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.

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

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