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Introduction:
The "Forgotten Chicken" recipe is a savory, easy-to-make dish that combines juicy chicken with a rich, flavorful sauce. This recipe is perfect for those who want a no-fuss, crowd-pleasing dinner with minimal prep. It is called "Forgotten Chicken" because you pop it in the oven, set the timer, and forget about it—no need for constant monitoring. In the end, you're rewarded with tender chicken that is perfectly infused with delicious flavors.
Ingredients:
4 chicken breasts (or thighs for a juicier result)
1 can (10.5 oz) cream of mushroom soup (or any preferred cream soup)
1/2 cup ranch dressing
1/2 cup grated Parmesan cheese
1 tablespoon Dijon mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon olive oil or butter (for greasing)
Salt and pepper to taste
Fresh parsley or thyme for garnish (optional)
Instructions:
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with olive oil or butter.
Prepare the sauce: In a medium-sized bowl, mix the cream of mushroom soup, ranch dressing, Parmesan cheese, Dijon mustard, garlic powder, onion powder, salt, and pepper. Stir until well combined.
Arrange the chicken: Place the chicken breasts (or thighs) in the prepared baking dish, ensuring they are evenly spaced.
Add the sauce: Pour the prepared sauce over the chicken, making sure the chicken is generously coated.
Bake: Cover the dish with aluminum foil and bake for 45-50 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Remove the foil and bake for an additional 10 minutes to allow the sauce to thicken and become slightly golden.
Serve: Garnish with fresh parsley or thyme before serving.
Tips for Serving and Storing:
Serving suggestions: Serve the Forgotten Chicken over rice, mashed potatoes, or with a side of steamed vegetables for a complete meal. The sauce is perfect for soaking up with your favorite sides.
Storing: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven, covering it to prevent the chicken from drying out.
Freezing: You can freeze the cooked chicken in an airtight container for up to 2-3 months. Be sure to defrost in the fridge before reheating.
Variants:
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