# 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.

_Dinner · American_

Prep: 10 min · Cook: 90 min · Total: 100 min · Yields: 4 servings

## Ingredients

- 1 cup long-grain white rice (uncooked, not instant)
- 1 can cream of chicken soup (10.5 oz)
- 1 can cream of mushroom soup (10.5 oz)
- 1 cup chicken broth
- ½ cup water
- 1 oz dry onion soup mix (1 packet)
- 4 bone-in chicken thighs (skin-on)
- ½ tsp black pepper
- ½ tsp garlic powder
- 1 stick of unsalted butter (8 tbsp, sliced into pats)

## Instructions

1. Preheat the oven to 300°F (150°C). Lightly grease a 9×13-inch baking dish.
2. Spread the 1 cup long-grain white rice evenly across the bottom of the prepared baking dish.
3. Whisk together the 1 can cream of chicken soup, 1 can cream of mushroom soup, 1 cup chicken broth, and 0.5 cup water in a bowl until smooth, then pour the mixture evenly over the rice.
4. Sprinkle the 1 oz dry onion soup mix over the soup and rice layer and stir gently to combine without disturbing the bottom layer.
5. Season the 4 bone-in chicken thighs on both sides with the 0.5 tsp black pepper and 0.5 tsp garlic powder, then nestle them skin-side up on top of the rice mixture.
6. Lay the pats of 1 stick of unsalted butter evenly over the chicken thighs and across the surface of the dish.
7. Cover the dish tightly with aluminum foil, sealing the edges so no steam escapes during baking.
8. Bake covered at 300°F for 75 minutes, until the rice has absorbed the liquid and the chicken is cooked through.
9. 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.

## Tip

> Seal the foil tightly — any gap lets steam escape and the rice will come out dry and undercooked. Press the edges firmly against the rim of the dish before it goes in the oven.

Tags: comfort-food, one-pan, weeknight, casserole, slow-cook

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Canonical: https://just-recipes.io/recipes/stick-of-butter-chicken-and-rice