
Baked Chicken & Cheese Risotto
Persons
4
Serving Size
4
Prep Time
10 minutes
Cook Time
50 minutes
Total Time
1 hour
Ingredients
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
Instructions
- 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.
- Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.
Nutrition Facts
Baked Chicken & Cheese Risotto
Serves: 4
Amount Per Serving: 4 | ||
---|---|---|
Calories | 382.37 kcal | |
% Daily Value* | ||
Total Fat 14.21 g | 21.9% | |
Saturated Fat 5.15 g | 25.8% | |
Trans Fat 0.08 g | ||
Cholesterol 50.39 mg | 16.8% | |
Sodium 740.91 mg | 30.9% | |
Total Carbohydrate 40.65 g | 13.6% | |
Dietary Fiber 1.9 g | 7.6% | |
Sugars 1.97 g | ||
Protein 21.39 g |
Vitamin A 16.03 % | Vitamin C 3.94 % | |
Calcium 18.72 % | Iron 6.97 % |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Beckies Kitchen
© 2021 Copyright © 2014-2020 . All Rights Reserved. BeckiesKitchen.com