Stick of Butter Chicken and Rice

White casserole dish with a serving of creamy chicken and rice removed, showing the rich texture and golden topping

Stick of Butter Chicken and Rice

This easy baked chicken and rice dish is rich, buttery, and full of flavor—just prep, layer, bake, and dig in!

Course Lunch or Dinner

Cuisine American

Prep Time 10

Cook Time 1 15

Resting time 10

Total Time 1 35

Servings servings

Calories 413kcal

Author Deb Clark

Equipment

1 9x13 baking dish

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

Preheat oven to 350°F. Grease a 9x13-inch baking dish.
In a large bowl, whisk together the rice, both soups, water (or broth), and Montreal steak seasoning. Pour the mixture into the prepared baking dish and spread evenly.
Nestle the chicken pieces on top of the rice mixture.
Place butter slices evenly over the top. Sprinkle with paprika (optional). Don’t stir! Cover tightly with foil and bake for 55 minutes.
Uncover and bake an additional 10–15 minutes, or until the chicken is cooked through (165°F) and rice is tender.
Remove from the oven (there will butter on the top of the casserole, that's ok!) and let sit 10 minutes lightly covered with foil before serving. While it's resting the butter will absorb into the rice and chicken.
Optional: Before serving return the oven under the broiler. Broil for 2-3 minutes or until the top of the casserole is golden brown. Garnish with chopped parsley if desired.

Notes

Though most recipes call for a full ½ cup of butter. I've found the entire stick of butter is never fully absorbed and in my opinion, it doesn't really need that much butter!

Nutrition