Rinse the 500 g basmati rice under cold water until the water is mostly clear.

Bring 1,500 ml water to a boil in the large saucepan.

Cook the rinsed basmati rice in the boiling water for 10 to 12 minutes.

Drain the cooked rice well in the colander.

Spread the drained rice evenly in the baking dish.

Cut the 1 kg chicken breast into bite-size cubes.

Dice the onion, red bell pepper, and tomatoes.

Heat 15 ml olive oil in the large frying pan over medium-high heat.

Add the chicken breast and sauté it for 6 to 8 minutes until opaque and lightly browned.

Add the onion and red bell pepper, then cook for 4 minutes until softened.

Add the tomatoes and cook for 3 to 4 minutes until they release their juices.

Spread the chicken and vegetable mixture evenly over the rice.

Whisk the high-protein milk, cornstarch, chicken seasoning, ground red pepper, oregano, salt, and black pepper in the large saucepan.

Cook the sauce over medium heat, whisking continuously until it boils and thickens.

Pour the thickened sauce evenly over the chicken mixture.

Preheat the oven to 200°C / 400°F.

Grate the 200 g high-protein Kashar cheese.

Sprinkle the grated cheese over the bake and bake for 15 to 18 minutes until golden.