Stick of Butter Chicken and Rice

Stick of Butter Chicken and Rice

from allrecipes.com
Dinner
70 min
6 servings
620 kcal / serving

Stick of butter chicken and rice is the dinner you make when you don't feel like cooking. This delicious chicken-rice casserole could not be easier to put together and will surely land in your regular rotation.

Ingredients

  • 2 cupswhite rice
  • 8 ouncesbaby portobello mushrooms, roughly chopped
  • 210.5 ounce cans condensed beef consomme, such as campbell’s
  • 110.5 ounce can condensed french onion soup, such as campbell's
  • 1 stickbutter, cut into 8 pieces
  • 1 cupgrated pecorino romano or parmesan cheese, divided
  • 2 poundsboneless skinless chicken thighs
  • 1 ¼ teaspoonkosher salt
  • ¾ teaspoonpepper 1 teaspoon garlic powder
  • 1 teaspoongarlic powder
  • 1 teaspoononion powder
  • 1 teaspoonpaprika
  • optional: 1 tablespoon chopped parsley

Directions

  1. 1

    Preheat the oven to 350 degrees F (175 degrees C).

  2. 2

    Stir rice, portobello mushrooms, beef consomme, and French onion soup together in a 9 x 13-inch baking dish. Top with butter pieces and 3/4 cup of the cheese.

  3. 3

    Season chicken evenly with salt, pepper, garlic powder, onion powder, and paprika and place on top of cheese and butter. Top with remaining cheese and cover dish with foil.

  4. 4

    Bake in the preheated oven for 45 minutes. Uncover and bake until top is golden brown, liquid has been absorbed into the rice, and chicken is cooked through, about 20 more minutes.  Sprinkle with fresh parsley if desired.