Simple Creamy Chicken Risotto

This main-dish risotto is chock full of chicken, carrots and green onion...it's creamy, delicious, and requires very little stirring.

Ingredients

1 tablespoon vegetable oil
1.25 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom with Roasted Garlic Soup
1 can (10 1/2 ounces) Campbell’s® Condensed Chicken Broth
0.75 cup water
1 small carrot, shredded (about 1/4 cup)
2 green onion, sliced (about 1/4 cup)
1 tablespoon grated Parmesan cheese
1 cup uncooked long grain white rice

Instructions

Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.
Stir the soup, broth, water, carrot, green onions and cheese in the skillet and heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 25 minutes or until the chicken is cooked through and the rice is tender.

Simple Creamy Chicken Risotto

This main-dish risotto is chock full of chicken, carrots and green onion...it's creamy, delicious, and requires very little stirring.

Directions

Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.

Stir the soup, broth, water, carrot, green onions and cheese in the skillet and heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 25 minutes or until the chicken is cooked through and the rice is tender.

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