Stick of Butter Chicken and Rice
Directions
- 1Preheat the oven to 350 degrees F (175 degrees C).
- 2Stir white rice, condensed French onion soup, condensed beef consomme, and mushrooms together in a 9 x 13-inch baking dish.
- 3Top the rice mixture with 3/4 cup of the cheese and add butter pieces on top.
- 4Season chicken evenly with salt, pepper, garlic powder, onion powder, and paprika, then place the seasoned chicken on top of the cheese and butter layer.
- 5Top with the remaining cheese and cover the dish with foil.
- 6Bake in the preheated oven for 45 minutes.
- 7Uncover the dish and continue to bake until the top is golden brown, the liquid has been absorbed into the rice, and the chicken is cooked through.
- 8Sprinkle with fresh parsley if desired.
Ingredients
- 2 cup white rice
- 1 can condensed french onion soup
- 2 can condensed beef consomme
- 8 oz baby portobello mushroom, roughly chopped
- 1 cup pecorino romano or parmesan cheese
- 1 stick butter, cut into 8 pieces
- 2 pound boneless skinless chicken thigh
- 1 1/4 tsp kosher salt
- 3/4 tsp freshly ground black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tbsp chopped parsley (optional)
Equipment
9 x 13-inch baking dishfoil
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