Forgotten Chicken and Rice

This Forgotten Chicken and Rice is the kind of simple, comforting casserole that fills the kitchen with warm, savory aromas and brings everyone to the table. The rice bakes up tender and fluffy as it soaks in savory chicken broth and creamy soup, while the seasonings give a gentle savory lift. If you add chicken pieces on top, their juices mingle with the rice to create a cozy, one-dish meal that is both tender and satisfying. It is ideal for weeknight dinners when you want hands-off cooking, for potlucks where easy transport matters, and for cool evenings when a nourishing dish is in order. For another creamy, homey chicken and pasta idea, try the honey pepper chicken with creamy mac and cheese for a different comfort-food spin.

Ingredients

2 cups regular long-grain white rice, uncooked
Short-grain rice will be too sticky; long-grain gives separate, fluffy grains after baking.
3 cups chicken broth
Provides most of the cooking liquid and savory depth; use low-sodium if you prefer less salt.
1 cup water
Balances the liquid so rice cooks evenly and does not become overly concentrated.
1 can (10.5 oz) cream of chicken soup
Adds creaminess and body so the rice finishes tender and saucy.
1 teaspoon garlic powder
Adds warm, aromatic garlic flavor without chopping fresh garlic.
1 teaspoon onion powder
Gives subtle savory sweetness and rounds out the soup base.
1/2 teaspoon black pepper
A gentle peppery note to brighten the dish.
1/2 teaspoon dried parsley
A mild herb touch that adds color and a hint of freshness.

For a one-dish meal with bold flavors, you might like the spicy-sweet approach in this Cajun chicken mac and cheese, which uses different spices but a similar creamy concept.

Step-by-step Instructions

Preheat your oven to 350°F (175°C). Lightly oil or spray a large baking dish.
Tip: Use a 9×13-inch dish or similar so the rice cooks evenly.
In the prepared baking dish, combine the rice, chicken broth, water, and cream of chicken soup. Sprinkle in garlic powder, onion powder, black pepper, and dried parsley.
Tip: Spoon the soup into the center first, then push the broth around so the condensed soup mixes more easily.
Stir until evenly incorporated. Make sure the rice is submerged and the soup is distributed through the liquid.
Tip: A gentle, even stir prevents dry pockets of rice and keeps the seasonings uniform.
Arrange the chicken pieces on top of the rice mixture, skin-side up if applicable. Do not press the chicken into the rice; simply nestle it on top.
Note: The recipe instructions call for placing chicken on top, so plan your portion sizes before baking.
Cover tightly with foil and bake for about 1 hour and 30 minutes, until the rice is tender and chicken is cooked through.
Tip: Keep the foil sealed so steam stays inside; if using bone-in chicken, check for doneness with a thermometer.
Remove the foil, let rest for 5 minutes, fluff the rice gently with a fork, and serve.
Tip: Letting it rest helps the rice finish absorbing any remaining liquid and makes fluffing easier.

For another easy rice-forward comfort dish, see this quick stir-fry inspired option: Bang Bang Fried Rice.

Recipe Details

Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Servings: 6 (approximate)
Calories: About 300 kcal per serving (approximate, based on listed ingredients only)

Tips, Storage & Variations

Practical tips: Measure the rice and liquids carefully. Using a tightly sealed foil covering keeps steam in and produces tender rice. Let the dish rest before fluffing to avoid gummy rice.
Storage: Cool leftovers to room temperature within two hours, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or in the microwave.
Freezing: You can freeze cooled portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge and reheat until hot throughout.
Flavor variations using existing ingredients only:
- Increase garlic powder to 1 1/2 teaspoons for a stronger garlic note.
- Add an extra 1/4 teaspoon of black pepper for more bite.
- Stir an additional 1/4 cup water if you like a looser, saucier rice.
- Double the dried parsley for a greener, herbier finish.
  For a hearty pairing idea that complements this casserole, try serving with a toasted garlic bread like in this steak and cheese garlic toast recipe.

FAQ

Do I need to rinse the rice first?
Rinsing is optional. Rinsing removes surface starch and can make the cooked rice less sticky.
What size baking dish should I use?
A 9×13-inch baking dish or similar capacity works well to allow even cooking.
Can I use low-sodium chicken broth?
Yes, low-sodium broth is fine and lets you control the final salt level.
How do I know the chicken is cooked?
The chicken is done when an instant-read thermometer reads 165°F in the thickest part, or juices run clear.
Can I shorten the baking time?
Not safely. The rice needs about 1 hour and 30 minutes to become tender in this covered method.

Conclusion

This Forgotten Chicken and Rice is a practical, comforting dish that delivers tender rice and savory warmth with minimal hands-on time. If you want to explore a classic version of the same idea, check the original inspiration at Forgotten Chicken on 12 Tomatoes. For another popular take with helpful tips, read the tested notes at AMAZING FORGOTTEN CHICKEN on 100K Recipes. I hope this recipe becomes one of your easy weeknight favorites; please try it and share how it turned out for your family.

Forgotten Chicken and Rice

Print Recipe

A comforting casserole of tender rice that soaks in savory chicken broth and creamy soup, topped with chicken for a cozy, hands-off meal.

Author: amanda-lewis
Prep Time: 10 minutes
Cook Time: 90 minutes
Total Time: 100 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Baking
Cuisine: American
Diet: None

Ingredients

Scale

2 cups regular long-grain white rice, uncooked
3 cups chicken broth
1 cup water
1 can (10.5 oz) cream of chicken soup
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon dried parsley

Instructions

Preheat your oven to 350°F (175°C). Lightly oil or spray a large baking dish.
Combine the rice, chicken broth, water, and cream of chicken soup in the prepared baking dish. Sprinkle in garlic powder, onion powder, black pepper, and dried parsley.
Stir until evenly incorporated, ensuring the rice is submerged and the soup is distributed through the liquid.
Arrange the chicken pieces on top of the rice mixture, skin-side up if applicable. Do not press the chicken into the rice; simply nestle it on top.
Cover tightly with foil and bake for about 90 minutes, until the rice is tender and chicken is cooked through.
Remove the foil, let rest for 5 minutes, fluff the rice gently with a fork, and serve.