If you’re craving a comforting, homestyle dish that feels like a warm hug on a plate, the Stick of Butter Chicken and Rice Casserole Recipe is your new best friend. This recipe brings together tender chicken thighs or breasts baked atop a bed of perfectly cooked rice, infused with creamy chicken soup, savory onion soup mix, and the magic touch of a whole stick of butter melting throughout. It’s simple to prepare, bursting with flavor, and makes for a gorgeous, satisfying one-dish meal that everyone will adore.
Ingredients You’ll Need
These ingredients are straightforward and pantry-friendly, yet each plays a crucial role in building the rich, luscious flavor and creamy texture that make this casserole so irresistible.
- Boneless, skinless chicken thighs or breasts: tender, juicy protein that soaks up the flavors beautifully.
- Long-grain white rice: provides a fluffy, light base that cooks perfectly with the chicken broth and soup.
- Cream of chicken soup (10.5 oz can): adds a silky creaminess that ties ingredients together effortlessly.
- Chicken broth (1 3/4 cups): infuses the rice with savory depth and keeps everything moist.
- Dry onion soup mix (1 oz packet): packs a punch of bold onion and herb flavor that enhances the chicken.
- Unsalted butter (1/2 cup or 1 stick): sliced into pats and melted over the dish for that unbeatable richness.
- Fresh parsley (optional): brightens and adds a fresh note when sprinkled on top before serving.
How to Make Stick of Butter Chicken and Rice Casserole Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 375°F (190°C) and greasing a 9×13-inch baking dish. This ensures your casserole won’t stick and will bake evenly.
Step 2: Layer the Rice
Spread the uncooked rice evenly across the bottom of the greased baking dish. This even layer helps the rice cook perfectly beneath the chicken.
Step 3: Combine and Pour the Cream Sauce
In a separate bowl, whisk together the chicken broth and cream of chicken soup until smooth. Pour this luscious mixture evenly over the rice, making sure every grain gets coated with flavor.
Step 4: Add the Chicken
Arrange the chicken thighs or breasts on top of the rice and soup mixture. The chicken will steam and bake right on the rice, soaking up all the delicious juices.
Step 5: Sprinkle the Onion Soup Mix
Evenly sprinkle the dry onion soup mix over the chicken. This seasoning layer adds a wonderful savory, herby kick that complements the creamy sauce.
Step 6: Dot with Butter Pats
Distribute the sliced pats of unsalted butter across the surface of the casserole. As the butter melts during baking, it melts into the chicken and rice for unbeatable richness and moisture.
Step 7: Cover and Bake
Cover the dish tightly with foil to trap in steam and bake for 45 minutes. This step allows the rice to absorb the liquid and the chicken to start cooking gently.
Step 8: Finish Baking Uncovered
Remove the foil and bake uncovered for an additional 15 to 20 minutes until the chicken is fully cooked through and the rice is tender. The uncovered bake helps brown the chicken and evaporate any excess liquid.
Step 9: Let it Rest and Garnish
Let the casserole rest for about 5 minutes after removing it from the oven. This brief rest helps everything set nicely. Then, sprinkle with fresh parsley if you like a pop of color and freshness before serving.
How to Serve Stick of Butter Chicken and Rice Casserole Recipe
Garnishes
Fresh parsley is a classic choice to garnish this casserole, adding a vibrant green contrast and a hint of herbal brightness. You could also try a light sprinkle of grated Parmesan for an extra layer of flavor or a squeeze of lemon juice to brighten the rich butter and chicken.
Side Dishes
This casserole is hearty on its own but pairs wonderfully with a crisp green salad or steamed vegetables like broccoli, green beans, or asparagus. For a cozy, balanced meal, creamy coleslaw or sautéed spinach also make excellent companions.
Creative Ways to Present
Serve the casserole straight from the baking dish for a casual family meal, or plate it elegantly with a drizzle of pan gravy made from leftover juices. For a fun twist, spoon portions into individual ramekins for a charming single-serve presentation that’s perfect for entertaining.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover Stick of Butter Chicken and Rice Casserole Recipe in an airtight container in the refrigerator. It will stay fresh for up to 3 days and keeps those delicious flavors well preserved.
