Preheat the oven to 400 degrees F (200 degrees C). Place rice in a fine-mesh strainer. Rinse under cold running water until water runs completely clear. Set aside.
Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, until moisture has evaporated and mushrooms are starting to brown, 6 to 8 minutes. Add onion, bell pepper, celery, garlic, thyme, Creole seasoning, and 2 tablespoons butter; cook, stirring often, until vegetables are softened, about 8 minutes. Add 2 tablespoons butter and reserved rice; cook, stirring constantly, until rice starts to toast and turn golden brown, about 2 minutes. Transfer mixture to a 13x9-inch baking dish and stir in stock and scallions; set aside.
Stir together apple jelly, pineapple preserves, horseradish, crushed red pepper, dry mustard, and black pepper in a medium bowl until well combined. Transfer half (about 1/2 cup) of apple jelly mixture to a small, microwave-safe bowl; set aside. Add chicken and salt to apple jelly mixture in a bowl; toss to coat. Thread chicken pieces evenly onto skewers, and place on baking dish so that skewers are resting on rim of dish and chicken hovers above rice mixture.
Cover baking dish tightly with aluminum foil.
Bake in the preheated oven until broth is mostly absorbed, 50 to 60 minutes. Remove from oven, and increase oven temperature to 500 degrees F (260 degrees C). Add remaining 2 tablespoons of butter to reserved apple jelly mixture and microwave on High until butter is melted, about 1 minute. Discard foil and brush chicken evenly with about half (about 1/4 cup) of the apple jelly mixture.
Bake, uncovered, until all liquid has been absorbed, and chicken is browned, 12 to 14 minutes. Drizzle with remaining apple butter mixture. Divide evenly among 8 bowls; garnish with scallions. Recipe developed by Craig Ruff
