Stick of Butter Chicken and Rice Recipe

Introduction

This Stick of Butter Chicken and Rice is a comforting, all-in-one casserole that’s easy to prepare and full of rich, savory flavors. Creamy soups combined with tender chicken, butter, and seasoned rice make a satisfying meal perfect for busy weeknights.

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, if preferred)
• 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. Step 1: Preheat your oven to 350°F. Grease a 9×13-inch baking dish lightly to prevent sticking.
2. Step 2: In a large bowl, whisk together the uncooked rice, cream of chicken soup, cream of celery soup, chicken broth, and Montreal steak seasoning until well combined.
3. Step 3: Pour the rice mixture into the prepared baking dish and spread it out evenly.
4. Step 4: Arrange the chicken chunks evenly on top of the rice mixture without stirring.
5. Step 5: Place the thin slices of butter evenly over the chicken and rice. Optionally, sprinkle with paprika for extra color.
6. Step 6: Cover the dish tightly with foil and bake for 55 minutes.
7. Step 7: Remove the foil and bake for an additional 10–15 minutes, or until the chicken reaches an internal temperature of 165°F and the rice is tender.
8. Step 8: Take the casserole out of the oven and let it sit, lightly covered with foil, for 10 minutes to allow the butter to absorb and flavors to meld.
9. Step 9: For a golden top, optionally broil the casserole for 2–3 minutes before serving. Garnish with chopped parsley if desired.

Tips & Variations

• Use cream of mushroom soup instead of cream of celery for a different flavor profile.
• Chicken thighs stay juicier, but chicken breasts can be used for a leaner option.
• If you prefer extra seasoning, add a pinch of garlic powder or smoked paprika to the rice mixture.
• For a richer dish, substitute half of the chicken broth with heavy cream.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. Adding a splash of broth when reheating helps keep the rice moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant rice for this recipe?

It’s best to use uncooked long grain white rice as instant rice cooks much faster and may become mushy during the long baking time.

Can I make this recipe ahead of time?

You can assemble the casserole up to a day in advance and keep it covered in the refrigerator. When ready to cook, add a few extra minutes to the baking time since the ingredients will be cold.

Stick of Butter Chicken and Rice Recipe

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★★★★★

4.6 from 112 reviews

This Stick of Butter Chicken and Rice is a comforting, easy-to-make casserole featuring tender chicken thighs baked over a creamy rice mixture with a rich butter topping that melts into every bite. Combining classic cream soups, flavorful Montreal steak seasoning, and plenty of butter, this dish bakes to perfection in the oven, making it a perfect one-pan meal for busy weeknights or casual family dinners.

• Author: Amaya
• Prep Time: 10 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 20 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Rice and Soup Mixture

• 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, if preferred)
• 1 ½ cups chicken broth
• 1 to 1 ½ teaspoons Montreal steak seasoning

Chicken and Butter

• 1 ½ pounds boneless skinless chicken thighs or breasts (cut into large chunks)
• 5 tablespoons salted butter (thinly sliced)

Optional Garnish

• Chopped parsley
• Paprika

Instructions

1. Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
2. Mix Rice and Cream Soups: In a large bowl, whisk together the uncooked long grain white rice, cream of chicken soup, cream of celery soup (or mushroom soup if preferred), chicken broth, and Montreal steak seasoning until fully combined.
3. Assemble the Casserole: Pour the rice and soup mixture evenly into the prepared baking dish. Spread it out to create a uniform layer.
4. Add Chicken Pieces: Nestle the chunks of boneless skinless chicken thighs or breasts on top of the rice mixture, distributing them evenly across the surface.
5. Top with Butter and Seasoning: Place thinly sliced butter pieces evenly over the chicken and rice. For added color and mild flavor, sprinkle paprika over the top if desired. Do not stir the mixture.
6. Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 55 minutes, allowing the chicken to cook through and the rice to absorb the flavors.
7. Finish Baking Uncovered: Remove the foil and continue baking the casserole uncovered for an additional 10–15 minutes, or until the chicken reaches an internal temperature of 165°F and the rice is tender.
8. Rest Before Serving: Remove the casserole from the oven and let it rest, lightly covered with foil, for 10 minutes. This resting period allows the melted butter to absorb fully into the rice and chicken, enhancing flavor and texture.
9. Optional Broil for Crispness: If desired, place the casserole under a broiler for 2–3 minutes until the top turns golden brown for a crispy finish. Garnish with chopped parsley before serving.

Notes

• Use boneless, skinless chicken thighs for juicier meat; breasts can be used but may be less tender.
• Do not stir the casserole after adding butter to ensure distinct layers and better butter melting.
• Covering with foil during most of the baking ensures the rice absorbs moisture and cooks evenly.
• Ensure chicken is cooked to an internal temperature of 165°F for safety.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
• For a dairy-free version, substitute butter with a plant-based alternative and use dairy-free cream soups if available.

Keywords: butter chicken, chicken casserole, baked chicken and rice, easy comfort food, creamy chicken rice dish, one-pan chicken recipe