We’re into the first week of fall. The weather is starting to cool down so we thought what a perfect time to have some comfort food. Forgotten chicken is a simple mix and dump recipe. Why is it called Forgetting Chicken? You place this dish into the oven and forget about it until your house is filled with the aroma of deliciousness. This recipe can literally feed a family of 6 generously. We make such a large batch because the left overs are amazing. Thank us later!
- 2 lbs converted rice
- 4 cans of cream of chicken
- 2 cans cream of mushroom
- 1 can cream of celery
- 3 cups chicken broth
- 3 lbs of boneless skinless chicken thighs
- 2 packs of onion soup mix
- 2 tbsp butter
- Black pepper to taste
Preheat the oven to 375 degrees. Butter roasting pan (we used a 18 inch oval pan which has a 9 quart capacity). In a large bowl combine rice, all cans of soup, chicken broth and black pepper. Note: We used one larger can of cream of chicken because it was what we had on hand. Total, you’ll want 7 10.5oz cans of soup. Feel free to mix and match to your liking but cream of chicken tends to add the best flavor.
Dump the rice and soup mixture into the roasting pan. Coat the chicken thighs with one packet of onion soup mix.
You’ll then place the chicken thighs on top of the rice-soup mixture and give it a little nudge to semi submerge the thighs into the rice mixture.
Top everything with the second packet of onion soup mix. Cover with lid on and place into the oven and forget about it! But really, don’t forget about it because fire hazard, ya know. Bake this for no longer than 3 hours. At 2.5 hours this should be done but at 3 you’ll get a nice crisp, buttery edge.
We hope you enjoy this recipe!