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

Scale

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