onion soup mix
- 2 tablespoons butter, cut into small pieces
- 1 teaspoon fresh thyme leaves (the plants in my kitchen window provide these year-round!)
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- Salt and pepper to taste
Possible Substitutions:
- Rice: Brown rice can be substituted, but you’ll need to add about ¼ cup more broth and extend cooking time by 15-20 minutes.
- Soups: For a lighter version, use the “healthy request” or reduced-sodium varieties. I found these at my neighborhood Whole Foods and honestly can’t taste the difference!
- Chicken: Boneless thighs work beautifully if you prefer dark meat. My husband actually prefers this version!
- Vegetarian option: Replace chicken with thick-sliced portobello mushrooms and use vegetable broth instead of chicken broth. My sister-in-law is vegetarian, and this modification was a huge hit at our last family gathering.
Timing
Prep Time: 15 minutes
Cook Time: 1 hour and 30 minutes
Total Time: 1 hour and 45 minutes
I usually prep this dish right after I pick up the kids from school at 3:30 PM. By the time homework is done and everyone’s hungry around 5:30 PM, dinner is ready with almost no effort on my part. This Forgotten Chicken recipe is perfect for those evenings when my daughter has soccer practice and my son has piano lessons – I can focus on being “Mom the chauffeur” while dinner practically makes itself!
Step-by-Step Instructions
Step 1: Prepare Your Baking Dish
Preheat your oven to 350°F (175°C). Take a 9×13 inch baking dish and give it a good coating of non-stick cooking spray. The first time I made this Forgotten Chicken recipe, I skipped this step and regretted it during cleanup – learn from my mistake!
Step 2: Create the Rice Base
Pour the uncooked rice into the bottom of your greased baking dish, spreading it evenly. When I’m in a hurry, I’m tempted to just dump it in, but taking an extra 10 seconds to spread it properly makes a huge difference in how evenly the rice cooks.
Step 3: Add the Liquid Ingredients
In a medium bowl, whisk together the chicken broth, cream of mushroom soup, and cream of chicken soup until well combined. The mixture might look a bit lumpy at first – don’t worry! Those little lumps will melt into the most delicious sauce as it bakes.
Pour this mixture over the rice, ensuring all the rice is submerged. I use the back of my wooden spoon to gently press down any dry grains that try to float to the top.
Step 4: Season the Mixture
Sprinkle the dry onion soup mix evenly over the liquid mixture. Follow with the garlic powder, paprika, and about half of the fresh thyme leaves. My grandmother taught me that layering seasonings this way builds dimension in flavor – and boy, was she right!
Step 5: Add the Chicken
Place the chicken breasts on top of the seasoned liquid mixture, spacing them evenly. Season the chicken with salt and pepper to taste. I find that about ¼ teaspoon of each per chicken breast is perfect for my family’s taste.
Step 6: Finish and Bake
Dot the top of the chicken and rice mixture with the small pieces of butter. Sprinkle the remaining fresh thyme over everything.
Cover the baking dish tightly with aluminum foil. This step is crucial – it creates a mini steam environment that cooks the rice perfectly while keeping the chicken juicy. The first time I made Forgotten Chicken, my foil wasn’t sealed well, and the rice ended up crunchy in spots!
Step 7: Bake and “Forget” It
Place the covered dish in the preheated oven and bake for 1 hour and 30 minutes. The magic of this Forgotten Chicken recipe is that you can literally forget about it while it bakes – no stirring, no checking, no fussing!
Step 8: Serve and Enjoy
When the timer goes off, carefully remove the foil (watch for hot steam!) and check that the chicken is cooked through (internal temperature of 165°F) and the rice is tender. Let it rest for about 5 minutes before serving.
Nutritional Information
Here’s the approximate nutritional breakdown per serving (based on 6 servings):
- Calories: 385
- Protein: 28g
- Carbohydrates: 32g
- Fat: 15g
- Fiber: 1g
- Sodium: 890mg
- Sugar: 2g
As someone who believes in balanced meals, I appreciate that this Forgotten Chicken recipe provides a good mix of protein and complex carbs. I usually serve it with a large side salad to add more vegetables to our meal. My daughter is tracking her protein intake for soccer training, and she loves that this dish helps her meet her daily goals without feeling like she’s on a special diet.
Healthier Alternatives for the Recipe
Over the years, I’ve experimented with several healthier variations of this Forgotten Chicken recipe:
Lower Sodium Version: After my dad was diagnosed with high blood pressure last year, I created a lower-sodium variation by using no-salt-added soups and reducing the onion soup mix by half, supplementing with fresh onions and herbs instead. It took me three attempts to get the flavor right, but now it’s just as delicious with about 40% less sodium.
Higher Fiber Option: Swap the white rice for a mixture of brown rice and quinoa (use a 3:1 ratio). My kids were skeptical at first, but now they don’t even notice the difference! Just remember to increase the liquid by about ¼ cup and the cooking time by 15 minutes.
Lower Fat Alternative: Use reduced-fat soups and replace the butter with 2 tablespoons of olive oil. When my sister was following a strict diet plan after her pregnancy, this version helped her enjoy family dinners without feeling like she was missing out.
Gluten-Free Adaptation: When my neighbor’s daughter was diagnosed with celiac disease, I created a version using gluten-free cream soups (they’re available at most major supermarkets now) and double-checking that the onion soup mix is gluten-free (many brands are not). It was so successful that my neighbor asked me for the recipe after their first dinner!
Serving Suggestions
This Forgotten Chicken recipe is truly versatile when it comes to serving options:
For Family Dinners: I love serving this dish family-style, straight from the baking dish placed on a wooden trivet in the center of the table. Something about that steaming, bubbling casserole brings everyone together! I typically pair it with a crisp green salad dressed simply with lemon and olive oil, plus some crusty whole-grain bread to soak up the amazing sauce.
