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Chicken & Roasted Garlic Risotto

An image of prepared Chicken & Roasted Garlic Risotto showing a skillet and plate with chicken breast, Campbell's® Condensed Cream of Chicken Soup, Campbell's® Condensed Cream of Mushroom with Roasted Garlic Soup, instant white rice with peas and carrots.
  • prep time: 5 min
  • total time: 30 min
  • serves: 4 people
  • calories: 517 1 serving

This is the fastest risotto dinner you'll ever make!  Chicken & Roasted Garlic Risotto is not only quick to make, but it's a balanced meal, with sauteed chicken and a creamy rice and veggie mixture all cooking in one skillet.  It's one of those recipes that seems too good to be true, but the condensed cream of mushroom with roasted garlic soup transforms instant rice into a creamy, roasted garlic-seasoned risotto with little to no effort.  A few other on-hand ingredients and Chicken & Roasted Garlic Risotto is on the table in 30 minutes.


  • 1 tablespoon butter
  • 1 1/4 pounds boneless, skinless chicken breast (4 small or 2 large cut in half lengthwise for thinner pieces)
  • 1 can (10.5 ounces) Campbell’s® Condensed Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup
  • 1 can (10 1/2 ounces) 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 (about 5 ounces)


  • 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.
  • Step 1

    Season the chicken with salt and pepper.  Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 6 minutes (to prevent sticking- make sure the skillet and butter are hot before adding the chicken) 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 (and if the browned chicken released any juices, add those too).  Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is done. Remove the skillet from the heat. Let stand for 5 minutes.  Season to taste before serving.

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Calories 481
Total Fat 12 g
Sat. Fat 4 g
Trans Fat 0 g
Cholesterol 101 mg
Sodium 1024 mg
Total Carb 51 g
Dietary Fiber 2 g
Sugar 1 g
Protein 40 g
Vitamin D 1 %DV
Calcium 4 %DV
Iron 25 %DV
Potassium 8 %DV
Calories 517
Total Fat 15 g
Sat. Fat 5 g
Trans Fat 0 g
Cholesterol 104 mg
Sodium 1096 mg
Total Carb 52 g
Dietary Fiber 2 g
Sugar 1 g
Protein 40 g
Vitamin D 1 %DV
Calcium 4 %DV
Iron 25 %DV
Potassium 8 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.