Chicken Mushroom Risotto

Savory suppers like this one-pan chicken and rice recipe show how Swanson® Stock can bring out the full flavors in your homemade cooking.

Recipe from Campbell's
Chicken Mushroom Risotto
SERVINGS
4
PREP TIME
15 mins
TOTAL TIME
50 mins
Ingredients
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  • 3 skinless, boneless chicken breast halves (about 3/4 pound), cut into cubes
  • 1 small onion, finely chopped (about 1/4 cup)
  • 1 small carrot, chopped (about 1/4 cup)
  • 1 cup uncooked regular long-grain white rice
  • 1 10 3/4 ounce can Campbell's® Healthy Request® Condensed Cream of Mushroom Soup
  • 1 3/4 cups Swanson® Chicken Stock
  • 1/8 teaspoon ground black pepper
  • 1/2 cup frozen peas
Directions
1. 
Cook the chicken in a 10-inch nonstick skillet over medium-high heat until well browned, stirring often. Remove the chicken from the skillet.
2. 
Stir the onion, carrot and rice in the skillet and cook and stir until the rice is browned.
3. 
Stir in the soup, stock and black pepper and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.
4. 
Stir in the peas. Return the chicken to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.
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