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.


Baked Chicken and Cheese Risotto

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Servings: 4
Prep Time: 10 mins
Total Time: 1 hr
Related Categories: Baked Chicken and Rice, Baked Chicken and Rice, Boneless Chicken, Boneless Chicken Breasts, Boneless Chicken Breasts, Rice
 
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Ingredients
  • 1  can
    (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
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  • 1 1/4  cups
    water
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  • 1/2  cup
    milk
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  • 1/4  cup
    shredded part-skim mozzarella cheese
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  • 3  tbsp.
    grated Parmesan cheese
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  • 1 1/2  cups
    frozen mixed vegetables
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  • 2 
    skinless, boneless chicken breast halves (about 1/2 pound), cut into cubes
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  • 3/4  cup
    uncooked Arborio or regular long-grain white rice
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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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