Forgotten Chicken – The Easiest Comfort Food Casserole

That first hiss from the cooker tells you something good is happening. You see the sealing ring get tight and the valve hiss starts like a little promise. It kinda feels like the countdown to dinner excitement, y'know?

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Inside, the chicken and rice mix is getting all cozy, soaking up flavors while the steam does its thing real good. You can almost smell that warm, comforting aroma starting to peek out, making your kitchen feel like home.

Then, you wait for the quick release or natural release to do its part, knowing the tender pull is just around the corner. That's when you spot perfectly cooked chicken and fluffy rice ready to wow your taste buds without all the fuss.

Why This Recipe Works Every Single Time

• The cream of chicken soup keeps everything moist and super tender.
• The dry onion soup mix brings a perfect savory kick without extra effort.
• Cooking chicken right on top of the rice lets flavours blend you'll love.
• The pressure cooker seals in all that steam and flavor fast.
• Quick release helps you avoid overcooking and keeps the rice fluffy.

Your Simple Ingredient Checklist

• 1 cup uncooked white rice - this is gonna soak up all the good stuff.
• 1 (10.75 ounce) can condensed cream of chicken soup - the star for creamy texture.
• 1 ⅞ cups water - just right for tender rice and juicy chicken.
• 1 (1 ounce) package dry onion soup mix - gives that deep savory punch.
• 4 skinless, boneless chicken breast halves - lean and cooks evenly.
• Aluminum foil - for sealing the baking dish tight.
• Pressure cooker with sealing ring and valve - gotta have these ready.
• Quick release function on your cooker - to stop cooking at just the right time.
• Natural release option - sometimes you wanna let it rest a bit to keep it juicy.

Your Complete Cooking Timeline

• First, you preheat your oven to 350 degrees F so everything's ready to go.
• Next, spread that uncooked rice evenly at the bottom of your 9x13-inch dish. This little step makes sure the rice cooks perfectly without clumping.
• Then, mix that condensed cream of chicken soup with water till it’s a smooth mix. Pour it nice and even over the rice.
• Place the chicken breasts gently on top of the rice mixture. You wanna get it all covered so the flavors mingle well.
• Sprinkle your dry onion soup mix all over the chicken. That’s gonna add a nice savory crust.
• Cover that dish up tight with aluminum foil. Gotta hold in all the steam for juicy results.
• Bake in the oven for about 1 hour and 15 minutes, till chicken is cooked and rice is tender. After oven time, let it stand for 5 minutes so everything settles nice before serving.

Smart Shortcuts for Busy Days

If you’re short on time, start with pre-washed rice. It cuts down rinsing hassle.

You can grab pre-cut chicken breast to save a bunch of prep time too. Just lay 'em right on the rice.

Try using a canned cream soup combo that’s already got onions and spices mixed if you wanna squeeze every minute.

Also, covering your dish tightly with foil means you don’t gotta babysit it. Just pop it in the oven and relax till you hear that valve hiss from the cooker.

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When You Finally Get to Eat

That first bite, you notice chicken so tender it falls apart with just a fork’s tender pull. The rice is perfectly soft and creamy, soaking up every bit of that onion soup flavor.

You sense warm comfort in every mouthful like a hug on a chilly night. It’s simple but delicious, kinda like home cooked food from your favorite spot.

And the best part is how all those flavors mix without you lifting a finger to stir. It’s easy, satisfying, and you’re gonna wanna make it again and again.

Keeping Leftovers Fresh and Ready

First off, cool your leftovers quickly after serving. You gotta keep them safe for later.

Store leftovers in airtight containers in the fridge for up to 4 days. The rice might get a tad thicker, just add small splash of water when reheating.

For longer life, pop leftovers in freezer-safe bags or containers. They stay good for couple months and reheat nice in your pressure cooker or microwave.

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The FAQ Section You Actually Need

• Can I use brown rice instead of white rice? Sure, but you gotta increase cook time and liquid a bit cause brown rice takes longer to get tender.
• What’s the difference between quick release and natural release? Quick release means you open the valve fast to stop cooking ASAP. Natural release lets pressure drop slowly, making food more tender sometimes.
• Can I swap chicken breasts for thighs? Yup, thighs work real good and stay juicy but might need slight timing adjustment.
• How do I know when chicken is cooked through? Chicken should reach 1656F inside and show no pink. Tender pull with a fork helps you spot if it’s falling apart just right.
• Is the sealing ring important? Totally. It keeps the pressure cooker sealed tight so steam doesn't escape and your recipe cooks properly.
• Can I add veggies to this casserole? You can add quick-cooking veggies like bell peppers or peas on top with chicken. Just watch timing so everything cooks evenly.

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Easy and Delicious Chicken and Rice Casserole

This easy and delicious chicken and rice casserole is the perfect comfort food. Made with creamy soup, flavorful onion mix, and tender chicken, it comes together effortlessly in your oven for a hearty meal.

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Prep Time 10 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 25 minutes mins

Cuisine Mediterranean

Servings 5 people

Calories 420 kcal

Equipment

• 1 Aluminum foil for sealing baking dish
• 1 Pressure cooker with sealing ring and valve
• 1 Quick release function to release pressure fast
• 1 Natural release option to allow gradual depressurization

Ingredients

  

Main Ingredients

• 1 cup uncooked white rice soaks up all the good stuff
• 1 can (10.75 oz) condensed cream of chicken soup for creamy texture
• 1 ⅞ cups water just right for tender rice and juicy chicken
• 1 package (1 oz) dry onion soup mix adds a deep savory punch
• 4 skinless, boneless chicken breast halves lean and cooks evenly

Instructions

 

Cooking Instructions

• Preheat oven to 350°F so it's ready when you assemble the casserole.
• Spread uncooked rice evenly at the bottom of a 9x13-inch baking dish.
• In a separate bowl, mix condensed cream of chicken soup with water until smooth, then pour evenly over the rice in dish.
• Place the chicken breasts gently on top of the rice mixture, evenly spaced.
• Sprinkle the dry onion soup mix evenly over the chicken.
• Cover the baking dish tightly with aluminum foil to trap steam and moisture.
• Bake for 1 hour and 15 minutes or until chicken is cooked through and rice is tender.
• Remove from oven, let rest for 5 minutes before serving to let everything settle.

Notes

For quicker prep, use pre-washed rice, pre-cut chicken, or seasoned condensed soups. Store properly and reheat with a splash of water for best leftover results.