Stick of Butter Chicken and Rice

Chicken and rice casseroles are a great way to feed a ton of people OR to have a ton of leftovers. I'm trying very hard to eat leftovers so in order to do that I need to make sure it's something I'd head up.

This recipe I'd heat up. 

It definitely feeds 6 - but you'd need to have a side veggie of some sort. 

I used chicken tenders, because that's what I had, and I wouldn't do that again. They were overcooked - even for me. I think using chicken breast the amount of time in the oven would be just right.

The flavor here was spot on too. The rice gets a nice beefy/oniony flavor. I added about a tablespoon of Onion Soup Mix too and that really up'd the onion flavor. Delicious!

I think cut up steak bites in this rice dish would be amazing. 

Stick of Butter Chicken and Rice

Recipe from AllRecipes

Serves 6

• 2 cups white rice
• 8 ounces baby portobello mushrooms, roughly chopped
• 2 (10.5 ounce) cans condensed beef consommé, such as Campbell's
• 1 (10.5-ounces) can condensed French onion soup, such as Campbell's
• 1 stick butter, cut into 8 pieces
• 1 cup grated Pecorino Romano or Parmesan cheese, divided
• 2 pounds boneless skinless chicken thighs
• 1 ¼ teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 tablespoon chopped parsley (optional)

Preheat the oven to 350 degrees F (175 degrees C).

Stir rice, portobello mushrooms, beef consommé, and French onion soup together in a 9 x 13-inch baking dish. Top with butter pieces and 3/4 cup of the cheese.

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.

Bake in the preheated oven for 55 minutes. Uncover and bake until top is golden brown, liquid has been absorbed into the rice, and chicken is cooked through, about 20 to 30 more minutes. Sprinkle with fresh parsley if desired.

Peyton Beckwith