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Baked Chicken & Cheese Risotto

Baked Chicken & Cheese Risotto

3.27 30

Here's a delicious risotto without all the stirring.  Our baked version features chicken, mixed vegetables, a creamy mushroom sauce and two cheeses.

serves 4 people

Ingredients

cost per recipe: $7.53

The price is determined by the national average.

  • 1

    can Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup

  • 1 1/4

    cups water

  • 1/2

    cup reduced fat (2%) milk

  • 1/4

    cup shredded part skim mozzarella cheese

  • 3

    tablespoons grated Parmesan cheese

  • 1 1/2

    cups frozen mixed vegetables (carrots, green beans, corn, peas)

  • 1/2

    pound skinless, boneless chicken breast halves, cut into cubes

  • 3/4

    cup uncooked arborio riceor regular long-grain white rice

view nutrition info

How to Make It

Step 1

Stir the soup, water, milk, mozzarella cheese, Parmesan cheese, vegetables, chicken and rice in a 3-quart shallow baking dish. Cover the baking dish.

Step 2

Bake at 400°F. for 35 minutes. Stir the rice mixture.  Cover the baking dish.

Step 3

Bake for 10 minutes or until the chicken is cooked through and the rice is tender.  Let stand, covered, for 5 minutes.

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Made With
Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup

Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup

BUY NOW
Campbell's® Condensed Cream of Mushroom Soup

Campbell's® Condensed Cream of Mushroom Soup

BUY NOW

Ratings & Reviews

(30)
  • Ernesto M.

    June 29, 2012

    Baked Chicken & Cheese Risotto

    I really liked this but my family was not as thrilled with it. They all complained that it was too bland. It really needed salt and pepper. If I make it again, I will definitely add some seasoning to the chicken and to the dish in general. It was very easy to make.

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  • Kara C.

    March 30, 2012

    Baked Chicken & Cheese Risotto

    This meal was ok. I was expecting it to be better than it was. It took longer for my rice to cook. I used fresh vegies instead of the frozen ones because I like fresh verses frozen. I enjoyed the creamy chicken risotto recipe better than this one. That risotto had more flavor. I don't think I would make this again.

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  • Laura B.

    February 20, 2012

    Baked Chicken & Cheese Risotto

    I used pepper and garlic powder on the chicken. I used the liquid from a can of Chicken and Rice Soup in place of some of the water. I used frozen peas. I added the rest of the can during the last 10 min. of cooking. I used regular uncooked rice and the cooking time took at least an extra 25 min. But the result was delicious! My husband and I wished I would have doubled the recipe. I even got my 'no vegetables or rice' son to eat it.

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  • steelhorseman168

    May 13, 2011

    Baked Chicken & Cheese Risotto

    I really changed this up and made it healthier. I cubed boneless, skinless chicken breasts and then browned them in olive oil with 1/4 cup dried minced onions, 4 cloves of fresh minced garlic, thyme, oregano, parsley, salt and pepper. Also, I used brown rice and cooked it separately in a rice cooker while the chicken was cooking. Once the chicken was cooked (I used 4 big breasts) I added the can of cream of mushroom, more thyme, pepper, salt, oregano, veggies (I only used frozen peas-its all I had) and the cooked rice and heated it over low heat. I added 1/2 c of Parmesan cheese and 1/2 c mozzarella cheese and melted that in. Then I preheated my oven to 375 degrees, greased a cake pan lightly with Pam, added the mixture into the pan and spread it out. Then I covered the top in bread crumbs and baked it for 20 minutes. It was incredible! It had lots of flavor and was rich and filling. No one could tell I used 98% fat free cream of mushroom and brown rice.

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  • Donna H.

    April 8, 2011

    Baked Chicken & Cheese Risotto

    Good recipe! I seasoned the chicken with garlic, salt, and pepper before adding it to the mix and the flavor was great! The while family really loved it! The baking and cooking time was a little off though (It took about 25 minutes longer than expected.). Overall a success though :) Thanks!

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