| This recipe is liked by 1 person(s). |
No Stir Chicken Risotto
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Prep Time: 10 min Cook Time: 50 min Ingredients 1 can (284 mL) CAMPBELL'S® Condensed Low Fat Cream of Mushroom Soup | |
| 3/4 cup (175 mL) | water |
| 1/2 cup (125 mL) | 1% milk |
| 1/4 cup (60 mL) | shredded part-skim Mozzarella cheese |
| 3 tbsp (45 mL) | grated light Parmesan cheese |
| 2 cups (500 mL) | baby spinach leaves |
| 1 cup (250 mL) | chopped red pepper |
| 1 cup (250 mL) | coarsely chopped mushrooms |
| 1 tsp (5 mL) | chopped fresh thyme leaves |
| 3/4 lb (375 g) | boneless, skinless chicken breasts, cubed |
| 3/4 cup (175 mL) | long grain rice |
| uncooked Arborio rice, alternative | |
| 1 tbsp (15 mL) | chopped fresh parsley |
Directions
1. Mix soup, water, milk and cheeses in shallow 2 qt (2 L) baking dish. Stir in all remaining ingredients except parsley. Cover.
2. Bake at 400°F (200°C) for 35 minutes. Stir.
3. Bake, uncovered, for 15 minutes or until hot and rice is tender. Sprinkle with parsley and let stand 5 minutes before serving.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.