Chicken Risotto

Chicken Risotto

"This recipe is easy, quick and bakes in one dish. It's quite good, and has a wonderful basil and garlic flavor."
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Ingredients

servings 567 cals
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Original recipe yields 5 servings

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Nutrition

  • Calories:
  • 567 kcal
  • 28%
  • Fat:
  • 18.7 g
  • 29%
  • Carbs:
  • 69.7g
  • 22%
  • Protein:
  • 27.5 g
  • 55%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 1256 mg
  • 50%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

Directions

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  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In a large bowl, combine the rice, mushroom soup, chicken broth, mushrooms, green bell pepper, basil, onion, oregano, garlic, ground black pepper and 1/4 cup cheese. Stir until all ingredients are well mixed.
  3. Pour this mixture into a 9x13 inch baking dish. Place the chicken on top of the mixture and cover with foil. In a separate small bowl, combine the bread crumbs and remaining cheese and set aside.
  4. Bake at 325 degrees F (165 degrees C) for 1 hour, remove from oven, uncover and sprinkle with the reserved bread crumb mixture. Return to oven and bake, uncovered, for 20 more minutes, or until golden brown.

Reviews

36
  1. 51 Ratings

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Most helpful positive review

This is great! I've been making it for ages. One thing though... use 3 cups of chicken broth otherwise it is a little dry. I also substitue 3 teaspoons of dried basil for fresh. Increase the gar...

Most helpful critical review

Not thrilled with the turnout. I used 4 chicken breasts and per previous review, added another cup of chicken broth. It baked and looked fine but the taste was something to be desired. It was ...

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This is great! I've been making it for ages. One thing though... use 3 cups of chicken broth otherwise it is a little dry. I also substitue 3 teaspoons of dried basil for fresh. Increase the gar...

Not thrilled with the turnout. I used 4 chicken breasts and per previous review, added another cup of chicken broth. It baked and looked fine but the taste was something to be desired. It was ...

I think the flavor was okay, but the instructions for baking it was completely off the mark. This was one of my first times using a recipe from this web site, and I have learned a lesson the har...

Good idea, but I, like others added to it. I saueteed onions, spinach, and chopped fresh tomatoes in olive oil. I added about 1 cup more chicken broth, and I pre-salted the chicken pieces. Th...

i really liked this dish, but made some adjustments to make it more flavourful. i chopped one medium onion and sauted it in a frying pan with some olive oil, then added the fresh mushrooms, 3 ga...

This is just an excellent-tasting recipe that is surprisingly easy to make. I usually leave out the green pepper and add more green onions. I also use chicken breasts for my husband because he...

I have enhanced this Risotto with Chicken by adding 1.5 lbs of Arborio Rice, homemade Chicken Broth, fresh herbs and spices, 1/4 tspn of Saffron threads, Red Wine Vinegar, fresh red pepper, toma...

This was so good! It turned out perfectly. I followed the recipe as is. Although I only had a 14 oz can chicken broth. Also, I added 8 pieces of skinless chicken. When covering with the foi...

Enjoyed this....I definitely recommend the 3 cups of broth although I put in some white wine with this which gave it quite a distinctive flavor. Will definitely try this one again.

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