That was not a joke. Forgotten chicken is a real thing and I’m asking you if you seriously remember it. I don’t, but Bjork does. And he mentioned it the other day, how much he ironically remembered and loved and missed having Forgotten Chicken as a kid. comment icon 203 more comments I thought I should do a nice wife thing and make it for him. It was also a nice self thing: Raw chicken shot? Doin’ it. And now you know how to do the complex step of laying the chicken breasts over the rice mixture and lightly sprinkling them with your favorite seasoning, preferably southwest hickory or chipotle flavored. Like I said, com-plex. One thing to know. This yummy chicken and rice casserole needs to bake for a loooong time. That’s sort of sad if you live in the Philippines, but really happy if you live anywhere else. Except, like, Mexico or something. It’s worth the wait. Go watch TV. Read a book. Put your feet up and dream about making salted maple pecan pie bars again, for the fifth time this month. As in it’s like, December 5th. And if you DO live in the Philippines or Mexico or any other warm-ish place, just turn your fans to Level Three. You’ll soon be lost in a big bowl of this goodness so don’t even worry about it. You’re probably wondering if it’s worth venturing into the hot oven around 00:45:00 to remove the foil, even though your face will start dripping off and you will probably burn your hand? Yes, it is. Oh wait, you guys use real potholders instead of dishtowels? SMART. Anyways, take that foil offa there because the top gets crunchy and browned and crispy when it’s left uncovered. And I’m telling you, I couldn’t love that golden browned crispified top layer more. And then, like a true casserole lover, smother it with cheese or sour cream or something really bad for you. No, it doesn’t have to be bad for you. But actually yes it does, because it’s delicious. I inlcluded the instructions for yesterday’s homemade condensed cream of chicken soup in this recipe, so if you follow these instructions you’ll already be making your own! If you want to use canned cream of chicken soup, there is a note about that in the ingredient list, too. Have I made this in the Crockpot yet? Sadly, no. Only 23 times in the oven. 4.3 from 52 reviews Add water or milk as you reheat it to bring it bake to its original creaminess. Nutrition information is for 8 servings. But it seems like a very wise thing to do. I’ll keep you posted.
