This Forgotten Chicken Casserole is a hearty, old-fashioned comfort dish with a creamy twist. Tender chicken breasts bake low and slow under a rich, savory sauce filled with rice, vegetables, and melty cheddar. It’s the kind of cozy, set-it-and-forget-it dinner that fills the house with delicious aromas and leaves everyone satisfied.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup sour cream
- 1 cup chicken broth
- 1 cup frozen mixed vegetables
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 cups cooked rice
- 1 cup crushed cornflakes (optional, for topping)
- 2 tablespoons butter, melted (optional, for topping)
- Nonstick spray or butter for greasing the baking dish
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick spray or butter and set aside.
- In a large mixing bowl, combine the cream of mushroom soup, sour cream, chicken broth, garlic powder, onion powder, salt, and pepper. Whisk or stir until smooth and well blended.
- Add the frozen mixed vegetables and cooked rice to the bowl. Stir until the vegetables and rice are evenly coated in the creamy mixture.
- Arrange the chicken breasts in a single layer in the prepared baking dish.
- Pour the creamy rice and vegetable mixture evenly over the chicken, making sure each piece is fully covered.
- Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
- If using the crunchy topping, combine the crushed cornflakes with the melted butter in a small bowl, then sprinkle the mixture evenly over the cheese.
- Cover the baking dish tightly with aluminum foil and bake for 45 minutes.
- Remove the foil and continue baking for an additional 15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the casserole is hot and bubbly.
- Let the casserole rest for 5–10 minutes before serving to allow it to thicken slightly, then serve warm, scooping a piece of chicken along with plenty of creamy rice and vegetables.
Variation
- Swap the cream of mushroom soup for cream of chicken or cream of celery for a slightly different flavor profile.
- For a Tex-Mex twist, use a Mexican cheese blend, add a can of diced green chiles, and sprinkle the top with crushed tortilla chips instead of cornflakes.
- Make it extra hearty by stirring in cooked bacon pieces, diced ham, or sautéed mushrooms along with the rice and vegetables.
Cooking Notes
- Check the internal temperature of the thickest part of the chicken to ensure it reaches 165°F (74°C) for safe doneness.
- If the top is browning too quickly toward the end of baking, loosely tent with foil to prevent over-browning while the casserole finishes cooking.
- The casserole will look a bit loose right out of the oven; letting it rest helps the sauce thicken and the rice absorb some of the extra moisture.
Serving Suggestions
- Serve with a simple green salad or steamed green beans to add a fresh contrast to the rich, creamy casserole.
- Pair with warm dinner rolls, biscuits, or crusty bread to soak up any extra sauce.
- Add a side of roasted carrots, broccoli, or Brussels sprouts for a colorful, veggie-packed plate.
Tips
- Use leftover or pre-cooked rice to speed up prep time; day-old rice works especially well in casseroles.
- Grate your own cheddar cheese from a block for the best melt and flavor pre-shredded cheese often contains anti-caking agents.
- To make cleanup easier, mix the sauce, vegetables, and rice in the same bowl you used to measure ingredients, and line your baking dish with foil if desired.
Prep Time
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
Nutritional Information (Per Serving)
- Calories: 420 kcal
- Protein: 26 g
- Sodium: 900 mg
Frequently Asked Questions
- Can I use brown rice instead of white rice?
Yes, but make sure it’s fully cooked before adding to the casserole, as brown rice takes longer to cook than white rice. - Can I use cooked, shredded chicken instead of raw breasts?
You can. Stir shredded cooked chicken directly into the creamy rice mixture and bake uncovered for about 30–35 minutes, or until hot and bubbly. - How do I store and reheat leftovers?
Store cooled leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat in the microwave or covered in a 350°F (175°C) oven until warmed through. - Can I freeze this casserole?
Yes. Assemble the casserole (without the cornflake topping), cover tightly, and freeze for up to 2–3 months. Thaw overnight in the refrigerator, add the topping if using, and bake until hot and bubbly, adding extra time as needed.
Conclusion
This Forgotten Chicken Casserole delivers everything you crave in a cozy, hands-off dinner: tender chicken, creamy sauce, comforting rice, and a touch of cheesy crunch on top. It’s simple to assemble, bakes up beautifully in one pan, and feeds a hungry crowd with ease. Keep this recipe in your rotation for busy nights when you want maximum comfort with minimal effort.
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Forgotten Chicken Casserole
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Diet: Regular
Description
This Forgotten Chicken Casserole is a hearty, old-fashioned comfort dish with a creamy twist. Tender chicken breasts bake low and slow under a rich, savory sauce filled with rice, vegetables, and melty cheddar. It’s the kind of cozy, set-it-and-forget-it dinner that fills the house with delicious aromas and leaves everyone satisfied.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup sour cream
- 1 cup chicken broth
- 1 cup frozen mixed vegetables
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 cups cooked rice
- 1 cup crushed cornflakes (optional, for topping)
- 2 tablespoons butter, melted (optional, for topping)
- Nonstick spray or butter for greasing the baking dish
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick spray or butter and set aside.
- In a large mixing bowl, combine the cream of mushroom soup, sour cream, chicken broth, garlic powder, onion powder, salt, and pepper. Whisk or stir until smooth and well blended.
- Add the frozen mixed vegetables and cooked rice to the bowl. Stir until the vegetables and rice are evenly coated in the creamy mixture.
- Arrange the chicken breasts in a single layer in the prepared baking dish.
- Pour the creamy rice and vegetable mixture evenly over the chicken, making sure each piece is fully covered.
- Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
- If using the crunchy topping, combine the crushed cornflakes with the melted butter in a small bowl, then sprinkle the mixture evenly over the cheese.
- Cover the baking dish tightly with aluminum foil and bake for 45 minutes.
- Remove the foil and continue baking for an additional 15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the casserole is hot and bubbly.
- Let the casserole rest for 5–10 minutes before serving to allow it to thicken slightly, then serve warm, scooping a piece of chicken along with plenty of creamy rice and vegetables.
Notes
- Use thin or evenly sized chicken breasts so they cook through at the same rate. If your chicken breasts are very thick, slice them in half horizontally.
- Frozen vegetables can go straight into the mixture without thawing; they’ll cook through in the oven.
- If you prefer a saucier casserole, add an extra 1/4–1/2 cup chicken broth to the mixture before baking.
- Taste the sauce mixture before adding the raw chicken to adjust salt and pepper to your liking.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner, Main Course, Casserole
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 420 kcal
- Sugar: 4 g (approx.)
- Sodium: 900 mg (approx.)
- Fat: 22 g (approx.)
- Saturated Fat: 11 g (approx.)
- Unsaturated Fat: 9 g (approx.)
- Trans Fat: 0 g
- Carbohydrates: 32 g (approx.)
- Fiber: 2 g (approx.)
- Protein: 26 g (approx.)
- Cholesterol: 95 mg (approx.)
Keywords: forgotten chicken casserole, creamy chicken casserole, chicken and rice bake, easy comfort food, weeknight casserole