Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Stick of Butter Chicken and Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 15 reviews

This Stick of Butter Chicken and Rice Recipe is a comforting one-dish meal combining tender, seasoned chicken breast with savory mushrooms, rich condensed soups, and Pecorino Romano cheese. Baked to perfection with buttery goodness, it delivers a creamy, flavorful dinner that requires minimal prep and yields six hearty servings.

  • Total Time: 1 hour 30 minutes
  • Yield: 6 servings

Ingredients

Rice and Base Ingredients

  • 1 1/2 cups long grain white rice
  • 16 ounces baby bella mushrooms, sliced
  • 10.5 ounces canned condensed beef consomme
  • 10.5 ounces canned condensed French onion soup
  • 1 packet French onion soup mix

Cheese

  • 16 ounces Pecorino Romano cheese, finely grated

Butter

  • 1 stick unsalted butter, cut into cubes

Chicken and Seasonings

  • 2 pounds boneless skinless chicken breast, cut into bite-sized cubes
  • 3/4 teaspoon ground black pepper
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons onion powder
  • 2 teaspoons smoked paprika

Garnish (Optional)

  • Parsley, chopped

Instructions

  1. Preheat the oven: Set your oven to 400°F (204°C) to prepare for baking the dish.
  2. Combine base ingredients: In a 9x13 inch baking dish, mix together the long grain white rice, sliced baby bella mushrooms, beef consomme, condensed French onion soup, French onion soup mix, and half of the grated Pecorino Romano cheese until well combined.
  3. Add butter: Evenly dot the top of the rice mixture with cubed unsalted butter to add richness and flavor.
  4. Season the chicken: Toss the bite-sized chicken breast cubes with ground black pepper, garlic powder, onion powder, and smoked paprika until all pieces are uniformly coated.
  5. Layer chicken on rice: Spread the seasoned chicken evenly over the rice and mushroom mixture in the baking dish.
  6. Add remaining cheese: Sprinkle the remaining half of the Pecorino Romano cheese evenly over the top of the chicken.
  7. Cover and bake: Cover the dish tightly with aluminum foil to retain moisture and bake in the preheated oven at 400°F for 50 minutes.
  8. Uncover and continue baking: Remove the foil, gently toss the mixture to combine ingredients evenly, reduce oven temperature to 350°F (177°C), and return the dish to bake uncovered for another 15 minutes to allow browning and finishing.
  9. Rest and garnish: Remove the dish from the oven and let it rest for 5 to 10 minutes. Sprinkle chopped parsley on top if desired before serving to add a fresh note.

Notes

  • Ensure the baking dish is large enough (9x13 inch) to cook the rice and chicken evenly.
  • Tossing the mixture halfway through baking helps to evenly distribute flavors and ensures the rice cooks uniformly.
  • Resting the dish after baking allows the juices to redistribute, enhancing the texture and moisture.
  • You can substitute baby bella mushrooms with cremini or white button mushrooms if preferred.
  • For a slightly spicier version, add a pinch of cayenne pepper to the chicken seasoning mix.
  • Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
  • Using fresh parsley at the end adds color and a bright flavor, but it is optional.
  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://avascooking.com/stick-of-butter-chicken-and-rice-recipe/