This Forgotten Chicken and Rice recipe is the kind of comfort food that feels like a warm hug. Slow-baked until the rice is tender and the top browns lightly, it combines creamy, savory flavors with a tender, fragrant texture. The rice absorbs the rich chicken broth and cream of chicken soup, creating a silky base that carries gentle notes of garlic and onion powder. The aroma while it bakes is inviting, a homey mix of roasted poultry scent and buttery, seasoned rice that fills the kitchen. This dish is ideal for busy weeknights when you want supper ready with minimal hands-on time, or for casual family gatherings when you want something both familiar and satisfying. It pairs well with a simple green salad or steamed vegetables and is forgiving enough that leftovers taste even better the next day after the flavors meld.

Ingredients

• 2 cups regular long-grain white rice, uncooked — provides the hearty base that will cook through and soak up the flavorful liquids.
• 3 cups chicken broth — adds savory depth and salt, and is the main liquid the rice absorbs.
• 1 cup water — balances the liquids so the rice cooks evenly without becoming too salty.
• 1 can (10.5 oz) cream of chicken soup — gives the rice a creamy, comforting texture and concentrated chicken flavor.
• 1 teaspoon garlic powder — delivers warm, mild garlic aroma without fresh garlic prep.
• 1 teaspoon onion powder — adds gentle onion sweetness and savory balance.
• 1/2 teaspoon black pepper — brightens the dish with a mild peppery bite.
• 1/2 teaspoon dried parsley — adds a touch of herbal color and a fresh finish.

Step-by-step Instructions

1. Preheat your oven to 350°F (175°C) and lightly oil a large baking dish. Use a dish with sides high enough to contain the liquids and rice while it cooks.
2. In the baking dish, combine the 2 cups uncooked rice, 3 cups chicken broth, 1 cup water, and the can of cream of chicken soup. Sprinkle in 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon black pepper, and 1/2 teaspoon dried parsley.
3. Mix the ingredients in the dish until well combined and the soup is evenly distributed through the liquids and rice. Scrape the sides and level the mixture for even cooking.
4. Arrange chicken pieces on top of the rice mixture, skin-side up. Place pieces so they are spaced out, which helps even roasting and browning.
5. Cover the baking dish tightly with foil and bake for about 1 hour and 30 minutes or until the rice is tender and chicken reaches 165°F. If your oven runs hot, check at 1 hour 15 minutes.
6. Remove the foil, let the dish rest for 5 minutes, then fluff the rice gently with a fork and serve. Resting helps the liquids settle and makes the rice fluffier.

Note: When testing the chicken temperature, insert the thermometer into the thickest part without touching bone.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 40 minutes
• Servings: About 6 servings
• Calories: Approximately 270 calories per serving (calculation based on listed ingredients only; adding chicken will increase calories)

Tips, Storage & Variations

• Tips
  • Use an oven-safe thermometer for the chicken to ensure it reaches 165°F for safety.
  • If the surface is browning too much after removing the foil, tent with foil loosely while resting.
  • For even cooking, try to use rice of consistent grain size and spread it evenly in the dish.
• Storage
  • Refrigerate leftovers in an airtight container for up to 3 to 4 days.
  • Reheat gently in the oven at 300°F until warm, or microwave covered, stirring halfway through to redistribute moisture.
• Freezing
  • Freeze cooled portions in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating in the oven.
• Flavor Variations using existing ingredients only
  • Creamier rice: add an extra 1/4 cup chicken broth and stir before baking to increase creaminess.
  • More herb forward: increase dried parsley to 1 teaspoon for a brighter finish.
  • Bolder aromatics: double the garlic powder or onion powder to 2 teaspoons each for a stronger savory profile.

FAQ

1. Can I use instant rice for this recipe?
   No, instant rice cooks differently and will likely become mushy. Use regular long-grain white rice as listed.

2. Do I need to rinse the rice before using it?
   Rinsing is optional. Rinsing can remove surface starch for a less sticky texture, but it will slightly reduce creaminess.

