Go Back

Stick of Butter Chicken and Rice

A creamy, one-pan chicken and rice casserole that is easy to make and perfect for family dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups cooked rice
  • 1 stick of butter Cut into small pieces
  • 1 pound chicken breasts, cubed
  • 1 can cream of mushroom soup
  • 1 can diced tomatoes (with juices)
  • 1 cup chicken broth
Seasonings
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
Optional Ingredients
  • 1 cup shredded cheese Optional
  • Chopped parsley for garnish Optional

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large baking dish, add the cooked rice.
  3. Place the cubed chicken on top of the rice.
  4. In a separate bowl, mix together the cream of mushroom soup, diced tomatoes, chicken broth, garlic powder, onion powder, salt, and pepper until well combined.
  5. Pour the mixture over the chicken and rice, ensuring everything is evenly coated.
  6. Cut the stick of butter into small pieces and scatter it over the top.
  7. Cover the baking dish with aluminum foil and bake for 45 minutes.
  8. Remove the foil, add cheese if using, and bake for an additional 15 minutes, until the chicken is cooked through and the casserole is bubbly.
  9. Garnish with chopped parsley, if desired, and serve warm.

Notes

This dish can be stored in the fridge for 3-4 days. Freezing individual portions can extend the life to 3 months.