Baked Chicken and Cheese Risotto16 Reviews
- Prep: 10 min
- Cook: 45 min
- Ready In: 1 hr
“A stir-free baked version of this tender, creamy rice dish features chicken, mixed vegetables, creamy mushroom sauce and two cheeses.” - by Campbell's Kitchen
Original recipe yields 4 servings
- Mix soup, water, milk, mozzarella cheese, Parmesan cheese, vegetables, chicken and rice in 3-qt. shallow baking dish. Cover.
- Bake at 400 degrees F. for 35 min. Stir.
- Bake for 10 min. or until hot and rice is done. Let stand 5 min.
Reviews (16)Rate This Recipe
"A good base recipe and an easy way to make Risotto without all the stirring. I made several changes: -Used chicken broth instead of water. -Used about a cup of mozzarella -Did not use parmesan -Brow..." See morened and seasoned (salt, pepper, chicken herb seasoning) the chicken first -Added salt, pepper, and herb seasoning to the mixture -Baked @ 400 35 minutes, then additional 20 to get creamy risotto texture -Added more vegetables than called for (a whole package) - it was a seasoned vegetable mixture with zucchini, onion, green beans, etc... It turned out great with these changes. Probably should rate lower or write a new recipe with all the changes I mad, but you get props for the baked risotto idea."
"This is a good recipe to use up some ingredients around the house but it is pretty bland. I really like the creamy texture of arborio rice. I used cr. of chicken soup instead of mushroom & frozen corn..." See more instead of mixed veggies. I would also recommend browning & seasoning the chicken cubes before baking. :)"
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