Stick of Butter Chicken and Rice

We’ve long loved my Stick of Butter Rice recipe, but I wanted to turn it into a heartier dish one that includes protein all in one pan. Adding chicken was the perfect solution. This version is moist, rich, and full of flavor, and it couldn’t be easier to make. Simple, comforting, and truly a one-dish wonder. 

Ingredients
1 cup uncooked long grain white rice NOT instant

10 oz can of condensed French Onion Soup
10 oz can of condensed Beef Broth
1 stick butter (1/2 cup) sliced thinly
2 to 4 chicken breasts (if you want more or less rice per portion)

salt
pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 tablespoon chopped parsley (optional)
Steps
Preheat oven to 425 degrees.
In an 8x8 inch baking dish combine rice, soup and broth.
Cut butter into slices and place on top of the mixture.
Cover with foil and bake for 30 minutes.
Season chicken breasts
Remove foil
Add chicken breasts
Bake 30 minutes more