Creamy Chicken Risotto Recipe - Allrecipes.com
Creamy Chicken Risotto Recipe
  • READY IN 45 mins

Creamy Chicken Risotto

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    35 mins
  • READY IN

    45 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
May 27, 2010

Absolutely delicious! I used Campbells cream of chicken soup instead, and added fresh chopped mushrooms.

 
Most Helpful Critical Review
May 26, 2011

Please don't call something that is not made with arborio rice or cooked the traditional way a 'Risotto'...Call it Creamy Chicken Rice

 

15 Ratings

Jun 22, 2009

I will be making this again. I made a few adjustments by using chicken boulion and water instead of chicken broth and adding some frozen vegtables and some cajun spice.

 
Sep 09, 2009

yummy!!!! even my pickiest eater devoured this! I also used boullion instead of chicken broth a and flavored the chicken with black pepper, red chili flakes, and season salt! It came out perfect and I will definetly be making this again in the near future!!! thanks for sharing=)

 
Apr 03, 2009

This was a good recipe. It was a great way to use some left over rotisserie chicken I had saved. Adjustments I made: I used a can of diced carrots, chicken boullion with two cups of water instead of the can of broth and 3/4 c water, some left over fried onions instead of green onions and I used minute rice instead of regular rice to speed it up. Very versatile. I will definitely make again!

 
Jul 09, 2011

I substituted mushrooms for the carrots and used arborio rice. The resulting risotto was deliciously creamy and full of flavor.

 
Nov 10, 2010

This tasted great! I just made 3 slight changes/additions...I used brown rice instead of white and I added broccoli and a little cayenne pepper. It was so good I'm sure I'll make it again!

 
Apr 18, 2011

Made this tonight. Both the hubby and I had to add salt and pepper. Super bland. It's eatable, but I will definitely not make it again. As a matter of fact, the print out of this recipe has already been thrown away.

 

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Nutrition

  • Calories
  • 393 kcal
  • 20%
  • Carbohydrates
  • 46.1 g
  • 15%
  • Cholesterol
  • 69 mg
  • 23%
  • Fat
  • 9 g
  • 14%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 29.5 g
  • 59%
  • Sodium
  • 998 mg
  • 40%

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

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