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

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What You'll Need

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
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
1/2 pound skinless, boneless chicken breast halves, cut into cubes
3/4 cup uncooked Arborio 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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Recipe Nutritional Information

Made With

Campbell's 98% Fat Free Cream of Mushroom Soup Campbell's Cream of Mushroom Soup

calories

276 301

totalfat

6g 8g

saturatedfat

3g 3g

cholesterol

46mg 47mg

sodium

461mg 700mg

totalcarbohydrate

34g 34g

dietaryfiber

2g 3g

protein

20g 20g

vitamina

14%DV 14%DV

vitaminc

3%DV 3%DV

calcium

17%DV 16%DV

iron

12%DV 12%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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RID#27068

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