Forgotten Chicken

  • Prep Time: 20 mins
  • Total Time: 2 hrs 20 mins
  • Servings: 6
  • About This Recipe

    “Found this recipe in the “Flavors of Fredricksburg” cookbook. It’s so easy to prepare!”


  • 1cupuncooked rice
  • 2 (10 3/4 ounce) cans cream of chicken soup
  • 1 1/2 cupswater
  • 1largechicken, cut into pieces
  • salt, to taste
  • pepper, to taste
  • 0.5 (1 1/4 ounce) package dry onion soup mix
  • Directions

  • Preheat oven to 350°F.
  • Place rice in the bottom of a large greased casserole dish.
  • In a mixing bowl, combine both cans of soup with water.
  • Pour some of the soup mixture over the rice and let stand a few minutes.
  • Place chicken pieces on top of rice.
  • Salt and pepper to taste.
  • Pour remaining soup on top.
  • Top with remaining dry onion soup mix.
  • Cover, put in the oven and forget about it for about 1 1/2- 2 hours.
  • Reviews

  • “This dish was so easy to prepare and cook.The flavor was creamy and pleasing.I used one can of low fat soup and one regular can of soup, and it turned out very well.I used chicken breasts with bones, so I cooked the rice for 30 minutes before adding the chicken and remaining sauce.I cooked the chicken breast for 40 minutes, and the meat turned out moist.I will make this dish again.Thanks for sharing it!”

  • “This was made on a day that I really didn’t want to make dinner.It was a snap to make.About 10 minutes in the kitchen and dinner was on the table in two hours without slaving over the stove.It was nice to have the meat and the side-dish together, so there wasn’t alot of mess to clean up after.I’ve made this in the past and lost the recipe.I’m very greatful to have an old favorite back in my recipe box.”

  • “So easy to fix and the rice was the best I have ever ate. I followed the directions and it turned out great. I would not change a thing”

  • “This is delicious! Recipe was very popular in the early 70’s as “No Peek Chicken with Rice”
    I washed my rice first since I use Calrose Rice which has talcum on it. I mix the rice with
    some of the soup and water mixture. I have used chicken pieces and chicken that has not been deboned and it all is delicious. I have used barley which has been precooked in boiling water for ten minutes, then drained when my husband could not have rice. I just added the barley to the pan on the bottom and followed the recipe.”

  • “A cooking conversation with a dear childhood friend of mine had us both talking about “…remember that chicken dish we both grew up on?” Neither of us could remember either the name or how it was prepared; we only remembered how we made it as tweens (before there was even that word!) and how good it tasted. Finally, a friend of a friend gave me the name of the recipe, I came to to do a search and THIS recipe had 100% of all the ingredients that I remember using. My family loves! rice, so I simply tripled the rice (using Minute Rice Brown Rice) and tripled the soup/water ratio. For the four of us, there was the perfect amount of chicken to rice. Despite the name “forgotten”, I won’t be forgetting this recipe in years to come; my family requested this to be on a monthly meal for us. Thanks, Kim D., for posting this classicly yummy dish!”

  • “The chicken was good but I couldn’t get myself to eat the rice.Thanks for sharing.”

  • “I made this for a dinner with my father in law, aunt/uncle and they all loved this. The mixing of the soup/rice and letting set first ensured that my rice was perfectly moist. I followed the baking directions of Michelle’s Recipe #51336 at 200 degrees for 4 hours and it worked great. I did brown mychicken pieces first in a cast iron skillet (bit of short) first. I served with broccoli, carrots, crescent rolls, and a wonderful cherry parfait (by Nicole Brumnet). Thanks Kim!Roxygirl”

  • “i learned to make this recipe in 1978 in nursing school from Mrs. Perkins who was the nutritional instructor. her DH was a VP for Campbell’s and she was as exciting as a can of cream of celery soup. the recipe is easy and delicious and one that my whole family loves. I use split breasts, too, and cream of mushroom soup.”

  • “I used split breasts, River white rice and Campbell’s healthy request cream of chicken soup.I also only use about 3/4’s of the onion soup mix.My family loved this recipe.My husband’s comment was that it “smelled like a chicken pot pie” while cooking.I love the recipe because I pop it in the oven & can do something else while it cooks.I have used boneless chicken in the past and just lessen the cooking time.I have a grilfriend who puts julienned carrots, sliced onions and mushroms in and the her whole meal is in one pan.I hope you enjoy & experiment.Thanks for sharing Kim D. “

  • “This deserves a 5 stars based on the simplicity alone. 😉 I used boneless, skinless chicken breasts and cut the recipe in half since just two of us were eating. Turned out great! I cut the cooking time by 15 minutes and the chicken was tasty and moist. It’s a great mid-week recipe when your short and time and energy. Thanks! “

  • “This is the best forgotten chicken recipe!We always had made this with cream of mushroom soup, but this is TONS better.Thanks!”

  • “This turned out well. I actually *really* liked the rice. The sauce added a great sticky rich texture and flavor to it. This is good comfort food. Ironically, I sought this recipe out to use up my 1/2 pkt. of onion soup mix, but I am not sure how much it added to the overall dish.”

  • “My family loves this dish.It is fast to put together and does not require a lot of attention.Thank you so much for posting this recipe.It is for all who have more to do than just watch food cook. :)”

  • “This was very easy to make. I thought it was a little too “soupy” (pardon the pun). Next time I will cut back on the soup and see what happens. I thought it good but the rest of the family didn’t care for the rice. I used boneless skinless chicken breasts. They came out nice and tender and juicy.”