Stick of Butter Chicken and Rice

Ingredients:

• 2 cups white rice
• 1 (10.5 oz) can condensed French onion soup
• 2 (10.5 oz) cans condensed beef consommé
• 8 oz baby portobello mushrooms, roughly chopped
• 1 cup grated Pecorino Romano or Parmesan cheese, divided
• 1 stick butter, cut into 8 pieces
• 2 lb boneless, skinless chicken thighs
• 1¼ tsp kosher salt
• ¾ tsp freshly ground black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1 tbsp chopped parsley (optional)

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a 9×13-inch baking dish, stir together rice, French onion soup, beef consommé, and mushrooms. Sprinkle with ¾ cup cheese and top with butter pieces.
3. Season chicken with salt, pepper, garlic powder, onion powder, and paprika. Place chicken over the rice mixture. Top with remaining cheese and cover tightly with foil.
4. Bake for 45 minutes. Remove foil and bake an additional 20 minutes, until the top is golden, rice has absorbed the liquid, and chicken is cooked through.
5. Garnish with parsley if desired and serve hot.