Recipe Background
Bake-and-Forget Chicken, inspired by a hectic moving week, is simplicity and comfort in a casserole.
The idea for Bake-and-Forget Chicken came to me during a sweltering summer when I was knee-deep in a series of jobs right out of culinary school. Between packing up an apartment and navigating a whirlwind of a professional update, I needed a dish that practically cooked itself. So, there came a late night when I found a can of cream of mushroom soup and a box of wild rice hidden among the paper towels in my makeshift kitchen. Pulling out the only baking dish I hadn't boxed, I tossed the ingredients together with some chicken thighs, hoping it could bake while I immersed myself in unpacking my life's treasures.
Funny enough, as the dish was baking, the sight of those steaming layers comforted me during solitary moments on that unpacking marathon. There's something about the mingling of the wild rice's earthy notes with the creamy soups that feels like a familiar hug. For a crispier top, I like to finish it uncovered for a few minutes under the broiler, a trick picked up from culinary mentors who taught the power of a well-timed temperature change. Holding back on peeking as it bakes is crucial, as the steam seals in all the flavors, making the wait rewarding when you finally lift the foil.
To this day, I fondly remember that first chaotic week in my new place whenever I make this dish. It became my go-to when life got hectic, living up to its name every single time.
Ingredients
- 1 (6-ounce) package long grain wild rice
- 1 (10.25-ounce) can cream of mushroom soup
- 1 (10.25-ounce) can cream of celery soup
- 1 1/2 (10.25-ounce) cans water using an empty soup can to measure
- 1 1/2 pounds chicken breasts or chicken thighs boneless and skinless
- kosher salt to taste
- fresh ground pepper to taste
Directions
- Preheat the oven to 350 degrees F.
- Lightly grease a 9x13-inch baking dish with non-stick spray.
- Combine the rice, the mushroom soup, the celery soup, and the water in the prepared baking dish, mixing to combine.
- Place the chicken on top of the rice mixture.
- Season the chicken with the salt and the pepper.
- Cover the dish with foil, seal tightly.
- Bake until the rice has absorbed all of the liquid and an instant thermometer inserted in the thickest part of the chicken reads 165 degrees F, about 1 hour 30 minutes. Do not peek at the chicken while it bakes, as this allows the steam to escape and will seriously disrupt the cooking time.
- Serve hot.
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