Baked Chicken & Cheese Risotto

Campbell's Baked Chicken & Cheese Risotto Recipe

Here's a delicious risotto without all the stirring.  Our baked version features chicken, mixed vegetables, a creamy mushroom sauce and two cheeses.

At a glance

Prep

10 min.

Total

1 hr.

Serves

4

Servings: about 1 1/2 cups each

Bake: 45 min.

Stand: 5 min.

Made With

  • Campbell’s® Condensed Cream of Mushroom Soup

    Campbell’s® Condensed Cream of Mushroom Soup

  • Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

    Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

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What You'll Need

1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
1 1/4 cups water
1/2 cup milk
1/4 cup shredded part skim mozzarella cheese
3 tablespoons grated Parmesan cheese
1 1/2 cups frozen mixed vegetables (carrots, green beans, corn, peas)
1/2 pound skinless, boneless chicken breast halves, cut into cubes
3/4 cup uncooked arborio rice or regular long-grain white rice

How to Make It

  • 1

    Stir the soup, water, milk, mozzarella cheese, Parmesan cheese, vegetables, chicken and rice in a 3-quart shallow baking dish. Cover the baking dish.

  • 2

    Bake at 400°F. for 35 minutes. Stir the rice mixture.  Cover the baking dish.

  • 3

    Bake for 10 minutes or until the chicken is cooked through and the rice is tender.  Let stand, covered, for 5 minutes.

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RID#27068

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