This stick of butter chicken and rice bake is the best French onion casserole. It’s such an easy dump and bake dinner. It has savory chicken and mushrooms baked with a beefy buttery onion rice.
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Recipe testing this chicken and rice casserole, was one of the easiest dinners I’ve made in a while. It’s like the classic southern stick of butter rice side dish, just with chicken and mushrooms.
No mixing bowl needed, just dump the ingredients into a casserole dish, mix, cover, and oven bake.
Ingredients
Chicken - Boneless chicken thighs are recommend, they stay juicier when baked in the oven for a long periods of time. Other options like chicken breast or tenderloins can be substituted.
Rice - Any long grain rice, I used jasmine.
Mushrooms - Fresh sliced is best, white or brown Bella’s. Canned and jarred mushrooms can be substituted.
Butter- I recommend unsalted to keep the sodium content low. Salted can be used if preferred.
Soup & Broth- Canned French onion soup and beef consommé.
Seasonings - Your favorite all-purpose spices to season the chicken. I used smoked paprika, poultry seasoning, onion and garlic powder.
Beef Consommé
You can substitute beef broth or beef bone consommé, but you will not get the same rich strong flavor.
Beef consommé is thicker with a gelatin texture. It really helps to bake up the rice to a nice dark brown color.
Mix In & Toppings
If you would like to add more flavor to this delicious casserole, try these options. They can be used in while baking or as a topping when serving.
- Fresh Sliced Onions - White, Sweet or Red
- Swiss cheese
- Pecorino Romano
- Fresh Thyme
- Green Onion
- Italian Parsley
- Crispy Fried Onions
- Crushed Potato Chips
- Sour Cream
Love Casseroles? Check out the Viral Chicken Cobbler, Knorr’s Cheesy Chicken Broccoli Rice Casserole, No Peek Chicken, Chicken Fajita, Cheesy Chicken and Rice, and Chicken Stuffing Casserole.
Baking Time
When you are making any oven rice bake, check the texture of the rice while it is baking. I recommend about 10 minutes prior to the full recommended bake time.
Oven heat and temperatures and rice cooking times can vary. You don’t want to overcook the rice.
How To Serve
This is a great one pan meal with starch and a protein. Since the oven is going cook or roast vegetables like green beans, broccoli, mixed veggies, or peas and carrots. Bread rolls, green salad, and fruit.
Leftovers and Storage
After enjoying this chicken and rice casserole, store the leftovers covered in an airtight container for up to 4 days in the refrigerator. It can also be frozen for up to3 months.
Reheatin the microwave or the oven covered in foil.
You can freezer prep the whole baked casserole dish. Make sure is has be fully cooled and wrapped well to prevent freezer burn. Let in thaw in the fridge and it’s ready to reheat.
Step By Step Instructions and Photos
- Grab the ingredients and prep them. Preheat oven to 375 degrees Fahrenheit.
2. Prep the chicken thighs and season them with your favorite spices.
3. Dump rice into a 9x13 baking dish.
4. Add beef consommé, French onion soup, and sliced mushrooms.
5. Top with sliced stick of butter.
6. Add season chicken thighs.
7. Cover the baking dish tightly with foil. Place in the oven and bake for 50 minutes.
8. Remove and carefully uncover and place back into the oven for an additional 20-30 minutes.
Note: Check the rice texture to see if it's cooked to your liking. If not place back into the oven.
9. Remove from the oven when browned nicely. Fluff the rice with a fork and let cool.
10. Spoon on to a plate and top with parsley, parmesan cheese, and crispy fried onions. Enjoy.
Stick of Butter Chicken and Rice Casserole
Equipment
- 9x13 Baking Dish
- Measuring Tools (Cups)
- Mixing Spoon or Rubber Spatula
- Foil
Ingredients
- 2 cups Long Grain Rice (not minute rice)
- 1 10.5 oz French Onion Soup, Can or Condensed Soup of Choice
- 2 10.5oz Beef Consommé, Can
- 1 ½-2 lbs Uncooked Chicken Thighs Seasoned with spices of choice
- 1 stick Unsalted Butter, sliced (½cup)
- 8 oz White Mushrooms, Sliced
- Crispy Onions, Salt, Pepper, and Seasonings of Choice
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Prep the chicken thighs and season them.
- Dump rice into a 9x13 baking dish. Add beef consommé, French onion soup, and sliced mushrooms.
- Top with sliced butter and chicken thighs.
- Cover the baking dish tightly with foil. Place in the oven.
- Bake for 50 minutes. Remove and carefully uncover and place back into the oven for an additional 20-30 minutes. Note: Check the rice texture to see if it's cooked to your liking. If not place back into the oven.
- Remove from the oven when browned nicely. Fluff the rice with a fork and let cool. Spoon on to a plate and top with parsley, parmesan cheese, and crispy fried onions. Enjoy.
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