Stick of Butter Chicken Casserole

Stick of Butter Chicken Casserole–an easy Instant Pot dinner made with tender chicken thighs, buttery rice, mushrooms and French onion soup.

Stick of Butter Chicken Casserole

This is an easy dump and go recipe for those nights when you don’t feel like cooking! I halved the original recipe so my version only has half a stick of butter in it but “half a stick of butter chicken” didn’t have the same ring to it so I kept the title the same 😉 The butter melts down into the rice and chicken, giving everything a rich buttery taste. Enjoy!

Ingredients/Substitution Ideas

• Water
• Campbell’s French onion soup
• Sliced mushrooms–or a can of mushrooms, drained
• Converted rice–or long-grain white rice (texture may be slightly softer)
• Boneless skinless chicken thighs–or chicken breasts cut into bite-size pieces (not as tender)
• Kosher salt
• Garlic powder
• Onion powder
• Paprika
• Black pepper
• Dried parsley
• Butter
• Shredded Parmesan cheese–or grated Asiago or Romano

Steps

Pour water and soup into Instant Pot.

Add in the mushrooms evenly on the bottom of the pot.

Sprinkle the rice over the mushrooms.

Place chicken over the top evenly. Sprinkle the chicken with salt, garlic powder, onion powder, paprika, pepper and parsley. Cut the butter into 8 pieces and scatter it in the pot. 

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 5 minutes. When time is up let pot sit for 10 minutes. Move valve to venting and remove the lid.

Sprinkle the parmesan on top and let it melt. Serve and enjoy!

Notes/Tips

• Serve with roasted broccoli or green beans.
• This recipe can be doubled. Double ingredients and keep cooking time the same.
• What is converted/parboiled rice? Don’t confuse converted rice (or sometimes it is called parboiled rice) with pre-cooked or minute rice. Parboiled rice has been processed in its husk by soaking, steaming, and drying. As a result, all the nutrients from the husk are absorbed into the grain before it’s removed. The starch content alters in the process, making cooked parboiled rice less sticky than regular white rice. The rice kernels aren’t clumpy and glued together instead they are more separated. I found a bag of parboiled rice at Walmart next to the normal long grain white rice. Sometimes I buy it at Winco in the bulk section. I have also found it in the orange box (Ben’s brand) next to other rices.
• Make this gluten free by using gluten free french onion soup.
• I used my 4 quart Instant Pot*. You can also make this in a 3, 6 or 8 quart pot.
• Store leftovers in an airtight container* in the refrigerator for up to 3 days. This freezes well! Freeze in individual portions for up to 3 months. Thaw overnight in the fridge and reheat in the microwave with a little added liquid to restore creaminess.
• Other recipes you can make with mushrooms are Instant Pot Lisa’s Comfy Casserole and Fancy Pants Casserole.

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for. 

Print

More Instant Pot chicken rice dishes…

*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.