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 eight ounces of mushrooms, two cans of beef consomme, and one can of French onion soup.
  5. 5Add eight ounces of mushrooms, two cans of beef consomme, and one can of French onion soup.
  6. 6Add eight ounces of mushrooms, two cans of beef consomme, and one can of French onion soup.
  7. 7Stir it.
  8. 8Stir it.
  9. 9Stir it.
  10. 10Add the stick of butter.
  11. 11Add the stick of butter.
  12. 12Add the stick of butter.
  13. 13Add a heavy sprinkling of Pecorino Romano.
  14. 14Add a heavy sprinkling of Pecorino Romano.
  15. 15Add a heavy sprinkling of Pecorino Romano.
  16. 16Season chicken with salt, pepper, garlic, onion powder, and paprika.
  17. 17Season chicken with salt, pepper, garlic, onion powder, and paprika.
  18. 18Season chicken with salt, pepper, garlic, onion powder, and paprika.
  19. 19Place chicken in the baking dish.
  20. 20Place chicken in the baking dish.
  21. 21Place chicken in the baking dish.
  22. 22Add a little more cheese.
  23. 23Add a little more cheese.
  24. 24Add a little more cheese.
  25. 25Cover and bake at 350 for about 45 minutes.
  26. 26Cover and bake at 350 for about 45 minutes.
  27. 27Cover and bake at 350 for about 45 minutes.
  28. 28Uncover and bake for another 15 to 20 minutes, or until it's all absorbed.
  29. 29Uncover and bake for another 15 to 20 minutes, or until it's all absorbed.
  30. 30Uncover and bake for another 15 to 20 minutes, or until it's all absorbed.
  31. 31Sprinkle fresh parsley.
  32. 32Sprinkle fresh parsley.
  33. 33Sprinkle fresh parsley.

Ingredients

  • 2 cups white rice
  • 2 cups white rice
  • 2 cups white rice
  • 8 ounces baby portobello mushrooms
  • 8 ounces baby portobello mushrooms
  • 8 ounces baby portobello mushrooms
  • 2 cans condensed beef consomme
  • 2 cans condensed beef consomme
  • 2 cans condensed beef consomme
  • 1 can condensed French onion soup
  • 1 can condensed French onion soup
  • 1 can condensed French onion soup
  • 1 stick butter
  • 1 stick butter
  • 1 stick butter
  • 1 cup Pecorino Romano or Parmesan cheese
  • 1 cup Pecorino Romano or Parmesan cheese
  • 1 cup Pecorino Romano or Parmesan cheese
  • 2 pounds boneless skinless chicken thighs
  • 2 pounds boneless skinless chicken thighs
  • 2 pounds boneless skinless chicken thighs
  • 1.25 teaspoons kosher salt
  • 1.25 teaspoons kosher salt
  • 1.25 teaspoons kosher salt
  • 0.75 teaspoon freshly ground black pepper
  • 0.75 teaspoon freshly ground black pepper
  • 0.75 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon garlic powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon onion powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon paprika
  • 1 teaspoon paprika
  • 1 tablespoon parsley
  • 1 tablespoon parsley
  • 1 tablespoon parsley

Equipment

9 x 13-inch baking dish

Tips

  • Stir rice, French onion soup, beef consomme, and portobello mushrooms together in a 9 x 13-inch baking dish. Top with 3/4 cup of the cheese and add butter pieces on top.
  • Season chicken evenly with salt, pepper, garlic powder, onion powder, and paprika and place on top of cheese and butter. Top with remaining cheese and cover dish with foil.
  • Sprinkle with fresh parsley if desired.