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READY IN 25 mins

Chicken and Roasted Garlic Risotto

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"This colorful and creamy rice supper cooks quickly in the skillet, and includes chicken, peas and carrots enhanced by a pleasing combination of Campbell's® Condensed Cream of Chicken and Condensed Cream of Mushroom with Roasted Garlic Soups." — Campbell's Kitchen

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Original recipe makes 4 servings Change Servings

4 skinless, boneless chicken breast halves
1 tablespoon butter
1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 (10.75 ounce) can 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

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Directions

Season the chicken as desired.
Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken and set aside.
Stir the soups and water into the skillet. Heat to a boil. Stir in the rice and vegetables. Return the chicken to the skillet and reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Remove from the heat. Let stand for 5 minutes.

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COOK 25 mins
READY IN 25 mins

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Reviews More Reviews

Apr 02, 2009

Ok I made this for lunch for me and my girls (2-4). It was very easy to make. I didn't add the chicken though. My 2 yr old made a discusted face but took another bite right after then ate it all up and asked for more so she enjoyed it. My 4yr old however didn't really enjoy it but didn't make a big fight to eat it. I think next time I may only add half of the cream of mushroom soup cause I found it a little over powering on the mushroom. I did enjoy it alot though and had 2 bowls of it. I am going to freeze the rest in small bags so I can take some out as a quick lunch. Oh did I mention this is my fist time ever trying risotto, and I'm glad I did. Yummy UPDATE: These do not freeze well, the rice gets hard and it looses its flavour. Still a very yummy recipe though

—Angele

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Feb 23, 2009

Great simple recipe. I made it as a side dish and eliminated the chicken. I doubled the onions though. Made a lot, everyone really liked it though, the onions and balsamic are the keys.

—Kelley

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13 Ratings

Jan 26, 2010

I found that the rice wouldn't take on the texture I was hoping for and the whole dinner was too soupy, I think next time I'm going to use half of each can of soup and add more vegetables.

—nicole1212

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Jul 27, 2009

This is soooooo good! I used cooked canned chicken and it was great. Everyone in the family loved it. My friends 15 month old daughter cleaned her plate.

—Michelle

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Mar 24, 2011

Had no idea what to cook and went to the soup aisle for inspiration. Found this recipe on the Cream of Mushroom and Roasted Garlic can. This was my first time making Risotto. I did add a clove of garlic and a shallot when cooking the chicken, and I used instead of peas and carrots, I used half a cup of frozen sliced carrots and half a cup of frozen corn, because my sister isn't fond of peas. Otherwise, I followed the recipe as is and it turned out perfect. Will definitely have this again.

—crazy4cp

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Jan 11, 2012

It was OK. It was fairly quick. I used 1/3 cup each of parmesan cheese and bread crumbs and about 1 teaspoon of Tony Chachere's Creole Seasoning and dipped my chicken pieces into that mixture. (Actually, I put it all in a plastic zippered bag and shook it.) I used about 3 tablespoons of butter and 3 tablespoons of olive oil in which I sauteed the chicken. After removing the chicken, I drained out most of the grease, then added the rice, soup, water. I found I had to add about one up MORE water while the mixture was simmering. Even after all of that, I thought it lacked flavor. I had to add salt and pepper to my plate. I did omit the peas and carrots because that mixture reminds me of bad lunchroom food.

—SherriKW

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Sep 27, 2012

This will be added to our rotation of meals! It was very easy and tasty.

—LEEMY298

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Sep 11, 2012

Loved, Loved, Loved this recipe! I found it using the search engine of what ingredients I had in my cupboard. I will definitely make it again. I seasoned my chicken with salt, pepper, and a little paprika. My husband doesn't like peas, so I just added frozen carrots instead. Other than that, I followed the recipe to a T and it turned out great. This will be a staple recipe I make for my family now. Thanks!

—Renee

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Nutrition

Calories
548 kcal
27%

Carbohydrates
63.3 g
20%

Cholesterol
81 mg
27%

Fat
20.4 g
31%

Fiber
4.9 g
19%

Protein
27.7 g
55%

Sodium
1246 mg
50%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chicken and Roasted Garlic Risotto

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 548
Calories from Fat: 183

% Daily Value *
Total Fat 20.4g 31 %
Saturated Fat 6.9g 34 %
Cholesterol 81mg 27 %
Sodium 1246mg 50 %
** Potassium 246mg 7 %
Total Carbohydrates 63.3g 20 %
Dietary Fiber 4.9g 19 %
Protein 27.7g 55 %
** Sugars 1.3g
** Vitamin A 74 %
** Vitamin C 7 %
** Calcium 5 %
** Iron 44 %
** Thiamin 46 %
** Niacin 130 %
** Vitamin B6 27 %
** Magnesium 12 %
** Folate 87 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.