There are those evenings when the clock seems to tick faster than usual, and the thought of standing over a hot stove for an hour feels like a Herculean task. Enter the savior of the weeknight rotation: Quick and Easy Forgotten Chicken. This dish is a nostalgic powerhouse, a one-pan wonder that has graced American dinner tables for generations under various names. The beauty of this recipe lies in its simplicity and its hands-off nature. You essentially assemble a few pantry staples, nestle your chicken into a creamy bed of rice, and let the oven do the heavy lifting. It is called “forgotten” chicken for a reason—once that foil is crimped tight and the timer is set, you are free to help with homework, catch up on a favorite show, or simply enjoy a moment of peace while the aroma of savory onion and roasting poultry fills your home.
Table of Contents
Ingredients for the Perfect Bake
To ensure your Quick and Easy Forgotten Chicken turns out exactly like the comfort food of your dreams, gather these specific items. Using the right rice and the right cut of meat is the difference between a mediocre meal and a family favorite.
- 1 1/2 lbs chicken thighs (bone-in, skin-on)
- 1 cup long grain white rice (uncooked)
- 1 can cream of chicken soup (10.5 oz)
- 1 can cream of mushroom soup (10.5 oz)
- 1 3/4 cups chicken broth
- 1 packet onion soup mix
- 1/2 teaspoon salt (optional, to taste)
- 1/4 teaspoon black pepper
- 1 tablespoon fresh chopped parsley or thyme (optional garnish)
Master the Method: Instructions
Follow these steps precisely to ensure the rice is perfectly tender and the chicken is cooked through with a beautiful golden finish.
- Preheat your oven to 350 Fahrenheit and lightly grease a 9×13-inch baking dish with non-stick spray or a thin layer of butter.
- In a medium to large mixing bowl, combine the can of cream of chicken soup, the can of cream of mushroom soup, the uncooked long grain white rice, and the chicken broth. Use a whisk or a sturdy spoon to stir until the mixture is uniform and the rice is evenly distributed.
- Pour this creamy rice mixture into your prepared 9×13-inch baking dish, using a spatula to spread it into an even layer reaching all the corners.
- Gently nestle the chicken thighs into the rice mixture, ensuring they are skin-side up. Do not submerge them entirely; they should sit on top so the skin can eventually crisp.
- Sprinkle the entire packet of onion soup mix evenly over the top of the chicken and the rice. Follow up with the black pepper and a small pinch of salt if you prefer the extra seasoning.
- Cover the baking dish tightly with a sheet of aluminum foil. Ensure the seal is snug around the edges to trap the steam. Bake in the center rack of the oven for 60 minutes.
- After the hour is up, carefully remove the aluminum foil. Return the dish to the oven, uncovered, for an additional 25 to 30 minutes. This allows the excess moisture to evaporate and the chicken skin to turn a lovely golden brown.
- Once finished, remove the dish from the oven and let it rest for at least 5 minutes. This resting period is vital for the rice to finish absorbing any remaining liquid. Garnish with fresh parsley or thyme and serve warm.
Achieving the Ultimate Creamy Consistency
The secret to a successful “Forgotten” style dish is the ratio of liquid to grain. Because we are using long grain white rice, the grain requires a specific amount of hydration to soften without becoming a singular mass of mush. When you combine the cream of chicken and cream of mushroom soups with the chicken broth, you are creating a thick, flavored poaching liquid.
As the dish bakes under the foil, the chicken thighs release their natural juices—rich in collagen and fat—directly into the rice below. This “liquid gold” is what elevates the dish from a simple rice bake to a gourmet comfort meal. To ensure the texture is spot on, always use standard long grain white rice. Avoid “Instant” or “Minute” rice varieties, as these are pre-cooked and will lose all structural integrity during the 90-minute bake time. Similarly, jasmine or basmati rice can be used, but they may result in a softer texture than the traditional long grain variety.
