Stick of Butter Chicken and Rice

Ingredients

• 2 cups white rice
• 1 (10.5 oz) can condensed French onion soup, such as Campbell's
• 2 (10.5 oz) cans condensed beef consommé, such as Campbell's
• 8 oz baby portobello mushrooms, roughly chopped
• 1 cup grated Pecorino Romano or Parmesan cheese, divided
• 1 stick butter, cut into 8 pieces
• 2 pounds boneless skinless chicken thighs
• 1 1/4 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 tablespoon chopped parsley (optional)

Directions

• Preheat the oven to 350°F (175°C).
• Stir the rice, French onion soup, beef consommé, and portobello mushrooms together in a 9×13-inch baking dish. Top with 3/4 cup of the cheese and add the butter pieces on top.
• Season the chicken evenly with the salt, pepper, garlic powder, onion powder, and paprika, and place on top of the cheese and butter. Top with the remaining cheese and cover the dish with foil.
• Bake for 45 minutes. Uncover and bake until the top is golden brown, the liquid has been absorbed into the rice, and the chicken is cooked through, about 20 more minutes.
• Sprinkle with fresh parsley if desired.

From Allrecipes on Instagram (recipe by @nicolemcmom, inspired by @melissajorealrecipes).