Recipes, meal planning ideas and more. Delivered from our family to yours.
To manage your email preferences, click here.
This No Peek Baked Risotto with Chicken takes everything you love about classic risotto and skips the need for stovetop stirring, so you can enjoy all the creamy, cheesy goodness with a fraction of the work. Gluten free cream of mushroom soup provides the risotto with the classic silky texture, and serves as a canvas for the flavors of garlic, fresh parsley, cracked black pepper and lemon. Even better, this risotto recipe cooks in a single dish, casserole style, making cleanup easy. Just mix the ingredients, cover with foil (remember, no peeking!), and bake.
Heat the oven to 400°F. Stir the chicken, broth, soup, rice, green onions, garlic, grated cheese, butter and 2 tablespoons parsley in an 11x8x2-inch baking dish. Cover the baking dish tightly with foil.
Bake for 45 minutes or until the chicken is done and the rice is tender. Let stand for 10 minutes. Stir in lemon juice and 1/2 teaspoon lemon zest. Sprinkle with the remaining 1/2 teaspoon lemon zest, cracked black pepper, shaved cheese and remaining 2 tablespoons parsley before serving.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.