Stick of Butter Chicken and Rice

When you’re craving the kind of warm, savory comfort food that sticks to your ribs and feeds the soul, make yourself some vintage Stick of Butter Chicken and Rice. This easy, oven-baked dish combines tender chicken, buttery rice, and rich, savory flavors in one casserole-style meal. Perfect for busy weeknights or cozy Sunday suppers, this recipe is a beloved Southern staple that’s stood the test of time.

What Is Stick of Butter Chicken and Rice?

Stick of Butter Chicken and Rice is an old-school, no-fuss oven dish that likely originated in the American South. It’s known for its incredibly simple prep and deeply satisfying flavor.

What sets this dish apart is the combination of pantry staples—long grain rice, French onion soup, beef consommé, butter, mushrooms, and chicken—that transform into something magical when baked.

It’s a one-pan wonder that delivers serious flavor with minimal effort.

Why You’ll Love It

• One pan, zero stress
• Hands-off, oven-baked goodness
• Deep, rich flavor from the soups and butter
• Family-friendly and freezer-friendly

Making Stick of Butter Chicken and Rice

First, preheat your oven to 350°.

Next, get out your 13 x 9″ baking dish and get ready to fill ‘er up. Everything is done in just this one dish, so there’s less to clean up. Yay!

Place in the dish the uncooked rice, French onion soup, beef consommé, mushrooms, melted butter, and about 3/4 of the Parmesan cheese. Give it a little stir to combine it all. You can also add all the cheese into the rice mixture, and skip sprinkling the rest over the top. That’s what I did, simply because I forgot.

Then, it’s time to season the chicken. Full disclosure: I don’t really measure the seasoning, I just grab the bottles and sprinkle some on both sides. The measurements given are a good place to start, though.

Besides that, you might feel like adding more of one than the other, or adding a different seasoning I didn’t list.

Either way, season both sides, then lay the chicken on top of the rice.

Sprinkle the remaining Parmesan cheese over the top, then cover with foil.

Bake for 50 minutes, then carefully uncover and continue to bake. You want the liquid to be absorbed into the rice, which can take another 20 – 30 minutes, depending on the rice, the elevation, and your oven. So many variables, but all worth it.

If the liquid is not absorbing, give it a stir and place the foil back over the top and continue to bake, checking frequently. Also, don’t give up, it’ll happen.

Right before you serve, and if you feel like garnishing, chop some fresh parsley or green onion for added color and flavor. Pretty and delicious.

Recipe Tips and Variations

• Rice matters: Use long grain white rice. Short grain or instant rice won’t hold up the same way.
• Don’t skip the foil: This traps in moisture and ensures the rice cooks properly.
• Add a Southern twist: Swap mushrooms for a handful of sautéed onions and bell peppers, or add a dash of hot sauce for a kick.
• Make it creamier: Stir in a spoonful of sour cream or cream cheese for added richness.

Serve With

• A crisp green salad with vinaigrette or Buttermilk Ranch Dressing
• Cheddar Ranch Dinner Rolls or Cheesy Cheddar Garlic Biscuits
• Easy Roasted Carrots or Buttered Parmesan Broccoli

Frequently Asked Questions

• What type of rice works best for this casserole?
  Long-grain white rice works best because it cooks evenly and absorbs the broth and butter well. Avoid instant rice, which cooks too quickly and can become mushy.
• Can I make Stick of Butter Chicken and Rice ahead of time?
  Yes. You can assemble the dish ahead of time, cover it tightly, and refrigerate it until ready to bake. Add a few extra minutes to the baking time if it goes into the oven cold.
• How should I store leftovers?
  Store leftover chicken and rice in an airtight container in the refrigerator for up to 3–4 days. Reheat individual portions in the microwave or warm larger portions in the oven until heated through.
• Can I freeze Stick of Butter Chicken and Rice?
  Yes. Let the dish cool completely, then store it in a freezer-safe container for up to 2–3 months. Thaw overnight in the refrigerator before reheating.

If you tried and love this recipe, please leave a 5-star rating on the recipe card and consider leaving a comment below. Thank you so much.

Stick of Butter Chicken and Rice

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