Butter Chicken & Rice
Butter Chicken & Rice
Ingredients:
Casserole Base
2 cups uncooked long-grain white rice
2 cans (10.5 oz each) Campbell's Beef Consommé or Beef Bouillon
1 can (10.5 oz) Campbell's French Onion Soup
8 oz sliced fresh mushrooms
1 stick (½ cup) unsalted butter, cubed
1 cup grated Romano or Parmesan cheese (divided into two ½ cup portions)
Chicken & Seasoning
2–2.5 lbs boneless, skinless chicken thighs (trimmed)
1½ tsp salt (Tony Chachere)
1 tsp black pepper
1 tsp paprika
1 tsp onion powder
1 tsp garlic powder
Optional Garnish
Fresh chopped parsley
Instructions:
1. Assemble the Dish
Preheat your oven to 350°F (175°C).
In a large 9x13-inch baking dish, spread 2 cups of white rice evenly across the bottom.
Pour in 2 cans of beef consommé or beef broth and 1 can of French onion soup.
Add 8 oz of sliced mushrooms and stir everything together to combine.
Scatter the cubed stick of butter evenly across the top.
Sprinkle ½ cup of Romano/Parmesan cheese over the rice and liquid mixture.
2. Prep & Add the Chicken
Trim excess fat from the chicken thighs.
Season both sides of the chicken with salt, black pepper, paprika, onion powder, and garlic powder. Mix well to coat evenly.
Place the seasoned chicken thighs directly on top of the rice and mushroom mixture (overlapping slightly if needed).
Sprinkle the remaining ½ cup of Romano/Parmesan cheese over the top of the chicken.
3. Bake
Cover the baking dish tightly with aluminum foil.
Bake at 350°F (175°C) covered for 1 hour.
Remove the foil and gently fluff the rice around the chicken with a fork.
Increase oven temperature to 400°F (200°C).
Return the dish to the oven uncovered for 10 minutes to crisp and brown the top.
4. Serve
Garnish with fresh chopped parsley if desired, serve hot, and enjoy!
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This butter chicken and rice casserole is one of my go-to comfort meals, especially when I want something hearty yet simple to prepare. Using boneless, skinless chicken thighs makes the dish extra juicy and tender, while seasoning them well with paprika, garlic, onion powder, and a touch of salt and pepper really brings out the savory flavors. The inclusion of Campbell’s beef consommé and French onion soup adds depth and a slightly sweet umami richness to the rice base, which is something I wouldn’t have thought to combine originally but definitely enhances the casserole. For an even more flavorful twist, I sometimes add a splash of heavy cream or a few dollops of plain yogurt right before baking to make the dish creamier—although the butter and cheese alone give a satisfying richness. The mushrooms add texture and earthiness, balancing the cheese’s sharpness nicely. One tip I’ve learned is to fluff the rice gently after baking covered, then uncovered bake at a higher heat to get that delicious crispy top layer which makes each bite interesting with a bit of crunch. Garnishing with fresh parsley not only adds a pop of color but a fresh herbal note that lightens the dish. This recipe works great as a make-ahead option for busy weeknights since you can assemble everything early and pop it in the oven when ready. It pairs well with a simple green salad or steamed vegetables for a complete meal. I also like to experiment by swapping chicken thighs with boneless breasts or even turkey for variety. Overall, it’s a versatile recipe that can be adjusted to personal taste and pantry items, making it a reliable, crowd-pleasing dinner idea anytime.
