Stick of Butter Chicken and Rice

65 mins
Serves 1
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Directions

  1. 1Start with two cups of white rice in a baking dish.
  2. 2Start with two cups of white rice in a baking dish.
  3. 3Start with two cups of white rice in a baking dish.
  4. 4Add 8 ounces of mushrooms, two cans of beef consomme, and one can of French onion soup.
  5. 5Add 8 ounces of mushrooms, two cans of beef consomme, and one can of French onion soup.
  6. 6Add 8 ounces of mushrooms, two cans of beef consomme, and one can of French onion soup.
  7. 7Stir the ingredients together.
  8. 8Stir the ingredients together.
  9. 9Stir the ingredients together.
  10. 10Next, add the stick of butter, cut into pieces.
  11. 11Next, add the stick of butter, cut into pieces.
  12. 12Next, add the stick of butter, cut into pieces.
  13. 13Sprinkle a heavy amount of Pecorino Romano cheese over the butter.
  14. 14Sprinkle a heavy amount of Pecorino Romano cheese over the butter.
  15. 15Sprinkle a heavy amount of Pecorino Romano cheese over the butter.
  16. 16Season the chicken with salt, pepper, garlic and onion powder, and paprika.
  17. 17Season the chicken with salt, pepper, garlic and onion powder, and paprika.
  18. 18Season the chicken with salt, pepper, garlic and onion powder, and paprika.
  19. 19Place the seasoned chicken right on top of the rice mixture.
  20. 20Place the seasoned chicken right on top of the rice mixture.
  21. 21Place the seasoned chicken right on top of the rice mixture.
  22. 22Add a little more cheese on top of the chicken.
  23. 23Add a little more cheese on top of the chicken.
  24. 24Add a little more cheese on top of the chicken.
  25. 25Cover the dish with foil and bake at 350 degrees Fahrenheit for about 45 minutes.
  26. 26Cover the dish with foil and bake at 350 degrees Fahrenheit for about 45 minutes.
  27. 27Cover the dish with foil and bake at 350 degrees Fahrenheit for about 45 minutes.
  28. 28Uncover and bake for another 15 to 20 minutes, or until all the liquid is absorbed and the chicken is cooked through.
  29. 29Uncover and bake for another 15 to 20 minutes, or until all the liquid is absorbed and the chicken is cooked through.
  30. 30Uncover and bake for another 15 to 20 minutes, or until all the liquid is absorbed and the chicken is cooked through.
  31. 31Sprinkle with fresh parsley.
  32. 32Sprinkle with fresh parsley.
  33. 33Sprinkle with fresh parsley.

Ingredients

  • 2 cups white rice
  • 2 cups white rice
  • 2 cups white rice
  • 8 ounces mushrooms
  • 8 ounces mushrooms
  • 8 ounces mushrooms
  • 2 cans beef consomme
  • 2 cans beef consomme
  • 2 cans beef consomme
  • 1 can French onion soup
  • 1 can French onion soup
  • 1 can French onion soup
  • 1 stick butter
  • 1 stick butter
  • 1 stick butter
  • Pecorino Romano
  • Pecorino Romano
  • Pecorino Romano
  • chicken
  • chicken
  • chicken
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • garlic powder
  • garlic powder
  • garlic powder
  • onion powder
  • onion powder
  • onion powder
  • paprika
  • paprika
  • paprika
  • fresh parsley
  • fresh parsley
  • fresh parsley

Equipment

baking dishcutting boardknifeovenspoonplatefork