Up next in 10
ONE STICK OF BUTTER CHICKEN & RICE CASSEROLE
6K views
Jul 6, 2025
ONE STICK OF BUTTER CHICKEN & RICE CASSEROLE Today's Recipe: https://catherinesplates.com/one-stick-of-butter-chicken-rice-casserole/ **Click here to see my recipe blog: https://catherinesplates.com NEW: To purchase my Dessert Cookbook, click link https://www.blurb.com/bookstore/invited/10034701/10feb0fb4a14a171cfaeed6889d6656eab1a0016 *To purchase my cookbook vol 1, click link https://www.blurb.com/b/9452561-catherine-s-plates **To purchase my cookbook vol 2, click here https://www.blurb.com/b/10367334-catherine-s-plates-cookbook ***To purchase my cookbook vol 3, click here https://www.blurb.com/b/11248440-catherine-s-plates-3rd-edition-2022 ***My Amazon StoreFront https://www.amazon.com/shop/catherinesplates (As an Amazon Associate I earn from qualifying purchases.) ***Follow me on Social Media
View Video Transcript
0:00
Welcome back everyone to Katherine's
0:01
Plates. We are going to make a casserole
0:04
today. This is a one stick of butter
0:08
chicken and rice and it is booming
0:11
outside. So if you hear anything, that's
0:12
what it is. We're trying to beat the
0:15
weather right now so our power doesn't
0:16
go out. Now I am using chicken thighs
0:20
cuz that is what my husband likes. Look
0:22
at these. Eight of them. Now we want to
0:25
get these seared up. and sear it up just
0:28
means give them some nice color and
0:29
texture to your meat. And then that's
0:32
the only thing we're going to be cooking
0:34
before we prepare this whole dish. It'll
0:36
come together pretty quickly. Now, I've
0:39
got a large skillet. I'm going to place
0:40
it on a medium high heat because we want
0:43
to really get some color to these
0:46
chicken thighs. Now, if you don't want
0:48
to use chicken thighs, you can use
0:50
chicken tenders or you can use chicken
0:52
breast. I would just break them down
0:53
into smaller pieces.
0:57
There we go. All right, I'm going to
0:59
start getting some oil nice and hot.
1:05
Couple of tablespoons.
1:08
Get them going.
1:10
And always, let's season these up. Now,
1:14
the chicken thighs, if you turn them
1:16
over, these are skinless and boneless.
1:21
I turned them over that way we can get
1:22
the seasonings on them and get them into
1:24
the pan.
1:26
And they'll be bottom side down.
1:30
Salt.
1:34
Give them a nice little crust.
1:37
Black pepper.
1:39
Get them all nice and coated. Nice
1:41
flavor.
1:43
Garlic powder.
1:48
Some onion powder. I'm not chopping up
1:50
an onion today. So, we're going to put
1:52
some onion powder on these.
1:56
smoked paprika.
2:00
Give a nice coverage here. It'll give it
2:03
a nice color.
2:07
All right, our oil should be hot now.
2:09
Let's start putting these in. Now, we're
2:12
going to put these in. Seasoning side
2:14
down.
2:20
Now, we're going to leave them in for
2:21
about 3 to four minutes
2:24
to give them that nice color on the
2:26
bottom there.
2:29
I'm going to move these around with the
2:30
oil there.
2:33
My pan's lopsided. Or maybe my stove is
2:36
lopsided. I think the house is lopsided.
2:42
Now, what we're going to do, season the
2:44
top side. salt,
2:47
black pepper,
2:51
garlic powder,
2:55
some onion powder, and all I'm doing is
2:56
going across the top. So, there's really
2:58
not a measurement where you can put like
3:00
half a teaspoon if you want to do that.
3:03
And
3:05
smoked paprika.
3:11
She's seasoning it the way I like it.
3:13
Seasoned. That's right. Heavyhanded.
3:17
All right, let's take a look.
3:19
What do you think? I think that's good.
3:22
We got some nice color. Look at that.
3:28
Oh, yeah.
3:33
That'll look good in the dish. Mhm.
3:36
That'll be good in the mouth, too.
3:39
Yeah.
3:42
Oh, yeah.
3:45
All right,
3:48
we're going to give it another three,
3:50
four minutes to get it nice and crispy
3:52
on the bottom there. And then we'll
3:54
remove them. Let's take a look.
3:59
Oh, look at that. Yum. Nice texture on
4:03
there. Nice crispiness. Yum. And the
4:06
color. All right, we're going to remove
4:07
these to a plate.
4:13
Oh yeah.
4:23
That's going to lock in some delicious
4:25
flavor. Now, for the vegetable part of
4:27
our casserole, you have options. You can
4:30
do sliced mushrooms. Now, we have
4:33
zucchini here cuz I love zucchini. Not
4:35
much of a fan of mushrooms, but Thomas
4:37
can eat the zucchini also. If you want
4:40
to do broccoli, you can do that. Just
4:42
want to keep everything to like a
4:44
bite-siz piece. Now, what I'm going to
4:47
do, just cut off the end there.
4:51
Cut it lengthwise.
4:54
And then we'll just make moon shapes.
5:00
And then that's all the chopping that
5:02
we're going to do. And then we're going
5:03
to start loading the casserole up. All
5:06
right. Are y'all doing mushrooms? Are
5:07
you doing zucchini? You doing broccoli?
