Directions
- 1Add 2 cups of white rice to the baking dish.
- 2Add 8 ounces of mushrooms to the baking dish.
- 3Pour in two cans of beef consomme.
- 4Pour in one can of French onion soup.
- 5Stir the ingredients together in the baking dish.
- 6Place pieces of a stick of butter on top of the mixture.
- 7Sprinkle Pecorino Romano cheese over the mixture.
- 8Season chicken with salt, pepper, garlic powder, onion powder, and paprika.
- 9Place the seasoned chicken right on top of the mixture in the baking dish.
- 10Add a little more cheese on top of the chicken.
- 11Cover the dish with foil.
- 12Bake at 350°F for about 45 minutes.
- 13Uncover and bake for another 15 to 20 minutes, or until the liquid has been absorbed and the chicken is cooked through.
- 14Sprinkle with fresh parsley.
- 15Serve the Stick of Butter Chicken and Rice.
Ingredients
- 2 cups white rice
- 1 can condensed French onion soup
- 2 cans condensed beef consomme
- 8 ounces baby portobello mushrooms
- 1 cup Pecorino Romano or Parmesan cheese
- 1 stick butter
- 2 pounds boneless skinless chicken thighs
- 1.25 teaspoons kosher salt
- 0.75 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 tablespoon chopped parsley
Equipment
baking dishovenfoil
Tips
- When you don't feel like cooking, this is dinner on easy mode.
Related recipes
Potato and Lentil Soup
Indian · Soup35m
Masala Bati
Indian · Soup
Homemade Cream of Chicken Soup Substitute
Indian · Soup10m
Qatari Mashkhool (المشخول القطري)
Indian · Soup
Aloo Palak Curry
Indian · Soup
Mixed Daal
Indian · Soup
Easy chicken curry
Indian · Soup
Butter Chicken
Indian · Soup
Sri Lankan Thosai and Jaffna Mutton Curry
Indian · Soup
BUTTER CHICKEN MAC N’ CHEESE
Indian · Soup
Butter chicken Kabsa
Indian · Soup
Instant Pot Keema Biryani
Indian · Soup