Stick of Butter Chicken and Rice Recipe
Introduction
Stick of Butter Chicken and Rice is a comforting one-dish meal that combines tender chicken, creamy rice, and rich butter for incredible flavor. This simple baked casserole is perfect for a cozy weeknight dinner with minimal fuss and maximum taste.
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
- Step 1: Preheat your oven to 350°F and grease a 9×13-inch baking dish.
- Step 2: In a large bowl, whisk together the rice, both cans of soup, chicken broth, and Montreal steak seasoning until well combined. Pour the mixture evenly into the prepared baking dish.
- Step 3: Arrange the chicken chunks evenly on top of the rice mixture.
- Step 4: Place the thin butter slices evenly over the chicken and rice. Sprinkle with paprika if you like. Do not stir. Cover the dish tightly with foil.
- Step 5: Bake covered for 55 minutes. Then remove the foil and bake for an additional 10–15 minutes, or until the chicken reaches 165°F and the rice is tender.
- Step 6: Remove from the oven and let it rest lightly covered with foil for 10 minutes. This allows the butter to absorb into the rice and chicken.
- Step 7: (Optional) For a golden top, broil for 2-3 minutes before serving. Garnish with chopped parsley if desired.
Tips & Variations
- Use chicken thighs for juicier meat, or breasts for a leaner option.
- Substitute cream of mushroom soup for cream of celery to change the flavor profile.
- Add vegetables like peas or diced carrots under the chicken for extra nutrition and color.
- Montreal steak seasoning is flavorful but can be swapped with your favorite poultry seasoning blend.
Storage
Store any 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 if the rice seems dry.
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 will not absorb the liquid properly during baking and may become mushy or undercooked.
What can I substitute for Montreal steak seasoning?
You can use a blend of salt, pepper, garlic powder, onion powder, and paprika to replicate similar flavors if you don’t have Montreal steak seasoning on hand.
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Stick of Butter Chicken and Rice Recipe
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
Description
A comforting and easy one-dish meal featuring tender chicken thighs baked with creamy rice, butter, and savory seasonings. This Butter Chicken and Rice casserole combines classic canned soups with fresh chicken and long grain rice for a hearty, homestyle dish perfect for a busy weeknight dinner.
Ingredients
For the Casserole:
- 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
- Paprika
Instructions
- Preheat and Prepare: Preheat your oven to 350°F. Grease a 9×13-inch baking dish to ensure the casserole doesn’t stick.
- Mix Base Ingredients: 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. Pour this mixture evenly into the prepared baking dish.
- Arrange Chicken: Nestle the chicken pieces evenly on top of the rice mixture, distributing them so every portion gets tender chicken.
- Add Butter and Seasoning: Lay the thin slices of salted butter evenly across the top of the chicken and rice. If desired, sprinkle with paprika for a touch of color and flavor. Do not stir the mixture after this step.
- Bake Covered: Cover the dish tightly with aluminum foil. Bake in the preheated oven for 55 minutes to allow the rice to cook through and the chicken to gently braise in the creamy sauce.
- Finish Baking Uncovered: Remove the foil and bake for an additional 10 to 15 minutes, or until the chicken reaches an internal temperature of 165°F and the rice is tender.
- Rest the Dish: Remove from the oven and let it sit lightly covered with foil for 10 minutes. This resting period allows the butter to absorb fully into the rice and chicken, enhancing flavor and moisture.
- Optional Broil and Garnish: For a golden, slightly crispy top, place the casserole under the broiler for 2 to 3 minutes. Watch carefully to avoid burning. Garnish with chopped parsley before serving if desired.
Notes
- Use long grain white rice; instant rice will not yield the right texture.
- Montreal steak seasoning adds a unique savory punch; adjust quantity to taste.
- Using chicken thighs results in juicier meat, but breasts work as well.
- Do not stir after adding butter on top; it melts down and enriches the casserole naturally.
- Letting the casserole rest post-baking improves flavor and texture.
- Broiling is optional but adds a lovely brown crust.
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Keywords: butter chicken, chicken and rice casserole, baked chicken rice dish, Montreal steak seasoning recipe, creamy chicken casserole
