forgotten chicken recipe
A comforting, old-fashioned dish of chicken, rice, and creamy mushroom soup baked into a hearty one-pan meal. Minimal prep, maximum flavor!
Ingredients
- 1½ cups long-grain white rice uncooked
- 1 10.5 oz can cream of mushroom soup (or cream of chicken/celery)
- 1 10.5 oz can water (use the soup can to measure)
- 1 1 oz packet dry onion soup mix (or 2 tbsp homemade seasoning*)
- 6 bone-in skin-on chicken thighs (or 4 breasts)
- Salt and pepper to taste
- Optional: 1 cup frozen peas ½ cup sliced mushrooms, or fresh herbs (parsley/thyme)
- Homemade seasoning mix: 1 tbsp dried minced onion 1 tsp garlic powder, ½ tsp paprika, ½ tsp salt, ¼ tsp celery seed.
Instructions
- Preheat oven to 325°F (165°C).
- In a 9x13-inch baking dish, spread rice evenly.
- In a bowl, mix cream of mushroom soup, water, and dry onion soup mix. Pour over rice.
- Arrange chicken on top of the rice mixture. Season chicken lightly with salt and pepper.
- Cover tightly with foil and bake for 2–2½ hours, until chicken is fall-off-the-bone tender and rice is cooked.
- Uncover, add peas/mushrooms (if using), and bake 10 more minutes to thicken. Garnish with herbs.
Video
Notes
- Gluten-free: Use GF cream of mushroom soup and GF onion soup seasoning.
- Vegetarian twist: Swap chicken for chickpeas and use veggie broth instead of water.
- Crispy skin: Remove foil for the last 15–20 minutes to brown the chicken.
- Shortcut: Use boneless chicken and reduce bake time to 1½ hours.