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