Stick of Butter Chicken & Rice (Easy One-Pan!)

Ingredients

• 2 cups White Rice (long‑grain or jasmine, rinsed)
• 8 oz Mushrooms (sliced; any variety)
• 2 cans Beef Consomme (10.5 oz each, low‑sodium if possible)
• 1 can French Onion Soup (10.5 oz, condensed)
• 1 stick Unsalted Butter (cut into 2‑tablespoon pieces, room temperature)
• 0.5 cup Pecorino Romano (freshly grated)
• 2 lb Boneless Skinless Chicken Breast (cut into 1‑inch cubes)
• 1 tsp Salt (kosher or sea salt)
• 0.5 tsp Black Pepper (freshly ground)
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Paprika (sweet or smoked)
• 2 tbsp Fresh Parsley (chopped, for garnish)
• 0.25 cup Additional Pecorino Romano (grated, for topping)

Instructions

1. Preheat Oven

   Set the oven to 350°F (177°C) and let it fully preheat while you assemble the casserole.

   Time: PT10M

   Temperature: 350°F

2. Combine Base Ingredients

   In a large mixing bowl, combine the rinsed white rice, sliced mushrooms, both cans of beef consomme, and the can of French onion soup. Stir until evenly mixed.

   Time: PT5M

3. Add Butter and Cheese

   Add half of the butter stick (cut into pieces) and ½ cup grated Pecorino Romano to the rice mixture. Stir until the butter is melted and the cheese is evenly distributed.

   Time: PT5M

4. Season the Chicken

   In a separate small bowl, toss the cubed chicken with salt, pepper, garlic powder, onion powder, and paprika. Ensure every piece is coated.

   Time: PT5M

5. Assemble the Casserole

   Spread the rice‑mushroom mixture evenly in the prepared baking dish. Arrange the seasoned chicken pieces on top in a single layer. Sprinkle the remaining ¼ cup Pecorino Romano over the chicken.

   Time: PT5M

6. Cover and Bake (First Phase)

   Cover the dish tightly with aluminum foil and place it in the preheated oven. Bake for 45 minutes.

   Time: PT45M

   Temperature: 350°F

7. Uncover and Finish Baking

   Remove the foil and continue baking for an additional 15‑20 minutes, or until the liquid is fully absorbed and the top is golden brown.

   Time: PT20M

   Temperature: 350°F

8. Garnish and Serve

   Remove the casserole from the oven. Sprinkle chopped fresh parsley over the top and add the remaining half‑stick of butter in small pats to melt into the hot dish. Let rest 5 minutes before serving.

   Time: PT5M

Nutrition Facts

Calories

520

Protein

32 g

Carbohydrates

55 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of White Rice: Basmati rice, Brown rice
• Instead of Mushrooms: Frozen sliced mushrooms
• Instead of Beef Consomme: Beef broth, Chicken consomme
• Instead of French Onion Soup: Caramelized onion soup mix, Onion gravy
• Instead of Unsalted Butter: Margarine, Olive oil (for cooking)
• Instead of Pecorino Romano: Parmesan, Grana Padano
• Instead of Boneless Skinless Chicken Breast: Chicken thighs, Turkey breast
• Instead of Garlic Powder: Fresh minced garlic (1 clove)
• Instead of Onion Powder: Finely minced onion (1 tbsp)
• Instead of Paprika: Cayenne pepper (use less)
• Instead of Fresh Parsley: Cilantro, Chives
• Instead of Additional Pecorino Romano: Parmesan

Equipment Needed

• 9x13‑inch Baking Dish
• Mixing Bowl
• Measuring Cups
• Grater
• Aluminum Foil
• Oven
• Oven Mitts

Critical Steps — Do Not Skip

• Season the chicken thoroughly before placing it on the rice.
• Cover the dish tightly with foil for the first 45 minutes to steam the rice.
• Uncover for the final bake to develop a golden crust and ensure liquid absorption.

Chef Tips from the Video

• Use a mix of button and cremini mushrooms for deeper flavor.
• For extra richness, substitute half of the butter with ghee.
• If you prefer a spicier dish, add a pinch of cayenne pepper to the chicken seasoning.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then store in an airtight container for up to 4 days.

Freezer: Portion into freezer‑safe containers; freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Assemble the casserole up to the point of covering with foil, then refrigerate for up to 24 hours before baking.
• Freeze the uncooked, covered casserole for up to 2 months; bake from frozen, adding 10‑15 minutes to the cooking time.

Frequently Asked Questions