Forgotten Chicken

From: Roxygirl in Colorado

On Aug 25, 2008

I made this for a dinner with my father in law and aunt/uncle and they all loved this!I used some tips about mixing the rice and soup first and let set, as per Kim D's Forgotten Chicken and her ratio of reg. rice/water (used a mix of Minute Rice instant brown rice and Uncle Ben's instant white rice (using 1 1/2 cups water and 1 cup rice). I also browned the chicken pieces (with skin) in a cast skillet with a bit of short. I baked at 200 for 4 hours and the rice and chicken were both incredibly tender. My aunt thought the rice had the texture of risotto! I served this with broccoli spears, cooked carrots, and crescent rolls. Thanks Michelle! Roxygirl

From: surus

On Mar 23, 2004

Made this last night and loved it. Basically, my one change was using a cup of white rice instead of Uncle Ben's wild rice. (Didn't have any) I then needed to add some seasoning, so sprinkled seasoned salt on the chicken and about a teaspoon of Bouquet Garni on top of everything. I cooked this in a heavy enameled cast iron pot and did not have any problem with rice sticking. After 2 hours in a convection oven, it was done. What great flavor! After a few bites, I mentioned to my husband that the rice was supposed to be wild rice, and he said

From: Sarah Worden

On Feb 8, 2003

Terrific! Next time I would spray the pan as quite a bit of rice stuck to the pan. Might also mix up the soup with a touch of milk just to make it creamier and more pourable (perhaps Cambell's is creamy enough since I use the cheap stuff).

From: ~Robyn~

On Nov 30, 2007

I don't give all that many 5 stars and for something so simple but this was GOOD! Followed the exact recipe, put it in the oven at 200 degrees for 4 hours, forgot about it until the smell was pure bliss, then had a delicious I really mean DELICIOUS meal. We used legs and I served it with steamed broccoli. I can't wait to make this again! Thank you Michelle, very good! Oh I sprayed my pan with Pam and nothing stuck.