Stick of Butter Chicken and Rice Casserole

I sometimes find my recipe ideas in unusual places. This one falls into that category. Let me explain:

I was “doomscrolling” through social media one evening and came across where someone had cross-posted this recipe from TikTok where it had supposedly gone viral with tons of views. Since I don’t use TikTok (nor do I ever plan to) I went searching through other channels and found several repostings of it, differing only in the choice of seasonings.

It seems this recipe has a little history… it was originally intended as a side dish of flavored rice, but then someone decided to try turning it into a one-pan meal by adding chicken. The “stick of butter” in the name is literally taken from the ingredient list, which includes 1/2 cup (one stick) of butter.

The result? A simple, quick, and tasty one-dish meal. There’s lots of room for improvising by adding other vegetables or garnishes, or even the seasonings to make it your own. I’ll throw out a few suggestions in the recipe notes.

Adapted from Savvy Homebody

Print Recipe

Stick of Butter Chicken and Rice Casserole

Author: miketriesanewrecipe Cooking Method: Oven Cooked Courses: Dinner, Entree/Main Course

Difficulty: Beginner Prep Time 5 mins Cook Time 75 mins Rest Time 5 mins Total Time 1 hr 25 mins

Cooking Temp: 375  F Servings: 6

Best Season: Suitable throughout the year

Description

A simple one-dish meal combining chicken, rice, and mushrooms. Quick, easy, and tasty, this comes together in minutes.

Adapted from Savvy Homebody

Ingredients

Scale

1/2x 1x 2x 3x

• 2 cups long grain white rice, rinsed
• 2 cans condensed beef consomme soup (10.5oz)
• 1 can condensed French Onion soup (10.5oz)
• 8 oz sliced mushrooms
• ¹⁄₂ cup butter (1 stick), sliced
• 6 boneless skinless chicken thighs (approx 2 lbs)
• 2 tbsp seasoning salt
• Chopped parsley for garnish (optional)

Instructions

1. Preheat oven to 375 F.

2. In a 9 x 13 casserole dish combine rice, beef consomme soup, French onion soup, and sliced mushrooms, and stir until well blended. Place cut pieces of butter on top of the mixture. Season both sides of the chicken thighs with the seasoning salt and place on top of the butter.

3. Cover the dish tightly with aluminum foil and cook in the oven for 50 minutes. Remove from the oven, uncover, and return the dish to the oven to bake an additional 20-30 minutes or until the chicken is browned on top. Check the rice for doneness and return to the oven for additional cooking time if needed.

4. Remove from the oven, fluff up the rice with a fork, and serve. Garnish if desired.

Nutrition Facts

Servings 6

Serving Size 1 chicken thigh (5oz) & 1-1/4 cups (10oz) rice

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Amount Per Serving

Calories 584kcal

% Daily Value *

Total Fat 22.2g35%

Saturated Fat 11.1g56%

Cholesterol 168mg57%

Sodium 2184mg91%

Potassium 316mg10%

Total Carbohydrate 55.5g19%

Dietary Fiber 1.6g7%

Sugars 3.2g

Protein 38.5g77%

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Calcium 57 mg

Iron 5 mg

Vitamin D 5880 IU

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Notes

• Add-ins:
  • Chopped carrots
  • Chopped celery
  • Diced onions
• Alternate seasonings:
  • Paprika or Smoked Paprika
  • Creole seasoning
  • Salt and ground black pepper
  • Onion or garlic powder
• Use low-salt soups and no-salt butter to reduce total sodium
• Suggested garnishes:
  • Chopped parsley
  • Grated Pecorino Romano cheese
  • Grated Parmesan cheese
  • French fried onions
  • Sliced green onions

Keywords: butter, chicken, rice, beef consomme, French onion soup, mushroom, oven, casserole