Flavor Profiles and Customization
While the classic recipe relies on the salty, savory punch of onion soup mix, there is plenty of room for creative license. If you find yourself wanting to experiment with the flavor profile, consider the following modifications:
Vegetable Additions
For a more complete meal in a single pan, you can stir in a half-cup of frozen peas or small broccoli florets into the rice mixture before baking. Just keep in mind that vegetables with high water content (like zucchini) might make the rice a bit thinner than intended.
Meat Variations
While bone-in, skin-on thighs provide the most moisture and flavor, you can use chicken drumsticks for a kid-friendly version. If you choose to use boneless, skinless chicken breasts, you must be careful. Breasts cook much faster and lack the fat content of thighs. If using breasts, check the internal temperature of the meat after the first hour; you may need to remove the chicken and keep it warm while the rice finishes its final uncovered bake.
Soup Swaps
If you aren’t a fan of mushroom soup, you can easily swap it for a second can of cream of chicken or even cream of celery. The cream of celery adds a bright, vegetal undertone that pairs beautifully with the onion soup mix.
The Science of the Two-Stage Bake
You might wonder why we bother with the hour-long covered bake followed by a thirty-minute uncovered stint. This is actually a calculated culinary technique. The first hour under foil acts as a pressurized steam chamber. This is essential for the rice. Unlike boiling rice on a stove where the water is at a constant 212 Fahrenheit, baking rice takes longer to reach the necessary temperature for the starch granules to gelatinize. The foil prevents the moisture from escaping, ensuring the rice doesn’t dry out before it gets soft.
The second stage, the uncovered bake, serves two purposes. First, it allows the chicken skin to undergo the Maillard reaction. This is the chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. Without this step, the chicken skin would remain pale and rubbery. Second, it helps the “sauce” thicken. The final 25 to 30 minutes allows just enough steam to escape so that the remaining liquid becomes a thick, velvety gravy that clings to every grain of rice.
Frequently Asked Questions
Can I use brown rice instead of white rice for this recipe?
You can, but it requires significant adjustments. Brown rice has an outer bran layer that acts as a barrier to moisture, meaning it takes much longer to cook—usually 45 to 60 minutes longer than white rice. You would also need to increase the chicken broth by about a half-cup to ensure the rice doesn’t end up crunchy.
How do I prevent the rice from sticking to the bottom of the pan?
The best way to prevent sticking is to ensure you grease the pan thoroughly before adding the rice mixture. Additionally, using a heavy ceramic or glass baking dish helps distribute the heat more evenly than a thin metal pan, which can have “hot spots” that cause scorching.
Is it possible to make this dish gluten-free?
The standard version of this recipe is not gluten-free because most canned “cream of” soups and onion soup mixes contain wheat flour as a thickener. However, you can easily make this gluten-free by using certified gluten-free canned soups and a gluten-free onion soup mix (or a homemade blend of dried onions, beef bouillon, and spices).
Can I prep this dish the night before?
Absolutely. You can mix the rice, soups, and broth in the dish, place the chicken on top, and cover it with foil. Store it in the refrigerator for up to 24 hours. When you are ready to bake, let the dish sit on the counter for about 20 minutes to take the chill off before putting it in the oven, or add an extra 10 minutes to the covered bake time.
Accompaniments and Serving Suggestions
Because Forgotten Chicken is so rich and creamy, it is best served with side dishes that offer a bit of acidity or crunch to balance the palate.
- Garlic Butter Green Beans: Quickly blanching green beans and sautéing them with a little garlic and lemon juice provides a fresh, snappy contrast to the soft rice.
- A Bright Garden Salad: A simple mix of arugula or romaine with a sharp vinaigrette helps cut through the heaviness of the cream soups.
- Honey Roasted Carrots: The natural sweetness of roasted carrots complements the savory onion flavor of the chicken.
