Baked Chicken & Cheese Risotto
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup
1 1/4 cups water
1/2 cup milk
1/4 cup shredded part-skim mozzarella cheese (1 ounce)
3 tablespoons grated Parmesan cheese
1 1/2 cups frozen mixed vegetables
1/2 lb. skinless, boneless chicken breast, cut into cubes
3/4 cup uncooked Arborio or regular long-grain white rice
Mix soup, water, milk, mozzarella cheese, Parmesan cheese, vegetables, chicken and rice in 3-quart shallow baking dish. Cover.
Bake at 400°F. for 35 minutes. Stir.
Bake for 10 minutes or until hot and rice is done. Let stand 5 minutes.