Directions
- 1Start with two cups of white rice in a baking dish.
- 2Add eight ounces of mushrooms, two cans of beef consomme, and one can of French onion soup.
- 3Stir it.
- 4Add the stick of butter.
- 5Add a heavy sprinkling of Pecorino Romano.
- 6Season chicken with salt, pepper, garlic, onion powder, and paprika.
- 7Place chicken in the baking dish.
- 8Add a little more cheese.
- 9Cover and bake at 350 for about 45 minutes.
- 10Uncover and bake for another 15 to 20 minutes, or until it's all absorbed.
- 11Sprinkle fresh parsley.
Ingredients
- 2 cups white rice
- 8 ounces baby portobello mushrooms
- 2 cans condensed beef consomme
- 1 can condensed French onion soup
- 1 stick butter
- 1 cup Pecorino Romano or Parmesan cheese
- 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 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.
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