I adapted this from a recipe I found in a Marie Claire cookbook. It is dead simple, but does need a little careful watching towards the end to prevent it from getting too dry.
- Preheat oven 190°C.
- Put rice, sweet potato, stock and butter in oven proof dish. Seal with foil or place on a well fitting lid.
- Cook for 30 minutes, then check and stir. Cook further 5 minutes.
- Remove, add chicken, cheese, thyme, salt and pepper and stir until creamy.
- Serve immediately.