Stick of Butter Chicken and Rice Recipe

Course: Main Course

Cuisine: American

Keyword: stick of butter chicken, stick of butter chicken and rice

Prep Time: 15

Cook Time: 1 5

Rest Time: 10

Total Time: 1 30

Servings:

Calories: 680kcal

Author: Jessica Formicola

Stick of butter chicken and rice is an easy one-pan baked dinner made with tender chicken, buttery rice, mushrooms, and French onion flavor.

Preheat the oven to 400°F.
In a 9x13 baking dish, combine the 1 1/2 cups long grain white rice, 16 ounces baby bella mushrooms, 10.5 ounces canned condensed beef consomme, 10.5 ounces canned condensed French onion soup, 1 packet French onion soup mix, half of the 16 ounces Pecorino romano cheese and give it a big stir.
Dot the cubed 1 stick unsalted butter on top of the rice. Set aside.
Toss the cubed 2 pounds boneless skinless chicken breast with the 3/4 teaspoon ground black pepper, 1 1/2 teaspoons garlic powder, 1 1/2 teaspoons onion powder, and 2 teaspoons smoked paprika. Add to the to of the rice.
Top the dish with the remaining half of the 16 ounces Pecorino romano cheese.
Cover tightly with aluminum foil and bake for 50 minutes.
Remove the cover, toss the mixture and return to the oven, reducing the heat to 350°F. Continue to bake for 15 minutes.
Remove and allow to rest for 5-10 minutes before serving. Top with chopped parsley, if desired.
If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Make sure to use regular white rice, NOT instant rice.

Chicken thighs can be substituted for chicken breast.

Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days.

Freezing: Cool completely and store in an airtight container for up to 2 months. Ass a splash of broth when reheating.