Baked Chicken and Cheese Risotto |
|
 |
Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
|
A stir-free baked version of this tender, creamy rice dish features chicken, mixed vegetables, creamy mushroom sauce and two cheeses. Ingredients:
1 (10.75 ounce) can campbell's® condensed cream of mushroom soup or campbell's® condensed 98% fat free cream of mushroom soup |
1 1/4 cups water |
1/2 cup milk |
1/4 cup shredded part-skim mozzarella cheese |
3 tablespoons grated parmesan cheese |
1 1/2 cups frozen mixed vegetables |
1/2 pound skinless, boneless chicken breast, cut into cubes |
3/4 cup uncooked arborio or regular long-grain white rice |
Directions:
1. Mix soup, water, milk, mozzarella cheese, Parmesan cheese, vegetables, chicken and rice in 3-qt. shallow baking dish. Cover.
2. Bake at 400 degrees F. for 35 min. Stir.
3. Bake for 10 min. or until hot and rice is done. Let stand 5 min.
|
|