Best Ever Forgotten Chicken

Submitted by Michelle S.

"When I was 10 I asked my sitter for this recipe because her house smelled SO good while it was in the oven. I still make it for the same reason today. This is different from the other Forgotten Chicken recipes already submitted. I sometimes use boneless skinless chicken and I LOVE the 2 different cooking options!"

 

• Ready In: 2hrs 40mins
• Ingredients: 5
• Serves: 4-6

ingredients

• 1 (3 lb) chicken, cut up
• 1⁄2 envelope onion soup mix
• 1 can cream of chicken soup
• 1 package regular cook uncle bens long grain and wild rice blend
• 2 3⁄4 cups water

directions

1. Place rice in roasting pan.
2. Put chicken on top.
3. Sprinkle with onion soup mix.
4. Spoon cream of chicken soup over chicken and rice.
5. Pour the water over ingredients in roaster.
6. Sprinkle herbs from rice over the ingredients in roaster.
7. Cover.
8. Do not open or stir till cooking time is over.
9. Bake at 325 degrees for 2- 2 1/2 hours OR Bake at 200 degrees for 4 hours.

Reviews

[Sarah Worden]

Terrific! Next time I would spray the pan as quite a bit of rice stuck to the pan. Might also mix up the soup with a touch of milk just to make it creamier and more pourable (perhaps Cambell's is creamy enough since I use the cheap stuff).

 

[LAURIE]

Michelle......Great, simple, super aroma, and best of all tastes wonderful. Thanks for this recipe, will be making this alot!

 

[Caz320]

I threw this in the oven,left BF in charge and ran out for my nail appt. When I got back the house smelled so good I could hardly wait the last 15 mins. Wonderful easy dish. Made exactly as stated (with boneless,skinless breasts).Served with broccoli and rolls. Great quick meal !

 

[CarolAnn]

I made this last night and thought it was good but not great. Maybe my expectations were too high, but it was easy. If I make it again, I think I might put in a little less water.

 

[Roxygirl in Colorado]

I made this for a dinner with my father in law and aunt/uncle and they all loved this!I used some tips about mixing the rice and soup first and let set, as per Kim D's Recipe #26025 and her ratio of reg. rice/water (used a mix of Minute Rice instant brown rice and Uncle Ben's instant white rice (using 1 1/2 cups water and 1 cup rice). I also browned the chicken pieces (with skin) in a cast skillet with a bit of short. I baked at 200 for 4 hours and the rice and chicken were both incredibly tender. My aunt thought the rice had the texture of risotto! I served this with broccoli spears, cooked carrots, and crescent rolls. Thanks Michelle! Roxygirl