Creamy Chicken Risotto

Campbell's Creamy Chicken Risotto Recipe

This main-dish risotto is chock full of chicken, carrots and green onion...it's creamy, delicious, and requires very little stirring.

At a glance

Prep

15 min.

Total

50 min.

Serves

4

Servings: 1 1/4 cups each

Cook: 35 min.

Made With

  • Campbell’s® Condensed Cream of Mushroom with Roasted Garlic Soup

    Campbell’s® Condensed Cream of Mushroom with Roasted Garlic Soup

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Swanson® Chicken Stock

    Swanson® Chicken Stock

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What You'll Need

1 tablespoon vegetable oil
1 1/4 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom with Roasted Garlic Soup
2 1/2 cups Swanson® Chicken Broth or Swanson® Chicken Stock
1 small carrot, peeled and shredded (about 1/4 cup)
2 green onions (scallions), sliced (about 1/4 cup)
1 tablespoon grated Parmesan cheese
1 cup uncooked long grain white rice

How to Make It

  • 1

    Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.

  • 2

    Stir the soup, broth, carrot, onions and cheese in the skillet and heat to a boil. Stir in the rice. Reduce the heat to low.  Cover and cook for 25 minutes or until the chicken is cooked through and the rice is tender.

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  • 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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