Stick of Butter Chicken Casserole

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Easy Stick of Butter Chicken and Rice baked in one pan. Simple, hearty, and full of flavor for an easy family meal.

Course dinner, entree, Main Course

Cuisine American

Keyword butter, chicken and rice, chicken and rice casserole

Prep Time 10

Cook Time 1 40

Servings servings

Calories 583kcal

Author Paula

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

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.

Kinder's The Blend is a seasoning with equal parts of salt, pepper, and garlic. You can use equal parts to make one teaspoon if you prefer.