Stick of Butter Chicken and Rice: The Ultimate Comfort Casserole

Sometimes, the best recipes in the world don’t come from a culinary textbook or a high-end French bistro. Sometimes, they come from a community church cookbook, a handwritten index card from a grandmother, or, in this case, a viral internet sensation that has absolutely taken the home-cooking world by storm.

Welcome back to Recipes Nora! Today, we are embracing pure, unadulterated comfort food with the legendary Stick of Butter Chicken and Rice.

I know what you are thinking. “Noah, is there really an entire stick of butter in this?” Yes. Yes, there is. And I am not going to apologize for it.

This recipe is a masterclass in the “dump-and-bake” method. It requires zero chopping, zero sautéing, and zero precooking. You literally layer a few pantry staples in a baking dish, top it with chicken, slice a glorious stick of butter over the top, and let the oven do the heavy lifting for an hour.

The result? The rice absorbs the butter, the broth, and the savory onion soup mix, fluffing up into the most flavorful, tender savory rice you have ever tasted. The chicken steams gently on top, staying juicy while the juices drip down to season the rice even further.

It is rich, it is hearty, and it smells like a warm hug when you pull it out of the oven.

In this guide, I will explain the best type of rice to use (so you don’t end up with mush!), how to swap the canned soups for a cleaner flavor, and why this simple dish deserves a spot in your weeknight rotation.

Let’s get buttery!

Why This Recipe Works

As a chef, I spend a lot of time layering flavors and perfecting techniques. But there is a scientific reason why this “throw it in a pan” recipe works so well.

1. The Steam Chamber: By covering the dish tightly with foil, we create a sealed steam environment. The rice cooks evenly in the broth, while the chicken gently poaches in the aromatic steam. This prevents the chicken from drying out, which is the number one sin of baked chicken dishes.
2. Fat = Flavor: The stick of butter isn’t just for shock value. As it melts, it coats every grain of rice. Fat carries flavor. It helps distribute the onion soup seasoning and the rich notes from the cream soup throughout the entire casserole, ensuring there are no bland pockets.
3. The “Maillard” Finish: We finish the dish uncovered. This allows the excess moisture to evaporate and gives the top of the chicken and the edges of the rice a chance to brown slightly, adding that roasted savory note that we all crave.
4. Efficiency: It takes 5 minutes to prep. In a busy household, having a dinner that yields high-flavor returns on a low-time investment is crucial.

Ingredient Deep Dive: The Pantry Staples

This recipe relies on “convenience cooking” ingredients, but choosing the right versions makes a difference.

The Chicken

You can use Boneless, Skinless Chicken Breasts or Thighs.

• Chef’s Choice: I prefer Chicken Thighs. They have a higher fat content and are more forgiving during the long bake time. They stay incredibly juicy.
• Breasts: If you use breasts, try to slice them horizontally (butterfly) or pound them slightly so they are an even thickness. Thick breasts take too long to cook and can dry out the rice.

The Rice (Crucial!)

This is where people mess up.

• Long Grain White Rice: Use standard long-grain white rice (like Jasmine or generic American long grain). Do not use Instant/Minute Rice. Instant rice will turn into complete mush after an hour in the oven. Do not use Brown Rice, as it needs more liquid and a longer cook time, which will dry out the chicken.

The Liquids

• Cream of Mushroom/Chicken Soup: This creates the creamy binding for the sauce. If you hate mushrooms, Cream of Chicken or Cream of Celery works perfectly.
• Broth: I recommend Chicken Broth for a lighter, golden color. However, some traditional versions use Beef Consommé, which turns the rice a dark, savory brown (similar to “Dirty Rice”). Both are delicious, but stick to low-sodium versions because the soup mix is salty.

The Seasoning

• Onion Soup Mix: You know the one—the little packet usually used for dip. It is packed with dried onions, beef bouillon, and onion powder. It provides all the seasoning you need in one packet.
• Garlic Powder: I always add a teaspoon of garlic powder because, well, garlic makes everything better.

The Butter

• Unsalted Butter: Since the canned soup, broth, and onion soup mix all contain salt, please use unsalted butter. If you use salted butter, the final dish might be aggressively salty.

Step-by-Step Instructions

This is one of the easiest methods I have ever shared, but the layering order matters.

Step 1: The Rice Bed

Preheat your oven to 375°F (190°C). Grease a 9×13 baking dish lightly with butter or cooking spray. Pour the uncooked rice evenly over the bottom of the dish.