For Meal Prep: This recipe makes excellent leftovers and works wonderfully for meal prep. I portion it into microwave-safe containers with a side of steamed broccoli for quick lunches throughout the week. My husband takes this to work at least twice a month and says his colleagues always comment on how good it smells when he heats it up!
For Special Occasions: When hosting my book club last month, I made this dish ahead of time and served it with a side of roasted asparagus and a beautiful bowl of cranberry-apple salad. It was elegant enough for company but allowed me to actually participate in the discussion instead of being stuck in the kitchen.
Kid-Friendly Serving: For younger kids who might be picky about foods touching, I sometimes serve the chicken sliced on one side of their plate with the rice separately and call it “hidden treasure rice” because of all the good flavors “hidden” inside. Works like a charm with my nephew!
Common Mistakes to Avoid
Through my many experiences making this Forgotten Chicken recipe, I’ve encountered (and hopefully learned from) several common pitfalls:
Not Covering the Dish Properly: The first time I made this, I used a piece of foil that was too small, leaving gaps around the edges. The result? Crunchy, undercooked rice around the perimeter. Make sure your foil is tightly sealed around the entire dish to trap all that crucial steam!
Opening the Oven Door Too Early: I know it’s tempting to peek (I’m guilty of this with almost every recipe), but opening the oven door releases heat and steam that’s essential for properly cooking the rice. Trust the process and keep that door closed for at least the first hour!
Using Instant Rice: One memorable disaster happened when I was in a rush and tried to use instant rice thinking it would make the process faster. Instead, I ended up with a mushy mess that even my always-hungry teenage son refused to eat. Stick with regular long-grain rice for the best results.
Not Allowing Time to Rest: The time between taking the dish out of the oven and serving it isn’t just to prevent burned mouths! Those 5 minutes of resting allow the sauce to thicken slightly and the flavors to settle. I learned this the hard way at a dinner party when I served it immediately and ended up with a slightly runny sauce that didn’t look as appetizing.
Forgetting to Grease the Pan: The name may be “Forgotten Chicken,” but don’t forget this step! My mother-in-law still teases me about the time I had to soak her casserole dish overnight because the rice had formed a cement-like bond with the ceramic.
Storing Tips for the Recipe
Properly storing this Forgotten Chicken recipe can make your life so much easier throughout the week:
Refrigerating Leftovers: Let the leftovers cool completely before transferring to airtight containers. They’ll keep beautifully in the refrigerator for up to 4 days. I portion ours into individual containers on Sunday night, and they’re ready to grab for lunches throughout the week.
Freezing Options: This dish freezes exceptionally well! I often make a double batch and freeze half for those inevitable crazy weeks. Portion it into freezer-safe containers and it will maintain its quality for up to 3 months. A lifesaver when I was on deadline for my cookbook last fall and had zero time to cook fresh meals!
Reheating Methods: For best results when reheating from refrigerated, add a tablespoon of water or broth before microwaving on medium power for 2-3 minutes. From frozen, I recommend thawing overnight in the refrigerator first, then reheating in a 325°F oven covered with foil for about 20 minutes. The microwave works in a pinch, but the oven helps maintain the original texture much better.
Prep-Ahead Tips: If you’re really planning ahead, you can assemble this dish the night before cooking. Just prepare everything up to the baking step, cover tightly, and refrigerate. The next day, allow the dish to sit at room temperature for about 30 minutes before baking, and you might need to add an extra 10-15 minutes to the baking time. I do this before every holiday season when I know life will get hectic.
Frequently Asked Questions
Can I use chicken thighs instead of breasts for this Forgotten Chicken recipe? Absolutely! Many of my readers (like Jennifer from Boston) have reported that thighs work wonderfully and stay even juicier than breasts. Just make sure they’re boneless and adjust for any difference in thickness.
What if I don’t have cream of mushroom soup?
Great question! Sarah from Denver asked me this last month. You can substitute with cream of celery or cream of chicken soup instead. I’ve even used cream of potato in a pinch, and while it changes the flavor profile slightly, it’s still delicious.
Can I add vegetables to this dish?
You sure can! My neighbor Maria adds frozen peas and carrots during the last 15 minutes of cooking. I’ve experimented with adding broccoli florets too, but found they work better when added about 30 minutes before the dish is done to prevent them from getting too mushy.
Why is my rice still crunchy? This is probably the most common question I get about this recipe. The culprits are usually: not enough liquid, oven temperature is off, or the foil wasn’t sealed tightly enough. Remember that different rice varieties might need slightly different liquid amounts – wild rice blends, for example, typically need about ¼ cup more liquid.
How do I know when the chicken is fully cooked?
The most reliable way is to use a meat thermometer – the chicken should register 165°F in the thickest part. If you don’t have a thermometer, cut into the thickest piece; the meat should be white throughout with no pink, and the juices should run clear.
Conclusion
This Forgotten Chicken recipe embodies everything I love about home cooking – simple ingredients transforming into something greater than the sum of their parts through a bit of time and patience. It’s the kind of recipe that doesn’t demand constant attention but rewards you with a complete meal that satisfies both body and soul.
From my early disaster with unsealed foil to the countless times this dish has saved dinner on hectic weeknights, Forgotten Chicken has earned its place as a true staple in our family’s meal rotation. I hope it brings the same comfort and convenience to your kitchen as it has to mine.
I’m eager to hear about your experiences with this recipe! Share your photos with me on Instagram using the hashtag #BellaHarperRecipes or leave a comment below with your favorite way to serve it. Did you try any of the variations? Have a tip to make it even better? I read every comment and love learning from your kitchen adventures too!
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Happy cooking, friends!
~Bella