If you have not yet discovered the cozy delight of a Stick of Butter Chicken and Rice, you are in for a real treat. This recipe brings together tender chicken chunks, creamy soups, and a full stick of butter all nestled into fluffy long grain rice, baked to perfection. The result is a dish that is rich, buttery, and practically melts in your mouth with every bite. It’s a perfect one-dish meal that feels like a warm hug, combining simple ingredients into a comforting classic that will quickly become a family favorite.
Ingredients You’ll Need
The beauty of this Stick of Butter Chicken and Rice recipe lies in its simplicity and the powerful role each ingredient plays. Every component is straightforward but essential, contributing layers of flavor, creamy texture, and even a pop of color to the final dish.
- 1 cup uncooked long grain white rice: Provides the fluffy, tender base that absorbs all the buttery, savory goodness.
- 10.5 ounce can cream of chicken soup: Adds rich, savory creaminess that ties the dish together.
- 10.5 ounce can cream of celery soup or cream of mushroom: Offers an earthy depth or subtle herbal notes depending on your choice.
- 1 ½ cups chicken broth: Keeps the rice moist while enhancing the poultry flavor.
- 1 to 1 ½ teaspoons Montreal steak seasoning: Infuses a perfect blend of spices for a savory punch.
- 1 ½ pounds boneless, skinless chicken thighs or breasts: Cubed for tender, juicy bites throughout the dish.
- 5 tablespoons salted butter, thinly sliced: Dispersed on top to melt into every crevice, delivering ultimate richness.
- Optional garnish – chopped parsley or paprika: Adds a fresh, colorful finishing touch.
How to Make Stick of Butter Chicken and Rice
Step 1: Prepare Your Base
Start by preheating your oven to 350°F and greasing a 9×13-inch baking dish to ensure nothing sticks. In a large bowl, whisk together the uncooked rice, both cans of cream soup, chicken broth, and Montreal steak seasoning until the mixture is smooth and well combined. Pour this creamy blend evenly into your prepared dish. This base is the heart of the dish, soaking up all the butter and chicken flavors as it bakes.
Step 2: Add the Chicken
Next, arrange your cubed chicken pieces evenly over the rice mixture. You’re layering in juicy protein that will cook slowly and become incredibly tender. Make sure the chicken pieces are nestled comfortably so every bite has that wonderful chicken presence.
Step 3: Butter It Up
This is the defining moment for your Stick of Butter Chicken and Rice – place thin slices of butter evenly over the top. The butter will melt during baking, seeping into the rice and chicken, creating an irresistible richness. Sprinkle with paprika if you like a little color. Remember, no stirring here! Cover the dish tightly with foil and bake for 55 minutes to start the magic.
Step 4: Finish Baking
After the initial cooking, uncover the dish and bake uncovered for another 10-15 minutes. This allows the chicken to cook completely (reaching 165°F internally) and the rice to achieve perfect tenderness. The butter on top may pool — that is exactly what makes this dish so luscious. Let the casserole rest lightly covered for 10 minutes before serving so the butter absorbs fully into the savory rice and chicken.
How to Serve Stick of Butter Chicken and Rice
Garnishes
A sprinkle of freshly chopped parsley or a pinch of paprika not only looks beautiful but adds a fresh aroma and subtle brightness to contrast the buttery richness. These simple garnishes elevate the dish visually and tastefully.
Side Dishes
While this casserole is a meal on its own, pairing it with a crisp green salad or steamed vegetable medley balances out the richness. Think roasted green beans, sautéed spinach, or a tangy cucumber salad to add texture and freshness.
Creative Ways to Present
Serve portions straight from the baking dish for a cozy family-style meal, or arrange on warm plates with a drizzle of pan juices. For a special occasion, use individual ramekins to portion the butter chicken and rice, then broil briefly until golden on top for an impressive crust and presentation.
Make Ahead and Storage
Storing Leftovers
Leftover Stick of Butter Chicken and Rice keeps beautifully in the refrigerator for up to 3 days. Make sure to cover it tightly with plastic wrap or transfer to an airtight container to maintain moisture and prevent it from drying out.
