Stick of Butter Chicken and Rice

• servings: 6 servings
• active time: 5 minutes
• total time: 1 hour 20 minutes

Ingredients

2 cups white rice

8 ounces portobello mushrooms, roughly chopped

2 (10.5 ounce) cans condensed beef consomme, such as Campbell's

1 (10.5-ounces) can condensed French onion soup, such as Campbell's

1 stick butter, cut into 8 pieces

1 cup Pecorino Romano

2 pounds boneless skinless chicken thighs

1 ¼ teaspoons kosher salt

3/4 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1 tablespoon chopped parsley (optional)

Directions

Preheat the oven to 350 degrees F (175 degrees C).

Stir rice, portobello mushrooms, beef consomme, and French onion soup together in a 9 x 13-inch baking dish. Top with butter pieces and 3/4 cup of the cheese.

Season chicken evenly with salt, pepper, garlic powder, onion powder, and paprika and place on top of cheese and butter. Top with remaining cheese and cover dish with foil.

Bake in the preheated oven for 55 minutes. Uncover and bake until top is golden brown, liquid has been absorbed into the rice, and chicken is cooked through, about 20 to 30 more minutes. Sprinkle with fresh parsley if desired.

Nutrition

• Calories: 620 kcal
• Total Fat: 36 g
• Saturated Fat: 18 g
• Unsaturated Fat: 0 g
• Cholesterol: 246 mg
• Sodium: 1207 mg
• Total Carbohydrate: 27 g
• Dietary Fiber: 2 g
• Total Sugars: 2 g
• Protein: 49 g