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Chicken & Roasted Garlic Risotto

Chicken & Roasted Garlic Risotto

3.94
(16)

This quick-cooking, creamy risotto features chicken, carrots and peas enhanced with the flavor of mushrooms and roasted garlic.

serves 4 people

Ingredients

cost per recipe: $8.31

The price is determined by the national average.

  • 1

    tablespoon butter

  • 1 1/4

    pounds skinless, boneless chicken breast halves

  • 1

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

  • 1

    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

view nutrition info

How to Make It

Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet. Stir the soups and water in the skillet and heat to a boil. Stir in the rice and vegetables. Return the chicken to the skillet.  Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Remove the skillet from the heat. Let stand for 5 minutes.
Step 1

Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.

Step 2

Stir the soups and water in the skillet and heat to a boil. Stir in the rice and vegetables. Return the chicken to the skillet.  Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Remove the skillet from the heat. Let stand for 5 minutes.

Recipe Tips

  • Recipe Note: Traditionally, risotto is made by sautéing rice in butter then stirring broth into the rice a little at a time- very labor-intensive.  This dish gives you the same creamy texture with a lot less work!
  • Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
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Made With
Campbell's® Condensed 98% Fat Free Cream of Chicken Soup

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

BUY NOW
Campbell's® Condensed Cream of Mushroom with Roasted Garlic Soup

Campbell's® Condensed Cream of Mushroom with Roasted Garlic Soup

BUY NOW
Campbell's® Condensed Cream of Chicken Soup

Campbell's® Condensed Cream of Chicken Soup

BUY NOW

Ratings & Reviews

(16)
  • Evelyn G.

    July 29, 2013

    Great!

    This was quick and easy and I used what was on hand. Great for a weeknight when you are too busy to think of something better. This is the best and will use again.

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  • Fran

    January 9, 2013

    We liked this dish .We will have it again!

    This dish was very good .I used minute rice ,,and one can of chicken broth for the water.

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    (0) (0)
  • Ron.dawson

    April 30, 2012

    Chicken & Roasted Garlic Risotto

    I have no idea why there were 2 cups of water in this recipe. It made it way too soupy. I used Uncle Ben's Brown rice (boil in a bag) uncooked, so not sure if Minute Rice would have absorbed more of the liquid. But, I would highly recommend using only 1 can of liquid (either water, milk or a mix of both). It also didn't have much flavor - and I even cooked the chicken in 2 tsps of minced garlic (the equivalent of 4 cloves).

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  • Jenny S.

    October 12, 2011

    Chicken & Roasted Garlic Risotto

    Gross. Does not taste natural at all. The only thing good was the chicken. Will definitely not do this again.

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  • zimpf

    January 21, 2011

    Chicken & Roasted Garlic Risotto

    The whole family absolutely LOVED this! You know it's delicious when your 9 year old son repeatedly says "Man, this is so good!" while he's eating it. It was super easy and super fast. I added minced garlic to the melted butter to brown the chicken. Also, we used chicken breast cutlets instead because the store only had chicken breasts in packs of 3 very large breasts. I absolutely recommend this recipe for a fast and delicious dinner!

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