Chicken Risotto

Chicken Risotto

35 Reviews 1 Pic
Recipe by  Mairi

“This recipe is easy, quick and bakes in one dish. It's quite good, and has a wonderful basil and garlic flavor.”

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Adjust Servings

Original recipe yields 4 servings



  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In a large bowl, combine the rice, mushroom soup, chicken broth, mushrooms, green bell pepper, basil, onion, oregano, garlic, ground black pepper and 1/4 cup cheese. Stir until all ingredients are well mixed.
  3. Pour this mixture into a 9x13 inch baking dish. Place the chicken on top of the mixture and cover with foil. In a separate small bowl, combine the bread crumbs and remaining cheese and set aside.
  4. Bake at 325 degrees F (165 degrees C) for 1 hour, remove from oven, uncover and sprinkle with the reserved bread crumb mixture. Return to oven and bake, uncovered, for 20 more minutes, or until golden brown.

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Reviews (35)

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This is great! I've been making it for ages. One thing though... use 3 cups of chicken broth otherwise it is a little dry. I also substitue 3 teaspoons of dried basil for fresh. Increase the garlic to 6 cloves.



Not thrilled with the turnout. I used 4 chicken breasts and per previous review, added another cup of chicken broth. It baked and looked fine but the taste was something to be desired. It was one of those meals where we all sat around the dinner table...eating in silence because no one wanted to comment on the obvious...that dinner was not that good. We ate it but quickly threw away the leftovers. I just think that different spices need to be used but can't say what. Sorry, I just won't be making again.



I think the flavor was okay, but the instructions for baking it was completely off the mark. This was one of my first times using a recipe from this web site, and I have learned a lesson the hard way....from now on, I will read the reviews before attempting a recipe. This baked in my oven for a total of two hours, and the rice was still not done. I added more chicken broth, and still had to cook it for another 45 minutes. My children just about gave up on dinner while waiting.

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Amount Per Serving (5 total)

  • Calories
  • 567 cal
  • 28%
  • Fat
  • 18.7 g
  • 29%
  • Carbs
  • 69.7 g
  • 22%
  • Protein
  • 27.5 g
  • 55%
  • Cholesterol
  • 69 mg
  • 23%
  • Sodium
  • 1256 mg
  • 50%

Based on a 2,000 calorie diet



previous recipe:

Risotto with Chicken, Sausage and Peppers


next recipe:

Roasted Chicken with Risotto and Caramelized Onions