Stick of Butter Chicken and Rice

110 mins
Serves 5
https://melissajorealrecipes.com/stick-of-butter-chicken-and-rice/

Directions

  1. 1In a 9x13 baking dish, add the uncooked white rice and sliced white mushrooms.
  2. 2In a large measuring cup or bowl, combine the can of french onion soup and both cans of beef consomme.
  3. 3Pour the soup mixture into the baking dish over the rice and mushrooms.
  4. 4Evenly pour in the melted butter and shake the grated pecorino romano evenly over the top.
  5. 5Season both sides of the chicken thighs with paprika and complete seasoning.
  6. 6Add the seasoned chicken thighs into the baking dish.
  7. 7Cover the baking dish very tightly with aluminum foil.
  8. 8Bake the dish at 350°F for 1 and a half hours.
  9. 9Once done, remove the baking dish from the oven and remove the aluminum foil.
  10. 10Fluff the rice using a fork.
  11. 11Pop the dish back into the oven uncovered at 400°F for about 8-10 minutes or until browned.

Ingredients

  • 2 cups long grain white rice
  • 6 oz sliced white mushrooms
  • 10.5 oz can french onion soup
  • 2 10.5 oz cans beef consomme
  • 1 (melted) stick of salted butter
  • 1 cup grated pecorino romano
  • 1.5 - 2 lbs boneless skinless chicken thighs (I used 5 chicken thighs)
  • 0.5 tbsp paprika
  • 1 tsp complete seasoning

Equipment

Large Measuring cupMeasuring SpoonsAluminum FoilMeasuring Cup9x13 baking dishfork

Tips

  • For a vegetarian option, omit chicken, use vegetable broth in equal amounts, and add vegetable bouillon seasoning.
  • If the dish has too much liquid after 1.5 hours, keep it covered in the oven until the liquid soaks up, as oven temperatures can vary.