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Baked Chicken and Cheese Risotto

SUBMITTED BY: Campbell's Kitchen

"A stir-free baked version of this tender, creamy rice dish features chicken, mixed vegetables, creamy mushroom sauce and two cheeses."
RECIPE RATING:
The reviewer gave this recipe 3 stars. This recipe average a 3.7 star rating.
Read Reviews (3)
PREP TIME  10 Min
COOK TIME  45 Min
READY IN  1 Hr

SERVINGS

 (Help)
    
Servings
 

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.

REVIEWS

The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 12, 2007 by Amy P.
This is a good recipe to use up some ingredients around the house but it is pretty bland. I... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 5, 2008 by zenisgood
It was okay. Very bland. We wont be making it again. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 20, 2008 by Alison
I thought this dish was great! Especially for a cold rainy day....it was really easy to make... MORE


 
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