Chicken and Roasted Garlic Risotto

Chicken and Roasted Garlic Risotto

9

"This colorful and creamy rice supper cooks quickly in the skillet, and includes chicken, peas and carrots enhanced by a pleasing combination of Campbell's® Condensed Cream of Chicken and Condensed Cream of Mushroom with Roasted Garlic Soups."

Ingredients

25 m {{adjustedServings}} servings 548 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 548 kcal
  • 27%
  • Fat:
  • 20.4 g
  • 31%
  • Carbs:
  • 63.3g
  • 20%
  • Protein:
  • 27.7 g
  • 55%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 1246 mg
  • 50%

Based on a 2,000 calorie diet

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Directions

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  1. Season the chicken as desired.
  2. 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 and set aside.
  3. Stir the soups and water into the skillet. Heat to a boil. Stir in the rice and vegetables. Return the chicken to the skillet and reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Remove from the heat. Let stand for 5 minutes.
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Reviews

9
  1. 14 Ratings

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Ok I made this for lunch for me and my girls (2-4). It was very easy to make. I didn't add the chicken though. My 2 yr old made a discusted face but took another bite right after then ate it all...

I found that the rice wouldn't take on the texture I was hoping for and the whole dinner was too soupy, I think next time I'm going to use half of each can of soup and add more vegetables.

Great simple recipe. I made it as a side dish and eliminated the chicken. I doubled the onions though. Made a lot, everyone really liked it though, the onions and balsamic are the keys.