Stick of Butter Chicken Rice

This stick of butter chicken and rice comes to the rescue on ultra-busy evenings when you need something delicious but barely want to cook. It is the ultimate cozy bake that hits all the comfort notes with minimal fuss and cleanup. Combining juicy chicken thighs, tender buttery rice, savory mushrooms, and just enough cheese, this dish brings everyone around the table fast.

My family swears by this on those nights where everyone comes home starving and tired. I made it once on a whim during a hectic workweek and now it is our go-to when I need dinner and sanity saved at the same time.

Ingredients

• White rice: Two cups, choose a long grain variety for fluffy texture and not too sticky results
• Condensed French onion soup: Adds rich beefy onion flavor, grab a quality brand like Campbells for depth
• Condensed beef consomme: Extra savoriness and keeps the rice from drying out
• Baby portobello mushrooms: Eight ounces, roughly chopped for earthiness, pick firm and dry mushrooms with no slimy spots
• Grated Pecorino Romano or Parmesan: One cup total, divided, both bring bold nutty flavor and help the casserole brown beautifully, choose a block and grate it yourself for best melt
• Butter: One stick, cut up for even melting, ensures creaminess and golden edges, use real butter for best flavor
• Boneless skinless chicken thighs: Two pounds for juiciness and flavor, thighs stay moist through baking
• Kosher salt and freshly ground black pepper: Flavor boosters, use fresh cracked pepper for best taste
• Garlic powder and onion powder: Easy allium layers without extra chopping, use fresh jars for the brightest flavor
• Paprika: For a warm sweet undertone and extra color
• Chopped parsley: Completely optional for a burst of freshness and prettier presentation, use fresh flat leaf parsley if possible

Instructions

Prep the Baking Dish:

Use a nine by thirteen inch baking dish for perfect rice texture. Stir together the raw rice, French onion soup, beef consomme and chopped mushrooms right in the dish and gently spread in an even layer. This ensures the rice absorbs all the flavor evenly.

Layer Cheese and Butter:

Evenly sprinkle three fourths cup of the grated cheese over the rice mixture. Dot the surface with all the butter pieces. Laying out the butter like this means every bite ends up rich and luscious as it bakes.

Season and Add Chicken:

Lay out the chicken thighs on a clean surface and season all over with salt, pepper, garlic powder, onion powder and paprika. Place the seasoned chicken directly over the cheese and butter in an even layer. This allows the chicken juices to drip into the rice as it cooks.

Finish Layering and Cover:

Sprinkle the remaining cheese over the chicken. Tightly cover the baking dish with foil. This traps in moisture so the rice cooks through perfectly and soaks up all the flavors.

Bake Covered:

Place the dish in a preheated three hundred fifty degree oven and bake covered for forty five minutes. The steam created under the foil helps the rice get tender and melds all the flavors.

Final Bake and Brown:

Uncover and bake for another twenty minutes until the top is golden and any liquid is absorbed. The edges should be bubbling and the cheese lightly crisped.

Rest and Garnish:

Remove from the oven and let the casserole rest for at least five minutes before serving. Sprinkle with fresh chopped parsley if you want a little brightness before bringing to the table.

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My favorite part is how the butter infuses every layer making even plain white rice taste rich and special. This was the first recipe my youngest ever asked to help sprinkle cheese on and now it is his signature job when we make it together.

Storage Tips

Once cooled, store leftovers in an airtight container in the fridge for up to four days. You can also freeze individual portions for easy future lunches. Reheat covered with a splash of water or broth to keep it moist.

Ingredient Substitutions

Short on chicken thighs? Try boneless skinless breasts but check for doneness ten minutes early since they can dry out faster. For a vegetarian option, leave out the chicken and swap beef consomme for mushroom broth, then double the mushrooms for heartiness. Shredded mozzarella can work in a pinch but skip pre-shredded cheese for best melt.

Serving Suggestions

Pair with a simple green salad or roasted green beans for some crunch and extra color. For a potluck or large gathering, set out bowls so guests can serve themselves. Top each portion with extra cheese or hot sauce if you love more kick.

The Recipe’s Roots

This recipe feels like it has Southern hospitality written all over it thanks to the butter and rich beefy flavors. Classic stick of butter rice or stick of butter casseroles show up at church suppers and family events all over the Midwest and the South. This version takes it up a notch with mushrooms, a good cheese and juicy chicken for one big pan of comfort.

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This easy recipe brings even picky eaters to the table fast. With one pan and a handful of pantry basics, dinner feels special in under an hour.

Frequently Asked Questions

→ What type of rice works best?

Use standard white rice for the best texture. Avoid instant or quick-cooking rice, as it may become overly soft.

→ Can I substitute chicken breasts?

Yes, chicken breasts can be used, but they may cook faster, so check for doneness to prevent drying out.

→ Is it necessary to use mushrooms?

No, mushrooms add flavor and texture, but the dish is still delicious if you leave them out or substitute another vegetable.

→ Can I make this ahead of time?

You can assemble the dish earlier in the day, refrigerate, and bake just before serving for convenience.

→ What cheese is best for topping?

Pecorino Romano or Parmesan provide robust flavor, but feel free to use your favorite shredded cheese blend.