Chicken and Roasted Garlic Risotto
Recipe from
Campbell's
This colorful and creamy rice supper cooks quickly in the skillet, and includes chicken, peas and carrots enhanced with a pleasing roasted garlic flavor.
Ingredients
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4skinless, boneless chicken breast halves (about 1 pound)see savings
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1 tbsp.buttersee savings
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1 can(10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)see savings
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1 can(10 3/4 ounces) Campbell's® Condensed Cream of Mushroom with Roasted Garlic Soupsee savings
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2 cupswatersee savings
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2 cupsuncooked instant white ricesee savings
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1 cupfrozen peas and carrotssee savings
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Directions
1.
Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
2.
Stir the soups and water in the skillet and heat to a boil. Stir in the rice and vegetables. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Remove the skillet from the heat. Let stand for 5 minutes.
Tip:
Traditionally, risotto is made by sauteeing rice in butter then stirring broth into the rice a little at a time- very labor-intensive. This dish gives you the same creamy texture with a lot less work!
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