Stick of Butter Chicken Casserole
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Stick of
Stick of Butter Chicken Casserole
One thing we like about this dish is that it’s very hands-off once it’s in the oven. If you need just a delicious side dish, try my One Pan Stick of Butter Rice. Or, if you need just a low-carb chicken recipe, try Chicken Fajitas on a Stick.
Nutrition
Nutritional information will vary based on the ingredients used, but this dish is rich in carbohydrates from the rice and provides protein from the chicken. The
Stick of Butter Chicken Casserole Tips & Substitutions
My personal tip is to line your baking dish with foil for easier cleanup, especially since
I also recommend using long-grain white rice so the texture comes out fluffy instead of sticky.
You can swap chicken thighs for chicken breasts if you prefer more moisture and flavor.
For a lighter version, use half the
Adding fresh, minced garlic, onion powder, or ground red pepper is an easy way to boost flavor.
If you want more texture, sprinkle shredded cheese on top in the last 10 minutes of baking.
Why you’ll ❤️ this recipe.
👨👩👧👦Works well for family dinners
🍚Comfort food classic
🍳Easy to prepare in one pan
🌶️Full of flavor
🔁Makes great leftovers
Frequently Asked Questions
It’s a baked casserole featuring boneless, skinless chicken thighs or breasts, long-grain white rice, French onion soup, beef consommé, mushrooms, and a whole stick (1/2 cup) of
No, it will turn mushy. Stick with long-grain or regular rice for the best texture.
Yes, let the dish cool completely, then store in a freezer-safe container for up to 3 months.
Yes, covering with foil for the first half of baking can keep the rice from drying out.
Boneless, skinless chicken thighs are often preferred for their flavor and ability to stay moist during baking. Boneless, skinless chicken breasts can also be used, but may dry out more easily if overcooked.
Yes, the seasonings can be customized in Stick of
Yes! You can easily personalize the dish by adding vegetables like peas and carrots, broccoli, bell peppers, or spinach. Mushrooms are already a common addition to this recipe. You could also try adding other proteins like cooked pork, crumbled ground beef, or shrimp.
While the classic method is oven-baked, a similar recipe is Slow Cooker No Peek Chicken and Rice.
Cooking time varies depending on the specific recipe and the type of rice used, but typically ranges from 1 hour 30 minutes to 1 hour 50 minutes. The dish is usually baked covered with foil for most of the cooking time, then uncovered to allowed to brown.
What to serve with Chicken Casserole
I always like to offer options for other recipes to make a meal. For this Stick of
Stick of Butter Chicken Casserole Conclusion
Stick of
Stick of Butter Chicken Casserole
Items in blue & underlined below can be clicked for more detail or to purchase.
Ingredients
- 2 cups white rice
- 2 cups broccoli florets optional
- 10.5 ounce can French onion soup
- 2 10.5 ounce cans beef consomme (or beef broth + 1 teaspoon beef bouillon powder)
- 1 stick butter salted , melted
- 1 cup Parmesan grated
- 1.5 to 2 pounds chicken breasts or thighs boneless & skinless, cut into large chunks
- ½ teaspoons paprika
- 1 teaspoon Kinder's The Blend or garlic, pepper, & salt seasoning blend
Instructions
- In a 9×13 baking dish, add in the uncooked white rice
- In a large bowl, add in the can of French onion soup and both cans of beef consomme. Stir that together to combine.
- Pour that mixture into the baking dish over the rice. Then, evenly pour in the melted butter and shake the grated parmesan evenly over the top.
- Now, season both sides of the chicken thighs with paprika and complete seasoning, and add them into the baking dish.
- Cover the baking dish tightly with a lid or aluminum foil and bake it at 350°F for 1 & ½ hours.
- Once done, take it out of the oven, remove the aluminum foil, fluff the rice with a fork, and then pop it back into the oven uncovered at 400°F for about 8-10 minutes or until browned, if needed.
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.