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Creamy Chicken Risotto

4.67
(3)

This main-dish risotto is chock full of chicken, carrots and green onion...it's creamy, delicious, and requires very little stirring.

serves 4 (about 1 1/4 cups each)

Ingredients

cost per recipe: $11.14

The price is determined by the national average.

  • 1

    tablespoon vegetable oil

  • 1 1/4

    pounds skinless, boneless chicken breast halves, cut into 1-inch pieces

  • 1

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

  • 2 1/2

    cups Swanson® Chicken Broth or Swanson® Chicken Stock

  • 1

    small carrot, peeled and shredded (about 1/4 cup)

  • 2

    green onion, sliced (about 1/4 cup)

  • 1

    tablespoon grated Parmesan cheese

  • 1

    cup uncooked long grain white rice

view nutrition info

How to Make It

Step 1

Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.

Step 2

Stir the soup, broth, carrot, onions and cheese in the skillet and heat to a boil. Stir in the rice. Reduce the heat to low.  Cover and cook for 25 minutes or until the chicken is cooked through and the rice is tender.

Recipe Tips

  • 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
Swanson® Chicken Stock

Swanson® Chicken Stock

BUY NOW
Swanson® Chicken Broth

Swanson® Chicken Broth

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

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

BUY NOW

Ratings & Reviews

(3)
  • Carlos S.

    March 27, 2017

    Easy and taste amazing

    This meal I served up for a candle light dinnervous and she loved it. I added garlic powder and basil perfect

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  • Ishy

    October 21, 2013

    Simple and Easy

    This was a good recipe. I had to tweak it a little, I added more Parm Cheese and I grated some frozen lemon which really boosted the flavor. With out that is was a little bland

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    (0) (0)
  • lsuzanne85

    March 2, 2012

    Creamy Chicken Risotto

    I loved this recipe I will definitely cook this again. I used some of the breast of a rotisserie chicken plus some cooked chicken breasts. Instead of Chicken Broth I used Chicken Stock I like how the Chicken Stock tastes better than the Chicken Broth. I used a whole carton of the the Chicken Stock. At first I used what the recipe called for but I had to add more because my rice wasn't cooked through at the end of the 25 minutes. I also use red bell pepper instead of the green onion. I used one whole red bell pepper. I also substituted Mozzarella cheese for the Parmesan cheese. Simply Delish! :)

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    (0) (0)

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