Stick-of-Butter Chicken and Rice Casserole

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 1 stick (½ cup) unsalted butter
• 1 cup long-grain white rice
• 1 can (10.5 oz) cream of mushroom soup
• 1 can (10.5 oz) cream of chicken soup
• 2 cups chicken broth
• 1 cup fresh mushrooms, sliced
• 1 cup shredded cheddar cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste
• Optional garnish: chopped parsley

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Prepare the Rice:
   • Grease a 9×13-inch baking dish with butter or nonstick spray.
   • Evenly spread the uncooked rice at the bottom of the dish.
3. Make the Sauce:
   • In a large mixing bowl, combine the cream of mushroom soup, cream of chicken soup, and chicken broth.
   • Add garlic powder, onion powder, salt, and pepper. Mix until smooth.
4. Layer Ingredients:
   • Pour the soup mixture evenly over the rice.
   • Add sliced mushrooms on top.
5. Add Chicken:
   • Pat the chicken thighs dry with paper towels and season generously with salt and pepper.
   • Place the chicken thighs on top of the rice mixture.
6. Add Butter:
   • Slice the stick of butter into small pats and distribute them evenly across the dish.
7. Bake:
   • Cover the dish tightly with aluminum foil and bake for 1 hour.
   • Remove the foil, sprinkle shredded cheddar cheese over the top, and bake uncovered for an additional 15–20 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the cheese is melted and bubbly.
8. Serve:
   • Let the casserole rest for 5–10 minutes before serving.
   • Garnish with parsley if desired.