Sunday, April 18, 2010

Baked Chicken & Cheese Risotto

Makes: 4 Servings
Prep: 10 Minutes
Bake: 45 Minutes
Stand: 45 Minutes

1 can Condensed Cream of Mushroom Soup
1 1/4 cups water
1/2 cup milk
1/4 cup mozzarella cheese
3 TBSP grated parmesean
1 1/2 cups frozen mixed veggies
2 boneless, skinless chicken breasts (cooked and cut in cubes)
3/4 cup uncooked Arborio or regular long grain white rice

1. Stir the soup, water, milk, mozarella cheese, parmesean cheese, vegetables, chicken and rice in a 13x9 (3qt) shallow baking dish. COVER
2. Bake at 400 for 35 minutes, stir.
3. Bake for 10 minutes more or until hot and the rice is tender. Let stand for 5 minutes.

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