- Crusty Bread: While the dish already contains rice, many people love a piece of warm sourdough or a dinner roll to mop up the extra creamy sauce left on the plate.
Proper Storage and Reheating
If you are lucky enough to have leftovers, this dish keeps remarkably well. The flavors of the onion and chicken continue to meld overnight.
In the Refrigerator: Place the leftovers in an airtight container. It will stay fresh for up to 4 days. Note that the rice will continue to absorb moisture as it sits, so it may appear thicker the next day.
In the Freezer: You can freeze this dish for up to 2 months. However, be aware that dairy-based sauces and rice can sometimes change texture after being frozen and thawed. To serve, thaw completely in the fridge before reheating.
Reheating: To maintain the best texture, reheat in the oven at 325 Fahrenheit, adding a tablespoon of broth or water to the rice to loosen it up. If you are using a microwave, cover the dish with a damp paper towel to prevent the chicken from drying out.
Nutritional Information
| Nutrient | Amount Per Serving |
| Calories | 480 |
| Total Fat | 24g |
| Saturated Fat | 7g |
| Cholesterol | 105mg |
| Sodium | 880mg |
| Total Carbohydrates | 36g |
| Dietary Fiber | 1g |
| Sugars | 2g |
| Protein | 28g |
Nutritional Disclaimer
The nutritional values provided are estimates based on standard ingredients. Actual values may vary depending on the specific brands of canned soup and onion mix used, as well as the exact size of the chicken thighs.
Final Thoughts on This Comfort Classic
At the end of a long day, there is something profoundly comforting about a meal that requires almost no effort but yields such a high reward. Quick and Easy Forgotten Chicken isn’t just a recipe; it’s a strategy for maintaining a peaceful home and a full belly. It reminds us that good food doesn’t always have to be complicated or expensive. By utilizing the magic of the slow bake and the synergy of simple pantry ingredients, you can create a meal that feels like a warm hug. Whether you are a seasoned home cook or a beginner looking for a “fail-proof” dinner, this chicken and rice bake is sure to become a staple in your kitchen for years to come.
PrintThe Ultimate Guide to Quick and Easy Forgotten Chicken
Craving a hearty, no-fuss dinner that practically cooks itself? This Quick and Easy Forgotten Chicken is your answer. Tender bone-in chicken thighs roast on a bed of creamy rice flavored with onion soup mix and savory broth.
- Prep Time: 10 mins
- Cook Time: 1 hour 30 mins
- Total Time: 1 hour 40 mins
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
1 1/2 lbs chicken thighs (bone-in, skin-on)
1 cup long grain white rice (uncooked)
1 can cream of chicken soup (10.5 oz)
1 can cream of mushroom soup (10.5 oz)
1 3/4 cups chicken broth
1 packet onion soup mix
1/2 teaspoon salt (optional, to taste)
1/4 teaspoon black pepper
1 tablespoon fresh chopped parsley or thyme
Instructions
1. Preheat oven to 350 Fahrenheit and grease a 9×13-inch baking dish.
2. In a mixing bowl, combine the cream of chicken soup, cream of mushroom soup, uncooked rice, and chicken broth. Stir well to combine.
3. Pour the rice mixture into the prepared baking dish and spread evenly.
4. Nestle the chicken thighs skin-side up on top of the rice mixture.
5. Sprinkle the onion soup mix evenly over the entire dish. Season with pepper and optional salt.
6. Cover tightly with aluminum foil and bake for 1 hour.
7. Remove foil and bake uncovered for an additional 25–30 minutes, until chicken is golden and rice is tender.
8. Rest for 5 minutes. Garnish with fresh parsley or thyme if desired, and serve hot.
Notes
Let the dish rest before serving to allow the rice to finish absorbing the sauce and juices.
Use long grain white rice for best results; avoid quick or instant rice.
A quick 2–3 minute broil at the end crisps the chicken skin beautifully.
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 2g
- Sodium: 880mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 105mg
