This main-dish risotto is chock full of chicken, carrots and green onion...it's creamy, delicious, and requires very little stirring.
cost per recipe: $8.49
The price is determined by the national average.
tablespoon vegetable oil
pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom with Roasted Garlic Soup
can (10 1/2 ounces) Campbell’s® Condensed Chicken Broth
small carrot, shredded (about 1/4 cup)
green onion, sliced (about 1/4 cup)
tablespoon grated Parmesan cheese
cup uncooked long grain white rice
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.
Stir the soup, broth, water, carrot, green 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.