Chicken and Roasted Garlic Risotto

Chicken and Roasted Garlic Risotto

9 Reviews 1 Pic
  • Cook

    25 m
  • Ready In

    25 m
Recipe by  Campbell's Kitchen

“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.”

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Adjust Servings

Original recipe yields 4 servings



  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)

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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 up and asked for more so she enjoyed it. My 4yr old however didn't really enjoy it but didn't make a big fight to eat it. I think next time I may only add half of the cream of mushroom soup cause I found it a little over powering on the mushroom. I did enjoy it alot though and had 2 bowls of it. I am going to freeze the rest in small bags so I can take some out as a quick lunch. Oh did I mention this is my fist time ever trying risotto, and I'm glad I did. Yummy UPDATE: These do not freeze well, the rice gets hard and it looses its flavour. Still a very yummy recipe though



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.



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.

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Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet



previous recipe:

Garlic Chicken, Vegetable and Rice Skillet


next recipe:

Baked Chicken Broccoli and Rice