Chicken Mushroom Risotto
Recipe from Campbell's

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

Chicken Mushroom Risotto

by 3  people

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Servings: 4
Prep Time: 15 mins
Total Time: 50 mins
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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
Cook the chicken in a 10-inch nonstick skillet over medium-high heat until well browned, stirring often. Remove the chicken from the skillet.
Stir the onion, carrot and rice in the skillet and cook and stir until the rice is browned.
Stir in the soup, stock and black pepper and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.
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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