July 28, 2009

Chicken & Roasted Garlic Risotto

4 skinless, boneless chicken breast halves
1 tbsp. butter
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 can (10 3/4 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

Season the chicken as desired.

Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.

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. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Remove the skillet from the heat. Let stand for 5 minutes.

Tip: Traditionally, risotto is made by sautéeing 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!

Serves 4.

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