Ranch Chicken And Rice

Ingredients

• 1 1/2 cups Royal® Basmati Rice, washed
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup chicken broth
• 1 cup milk
• 1 cup pecorino romano cheese, grated, divided
• 2 lbs. boneless, skinless chicken thighs, cut into bite-sized cubes
• 1 (1 oz) packet ranch seasoning mix
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1 yellow onion, finely diced
• 1/2 cup scallions, diced, with greens and whites separated

Preparation

1. Preheat your oven to 375°F. Lightly grease a 9×13 inch baking dish.
2. In a large bowl, whisk together the cream of mushroom soup, chicken broth, milk, and 1/2 cup of the grated pecorino cheese. Set this mixture aside.
3. In the prepared baking dish, combine the bite-sized chicken cubes, ranch seasoning, garlic powder, and paprika. Toss to coat the chicken evenly.
4. Add the washed rice, diced yellow onion, and the scallion whites to the baking dish. Stir to combine everything with the seasoned chicken.
5. Pour the reserved liquid mixture from step 2 over the chicken and rice. Gently stir to ensure all ingredients are evenly distributed.
6. Sprinkle the remaining 1/2 cup of pecorino cheese over the top of the casserole.
7. Cover the dish tightly with aluminum foil and bake for 50 minutes, or until the rice is cooked through and the chicken is tender.
8. Remove the foil and bake for another 10 minutes to brown the top.
9. Remove the dish from the oven. Garnish with the reserved scallion greens before serving.

This is comfort food at its easiest and most delicious!

(Authentic Royal)