27 April, 2014
Baked Chicken & Cheese Risotto
Baked Chicken & Cheese Risotto
Save to BigOven 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.
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