Stick of Butter Chicken and Rice Recipe

I prepared this dish last night with a few modifications. Due to some particular eaters in my household, I omitted the mushrooms and substituted boneless, skinless chicken breasts for thighs. The result was delicious and well-received by everyone. I used regular long grain white rice without any issues. I extended the cooking time slightly after uncovering to ensure all the liquid evaporated, and the rice turned out perfectly. This recipe is definitely going to become a regular in our family's dinner repertoire.

I prepared this dish for our friends who were visiting our new home in the Outer Banks, and it was a hit! I decided to precook the rice based on some reviews mentioning that it wasn't fully done. I used one can of beef consommé and water with a touch of butter until the liquid was absorbed before transferring it to the casserole dish. Following that, I followed the recipe using the remaining ingredients, but I melted the butter and drizzled it over the mixture at that stage. Despite following the recipe, I found that I had to bake it for much longer than instructed - about 1 1/2 hours covered with foil and additional time uncovered. I believe oven variations may account for the difference. The end result was absolutely delicious, and everyone loved it. Definitely a keeper for any occasion! So yummy! 😊

I tried the recipe as described, but I made a small change by adding boneless chicken breasts and drumsticks in addition to the thighs. I followed the TikTok video instructions and baked the chicken at 350 degrees for 90 minutes with foil covering, then uncovered for an additional 10 minutes at 400 degrees. The chicken breasts turned out slightly dry, so next time I might reduce the baking time or take them out earlier, or even consider excluding them altogether. However, the thighs and drumsticks were incredibly tender, juicy, and full of flavor.

I marinated the chicken thighs and seared them in a touch of olive oil in a separate pan, followed by sautéing onions and celery. I opted for Uncle Ben's long grain & wild rice mix, adding extra mushrooms for our preference, and substituted chicken broth for beef. I skipped the butter, and the result was a fantastic dish - served alongside a refreshing salad.

Rating: 20 out of 10 I didn't have chicken pieces, so I used chicken meatballs instead. I threw in some kale and celery to add more veggies. It was a great way to use up what I had in the fridge. I'm looking forward to making it again!

I was hesitant about how the flavors would come together when I decided to try this recipe, but I am so happy I did! I made a few adjustments, such as using Parmesan Reggiano, boneless skinless chicken breasts, and adding extra herbs like Mrs. Dash Garlic & Herb and Morton's Nature's Seasoning to the chicken. I also used California style Basmati rice. The key is to use heavy-duty foil for proper cooking. Regular foil won't do the job unless you triple it up, but heavy-duty foil creates a perfect seal. My daughter loved this dish and it will definitely be a regular in our rotation! 😊

I made a half batch of this recipe but used a whole can of French onion soup instead of half. Next time, I would recommend using 1.25-1.5 cups of rice with that amount of liquid for a better texture, although it turned out well regardless. I covered the dish for the first 25 minutes and then uncovered it for the remaining 30 minutes, allowing the chicken to crisp up nicely on top. Despite omitting mushrooms, the dish still turned out delicious. I plan to make a full batch next time and load up on more chicken since it cooks well without the extra liquid. Overall, this dish is quick to prepare, smells fantastic, and tastes amazing.

Rewritten review: The simplicity of this dish caught my attention, so I decided to give it a go. Following the recipe to a tee, I was pleasantly surprised by the outcome. The chicken turned out moist and tender, while the rice was perfectly cooked and bursting with flavor. I did make a couple of slight adjustments, cooking it covered for 1 hour and uncovered for 30 minutes. I also opted for less salt on the chicken since the rice would balance the flavors. For a healthier twist next time, I might reduce the butter and substitute one can of consommé with low-sodium beef broth or water. However, the original recipe was truly delectable. After our meal, I remarked to my wife, "I'd make that again," and she enthusiastically responded, "I'd eat that again."

The dish was decent, but I found the combination of chicken and beef confusing. The strong taste of beef and onion overshadowed the chicken. Next time, I plan to try using chicken broth and cream of chicken instead for a better balance of flavors.

Precooking the rice while prepping other ingredients was a time-saving tip. I opted to use cream of chicken or mushroom soup instead of beef consommé. The French onion soup provided ample flavor, so I didn't feel the need to add any salt, as the soup mixes already contained enough. I increased the amount of pepper and also added chili powder to enhance the taste, as I found it a bit bland otherwise.

My family absolutely enjoyed it. However, the rice didn't cook fully, so I'm open to suggestions on how to adjust this for better results. Besides that, everything else was fantastic. I followed the recipe and video instructions precisely. The taste was outstanding, especially with the addition of smoked paprika which enhanced the flavor. I will definitely be making this dish again.

We absolutely adored this recipe. The only change I made was to slice the thighs into 3 or 4 pieces. It was incredibly flavorful, and the chicken turned out perfectly juicy.

Everything is thrown raw into the oven to bake. Seems odd.

Effortless and quick to prepare, although I omitted mushrooms due to my wife's preference. Using larger thighs extended the cooking time. Next time, I plan to experiment with broccoli and/or zucchini, adding Worcestershire sauce for added depth of flavor.

My husband requests this constantly.

I enjoyed the variety of flavors, although I found the dish to be slightly oversalted.

Followed the recipe to the letter and the result was fantastic! My family loved it... and so did the chef :)

After reading reviews, I decided to cook it for an additional 30 minutes with foil on. Unfortunately, the flavors turned out to be quite odd. The rice was overly salty and the chicken tasted rather bland. The supposed stick of butter was hardly detectable in the dish. After offering some chicken to the dog, we ended up throwing the entire meal away.

Simple and delicious taste!

I absolutely adore this recipe as it is incredibly easy to prepare. While I typically try to minimize my sodium intake, I decided to follow the recipe as written for my first attempt at making this dish. However, in the future, I plan to make a few adjustments to better suit my family's preferences, such as using low-sodium chicken stock, opting for fresh onions and carrots, possibly adding corn, and reducing the amount of butter or substituting it with olive oil. Although I used short grain rice and found the texture slightly mushy, I didn't mind as I enjoy Asian-style rice porridge. Nevertheless, I had initially expected a less mushy consistency. Overall, this recipe is uncomplicated and delicious. I look forward to tweaking it to better suit my family's tastes for future meals.