Freezing
You can freeze the casserole either before or after baking. If freezing before baking, assemble everything but keep the butter pats separate and add them when you thaw and bake. For leftovers, place cooled portions in freezer-safe containers and freeze for up to 2 months.
Reheating
When ready to enjoy again, thaw frozen casserole overnight in the refrigerator. Reheat in the oven at 350°F (175°C) covered with foil until warmed through, or microwave individual servings on medium power to keep the chicken moist and tender.
FAQs
Can I use brown rice instead of white rice?
You can substitute brown rice, but keep in mind it requires a longer cooking time and more liquid. It’s best to partially cook the brown rice beforehand or adjust baking time and broth quantities accordingly.
What’s the secret to super tender chicken in this casserole?
The combination of baking covered with broth and soup, plus the melted stick of butter, helps keep the chicken incredibly moist and tender throughout baking.
Is it okay to use chicken breasts instead of thighs?
Absolutely. Chicken breasts work well in this recipe, but keep an eye on cooking time since they can dry out faster than thighs. You may want to check for doneness a little earlier.
Can I add vegetables to this casserole?
Yes! Adding quick-cooking veggies like peas, diced carrots, or chopped bell peppers can boost the nutrition and color. Add them after pouring the soup mixture so they cook evenly with the rice and chicken.
What can I use if I don’t have cream of chicken soup?
You can make a simple homemade substitute by mixing a roux of butter and flour with milk and chicken broth, then seasoning with salt and pepper. This keeps the creamy texture and flavor similar to the canned version.
Final Thoughts
This Stick of Butter Chicken and Rice Casserole Recipe is pure comfort food magic—rich, creamy, and surprisingly easy to make with ingredients you probably already have on hand. Whether you’re feeding a family or meal prepping for the week, it’s a dish that promises warmth and smiles at the dinner table. Give it a try and watch it become one of your new favorite weeknight go-tos!
Print
Stick of Butter Chicken and Rice Casserole Recipe
- Prep Time: 8 minutes
- Cook Time: 60 minutes
- Total Time: 68 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
A comforting one-dish meal featuring tender baked chicken thighs or breasts nestled over a bed of creamy rice infused with chicken soup, broth, and flavorful onion soup mix, topped with rich pats of butter for a deliciously buttery finish.
Ingredients
Chicken
- 4 boneless, skinless chicken thighs or breasts
Rice Base
- 1 cup long-grain white rice (uncooked)
- 1 (10.5 oz) can cream of chicken soup
- 1 3/4 cups chicken broth
- 1 (1 oz) packet dry onion soup mix
Toppings & Garnish
- 1/2 cup (1 stick) unsalted butter, sliced into pats
- Fresh parsley (optional, for garnish)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking.
- Layer Rice: Spread the uncooked long-grain white rice evenly across the bottom of the baking dish to create the base for the meal.
- Mix Liquids: In a separate bowl, combine the chicken broth and cream of chicken soup, mixing until well blended.
- Pour Over Rice: Pour the creamy soup and broth mixture evenly over the rice layer, ensuring it is fully covered to allow the rice to cook properly.
- Add Chicken: Arrange the boneless, skinless chicken thighs or breasts over the rice and liquid mixture for even cooking.
- Season: Sprinkle the dry onion soup mix evenly over the chicken pieces to add savory flavor throughout the dish.
- Add Butter: Distribute the sliced pats of unsalted butter evenly across the top to enrich the flavor and moisture.
- Cover and Bake: Cover the dish tightly with aluminum foil and bake in the preheated oven for 45 minutes to allow the rice to absorb the liquid and the chicken to start cooking.
- Uncover and Continue Baking: Remove the foil and bake uncovered for an additional 15-20 minutes until the chicken is fully cooked through, and the rice is tender.
- Rest and Garnish: Let the casserole rest for 5 minutes to settle, then garnish with fresh parsley if desired, before serving.
Notes
- Use chicken thighs for juicier, more flavorful meat, or breasts for a leaner option.
- Make sure to cover the dish tightly with foil to trap steam and properly cook the rice.
- Butter adds richness but can be reduced if a lighter dish is preferred.
- Leftovers keep well and taste even better the next day after flavors meld.
- Fresh parsley is optional but adds color and a fresh note to the final dish.
