Stick of Butter Chicken and Rice
One stick of butter, a can of cream of chicken soup, and long-grain rice slow-bake together into a rich, savory casserole that practically makes itself.
Ingredients
- 1 cuplong-grain white rice(uncooked, not instant)
- 1 cancream of chicken soup(10.5 oz)
- 1 cancream of mushroom soup(10.5 oz)
- 1 cupchicken broth
- ½ cupwater
- 1 ozdry onion soup mix(1 packet)
- 4bone-in chicken thighs(skin-on)
- ½ tspblack pepper
- ½ tspgarlic powder
- 1stick of unsalted butter(8 tbsp, sliced into pats)
Method
- 01
Preheat the oven to 300°F (150°C). Lightly grease a 9×13-inch baking dish.
- 02
Spread the 1 cup long-grain white rice evenly across the bottom of the prepared baking dish.
- 03
Whisk together the 1 can cream of chicken soup, 1 can cream of mushroom soup, 1 cup chicken broth, and ½ cup water in a bowl until smooth, then pour the mixture evenly over the rice.
- 04
Sprinkle the 1 oz dry onion soup mix over the soup and rice layer and stir gently to combine without disturbing the bottom layer.
- 05
Season the 4 bone-in chicken thighs on both sides with the ½ tsp black pepper and ½ tsp garlic powder, then nestle them skin-side up on top of the rice mixture.
- 06
Lay the pats of 1 stick of unsalted butter evenly over the chicken thighs and across the surface of the dish.
- 07
Cover the dish tightly with aluminum foil, sealing the edges so no steam escapes during baking.
- 08
Bake covered at 300°F for 75 minutes, until the rice has absorbed the liquid and the chicken is cooked through.
- 09
Remove the foil and increase the oven temperature to 375°F. Bake uncovered for an additional 15 minutes until the chicken skin is golden and lightly crisped.
- 10
Rest the casserole for 5 minutes before serving, spooning the buttery pan juices from the edges back over the chicken and rice.
Adapted from public domain & community sources