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Creamy Chicken Risotto

By: Campbell's Kitchen  
"Chock full of chicken, carrots and green onion, this creamy rice dish is made special with a mixture of Campbell's® Condensed Cream of Mushroom with Roasted Garlic Soup, Campbell's® Condensed Chicken Broth and Parmesan cheese."

Rating: This weblink has been rated 3 times with an average star rating of 4.3 Read Reviews (3)

Rate/Review | 220 people have saved this

Prep Time:
10 Min
Cook Time:
35 Min
Ready In:
45 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 1 tablespoon vegetable oil
  • 1 pound skinless, boneless chicken breast, cut up
  • 1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom with Roasted Garlic Soup
  • 1 (10.75 ounce) can Campbell's® Condensed Chicken Broth
  • 3/4 cup water
  • 1 small carrot, chopped
  • 2 green onions, sliced
  • 1 tablespoon grated Parmesan cheese
  • 1 cup uncooked regular long-grain white rice

Directions

  1. Heat oil in skillet. Add chicken and cook until browned, stirring often.
  2. Add soup, broth, water, carrot, green onions and cheese. Heat to a boil. Stir in rice. Cover and cook over low heat 25 minutes or until done.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 393 | Total Fat: 9g | Cholesterol: 69mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 22, 2009 by andrea s 
I will be making this again. I made a few adjustments by using chicken boulion and water... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 3, 2009 by Cupcake 
This was a good recipe. It was a great way to use some left over rotisserie chicken I had... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 9, 2009 by Souza'sGirl 
yummy!!!! even my pickiest eater devoured this! I also used boullion instead of chicken broth... MORE

 
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