Ingredients

• 2 cups white rice
• 8 ounces portobello mushrooms , roughly chopped
• 2 , 10.5 ounce
• 1 , 10.5-ounces
• 1 stick butter , cut into 8 pieces
• 1 cup Pecorino Romano
• 2 pounds boneless skinless chicken thighs
• 1.25 teaspoons kosher salt
• 0.75 teaspoons black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 tablespoon chopped parsley , optional

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Stir rice, portobello mushrooms, beef consomme, and French onion soup together in a 9 x 13-inch baking dish. Top with butter pieces and 3/4 cup of the cheese.
3. 3 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.
4. 4 Bake in the preheated oven for 55 minutes. Uncover and bake until top is golden brown, liquid has been absorbed into the rice, and chicken is cooked through, about 20 to 30 more minutes. Sprinkle with fresh parsley if desired.

Nutrition per serving