Baked Chicken & Cheese Risotto
Here's a delicious risotto without all the stirring. Our baked version features chicken, mixed vegetables, a creamy mushroom sauce and two cheeses.
Ingredients
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
1.25 cups water
0.5 cup reduced fat (2%) milk
0.25 cup shredded part skim mozzarella cheese
3 tablespoons grated Parmesan cheese
1.5 cups frozen mixed vegetables (carrots, green beans, corn, peas)
0.5 pound skinless, boneless chicken breast halves, cut into cubes
0.75 cup uncooked arborio riceor regular long-grain white rice
1.25 cups water
0.5 cup reduced fat (2%) milk
0.25 cup shredded part skim mozzarella cheese
3 tablespoons grated Parmesan cheese
1.5 cups frozen mixed vegetables (carrots, green beans, corn, peas)
0.5 pound skinless, boneless chicken breast halves, cut into cubes
0.75 cup uncooked arborio riceor regular long-grain white rice
Instructions
Stir the soup, water, milk, mozzarella cheese, Parmesan cheese, vegetables, chicken and rice in a 3-quart shallow baking dish. Cover the baking dish.
Bake at 400°F. for 35 minutes. Stir the rice mixture. Cover the baking dish.
Bake for 10 minutes or until the chicken is cooked through and the rice is tender. Let stand, covered, for 5 minutes.
Bake at 400°F. for 35 minutes. Stir the rice mixture. Cover the baking dish.
Bake for 10 minutes or until the chicken is cooked through and the rice is tender. Let stand, covered, for 5 minutes.
Baked Chicken & Cheese Risotto
Here's a delicious risotto without all the stirring. Our baked version features chicken, mixed vegetables, a creamy mushroom sauce and two cheeses.
Directions
Print
Stir the soup, water, milk, mozzarella cheese, Parmesan cheese, vegetables, chicken and rice in a 3-quart shallow baking dish. Cover the baking dish.Bake at 400°F. for 35 minutes. Stir the rice mixture. Cover the baking dish.Bake for 10 minutes or until the chicken is cooked through and the rice is tender. Let stand, covered, for 5 minutes.
Ingredients
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup1.25 cups water0.5 cup reduced fat (2%) milk0.25 cup shredded part skim mozzarella cheese3 tablespoons grated Parmesan cheese1.5 cups frozen mixed vegetables (carrots, green beans, corn, peas)0.5 pound skinless, boneless chicken breast halves, cut into cubes0.75 cup uncooked arborio riceor regular long-grain white rice
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