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Stick of Butter Chicken and Rice Bake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 32 reviews
  • Author: Elina
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 6 servings 1x
  • Category: Lunch or Dinner
  • Method: Baking
  • Cuisine: American

Description

This easy and flavorful baked Butter Chicken and Rice dish features tender chunks of chicken thighs or breasts layered over a creamy mixture of rice, cream soups, and chicken broth. Topped with thin slices of butter and baked to perfection, it delivers a rich, buttery taste with minimal prep, making it perfect for a comforting lunch or dinner.

Ingredients

Scale

Main Ingredients

  • 1 cup uncooked long grain white rice (not instant rice)
  • 10.5 ounce can cream of chicken soup
  • 10.5 ounce can cream of celery soup or cream of mushroom soup (optional)
  • 1 ½ cups chicken broth
  • 1 to 1 ½ teaspoons Montreal steak seasoning
  • 1 ½ pounds boneless skinless chicken thighs or breasts, cut into large chunks
  • 5 tablespoons salted butter, thinly sliced
  • Optional garnish: chopped parsley or paprika

Instructions

  1. Prepare oven and dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
  2. Mix base ingredients: In a large bowl, whisk together the uncooked rice, both cream soups, chicken broth, and Montreal steak seasoning to combine all the flavors evenly.
  3. Layer mixture in dish: Pour the soup and rice mixture evenly into the prepared baking dish, spreading it out smoothly.
  4. Add chicken: Nestle the large chunks of chicken evenly on top of the rice mixture, ensuring pieces are spaced for even cooking.
  5. Top with butter and seasoning: Distribute the thin slices of salted butter evenly over the chicken and sprinkle paprika if desired for color and flavor. Do not stir the layers.
  6. Bake covered: Cover the dish tightly with aluminum foil and bake in the preheated oven for 55 minutes to allow the rice to absorb the liquid and the chicken to cook fully.
  7. Bake uncovered: Remove the foil carefully, then bake uncovered for an additional 10 to 15 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the rice is tender.
  8. Rest the casserole: Remove from the oven and let it rest, lightly covered with foil, for 10 minutes to let the butter melt further into the dish and enhance flavor.
  9. Optional broiling: For a golden top, place the casserole under the oven broiler for 2 to 3 minutes before serving. Garnish with freshly chopped parsley if desired.

Notes

  • The butter slices infuse richness while baking, and using a full stick of butter is unnecessary as not all of it will absorb into the dish.
  • Chicken thighs add more juiciness, but breasts can be used for leaner meat options.
  • You can substitute cream of celery soup with cream of mushroom depending on your preference.
  • Resting the casserole before serving allows flavors to meld and makes serving easier.
  • Add a sprinkle of paprika or fresh parsley for visual appeal and subtle flavor enhancement.

Find it online: https://recipes.mbeams.com/stick-of-butter-chicken-and-rice-bake-recipe/