Chicken and Roasted Garlic Risotto

Chicken and Roasted Garlic Risotto


"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."
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25 m servings 548 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 548 kcal
  • 27%
  • Fat:
  • 20.4 g
  • 31%
  • Carbs:
  • 63.3g
  • 20%
  • Protein:
  • 27.7 g
  • 55%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 1246 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.

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  • Cook

  • Ready In

  1. Season the chicken as desired.
  2. 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.
  3. 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.



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...

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.

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.

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.

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 ...

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. (...

this is so good instead of water i used chicken broth i used 2 cups water with 2 chicken bullion cubes and made broth. Instead of peas i used onion. the chicken broth makes it so much more riche...

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

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 l...