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Simple Creamy Chicken Risotto

An image of prepared Simple Creamy Chicken Risotto made with chicken breast, onion, long grain white rice, Campbell's® Condensed Cream of Mushroom with Roasted Garlic Soup, Swanson® Natural Goodness® Chicken Broth, green peas, basil and Parmesan cheese.
  • prep time: 10 min
  • total time: 55 min
  • serves: 4 people
  • calories: 454 1 serving

What makes Simple Creamy Chicken Risotto so simple?  It's a balanced meal that you prep in 10 minutes and cooks all in one pan!  And, the risotto is made with much less hands-on time than usual- so you get all the flavor with less work.  The condensed cream soup and the broth are key to getting that creamy risotto texture without all the stirring.  Browning the chicken adds the first layer of flavor, then the rice mixture simmers in the same pan- just stir in green peas, fresh basil and Parmesan and Simple Creamy Chicken Risotto is done!

Ingredients

  • 1 1/4 pounds boneless, skinless chicken breast, cut into 1-inch pieces
  • 2 tablespoons butter (amount divided in recipe steps below)
  • 1 large onion, chopped (about 1 cup)
  • 1 cup uncooked long grain white rice
  • 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom with Roasted Garlic Soup
  • 2 1/2 cups Swanson® Natural Goodness® Chicken Broth or Swanson® Chicken Broth
  • 1 cup frozen green peas, thawed (about 4 1/2 ounces) (any type of frozen peas will work but we like petite peas)
  • 3 tablespoons chopped fresh basil leaves
  • 2 tablespoons grated Parmesan cheese

Instructions

  • Tips

    • For added color and flavor, add 1 cup diced red bell pepper with the onion.

  • Step 1

    Season the chicken with salt and pepper.  Heat 1 tablespoon butter in a 12-inch nonstick skillet over medium-high heat.  Add the chicken and cook for 15 minutes or until browned on both sides and done (to prevent sticking- make sure the skillet and butter are hot before adding the chicken).  Remove the chicken from the skillet, cover and keep warm.

  • Step 2

    Reduce the heat to medium.  Add the onion and cook for 3 minutes.  Add the remaining 1 tablespoon butter and heat until melted.  Add the rice and cook and stir for 2 minutes or until the rice is lightly browned.

  • Step 3

    Stir in the soup and broth and heat to a boil.  Reduce the heat to low.  Cover and cook for 25 minutes or until the rice is tender, stirring occasionally.

  • Step 4

    Return the chicken to the skillet.  Stir in the peas, 2 tablespoons basil and 1 tablespoon Parmesan cheese.  Cover and cook for 5 minutes or until the chicken is hot, stirring often.  Season to taste.  Sprinkle with the remaining basil and cheese before serving.

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Calories 454
Total Fat 13 g
Sat. Fat 5 g
Trans Fat 0 g
Cholesterol 89 mg
Sodium 979 mg
Total Carb 51 g
Dietary Fiber 3 g
Sugar 4 g
Added Sugars 0 g
Protein 30 g
Vitamin D 2 %DV
Calcium 7 %DV
Iron 15 %DV
Potassium 13 %DV
Calories 451
Total Fat 13 g
Sat. Fat 5 g
Trans Fat 0 g
Cholesterol 89 mg
Sodium 1160 mg
Total Carb 51 g
Dietary Fiber 3 g
Sugar 0 g
Added Sugars 0 g
Protein 29 g
Vitamin D 2 %DV
Calcium 9 %DV
Iron 16 %DV
Potassium 13 %DV

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

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