If you’re looking for a comforting, no-fuss dinner that’s packed with rich, buttery flavor, this Stick-of-Butter Chicken and Rice Casserole is exactly what you need. Combining tender chicken thighs, creamy rice, and a savory mix of soups and broth, this dish is perfect for busy weeknights or when you’re craving a hearty, cozy meal. With minimal prep and simple ingredients, it’s no surprise this casserole is becoming a new favorite for home cooks everywhere.
What sets this recipe apart is its ease of preparation and the bold, comforting flavors it delivers. The rice absorbs the savory blend of French onion soup, cream of mushroom soup, and beef consommé as it bakes, creating a creamy, flavorful base. The chicken cooks perfectly on top, staying tender and juicy, while pats of butter melt into the dish, infusing every bite with richness. It’s a classic one-pan dinner that will quickly become a staple in your recipe rotation.
This casserole isn’t just easy to make—it’s also versatile. You can customize it by adding vegetables like green beans, mushrooms, or peas for extra nutrition, or swap out the chicken thighs for breasts if you prefer. Pair it with a crisp green salad or some roasted vegetables for a complete meal that will leave your family or guests raving. Whether it’s a weeknight dinner or a cozy weekend indulgence, this Stick-of-Butter Chicken and Rice Casserole is the ultimate comfort food experience!
Stick-of-Butter Chicken and Rice Casserole
This Stick-of-Butter Chicken and Rice is a comforting one-dish meal that’s creamy, flavorful, and incredibly easy to make. Perfect for busy weeknights or cozy weekends, it uses simple ingredients to create a hearty and satisfying dish.
Ingredients
- 4 boneless, skinless chicken thighs (or chicken breasts)
- 1 cup uncooked long-grain white rice
- 1 can (10.5 oz) condensed French onion soup
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 can (10.5 oz) beef consommé
- ½ cup water or chicken broth
- 1 stick (½ cup) unsalted butter, sliced into pats
- Salt and pepper, to taste
- Optional: Fresh parsley for garnish
Instructions
- Preheat Your Oven:
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter. - Assemble the Ingredients:
Spread the uncooked rice evenly across the bottom of the baking dish. In a separate bowl, mix the French onion soup, cream of mushroom soup, beef consommé, and water (or chicken broth) until well combined. Pour this mixture over the rice, ensuring the rice is fully submerged. - Add the Chicken:
Place the chicken thighs or breasts on top of the rice mixture. Season the chicken with salt and pepper. - Add the Butter:
Arrange the pats of butter evenly over the chicken and rice mixture. The butter will melt as it bakes, infusing the dish with rich flavor. - Bake the Casserole:
Cover the dish tightly with aluminum foil and bake for 1 hour. After 1 hour, remove the foil and bake for an additional 15–20 minutes, or until the chicken is cooked through (165°F internal temperature) and the rice is tender. - Serve and Enjoy:
Let the casserole rest for 5 minutes before serving. Garnish with fresh parsley if desired and enjoy this creamy, buttery comfort food!
Tips:
- For extra flavor, you can add sliced mushrooms, green beans, or sautéed onions to the rice mixture before baking.
- If using bone-in chicken, increase the baking time slightly to ensure the chicken is fully cooked.
- Substitute chicken broth for water if you want an even richer flavor.
This Stick-of-Butter Chicken and Rice Casserole is the ultimate comfort dish—simple to prepare and full of flavor!
