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Baked Chicken and Cheese Risotto

Baked Chicken and Cheese Risotto

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Campbell's Kitchen

A stir-free baked version of this tender, creamy rice dish features chicken, mixed vegetables, creamy mushroom sauce and two cheeses.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



  1. Mix soup, water, milk, mozzarella cheese, Parmesan cheese, vegetables, chicken and rice in 3-qt. shallow baking dish. Cover.
  2. Bake at 400 degrees F. for 35 min. Stir.
  3. Bake for 10 min. or until hot and rice is done. Let stand 5 min.
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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 -Browned 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.

Amy P.

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 instead of mixed veggies. I would also recommend browning & seasoning the chicken cubes before baking. :)


Excellent recipe, although I did make a few changes. I used cheddar cheese because I didn't have any mozzarella. I browned and seasoned the chicken before adding it to the mixture. I also added salt, pepper, paprika, and dried parsley to give it some flavor. We loved it!