Chicken Mushroom Risotto

Campbell's Chicken Mushroom Risotto Recipe

Savory suppers like this one-pan chicken and rice recipe let you transform easy-to-find ingredients into elegant meals.

At a glance


15 min.


50 min.



Servings: about 1 1/2 cups each

Cook: 35 min.

Made With

  • Campbell's® Condensed Cream of Mushroom Soup

    Campbell's® Condensed Cream of Mushroom Soup

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Swanson® Chicken Stock

    Swanson® Chicken Stock

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What You'll Need

3/4 pound skinless, boneless chicken breast halves, cut into cubes
1 small onion, finely chopped (about 1/4 cup)
1 small carrot, chopped (about 1/4 cup)
1 cup uncooked regular long-grain white rice
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, Healthy Request® or 98% Fat Free)
1 3/4 cups Swanson® Chicken Broth or   Swanson® Chicken Stock
1/8 teaspoon ground black pepper
1/2 cup frozen peas

How to Make It

  • 1

    Cook the chicken in a 10-inch nonstick skillet over medium-high heat until well browned, stirring often.  Remove the chicken from the skillet.

  • 2

    Stir the onion, carrot and rice in the skillet and cook and stir until the rice is browned.

  • 3

    Stir the soup, broth and black pepper in the skillet and heat to a boil. Reduce the heat to low.  Cover and cook for 15 minutes.

  • 4

    Stir in the peas.  Return the chicken to the skillet.  Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.

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Recipe Nutritional Information

Made With

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


341 358 363


4g 6g 6g


1g 1g 1g


55mg 55mg 53mg


702mg 985mg 832mg


49g 48g 48g


3g 3g 3g


24g 24g 25g


46%DV 46%DV 46%DV


9%DV 9%DV 9%DV


10%DV 3%DV 3%DV


17%DV 17%DV 17%DV

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

  • Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
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