Stick of Butter Chicken and Rice Casserole
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.
Servings: 6
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.