Stick of Butter Chicken and Rice
This Stick of Butter Chicken and Rice is a winner winner chicken dinner! Five minutes of prep time is all you'll need and you'll have a delicious family dinner everyone will love!
Servings: 6 servings
Ingredients
- 2 cups white rice
- 8 oz. baby bella mushrooms, roughly chopped
- 2 10.5-oz. cans Campbell's condensed beef consomme
- 1 10.5-oz. can Campbell's condensed French onion soup
- 1 stick butter, cut into 8 pieces
- 1 cup grated Pecorino Romano or Parmesan cheese
- 2 lbs. boneless skinless chicken thighs
- 1 1/4 tsp. coarse kosher salt
- 3/4 tsp. black pepper
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. paprika
- 1 Tbsp. fresh chopped parsley, optional
Instructions
- Preheat oven to 350 degrees.
- In a 13x9 baking dish, stir together your rice, mushrooms, beef consomme and onion soup. Top with your butter pieces and 3/4 cup of your grated cheese.
- Add your chicken thighs to a large bowl. Sprinkle them with your salt and pepper, garlic and onion powders and paprika and mix with a rubber spatula until they're evenly coated. Places the chicken thighs in your 13x9 baking dish on top of the cheese and butter. Cover the dish tightly with foil.
- Bake for 55 minutes. Uncover the dish and continue to bake for about 25 minutes more, or until the chicken is cooked through, the top is golden brown and the liquid is absorbed into the rice. Sprinkle with fresh parsley, if desired.
Notes
The only thing I changed from the recipe from Allrecipes was the mushrooms I used. They called for portobello mushrooms, but I used baby bella because I already had them in my fridge.
I used grated Pecornino Romano cheese for this recipe.