Ingredients
Equipment
Method
Step 1: Preheat Oven
- Preheat your oven to 350°F (175°C).
Step 2: Prepare Baking Dish
- In a 9×13-inch dish, combine uncooked rice, chicken broth, cream of chicken soup, and onion soup mix. Stir until well blended.
Step 3: Add Chicken
- Place chicken thighs or breasts on top of the rice mixture in a single layer.
Step 4: Add Butter
- Slice the stick of butter and scatter the pieces evenly over the chicken and rice.
Step 5: Cover & Bake
- Cover tightly with foil.
- Bake for 1 hour, then remove foil and bake another 15–20 minutes or until rice is tender and chicken is cooked through (internal temp 165°F).
- Step 6: Serve
- Fluff the rice with a fork, garnish with fresh parsley and black pepper if desired, and serve hot!
Notes
🥄 Variations
Cheesy: Stir in 1 cup shredded cheddar during the last 10 minutes of baking. Veggie Boost: Add frozen peas, carrots, or broccoli before baking. Spicy: Sprinkle in ½ tsp cayenne or paprika. 🧊 Storage & Reheating
Fridge: Store leftovers in an airtight container up to 4 days.
Reheat: Microwave individual portions or warm in oven at 300°F until heated through.
Freezer: Freeze cooled portions in airtight containers for up to 2 months; thaw in fridge before reheating. ❓ 10 FAQs
Can I use chicken breasts or thighs?
Either! Thighs stay juicier, but breasts work great. Can I use brown rice?
Yes, but increase broth by ½ cup and bake for 90 minutes. Can I make it dairy-free?
Use plant-based butter and dairy-free cream soup. What soup substitutes work?
Cream of mushroom or cream of celery work well. Can I add herbs?
Yes—thyme, rosemary, or oregano add great flavor. Can I halve the recipe?
Yes, use an 8×8-inch baking dish. Does it work with bone-in chicken?
Yes—add 10 minutes to cooking time. Can I assemble ahead?
Yes—cover and refrigerate up to 12 hours before baking. How do I prevent dry rice?
Cover tightly with foil to trap steam. Can kids eat this?
Yes—mild, creamy flavors kids love! 📝 Conclusion
This Stick of Butter Chicken Rice is a dreamy one-pot dinner: creamy, comforting, and so easy! Just a handful of pantry staples and one baking dish are all you need for a delicious meal that practically cooks itself.
Cheesy: Stir in 1 cup shredded cheddar during the last 10 minutes of baking. Veggie Boost: Add frozen peas, carrots, or broccoli before baking. Spicy: Sprinkle in ½ tsp cayenne or paprika. 🧊 Storage & Reheating
Fridge: Store leftovers in an airtight container up to 4 days.
Reheat: Microwave individual portions or warm in oven at 300°F until heated through.
Freezer: Freeze cooled portions in airtight containers for up to 2 months; thaw in fridge before reheating. ❓ 10 FAQs
Can I use chicken breasts or thighs?
Either! Thighs stay juicier, but breasts work great. Can I use brown rice?
Yes, but increase broth by ½ cup and bake for 90 minutes. Can I make it dairy-free?
Use plant-based butter and dairy-free cream soup. What soup substitutes work?
Cream of mushroom or cream of celery work well. Can I add herbs?
Yes—thyme, rosemary, or oregano add great flavor. Can I halve the recipe?
Yes, use an 8×8-inch baking dish. Does it work with bone-in chicken?
Yes—add 10 minutes to cooking time. Can I assemble ahead?
Yes—cover and refrigerate up to 12 hours before baking. How do I prevent dry rice?
Cover tightly with foil to trap steam. Can kids eat this?
Yes—mild, creamy flavors kids love! 📝 Conclusion
This Stick of Butter Chicken Rice is a dreamy one-pot dinner: creamy, comforting, and so easy! Just a handful of pantry staples and one baking dish are all you need for a delicious meal that practically cooks itself.