Stick of Butter Chicken with Rice and Mushrooms (Print version)
A cozy one-pan chicken and rice bake with mushrooms, canned soup, cheese, and a full stick of butter for rich, savory flavor.
# Ingredients:
For the rice and mushrooms
01 -
2 cups (400 g) long-grain white rice, uncooked
02 -
1 can (10.5 oz / 300 ml) condensed French onion soup
03 -
2 cans (10.5 oz / 300 ml each) beef consomme
04 -
8 oz (225 g) baby bella mushrooms, roughly chopped
05 -
3/4 cup (75 g) grated Parmesan or Pecorino Romano cheese
06 -
1/2 cup (113 g) unsalted butter, cut into 8 pieces
For the chicken
07 -
2 lb (900 g) boneless skinless chicken thighs
08 -
1 1/4 teaspoons kosher salt
09 -
3/4 teaspoon black pepper
10 -
1 teaspoon garlic powder
11 -
1 teaspoon onion powder
12 -
1 teaspoon paprika
13 -
1/4 cup (25 g) grated Parmesan or Pecorino Romano cheese
For serving
14 -
1 tablespoon chopped fresh parsley, optional
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch (23x33 cm) baking dish.
02 -
Add the uncooked rice, French onion soup, beef consomme, and chopped mushrooms to the baking dish. Stir until the rice is evenly coated and spread into a level layer.
03 -
Sprinkle 3/4 cup of the cheese over the rice mixture. Arrange the butter pieces evenly across the top.
04 -
Pat the chicken thighs dry. Season both sides with salt, pepper, garlic powder, onion powder, and paprika, then arrange the chicken over the rice.
05 -
Sprinkle the remaining 1/4 cup cheese over the chicken. Cover the dish tightly with foil and bake for 45 minutes.
06 -
Remove the foil and bake for 18-20 minutes longer, until the rice is tender, the liquid is absorbed, and the chicken reaches 165°F in the thickest part.
07 -
Let the casserole rest for 10 minutes before serving. Sprinkle with chopped parsley if desired.
# Good to know:
01 -
Use long-grain white rice, not instant rice.
02 -
Resting helps the rice finish absorbing the buttery liquid.
03 -
The casserole is rich, so serve with a crisp salad or green beans.