I’m not quite sure exactly what “forgotten chicken” means, however when I saw this recipe it was the first thing to catch my eye. After several times trying this dish, I’m certain this recipe is related to the simple fact that you add everything to the dish in a casserole and leave it there! The oven takes care of all the cooking in this recipe.


It’s almost impossible to prepare aside from opening the cans. The taste of rice is fantastic and the onion soup imparts to the chicken breasts the most wonderful taste.

Trust me when I say to that you can’t discover a better and more tasty recipe.

Imagine chicken breasts and rice with mushroom cream and chicken cream. It’s all you need to make this dish taste good The best part is mixing it up together and “forget all about it”.




This recipe should be a full meal, which includes a salad, or steamed vegetables. If you’d like to reduce calories cook some carrots and broccoli florets and you’re ready to go!



1 Lb skinless, boneless, skinless chicken breasts
2 cups Minute rice
One can of cream soup made from mushrooms
1. Can of cream from chicken soup
One can of water (I utilize one can of soup)
1 envelope of Lipton onion soup mix
1 Tbsp butter



Bake at 350F until oven is ready.
Grease a 9×13″ casserole dish
In a medium-sized bowl mix the mushroom cream and chicken soup, the cream Minute rice, 1 can water.
Mix well, then pour it into the dish that you prepared. Lay the chicken breasts in a row over and over the mixture of rice.
Pour the soup mix equally over the chicken breasts.
Cover the dish in aluminum foil. Bake for 45 to 50 minutes up to the point that chicken has fully cooked.