Stick Of Butter Chicken And Rice

2 cups long grain white rice

6 oz sliced white mushrooms

10.5 oz can french onion soup

(2) 10.5 oz cans beef consomme

1 stick of salted butter (melted)

1 cup grated pecorino romano

1.5 - 2 lbs boneless skinless chicken thighs (I used 5 chicken thighs)

½ tbsp paprika

1 tsp complete seasoning

In a 9x13 baking dish, add in the uncooked white rice and sliced white mushrooms.
In a large measuring cup or bowl, add in the can of french onion soup and both cans of beef consomme. Stir that together to combine. Pour that mixture into the baking dish over the rice and mushrooms. Then, evenly pour in the melted butter and shake the grated pecorino romano evenly over the top.
Now, season both sides of the chicken thighs with paprika and complete seasoning and add them right into the baking dish.
Cover the baking dish very tightly with aluminum foil and bake it at 350°F for 1 & ½ hours. Once It's done take it out of the oven, remove the aluminum foil, fluff the rice up using a fork, and then pop it back into the oven uncovered at 400°F for about 8-10 minutes or until browned. Enjoy!