This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Boston Cream Pie See how to make an amazing chocolate and vanilla cream dessert. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Creamy Chicken Risotto
Skillet Herb Roasted Chicken
Mom's Skillet Chicken and Rice
Baked Chicken Broccoli and Rice
Chicken Creole with Chile Cream Sauce
more »
Top Related Articles
Rotisserie Chicken Jump-starts Snazzy Meals
Top Chicken Dinners for Spring
Finger-Lickin' Chicken Dippers
Deboning a Chicken Thigh
Cutting Up a Whole Chicken
Perfect Fried Chicken
Making Chicken Stock
Deboning a Chicken Breast
Chicken Soup's On
Soup Up Your Chicken Soup
Related Collections
Frozen Mixed Vegetables
30-Minute Chicken Dishes
30 Minute Meals
Campbell's Kitchen Chicken
Campbell's Kitchen Pasta and Rice Dishes

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

LEARN MORE

Chicken and Roasted Garlic Risotto

By: Campbell's Kitchen

"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."

Rate/Review | Read Reviews (6)

Cook Time:
25 Min

Ready In:
25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

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

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.