Freezing
This dish freezes well if you want to save some for a future meal. Portion into freezer-safe containers, leaving some space at the top for expansion, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
To bring your leftovers back to life, reheat gently in the oven at 350°F covered with foil, or microwave covered on medium power to avoid drying out the chicken and rice. Adding a small splash of chicken broth can help revive moisture.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Both chicken thighs and breasts work well. Thighs tend to stay juicier after baking, but breasts are a leaner choice that still taste delicious in this recipe.
What if I don’t have Montreal steak seasoning?
No worries! You can substitute with a mix of garlic powder, onion powder, black pepper, and paprika for a similar savory flavor profile.
Can I use instant rice instead of long grain white rice?
This recipe calls for uncooked long grain rice because it needs time to absorb flavors and cook through during baking. Instant rice would overcook and become mushy, so it’s best to stick to regular long grain rice.
Is it okay to add more butter than the 5 tablespoons called for?
You can, but keep in mind the recipe balances richness and texture perfectly as is. Adding a full stick (8 tablespoons) may leave some butter unabsorbed and overly greasy. Five tablespoons create the ideal buttery flavor without overpowering.
Can I make this recipe in advance and bake later?
Yes! Prepare everything up to the baking step, cover tightly, and refrigerate for up to 24 hours. When ready, pop it in the oven and bake according to the instructions, adding a little extra baking time if chilled.
Final Thoughts
There is something incredibly satisfying about a Stick of Butter Chicken and Rice that feels both indulgent and homey at the same time. Its simplicity, layered flavors, and that luscious butter finish make it a dependable meal to turn to any day of the week. I can’t wait for you to try this recipe and see how easily it becomes a beloved dish in your own kitchen. Happy baking!
PrintStick of Butter Chicken and Rice
This easy baked butter chicken and rice casserole is a comforting, rich dish featuring tender chicken, creamy soups, and perfectly cooked rice, layered and baked to buttery perfection. A simple, flavorful meal that requires minimal prep and yields a delicious, hearty dinner for the whole family.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6 servings 1x
- Category: Lunch or Dinner
- Method: Baking
- Cuisine: American
Ingredients
Ingredients
- 1 cup uncooked long grain white rice (not instant rice)
- 10.5 ounce can cream of chicken soup
- 10.5 ounce can cream of celery soup or cream of mushroom soup (optional)
- 1 ½ cups chicken broth
- 1 to 1 ½ teaspoons Montreal steak seasoning
- 1 ½ pounds boneless, skinless chicken thighs or breasts, cut into large chunks
- 5 tablespoons salted butter, thinly sliced
- Optional garnish: chopped parsley or paprika
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish to prevent sticking.
- Mix Rice and Soups: In a large bowl, whisk together the uncooked rice, cream of chicken soup, cream of celery soup (or mushroom, if preferred), chicken broth, and Montreal steak seasoning until well combined.
- Layer Mixture: Pour the rice and soup mixture evenly into the prepared baking dish.
- Add Chicken: Nestle the chunks of chicken evenly on top of the rice mixture, distributing them so they are well spaced.
- Top with Butter and Seasoning: Place thin slices of salted butter evenly over the chicken and rice. Sprinkle with paprika if using; do not stir the mixture.
- Cover and Bake: Cover the baking dish tightly with aluminum foil and bake for 55 minutes.
- Finish Baking Uncovered: Remove the foil and bake uncovered for an additional 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the rice is tender.
- Rest Before Serving: Remove the dish from the oven and let it sit, lightly covered with foil, for 10 minutes to allow flavors to meld and butter to absorb.
- Optional Broiling: For a golden top, place the casserole under the broiler for 2-3 minutes just before serving. Garnish with chopped parsley if desired.
Notes
- Using a whole stick of butter is optional; 5 tablespoons are sufficient as the full stick is often not fully absorbed.
- Chicken thighs provide more flavor and juiciness, but breasts can be used for a leaner option.
- Do not stir the butter slices into the mixture before baking; this helps create a rich buttery finish on top.
- Letting the dish rest after baking improves texture and flavor absorption.
- For variation, substitute cream of celery soup with cream of mushroom or another cream soup as preferred.