Ingredients
1 1/2 cups Royal® Basmati Rice, washed
1 can (10.5 oz) cream of mushroom
1 cup chicken broth
1 cup milk
1/2 cup + 1/2 cup pecorino romano cheese, grated
2 lbs boneless, skinless chicken thighs, bite-sized cubes
1 tbsp olive oil
1 (1 oz) packet ranch seasoning mix
1 tsp garlic powder
1/2 tsp paprika
1 yellow onion, finely diced
1/2 cup scallion whites, diced (reserve the top greens for garnishing)
Preparation
- Preheat your oven to 375°F.
- In a mixing bowl, combine the cream of mushroom, chicken broth, milk, and a 1/2 cup of pecorino cheese. Set aside.
- In a greased 9×13 baking dish, add the bite-sized chicken, ranch seasoning, garlic powder, and paprika. Mix to ensure the chicken is evenly coated. Let marinate for at least 15 minutes.
- To the same 9×13 dish, add the washed Royal® Basmati Rice, diced yellow onion, and scallion whites and give it a mix. Pour in the chicken broth and cream of mushroom mixture and give it another mix before finally sprinkling the scallion greens and the remaining 1/2 cup of pecorino on top
- Tightly cover the casserole dish with aluminum foil and bake for 50 minutes or until the rice is cooked and the chicken is tender.
- Remove the foil and let it bake for 10 more minutes. Remove from the oven. That’s it!
