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Stick of Butter Chicken and Rice Recipe

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4 from 12 reviews

  • Author: Sara
  • Total Time: 1 hour 20 minutes
  • Yield: 6 servings

Description

This comforting Butter Chicken and Rice casserole combines tender, seasoned chicken thighs baked over a savory mixture of long grain rice, French onion soup, and beef consommé. The dish is enriched with butter and Parmesan cheese, baked to perfection for a creamy, flavorful one-pan meal that’s perfect for family dinners.

Ingredients

Rice Mixture

  • 2 cups long grain white rice (uncooked)
  • 1 can French onion soup (10 oz)
  • 2 cans beef consommé (10 oz each)
  • 1 stick butter (chopped into 8 pieces)
  • 3/4 cup Parmesan or pecorino Romano cheese (grated, divided)

Chicken

  • 2 lbs chicken thighs (boneless, skinless)
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Kosher salt (to taste)
  • Freshly ground black pepper (to taste)

Garnish

  • 1 tablespoon fresh parsley (chopped, optional)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the dish.
  2. Mix Rice and Liquids: In a 9×13-inch baking dish, combine the uncooked rice with the beef consommé and French onion soup, stirring well to evenly distribute the ingredients.
  3. Add Butter and Cheese: Place the chopped butter pieces evenly over the rice mixture, then sprinkle most of the grated cheese on top, reserving about 1/4 cup for later use.
  4. Season Chicken: In a separate bowl or on a plate, season the chicken thighs with kosher salt, freshly ground black pepper, paprika, garlic powder, and onion powder to give them a flavorful crust.
  5. Arrange Chicken: Place the seasoned chicken thighs evenly over the rice and liquid mixture in the baking dish. Then sprinkle the remaining reserved cheese on top of the chicken.
  6. Cover and Bake: Cover the baking dish tightly with aluminum foil to trap moisture and bake for 55 minutes, allowing the rice to cook fully and the chicken to bake through.
  7. Uncover and Brown: After 55 minutes, remove the foil and continue baking for an additional 20 minutes or until the top is golden brown and the rice is tender.
  8. Garnish and Serve: Remove from the oven and optionally garnish with chopped fresh parsley before serving to add a fresh burst of color and flavor.

Notes

  • Use boneless, skinless chicken thighs for best results as they stay tender and juicy.
  • If you prefer a stronger onion flavor, add a little extra French onion soup or garnish with caramelized onions.
  • For a creamier texture, you can mix some heavy cream into the consommé before adding to the rice.
  • Make sure to cover the dish tightly with foil for the first part of baking to avoid drying out the rice and chicken.
  • This casserole can be prepared ahead and refrigerated; bake just before serving adding extra time if baking from cold.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 5 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/stick-of-butter-chicken-and-rice-recipe/