Baked Chicken & Cheese Risotto

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Baked Chicken & Cheese Risotto

Baked Chicken & Cheese Risotto

Prep Time: 10 minutes
Cook Time: 45 minutes
Standing Time: 5 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: American
Keyword: casseroles, frozen mixed vegetables, part-skim mozzarella, rice
Servings: 4

Ingredients

  • 1 can Cream of Mushroom Soup 10 3/4 ounces Campbell's® Condensed
  • 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. chicken breast skinless, boneless , cut into cubes
  • 3/4 cup Arborio rice or regular long-grain white rice, uncooked

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.

Notes

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
Amount per Serving
Calories
342
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
51
mg
17
%
Sodium
 
756
mg
33
%
Potassium
 
530
mg
15
%
Carbohydrates
 
45
g
15
%
Fiber
 
4
g
17
%
Sugar
 
2
g
2
%
Protein
 
24
g
48
%
Vitamin A
 
3598
mcg
400
%
Vitamin C
 
8
mg
10
%
Calcium
 
157
mg
16
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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