Forgotten Chicken and Rice

Let’s Cook! Step-by-Step Instructions

Preheat your oven to 375°F (190°C).
Arrange chicken breasts in a single layer in a large oven-safe dish.
Sprinkle diced onion and minced garlic over the chicken.
In a bowl, mix cream of mushroom soup, chicken broth, thyme, paprika, salt, and pepper.
Pour the soup mixture over the chicken, ensuring it’s fully coated.
Sprinkle rice evenly over the chicken and soup mixture.
Cover with foil and bake for 45 minutes.
Remove foil and bake for another 15 minutes, or until chicken is cooked through and rice is tender.
Let rest a few minutes before serving.

Pro Tip: Sprinkle grated Parmesan cheese during the last 5 minutes of baking for extra flavor!

Avoid overcooking chicken for moist results. Check the internal temperature (165°F/74°C).
Uncover the dish for the last 10-15 minutes for a crispier rice topping.
Add chopped vegetables (bell peppers, carrots) for extra color and nutrition.
Prep ahead! Make the dish in advance and refrigerate until ready to bake.
Leftovers keep for up to 3 days in the refrigerator.

Mediterranean Twist: Add Kalamata olives, sun-dried tomatoes, and crumbled feta.

Mexican-Inspired: Use taco seasoning, and serve with salsa, guacamole, and sour cream.

Vegan Version: Substitute chicken with tofu or your favorite plant-based protein, use vegetable broth, and a vegan cream soup alternative.

Q: Can I use chicken thighs?

A: Yes! They’ll add a richer flavor. Adjust cooking time accordingly.

Q: Can I freeze leftovers?

A: Yes, for up to 3 months. Thaw overnight before reheating.

Q: Can I use brown rice?

A: Yes, but it’ll take longer to cook.

This Forgotten Chicken and Rice isn’t just a recipe; it’s a memory! Its simplicity and versatility make it a keeper. Enjoy!