3. Can I bake this uncovered?
   The dish needs to be covered through most of the bake to trap steam and cook the rice evenly. Remove the foil near the end only if you want browning.

4. How do I know the rice is done?
   The rice should be tender and have absorbed most of the liquid. A small amount of extra moisture is okay after resting.

5. Is low-sodium chicken broth okay to use?
   Yes, using low-sodium broth gives you more control of saltiness. Taste and adjust with salt if desired after baking.

People Also Ask

1. What temperature should the oven be set for cooking chicken and rice?
   Set the oven to 350°F (175°C) for even, gentle cooking.

2. How long does it take to bake rice with chicken in the oven?
   About 1 hour and 30 minutes covered, plus a short rest time.

3. Can I use canned cream soup in baked rice dishes?
   Yes, canned cream of chicken soup blends well with broth to create a creamy base for baked rice recipes.

4. Should chicken be skin-side up when baking?
   Yes, placing chicken skin-side up helps the skin brown and render fat for flavor.

5. Will the rice absorb all the liquid while baking?
   Most of the liquid will be absorbed; a small amount may remain but will settle during resting.

6. Can I prepare this dish ahead and bake later?
   You can assemble and refrigerate covered for several hours, but add a little extra baking time if chilled.

7. What is the best baking dish size for this recipe?
   Use a large baking dish with enough depth to hold the rice and liquids securely, such as a 9×13 inch or similar.

8. Is it safe to skip the resting time after baking?
   Resting for 5 minutes helps set the texture and makes fluffing easier, so it is recommended.

Conclusion

This Forgotten Chicken and Rice recipe is an easy, comforting meal that delivers creamy rice and tender chicken with minimal fuss. For more variations and visual inspiration on the concept, see this take on Forgotten Chicken at Forgotten Chicken – 12 Tomatoes and another popular version at AMAZING FORGOTTEN CHICKEN – 100K Recipes. Give it a try, share your results, and enjoy a cozy, satisfying dinner.

Forgotten Chicken and Rice

This hearty and comforting dish features savory flavors of tender chicken and creamy rice, all baked to perfection for an easy family meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 270

Ingredients Method Nutrition Notes

Ingredients

  

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Main Ingredients

• 2 cups regular long-grain white rice, uncooked Provides the hearty base that will cook through and soak up the flavorful liquids.
• 3 cups chicken broth Adds savory depth and salt, and is the main liquid the rice absorbs.
• 1 cup water Balances the liquids so the rice cooks evenly without becoming too salty.
• 1 can (10.5 oz) cream of chicken soup Gives the rice a creamy, comforting texture and concentrated chicken flavor.

See also  Cheesy Ground Beef Enchiladas

Seasonings

• 1 teaspoon garlic powder Delivers warm, mild garlic aroma without fresh garlic prep.
• 1 teaspoon onion powder Adds gentle onion sweetness and savory balance.
• 1/2 teaspoon black pepper Brightens the dish with a mild peppery bite.
• 1/2 teaspoon dried parsley Adds a touch of herbal color and a fresh finish.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and lightly oil a large baking dish.
2. In the baking dish, combine the rice, chicken broth, water, and cream of chicken soup.
3. Sprinkle in the garlic powder, onion powder, black pepper, and dried parsley.
4. Mix the ingredients in the dish until well combined and the soup is evenly distributed.
5. Arrange chicken pieces on top of the rice mixture, skin-side up.

Cooking

1. Cover the baking dish tightly with foil and bake for about 1 hour and 30 minutes, or until the rice is tender and chicken reaches 165°F.
2. Remove the foil, let the dish rest for 5 minutes, then fluff the rice gently with a fork.

Nutrition

Serving: 1gCalories: 270kcalCarbohydrates: 30gProtein: 10gFat: 10gSaturated Fat: 3gSodium: 600mgFiber: 1gSugar: 1g

Notes

Use an oven-safe thermometer for the chicken to ensure it reaches 165°F for safety. Refrigerate leftovers in an airtight container for up to 3-4 days.

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