Source: Campbell's Recipes

Baked Chicken & Cheese Risotto
Here's a delicious risotto without all the stirring.  Our baked version features chicken, mixed vegetables, a creamy mushroom sauce and two cheeses.
Rating:
Serves: 4 servings (about 1 1/2 cups each)
Prep Time: 10 minutes
Cook Time: 45 minutes

 

 
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
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 half, cut into cubes
3/4 cup uncooked Arborio or regular long-grain white rice




Stir the soup, water, milk, mozzarella cheese, Parmesan cheese, vegetables, chicken and rice in a 3-quart shallow baking dish. Cover the baking dish.
Bake at 400°F. for 35 minutes. Stir the rice mixture.  Cover the baking dish.
Bake for 10 minutes or until the chicken is cooked through and the rice is tender.  Let stand, covered, for 5 minutes.


Notes:
Nutritional Values per Serving using Campbell's Cream of Mushroom Soup: Calories 301, Total Fat 8g, Saturated Fat 3g, Cholesterol 47mg, Sodium 700mg, Total Carbohydrate 34g, Dietary Fiber 3g, Protein 20g, Vitamin A 14%DV, Vitamin C 3%DV, Calcium 16%DV, Iron 12%DV

Nutritional Values per Serving using Campbell's 98% Fat Free Cream of Mushroom Soup: Calories 276, Total Fat 6g, Saturated Fat 3g, Cholesterol 46mg, Sodium 461mg, Total Carbohydrate 34g, Dietary Fiber 2g, Protein 20g, Vitamin A 14%DV, Vitamin C 3%DV, Calcium 17%DV, Iron 12%DV


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