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Stick of Butter Chicken and Rice

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4.1 from 68 reviews

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.

Ingredients

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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

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish to prevent sticking.
  2. 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.
  3. Layer Mixture: Pour the rice and soup mixture evenly into the prepared baking dish.
  4. Add Chicken: Nestle the chunks of chicken evenly on top of the rice mixture, distributing them so they are well spaced.
  5. 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.
  6. Cover and Bake: Cover the baking dish tightly with aluminum foil and bake for 55 minutes.
  7. 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.
  8. 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.
  9. 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.

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