Big-Batch Forgotten Chicken Casserole (Serves 10–12)
Ingredients:
- 4 cups long grain white rice (uncooked – NOT instant)
- 4 cans (10.5 oz each) cream of chicken soup
- 2 cans (10.5 oz each) cream of mushroom soup
- 3 ½ cups water or chicken broth
- 3 envelopes dry onion soup mix (e.g., Lipton)
- 10–12 boneless, skinless chicken breasts or thighs
- Salt & pepper to taste
- 2 tablespoons butter (optional, for richness)
- Chopped parsley for garnish (optional)
Instructions:
- Preheat oven to 350°F (175°C).
- Prep your pans: Grease a large roasting pan (or 2 deep 9×13” casseroles).
- Mix the base: In a large bowl, combine:
- Rice
- All cans of cream soups
- Water or broth
- 2 packets of onion soup mix
Stir well until fully mixed.
- Spread in pans: Pour the rice mixture evenly into the prepared pans.
- Add chicken: Place the chicken breasts or thighs directly on top of the rice mixture. Season lightly with salt and pepper. Sprinkle remaining onion soup mix over the top.
- Optional: Dot with butter pieces for added richness.
- Cover tightly with foil to trap steam.
- Bake for 2–2½ hours, undisturbed. Don’t peek! The steam is what cooks the rice and makes the chicken super tender.
- Check doneness: After 2+ hours, remove foil and check if rice is fully cooked and chicken is tender. If not, recover and cook another 15–20 minutes.
- Let rest for 10 minutes before serving. Garnish with chopped parsley if you like.
Tips:
- Make ahead: Assemble earlier in the day, refrigerate, then bake when ready.
- Freezer-friendly: Portion leftovers into containers. Freezes well for 2–3 months.
- Add-ins: For variation, stir in frozen peas, sautéed mushrooms, or shredded cheddar near the end.