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.
Yield: 6
Materials
- 2 cups long grain white rice, uncooked
- 10.5 oz. can French onion soup
- 2 - 10.5 oz. cans beef consommé
- 8 oz. sliced mushrooms
- 1/2 cup (1 stick) salted butter, melted
- 1 cup Parmesan cheese, grated or shredded, divided
- 1 1/2 lbs. boneless skinless chicken breast (or thighs)
- 1 tsp. kosher salt
- 1 tsp. black pepper
- 1 tsp. paprika
- 1 tsp. onion powder
- 1 tsp. garlic powder
- Optional Garnish: chopped fresh parsley or green onion
Instructions
- Preheat oven to 350°.
- In a 13 x 9" baking dish, place the rice, French onion soup, beef consommé, mushrooms, butter, and 3/4 the Parmesan cheese. Stir to combine.
- Season both sides of the chicken with the salt, pepper, paprika, onion powder, and garlic powder. Place the chicken on top of the rice. Sprinkle the remaining Parmesan cheese over the top.
- Cover the dish with foil and bake for 50 minutes. Uncover; continue baking for another 20 - 30 minutes, or until the moisture is absorbed into the rice.
- Garnish with chopped fresh parsley or green onions. Enjoy!
Notes
Cooking times vary based on rice and elevation. If rice is not absorbing the liquid, place the foil back on and don't give up.
Freezes well.