• Chef Noah’s Tip: You don’t have to rinse the rice for this casserole, as the starch helps thicken the sauce, but if you prefer fluffy distinct grains, give it a quick rinse.

Step 2: The Liquid Layer

In a small bowl, whisk together the chicken broth and the can of cream of mushroom soup. You want to break up the lumps of soup so it mixes evenly. Pour this mixture over the rice. Use a fork to gently stir it just a little bit so the rice is fully submerged.

Step 3: The Chicken

Place your chicken pieces on top of the rice mixture. Space them out evenly. Sprinkle the packet of Onion Soup Mix generously over the chicken and the rice. Add a dusting of garlic powder and black pepper.

Step 4: The Butter (The Best Part)

Slice your stick of butter into thin pats (about 8-10 slices). Distribute these butter squares evenly over the top of the chicken and the rice.

Step 5: The Bake

Cover the baking dish tightly with heavy-duty aluminum foil.

• Seal it tight: We need to trap the steam to cook the rice. Bake for 45 to 50 minutes.

Step 6: The Finish

Remove the foil. Be careful of the steam! Bake uncovered for another 10 to 15 minutes.

• Why? This allows the rice to fluff up and the chicken to get a nice color. Remove from the oven and let it stand for 5 minutes before serving. Fluff the rice around the chicken with a fork.

Troubleshooting Common Issues

1. My rice is crunchy. This usually happens if the foil wasn’t sealed tightly enough and the steam escaped. Or, your oven runs cool. If you open it and the rice is hard, add 1/4 cup of hot water, reseal tightly, and bake for another 10-15 minutes.

2. My rice is mushy. You likely used Instant Rice or too much liquid. Stick to the ratio in the recipe card below. Also, ensure you are measuring the rice with a standard dry measuring cup.

3. It’s too salty. The processed ingredients (soup mix, canned soup) are high in sodium. To fix this for next time: use low-sodium broth, low-sodium soup, and unsalted butter. You can also make your own onion soup mix (recipe in variations below).

Variations and Dietary Swaps

This recipe is a blank canvas for your creativity.

• Vegetable Overload: Want a complete meal? Stir in a bag of frozen mixed vegetables (peas, carrots, corn) with the rice before baking. Fresh broccoli florets also work well.
• Homemade Onion Mix: If you want to avoid MSG or preservatives, mix: 2 tbsp dried minced onion, 1 tsp onion powder, 1 tsp beef bouillon powder, 1/4 tsp celery salt, and black pepper. Use this instead of the packet.
• Dairy-Free: This is tough because of the butter, but you can use a high-quality vegan butter stick and a dairy-free cream of mushroom soup (available in health food aisles).
• The “Brown Rice” version: If you must use brown rice, you will need to increase the broth by 1/2 cup and increase the baking time to about 1 hour and 15 minutes covered.

What to Serve with Stick of Butter Chicken

Since the casserole is rich, salty, and carb-heavy, you need freshness on the side.

1. Green Beans: Steamed green beans with a squeeze of lemon juice are the perfect acidic counterpoint to the buttery rice.
2. A Simple Salad: A garden salad with a sharp vinaigrette helps cut through the richness.
3. Dinner Rolls: I mean, if you are doing comfort food, you might as well go all in. Use the rolls to mop up any butter sauce at the bottom of the dish.
4. Roasted Carrots: The sweetness of roasted carrots complements the savory onion flavor of the chicken.

Storage and Reheating

This dish reheats beautifully, making it a great option for meal prep lunches.

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezing: You can freeze the cooked casserole. Let it cool completely, then slice into portions and freeze in freezer-safe containers for up to 3 months.
• Reheating:
  • Microwave: Sprinkle a few drops of water over the rice (to rehydrate it) and heat for 2-3 minutes.
  • Oven: Cover with foil and bake at 350°F for 20 minutes until warm.

Final Thoughts

Stick of Butter Chicken and Rice is not “health food.” It is not fine dining. But it is soul food. It is the kind of meal you make when you have had a rough week, when the kids are hungry and cranky, or when you just want something that tastes like home.

The magic lies in how the butter emulsifies with the broth and soup to create a sauce that coats every grain of rice. It’s decadent, easy, and undeniably delicious.

So, grab that stick of butter, preheat your oven, and get ready for a dinner that will have everyone asking for seconds.

Happy Cooking! Chef Noah

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