5:12
What are you doing? You got to put a
5:13
vegetable in there. That's what a
5:14
casserole is all about. The starch, the
5:17
protein, and the vegetable. And a
5:19
delicious
5:21
sauce or a gravy to pull it all
5:23
together.
5:25
All right, let's grab our casserole
5:27
dish.
5:28
Thank you. You're welcome.
5:31
Now I'm using a 9 by13 and I'm just
5:34
going to spray it with some cooking
5:35
spray non-stick.
5:38
This is an avocado oil straight up just
5:41
in my sprayer bottle.
5:44
Right, we're going to bring over our
5:45
rice. Now this is a long grain white
5:48
rice. It's uncooked.
5:51
And we're going to add in two cups to
5:53
the bottom of our casserole dish.
6:02
All right, we'll pass that off. We're
6:05
going to grab the zucchini. Put that all
6:07
on top of the rice.
6:12
All right. Okay. We're going to bring
6:14
over our consame. Now, I've made mine
6:17
homemade using Better Than Bullion. This
6:20
is a roasted beef base. There's 20 oz
6:25
that we made or you can use two cans of
6:28
a beef cons or a beef broth. We're going
6:32
to pour that all in.
6:36
Since I made this, I'm just making sure
6:38
I get all that from the bottom because
6:39
it did sit for just a little bit.
6:42
We're going to add one can of French
6:44
onion condensed soup. This is a 10.5
6:47
ounce size. Y'all, we're locking in some
6:50
delicious flavor. I know what you're
6:52
thinking. Beef and chicken. Yes,
6:56
chicken and beef. It just all happens.
7:02
You know, we're in Texas. HB. Mhm. We've
7:07
got some Parmesan cheese. We're going to
7:10
sprinkle some on top.
7:12
We're not even done yet, you guys. We
7:14
are. We're almost done.
7:17
I'm going to sprinkle some on top.
7:20
We're going to mix that all in. Saving
7:23
the other half for the top. All right,
7:25
we're just going to mix this. Get it all
7:27
combined.
7:29
All right, let's bring over our chicken.
7:33
Let's submerge it. Just place it on in.
7:39
If y'all hear anything, that's probably
7:41
Thomas drooling over there. Oh, I'm
7:43
drooling. He's happy. He's happy I found
7:46
this recipe for him, y'all. It is a one
7:49
stick butter chicken and rice. So, I'm
7:52
coming at y'all with that. All right,
7:54
y'all. That's flavor. Get on in there.
7:59
Get you a stick of butter. This is what
8:01
we're using. KY Gold. Nice and creamy,
8:04
full of flavor.
8:06
This is salted butter. You can use
8:09
unsalted if you want. So, we're going to
8:11
cut it. And then we're just going to
8:13
kind of put them around
8:19
Now, if you don't want to put butter in
8:21
there,
8:24
Why did y'all click? I'm just kidding.
8:27
Why did you click? You saw the one stick
8:29
of butter. Butter helps you absorb
8:32
nutrients. Yes. All right. The rest of
8:34
the cheese is going on top.
8:39
Grab some foil. Let's cover this up
8:42
tightly.
8:46
You want it tight so that steam can stay
8:49
in and cook that rice. All right, it's
8:51
going to go in the oven that's been
8:52
preheated at 350°.
8:56
We're going to bake it for 45 minutes.
8:59
I'm going to remove the foil. We're
9:01
going to place it back in the oven for
9:03
about 15 to 20 minutes until your
9:06
chicken is cooked through, the rice is
9:08
nice and tender, and all of the juices
9:10
have been absorbed into everything. All
9:13
right, guys. I'll be back. All right, we
9:16
pulled this out of the oven. Look how
9:18
delicious that looks. The rice is nice
9:20
and tender. The chicken is tender. It
9:23
absorbed all of those flavors with the
9:25
zucchini. The only thing we're
9:27
disappointed in is the time frame. It
9:30
took additional 30 minutes or so to get
9:34
everything cooked through.
9:37
But oh, it's delicious. Look at that.
9:44
Want that on a plate? Thomas is going to
9:46
give it a try for you. Okay, Thomas,
9:49
tell us what you think.
9:52
Is the chicken nice and tender? Oh,
9:54
yeah. Chicken's tender. Sure you show
9:56
your bite.
9:57
Here it is.
9:59
Yummy. All right. We're looking for
10:03
flavor, tenderness, man. Juicy. Yeah.
10:07
Good. Yeah. Try the rice.
10:11
Nice. Good. Nice and good.
10:15
Good flavor. So, the only thing that
10:17
really went wrong, which is really not
10:20
wrong, but it just took longer to cook
10:24
this in the oven. Yeah. So, it took like
10:27
45 minutes with the foil on it and then
10:30
it took another
10:32
I'm almost thinking another 45 minutes
10:34
to an hour when the foil was off of it.
10:37
Yep. To cook that rice. But, you know,
10:40
the chicken is not overcooked. It's not
10:42
dry. And it's all nice and tender. It's
10:44
very moist. It's tender. So, I'd say if
10:46
you have the time, I would make this
10:48
dish. Doesn't that look delicious? All
10:51
right, you guys. Give us a thumbs up on
10:52
this one. If you're new to the channel,
10:54
hit that subscribe button down below and
10:56
that bell notification. That way, you'll
10:57
always know when shows like this one
10:58
here are posted. We'll see y'all on the
11:01
next episode. Bye bye.
#Cooking & Recipes
#Meat & Seafood