Baked Chicken and Cheese Risotto
Recipe from
Campbell's
A baked version of this tender, creamy rice dish features chicken, mixed vegetables, creamy mushroom sauce and two cheeses.
Ingredients
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1 can(10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)see savings
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1 1/4 cupswatersee savings
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1/2 cupmilksee savings
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1/4 cupshredded part-skim mozzarella cheesesee savings
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3 tbsp.grated Parmesan cheesesee savings
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1 1/2 cupsfrozen mixed vegetablessee savings
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2skinless, boneless chicken breast halves (about 1/2 pound), cut into cubessee savings
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3/4 cupuncooked Arborio or regular long-grain white ricesee savings
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Directions
1.
Stir the soup, water, milk, mozzarella cheese, Parmesan cheese, vegetables, chicken and rice in a 3-quart shallow baking dish. Cover the baking dish.
2.
Bake at 400 degrees F. for 35 minutes. Stir the rice mixture. Cover the baking dish.
3.
Bake for 10 minutes or until the chicken is cooked through and the rice is tender. Let stand, covered, for 5 minutes.
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