Prep time: 10 minutes
Cook time: 45 minutes
Yield: 6 servings

Ingredients:

  • 1½ cups arborio rice
  • 1 sweet onion, minced
  • 1 pint mushrooms, quartered
  • 1 garlic clove, minced
  • 4 cups chicken broth
  • 1 cup hot water
  • ¾ cup grated Parmesan cheese
  • 4 Tb. butter
  • Salt and freshly ground black pepper, to taste
  • 2½ cups cooked chicken, cut into chunks (we used a rotisserie chicken from the store)
  • ¼ cup chopped fresh parsley

Directions:

  • 1

    Start by heating your oven to 350°F and getting a large oven-proof skillet or Dutch oven ready (make sure it's at least 12 inches wide).

  • 2

    Combine rice, onion, mushrooms, garlic and broth in the pan. Bake it in the oven uncovered for 35 to 40 minutes, until most of the liquid has been absorbed. Check halfway through. If you notice that over half the liquid is absorbed, cover the pan.

  • 3

    Once the rice is cooked and tender, take the pan out of the oven. Mix in hot water, Parmesan cheese and butter, stirring well to blend everything together.

  • 4

    Add salt and pepper to taste, then mix in the chicken. Top the dish with fresh parsley and serve immediately.