Chicken & Roasted Garlic Risotto
This quick-cooking, creamy risotto features chicken, carrots and peas enhanced with the flavor of mushrooms and roasted garlic.
Ingredients
1 tablespoon butter
1.25 pounds skinless, boneless chicken breast halves
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom with Roasted Garlic Soup
2 cups water
2 cups uncooked instant white rice
1 cup frozen peas and carrots
1.25 pounds skinless, boneless chicken breast halves
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom with Roasted Garlic Soup
2 cups water
2 cups uncooked instant white rice
1 cup frozen peas and carrots
Instructions
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.
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.
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.
Chicken & Roasted Garlic Risotto
This quick-cooking, creamy risotto features chicken, carrots and peas enhanced with the flavor of mushrooms and roasted garlic.
Directions
Print
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.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.
Ingredients
1 tablespoon butter1.25 pounds skinless, boneless chicken breast halves1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom with Roasted Garlic Soup2 cups water2 cups uncooked instant white rice1 cup frozen peas and carrots
Crunchy No-Fry Chicken
This delicious baked chicken, coated with ...
Cornbread Chicken Pot Pie
You'll think back to simpler times when yo...
Southwest Salsa Chicken with Fresh ...
Seasoned with chili powder and cumin, chic...
Lemon Honey Chicken and Stuffing
This lemony honey chicken and stuffing rec...