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Hunter Style Chicken & Barley Risotto
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| Prep Time: 15 min Cook Time: 50 min Ingredients | |
| 4 slices | bacon, cut into small pieces |
| ¾ lb (375g) | boneless skinless chicken breasts, cut into chunks |
| 12 | white mushrooms, quartered |
| ½ cup (125mL) | chopped onions |
| 1¾ cups (425mL) CAMPBELL'S® Ready to Use 25% Less Salt Beef Broth 1 can (10 oz/284 mL) CAMPBELL'S® Condensed Low Fat Cream of Celery Soup | |
| 2 medium | tomatoes, diced |
| 1 cup (250mL) | pot barley |
| Chopped fresh parsley for garnish | |
Directions
1. Cook bacon in large non-stick skillet at medium-high heat until very crisp. Remove bacon and set aside.
2. Add chicken and cook and stir until browned – about 5 minutes. Add mushrooms and onions and cook for 3 minutes.
3. Stir in bacon and remaining ingredients and bring to a boil. Simmer at low heat until barley is tender, stirring occasionally – about 35 minutes. Sprinkle with parsley.
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