Fall favorite: Butter chicken and rice is pure homestyle goodness.

By Julie Brinkley

This easy-to-make dish with rice, chicken, French onion soup and cheese is absolutely delicious

And it’s pure comfort your family will love!

Click here to watch a video on how it’s made.

WHAT’S IN IT

2 cups white rice

1 (10.5-ounces) can condensed French onion soup

2 (10.5 ounce) cans condensed beef consommé

8 ounces 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)

HOW TO MAKE IT

Preheat oven to 350 degrees.

Stir rice, French onion soup, beef consommé and portobello mushrooms together in 9x13-inch baking dish. 

Top with 3/4 cup cheese and add butter pieces on top.

Season chicken evenly with salt, pepper, garlic powder, onion powder and paprika and place on top of cheese and butter. Top with remaining cheese and cover dish with foil.

Bake for 45 minutes.

Uncover and bake until top is golden brown, liquid has been absorbed into the rice and chicken is cooked through, about 20 more minutes.