Creamy Butter Chicken and Rice Bake Recipe

Introduction

Stick of Butter Chicken and Rice is a comforting, easy-to-make dish that combines tender chicken, creamy soups, and fluffy rice into one satisfying meal. Perfect for busy weeknights, this recipe requires minimal prep and delivers big flavor.

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

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the uncooked rice, cream of chicken soup, cream of celery soup, chicken broth, and Montreal steak seasoning. Stir until well blended.
2. Step 2: Spread the rice mixture evenly in a greased 9×13-inch baking dish. Arrange the chicken chunks on top of the rice in a single layer.
3. Step 3: Place thin slices of salted butter evenly over the chicken pieces. This will help keep the chicken moist and add richness to the dish.
4. Step 4: Cover the dish tightly with aluminum foil and bake for 1 hour. After baking, check that the rice is tender and the chicken is fully cooked. If needed, bake uncovered for an additional 10–15 minutes to brown slightly.
5. Step 5: Remove from the oven, let it rest for a few minutes, then fluff the rice with a fork before serving. Garnish as desired and enjoy!

Tips & Variations

• Try swapping cream of celery soup for cream of mushroom to add a deeper flavor.
• Use chicken thighs for juicier meat or breasts for leaner protein.
• If you don’t have Montreal steak seasoning, substitute with a mix of garlic powder, onion powder, paprika, salt, and pepper.
• For extra veggies, add sliced mushrooms or chopped bell peppers before baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or covered in a low oven to retain moisture. Avoid overheating to prevent the chicken from drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant rice instead of long grain white rice?

It’s best to use uncooked long grain white rice as instant rice will become mushy with the liquid and bake time required for this recipe.

Can I freeze this dish?

Yes, you can freeze the cooked chicken and rice in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating thoroughly.

Creamy Butter Chicken and Rice Bake Recipe

Print Recipe

★★★★★

4.9 from 142 reviews

This comforting Butter Chicken and Rice recipe combines tender chicken thighs with a creamy cheesy sauce and fluffy long-grain rice, all baked together to create an easy, flavorful one-dish meal perfect for weeknight dinners.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 30 minutes
• Yield: 4 to 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main 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

• Fresh parsley or chopped green onions for garnish

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the dish.
2. Prepare Chicken and Seasoning: Cut the boneless skinless chicken into large chunks and season with Montreal steak seasoning evenly, ensuring the flavors penetrate the meat.
3. Mix Soups and Broth: In a large mixing bowl, combine the cream of chicken soup, cream of celery soup, and chicken broth. Stir until smooth and well incorporated to create the creamy sauce base.
4. Combine with Rice: Add the uncooked long grain white rice to the soup mixture and stir thoroughly to make sure the rice is evenly distributed throughout the creamy mixture.
5. Assemble the Dish: In a baking dish, spread half of the rice mixture evenly. Layer the seasoned chicken chunks on top, then cover with the remaining rice mixture, ensuring the chicken pieces are mostly covered.
6. Add Butter Slices: Thinly slice the salted butter and distribute the 5 tablespoons evenly over the top of the assembled dish to help create a rich buttery flavor and aid browning.
7. Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for approximately 1 hour and 15 minutes, or until the chicken is cooked through and the rice is tender.
8. Uncover and Brown (Optional): For a golden top, remove the foil during the last 10-15 minutes of baking to allow the butter and rice to brown slightly.
9. Rest and Garnish: Once baked, let the dish rest for about 5 minutes. Garnish with fresh parsley or chopped green onions if desired before serving.

Notes

• Use chicken thighs for more moisture and flavor; breasts work well-too but can dry out if overcooked.
• Adjust Montreal steak seasoning amount to taste, as it can vary in saltiness.
• Ensure the rice used is long grain white rice (not instant) for proper texture and cooking time.
• Make sure the dish is covered tightly with foil to prevent the rice from drying out during baking.
• If you prefer, substitute cream of celery soup with cream of mushroom for a different flavor profile.
• This dish can be refrigerated for up to 3 days and reheated in the oven or microwave.

Keywords: Butter Chicken, Baked Chicken and Rice, Creamy Chicken Rice Casserole, One Dish Meal, Easy Dinner