Forgotten Chicken—also called “No-Peek Chicken”—is a classic, easy baked chicken-and-rice casserole. Everything goes into one baking dish, gets covered tightly, and bakes until the chicken is tender and the rice is creamy and flavorful.
Ingredients
Serves 4–6
Chicken
- 4 boneless, skinless chicken breasts, about 1½–2 lb (680–900 g)
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp paprika
Creamy Rice
- 1 cup (185–200 g) uncooked long-grain white rice
- 1 can (10.5 oz / 298 g) cream of chicken soup
- 1 can (10.5 oz / 298 g) cream of mushroom soup
- 1½ cups (360 ml) chicken broth or water
- 1 packet (about 1 oz / 28 g) dry onion soup mix
Optional
- ½ tsp dried thyme
- ½ cup shredded cheddar cheese
- 1 tbsp fresh parsley
- 1 cup frozen peas or mixed vegetables
Important: Regular long-grain white rice works best for this version. Different rice varieties can require different amounts of liquid and cooking time.
Full Instructions
1. Prepare the oven
Preheat your oven to 350°F (175°C).
Lightly grease a 9 × 13-inch (23 × 33 cm) baking dish.
2. Make the creamy rice mixture
Add the uncooked rice, cream of chicken soup, cream of mushroom soup, and chicken broth to a bowl.
Whisk or stir thoroughly until the soups are distributed evenly.
3. Add the rice to the dish
Pour the mixture into your prepared baking dish and spread it into an even layer.
4. Season the chicken
Pat the chicken dry and season both sides with salt, pepper, garlic powder, and paprika.
Place the chicken breasts in a single layer on top of the rice mixture.
5. Add the onion seasoning
Sprinkle the dry onion soup mix evenly over the chicken and rice.
This is one of the classic flavor components of Forgotten Chicken.
6. Cover tightly
Cover the baking dish very tightly with aluminum foil.
This is important because the trapped steam helps cook the rice while keeping the chicken moist.
7. Bake — don’t peek!
Place the covered dish in the oven and bake for approximately 1 hour 15 minutes.
Try not to open the foil during cooking because releasing the steam can affect how the rice cooks.
8. Check for doneness
Carefully remove the foil.
The rice should be tender and the chicken should be completely cooked. Chicken should reach an internal temperature of 165°F (74°C).
If needed, cover and return it to the oven for another 10–15 minutes.
9. Optional cheesy finish
For a cheesy version, sprinkle shredded cheddar over the top and return the uncovered casserole to the oven for 5–10 minutes, until melted.
10. Rest and serve
Let the casserole rest for 5–10 minutes before serving.
Fluff the creamy rice gently with a fork and sprinkle with fresh parsley.
⏱️ Time
- Prep: 10 minutes
- Bake: 1 hour 15 minutes
- Rest: 5–10 minutes
- Total: About 1 hour 35 minutes
- Servings: 4–6
Tips for Perfect Forgotten Chicken
- Don’t skip the foil. The steam is essential for cooking the rice properly.
- Spread the rice mixture evenly before adding the chicken.
- Avoid opening the oven repeatedly.
- Chicken breasts vary in size, so always check the thickest piece with a food thermometer.
- For especially juicy chicken, boneless chicken thighs are also a good option.
- If your soup is very thick, whisk it thoroughly with the broth before adding it to the dish.
Optional Add-Ins
You can make it your own with:
- Frozen peas
- Mixed vegetables
- Sliced mushrooms
- Chopped carrots
- Broccoli
- Shredded cheddar
- Fresh parsley
- Dried thyme
What to Serve With It
Because this is already a chicken-and-rice meal, simple sides work beautifully:
- Steamed broccoli
- Green salad
- Roasted vegetables
- Cucumber and tomato salad
- Green beans
- Warm dinner rolls
Storage
Allow leftovers to cool promptly, then refrigerate in a covered container for up to 3–4 days.
Reheat individual portions until steaming hot throughout. Add a small splash of broth or water if the rice has become dry.
Q&A
Q: Why is it called “Forgotten Chicken”?
A: The name comes from the hands-off method: you assemble everything, cover it, put it in the oven, and essentially “forget” about it while it cooks. It’s also commonly called No-Peek Chicken.
Q: Can I use chicken thighs?
Yes. Boneless, skinless thighs work very well and are naturally juicy.
Q: Can I use brown rice?
You can, but don’t simply substitute it in equal amounts. Brown rice generally needs more liquid and a longer cooking time than regular white rice.
Q: Can I use only cream of chicken soup?
Yes. You can replace the cream of mushroom soup with another can of cream of chicken soup.
Q: Can I use chicken broth instead of water?
Absolutely. Chicken broth adds extra savory flavor.
Q: Why is my rice still hard?
The most common reasons are insufficient liquid, an improperly sealed cover, or using a rice variety with different cooking requirements. Cover tightly and make sure you’re using regular long-grain white rice for this version.
Q: Can I add cheese?
Yes! Add cheddar during the final 5–10 minutes so it melts without becoming overcooked.
Q: Can I prepare it ahead?
For best results, assemble and bake it rather than leaving the uncooked rice mixture sitting for a long time. The rice needs the correct liquid ratio and cooking time to cook properly.