Big-Batch Forgotten Chicken Casserole (Serves 10–12)

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:

1. Preheat oven to 350°F (175°C).
2. Prep your pans: Grease a large roasting pan (or 2 deep 9×13” casseroles).
3. 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.

1. Spread in pans: Pour the rice mixture evenly into the prepared pans.
2. 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.
3. Optional: Dot with butter pieces for added richness.
4. Cover tightly with foil to trap steam.
5. Bake for 2–2½ hours, undisturbed. Don’t peek! The steam is what cooks the rice and makes the chicken super tender.
6. 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.
7. 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.