Forgotten Chiken
This dish is hearty, comforting, and fills the house with an amazing aroma. Best of all, it requires just a few simple pantry staples, rice, chicken breasts, cream of chicken soup, and a packet of onion soup mix.
Notes
Ingredients :
- 1 cup instant brown rice (or instant with rice works too, whatever you’ve got on hand)
- 2 cans (10.5 oz. each) cream of chicken soup
- 1 can of water (just use one of the empty soup cans to measure)
- 1 packet onion soup mix (the classic Lipton kind works great)
- 1 lb. boneless, skinless chicken breasts (try to use thinner ones, or pound them out a bit so they cook evenly)
- 1 tablespoon butter, for greasing the pan
Instructions :
Preheat the Oven:
Set your oven to 350°F (175°C). It’s always a good idea to start preheating early so it's ready when you are!Prepare the Baking Dish
Use a 9x13-inch baking dish and coat it with butter for extra richness. While cooking spray works, butter adds a cozy depth of flavor to the rice as it bakes.Mix the Soup and Rice
In a mixing bowl, stir together:- Instant rice
- Two cans of cream of chicken soup
- One can of water
Add the Chicken
Place the chicken breasts on top of the rice mixture. If they’re thick, slice them in half or pound them slightly to even out the thickness. This helps them cook more evenly and obviously stay juicy. Arrange them in a single layer, ensuring each piece is nestled into the rice.Sprinkle on the Onion Soup Mix
Evenly sprinkle a packet of onion soup mix over the chicken. This simple step infuses the dish with deep, savory flavor, making the chicken taste like it’s been marinating for hours.Cover and Bake
Cover the dish tightly using foil and bake for 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the chicken is fully cooked (internal temperature of 165°F). By the end, the rice should be tender and creamy.- Tip: If your chicken pieces are on the thinner side, check for doneness around the 40-minute mark to avoid overcooking.