Stick of Butter Chicken and Rice Recipe -

This effortless one-pan casserole brings comfort food to the table with minimal cleanup. Tender chicken thighs bake over a flavorful bed of seasoned rice, earthy mushrooms, and savory broths, all enriched by a generous amount of butter and melted cheese.

It is a foolproof weeknight meal that requires practically zero active prep work.

Recipe Overview

Prep Time: 5 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 20 minutes
Servings: 6

Ingredients

Base: 2 cups uncooked white rice
Vegetables: 8 ounces baby portobello mushrooms (roughly chopped)
Liquids: 2 cans (10.5 ounces each) condensed beef consommé and 1 can (10.5 ounces) condensed French onion soup
Dairy: 1 stick unsalted butter (cut into 8 equal pats) and 1 cup grated Pecorino Romano or Parmesan cheese (divided into 3/4 cup and 1/4 cup portions)
Protein: 2 pounds boneless, skinless chicken thighs
Seasonings: 1 1/4 teaspoons kosher salt, 3/4 teaspoon freshly ground black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon paprika
Garnish: 1 tablespoon freshly chopped parsley (optional)

Step-by-Step Instructions

1. Preparation and Oven Setup

Begin by adjusting your oven rack to the center position and preheating your oven to 350 degrees F (175 degrees C). Gather a standard 9×13-inch baking dish to ensure you have enough surface area for the ingredients to cook evenly.

2. Assemble the Rice Base

Add the uncooked white rice and chopped baby portobello mushrooms directly into the baking dish. Pour in the canned beef consommé and condensed French onion soup.

Use a spoon or spatula to give the mixture a quick stir so the rice is fully submerged in the liquid.

3. Layer the Butter and Cheese

Distribute the 8 pats of butter evenly across the surface of the rice and broth mixture. Next, sprinkle 3/4 cup of the grated Pecorino Romano or Parmesan cheese uniformly over the top.

4. Season and Arrange the Chicken

Pat the boneless, skinless chicken thighs dry with paper towels. In a small bowl, mix together the kosher salt, black pepper, garlic powder, onion powder, and paprika. Season the chicken thighs thoroughly on both sides with this spice blend.

Lay the seasoned chicken directly over the cheese and butter layer in the baking dish. Finally, scatter the remaining 1/4 cup of cheese over the top of the chicken.

5. Initial Covered Bake

Tightly seal the baking dish with aluminum foil to trap the steam, which is essential for cooking the raw rice properly. Place the dish in the preheated oven and bake undisturbed for 55 minutes.

6. Uncovered Browning

Carefully remove the foil, taking care to avoid escaping steam. Return the uncovered baking dish to the oven and bake for an additional 20 to 30 minutes.

Watch for the top of the chicken to turn a rich golden brown, the liquid to be entirely absorbed by the tender rice, and the internal temperature of the chicken thighs to reach at least 165 degrees F.

7. Rest and Serve

Remove the casserole from the oven and let it rest for 5 minutes so the juices can redistribute. Garnish with freshly chopped parsley if desired, then dish out warm portions straight from the pan.

Essential Cooking Tips

Rice Selection

Stick to standard long-grain white rice for this recipe. Avoid instant or minute rice, as it will overcook and become mushy during the long baking time.

Foil Seal

Ensure your aluminum foil tightly wraps the edges of the 9×13-inch pan. A secure seal keeps the steam inside, ensuring the rice absorbs the broth and softens completely.

Liquid Check

If your oven tends to run hot and you notice the liquid absorbing too quickly during the covered phase, you can reduce the final uncovered baking time slightly.

Nutrition Facts (Per Serving)

Nutrient	Amount	Daily Value (%)
Calories	620 kcal	—
Total Fat	36.0 g	46%
Saturated Fat	18.0 g	88%
Cholesterol	246 mg	82%
Sodium	1,207 mg	52%
Total Carbohydrate	27.0 g	10%
Dietary Fiber	2.0 g	6%
Total Sugars	2.0 g	—
Protein	49.0 g	98%
Calcium	244 mg	19%
Iron	3.0 mg	18%
Potassium	840 mg	18%
Vitamin C	1.0 mg	1%