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Chicken & Roasted Garlic Risotto

Chicken & Roasted Garlic Risotto
  • 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.

Ingredients

cost per recipe: $7.79

  • 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 1/2 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)

Instructions

  • 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.

Reviews

(17)
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  • TGATLING

    Tura G.
    August 16, 2018

    EXCELLENT Made this for dinner and it was easy, used risotto rice and substituted chicken broth for the water. This is a keeper.

  • Great!

    Evelyn G.
    July 29, 2013

    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.

  • We liked this dish .We will have it again!

    Fran
    January 9, 2013

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

  • Chicken & Roasted Garlic Risotto

    Ron.dawson
    April 30, 2012

    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).

  • Chicken & Roasted Garlic Risotto

    Jenny S.
    October 12, 2011

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

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    Calories 517
    Total Fat 15 g
    Sat. Fat 4.4 g
    Trans Fat 0 g
    Cholesterol 117 mg
    Sodium 1081 mg
    Total Carb 51 g
    Dietary Fiber 1 g
    Sugar 1 g
    Added Sugars 0 g
    Protein 37 g
    Vitamin D 1 %DV
    Calcium 3 %DV
    Iron 19 %DV
    Potassium 13 %DV
    Calories 439
    Total Fat 10 g
    Sat. Fat 3.2 g
    Trans Fat 0 g
    Cholesterol 111 mg
    Sodium 559 mg
    Total Carb 46 g
    Dietary Fiber 1 g
    Sugar 0 g
    Added Sugars 0 g
    Protein 36 g
    Vitamin D 1 %DV
    Calcium 3 %DV
    Iron 18 %DV
    Potassium 13 %DV

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