Stick of Butter Chicken and Rice

Name: Stick of Butter Chicken and Rice Casserole
Prep time: 10 min
Cook time: 1 h 5 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 cups long-grain white rice; 8 oz mushrooms, quartered; 2 (10.5 oz) cans beef consommé; 1 (10.5 oz) can French onion soup; 1 stick (1/2 cup) unsalted butter, cut into pats; 1/2 cup grated Pecorino Romano cheese, divided; 2 lbs boneless, skinless chicken thighs; salt, to taste; black pepper, to taste; garlic powder, to taste; onion powder, to taste; paprika, to taste; 2 tbsp fresh parsley, chopped for garnish

A savory one-pan baked chicken and rice casserole built on beef consommé and French onion soup, topped with melted butter and Pecorino Romano for a comforting weeknight dinner.

🌍American 🏷️Chicken and rice 🏷️Casserole 🏷️Baked chicken 🏷️Chicken thighs Mushroom

🏷️

🏷️Comfort food

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TikTok

Total

1h 15m

Servings

6

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

2 cups long-grain white rice
8 oz mushrooms, quartered
2 (10.5 oz) cans beef consommé
1 (10.5 oz) can French onion soup
1 stick (1/2 cup) unsalted butter, cut into pats
1/2 cup grated Pecorino Romano cheese, divided
2 lbs boneless, skinless chicken thighs
salt, to taste
black pepper, to taste
garlic powder, to taste
onion powder, to taste
paprika, to taste
2 tbsp fresh parsley, chopped for garnishoptional

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Instructions

1
Preheat your oven to 350°F (175°C).
2
In a 9x13 inch baking dish, add the white rice and top with the quartered mushrooms.
3
Pour the beef consommé and French onion soup over the rice and mushrooms.
4
Stir everything to combine.
5
Place the pats of butter evenly over the mixture.
6
Sprinkle about half of the Pecorino Romano cheese over the top.
7
Season the chicken thighs generously on all sides with salt, pepper, garlic powder, onion powder, and paprika.
8
Arrange the seasoned chicken thighs on top of the rice mixture in a single layer.
9
Sprinkle the remaining Pecorino Romano cheese over the chicken.
10
Cover the baking dish tightly with aluminum foil.
11
Bake for 45 minutes.
12
Remove the foil and bake for another 15-20 minutes, or until the chicken is cooked through and the liquid is absorbed.
13
Garnish with fresh parsley before serving.

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Tips & Notes

Pro tips

Spread the butter pats evenly across the top before baking—they distribute as they melt and enrich the rice and sauce.
Do not stir the casserole while baking; undisturbed rice absorbs liquid more evenly and develops a tender, cohesive texture.
Pat chicken thighs dry before arranging to help them brown slightly at the edges during baking.
Divide the Pecorino Romano cheese in half: sprinkle half before baking and half on top near the end for color and fresh flavor.

Substitutions

Beef consommé → chicken broth (use 2 cups; flavor will be lighter)
French onion soup → cream of mushroom soup (omit or reduce salt; soup is already salty)
Pecorino Romano → Parmesan (milder, slightly nuttier flavor)

Storage & make-ahead

Store covered in the refrigerator for up to 3 days; reheat gently in a 325°F oven (covered) for 20–25 minutes until warmed through.

Common Questions

Can I use chicken breasts instead of thighs?

Yes, but thighs stay moister during baking. If using breasts, reduce baking time by 5–10 minutes and check internal temperature (165°F) to avoid overcooking.

What type of rice works best?

Long-grain white rice is specified; do not use short-grain or brown rice, as they absorb liquid differently and will affect texture and cooking time.

Can I make this ahead?

Assemble the casserole (except the butter pats) up to 24 hours ahead, refrigerate covered, then add butter and bake—add 10–15 minutes to baking time.

Is this recipe freezer-friendly?

Yes, freeze unbaked casseroles (with butter added) for up to 3 months; thaw overnight in the fridge before baking, or add 20–25 minutes to baking time from frozen.